Grilled Skirt Steak with Compound Butter
Recipe provided by Linda Hoffman, Come Back to the Table
This is our FAVORITE recipe for skirt steak. Marinate the skirt steak for 2-5 hours prior to cooking, or overnight. Longer marinade times impart more of the flavors into the meat.
Red Wine Balsamic Vinegar
Maple Syrup (NOT pancake syrup)
Slices of garlic
1-2 lb. Grassfed Skirt Steak
1/2 cup compound butter (recipe below)
Use equal parts of red wine, balsamic vinegar, and maple syrup, 1/8 cup of each ingredient per pound of beef. Mix together, adding garlic. Place meat in glass or stainless steel bowl. Pour marinade over the meat. Cover and refrigerate, turning occasionally if you can, until time to cook.
Before grilling, season 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. Serve with compound butter on the side, to spread on the meat.
Compound butter may be made up to one week ahead, wrapped tightly and refrigerated. Remove from refrigerator well ahead of your meal so that the butter softens and returns to room temperature for serving.
1/2 cup softened butter 2 garlic cloves, minced
pinch salt freshly ground black pepper
3-4 sprigs fresh parsley chopped fresh chives or green onion tops
juice of 1/2 lemon OR 1 Tbsp. white wine
Blend all ingredients in food processor or blender until smooth, perhaps reserving a few snippets of fresh herbs to garnish the top.
Seasoning variations. Use seasoning combinations to compliment your meal.
*add chive flowers, or sun-dried tomatoes, or fresh basil, or cilantro
*add jalapeno and cilantro, and use lime juice instead of lemon juice
*add curry powder and red onion