Skirt Steak with Chili Butter
Servings 4
Calories 399kcal
Ingredients
- 1 lb skirt steak (one whole steak is usually about a pound)
- 4 Tbsp grapeseed oil (or any other neutral, high smoke point oil, like virgin olive oil)
- 1 Tbsp fresh cilantro (roughly chopped, for garnish)
For the chili butter:
- 4 Tbsp unsalted butter (1/2 a stick, at room temperature)
- 1 garlic clove (minced or finely chopped)
- 1/3 jalapeno pepper (membrane and seeds removed, finely chopped)
- 1/8 tsp cayenne pepper
- 1 1/2 tsp lime juice
- 1 Tbsp fresh cilantro (finely chopped)
- 1/4 tsp kosher salt (plus more to taste)
Instructions
- Cut the steak into 4-5 strips along the grain, each strip about 5 inches long. Season each piece with salt and pepper on both sides.
- Heat oil in a large cast iron pan over medium-high heat. Once the oil starts to smoke, add the meat and cook for 2-3 minutes until you see some nice browning. Flip and cook for another 2-3 minutes or a bit longer, until desired doneness is achieved. 2-3 minutes per side will produce medium-rare doneness. I like using an instant read thermometer to eliminate guessing and cook to 125F - 130F. Transfer the meat to a cutting board and let it rest for 5 minutes.
- While the meat is resting, microwave the butter in a wooden or plastic bowl/container for about 7-10 seconds, until very soft but not fully melted. Add the rest of the ingredients and mix well with a spoon. Taste for salt and adjust as needed; set aside.
- Slice the meat across the grain and transfer to a serving platter. Spoon the chili butter over the steak slices. Sprinkle chopped cilantro on top and serve with your favorite side dish.