Here’s the best way to serve grilled skirt steak – Orange County Register

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The long, thin cut known as a skirt steak is prized for its delicious beefy flavor rather than its tenderness. Beautifully marbled, it grills quickly. Adorned with grill marks, it’s irresistible topped with flavored butter, a blended concoction that combines butter with finely chopped shallots and chives, plus a splash of red wine vinegar.

Leftover compound butter can be frozen for later use. I like to mix the cooked farro with some of the butter and put it under the steak.

If you buy it in long strips, cut it into manageable portions before grilling, about 5 to 6 inches long.

Grilled Flank Steak with Compound Butter

Yield: 4 servings

INGREDIENTS

1 1/2 pounds skirt steak

extra virgin olive oil

Seasoning salt, such as Spike’s or Lawry’s

1 stick butter, room temperature (not too soft, just a little soft)

About 10 chives, cut into small pieces

1 large shallot, finely chopped

1/2 teaspoon red wine vinegar

Vegetable oil for brush grid

Coarse salt, if needed, and freshly ground black pepper to taste

PROCEDURE

1. Place steak on a rimmed baking sheet. Drizzle lightly with olive oil and sprinkle with seasoned salt to taste. Reserve at room temperature.

2. In a small bowl, combine the butter, chives, shallot and vinegar. Put aside.

3. Heat charcoal or gas grill. When hot, brush the grill with a wire brush to clean it. Fold a paper towel into a 2-inch square and secure with clips. Dip a square of paper in vegetable oil and use it to lightly oil the grill. Grill the steak, about 2 minutes on each side for rare, 3 minutes on each side for medium-rare.

4. Taste a small piece. If necessary, sprinkle with coarse salt. Sprinkle generously with freshly ground black pepper. Top each serving with about a tablespoon of compound butter, spreading it over the surface of the steak with the back of the spoon. Leftover compound butter can be frozen for future use, to garnish hot vegetables, pasta, poultry or meat.

Kitchen issue? Contact Cathy Thomas at [email protected]

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