Grilled Skirt Steak with Chili-Lime Butter
Just before serving, this grilled steak is topped with a flavored butter that melts into the meat, forming a delicious sauce. Serve our Jalapeño-Cheddar Corn Cakes alongside.
- 4 Tbs. (1/2 stick) unsalted butter, at room temperature
- 1 tsp. chili-lime rub
- 1 1/2 to 2 lb. skirt steak, trimmed of excess fat
- 1 Tbs. olive oil
- Salt and freshly ground pepper, to taste
Preheat an electric indoor grill on high heat according to the manufacturer's instructions. Rub the steak with the olive oil and season with salt and pepper. Place the steak on the grill and cook, turning once, 3 to 4 minutes per side for medium-rare, or until done to your liking.
Transfer the steak to a cutting board, top with the butter rounds and let rest for 5 minutes. Cut the steak against the grain into thin slices and serve immediately. Serves 6.