Grilled Skirt Steak with Compound Butter
The compound butter may be made ahead and
refrigerated, but remember to remove from refrigerator well
ahead of dinner so that the butter softens again.
Marinate the skirt steak for 2-5 hours
prior to cooking, or as long as overnight.
Compound Butter:
1/2 cup softened butter
2 garlic cloves, minced
pinch salt
freshly ground pepper
juice of 1/2 lemon and/or 1 Tbsp. dry
white wine
chopped fresh chives or green onion tops
3-4 sprigs fresh parsley
Blend all ingredients in food processor
until smooth, perhaps reserving a few snippets of fresh herbs
to garnish the top.
Compound butter may be stored in the
refrigerator for several days. Serve at room temperature so
that butter is soft.
Variations for compound butter. Use herbs and seasonings to compliment your
meal. Try these:
*add chive flowers, or sun-dried
tomatoes, or fresh basil or cilantro or marjoram.
*add jalapeno and cilantro, and use lime
juice instead of lemon juice.
*add curry powder and red onion.
Marinating the Beef:
Red Wine
Balsamic Vinegar
Maple Syrup (DO NOT
substitute pancake syrup)
Chunks or slices of garlic, optional
Grassfed Skirt Steak
Use equal parts of red wine, balsamic
vinegar, and maple syrup, 1/8 of each ingredient per pound of
meat, and mix together, adding garlic if desired. Place meat in
glass or stainless steel bowl. Pour marinade over. Cover and
refrigerate, turning occasionally if you can, until time to
cook.
Cooking/Serving:
Before grilling, season the beef with
salt and pepper, as desired. Place skirt steak on hot grill.
Sear on one side, flip, sear on second side. Reduce heat and
continue to cook until medium-rare to medium.
Remove steak from grill, and allow to
rest for 5-10 minutes. Slice thinly and serve with compound
butter on the side.
