Name: Sunny’s Skirt Steak with Cowgirl Butter
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT2H25M0.000S
Yield: 6 to 8 servings
Ingredients: 1 stick (8 tablespoons) salted butter, at room temperature; 1 tablespoon chopped fresh cilantro; 1 teaspoon chopped fresh thyme; 1 teaspoon grainy Dijon mustard; 1 teaspoon Worcestershire sauce; 1/2 teaspoon smoked paprika; 2 cloves garlic, grated on a rasp; Zest of 1 lime; Kosher salt and freshly cracked coarse black pepper; 1 tablespoon kosher salt; 2 teaspoons freshly cracked coarse black pepper; 2 teaspoons smoked paprika; 1 teaspoon ground cumin; 2 skirt steaks; 2 to 4 tablespoons vegetable oil; Lime wedges, for spritzing

Directions

For the compound butter: In a large bowl, use a rubber spatula to mix the butter, cilantro, thyme, mustard, Worcestershire sauce, smoked paprika, garlic, lime zest, a pinch of salt and black pepper. Rest at room temperature while preparing the steaks.
For the steaks: In a small bowl, combine the salt, pepper, smoked paprika and cumin. Sprinkle this mixture all over both steaks and let rest at room temperature for 2 hours.
Drizzle some oil on the steaks and place in a grill pan on medium-high heat. Grill until they sear and release, 3 to 4 minutes on each side for medium-rare.
Rest the steaks with half the butter over the top under loosely tented aluminum foil. Slice into 3/4-inch slices against the grain of the meat. Serve with more butter on the side and a spritz of lime.

Sunny’s Skirt Steak with Cowgirl Butter

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