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Grilled Skirt Steak with Parsley-Lime Butter

  • SERVINGS: 20
  • FAST

  1. 2 sticks unsalted butter, softened
  2. 2 cups chopped flat-leaf parsley
  3. 2 tablespoons finely grated lime zest
  4. 1 garlic clove, chopped
  5. 1 teaspoon crushed red pepper
  6. Salt and freshly ground black
  7. 7 pounds skirt steak
  1. In a food processor, combine the butter with the parsley, lime zest, garlic and crushed red pepper. Season with 1 teaspoon salt and 1/2 teaspoon black pepper and pulse to blend. Scrape the butter onto a sheet of plastic wrap and roll into a log. Refrigerate until chilled.
  2. Light a grill. Generously season the skirt steak with salt and pepper and grill over a hot fire until the meat is browned on the outside and medium rare within, about 3 minutes per side. Transfer to a carving board and let rest for 5 minutes. Thinly slice the steak across the grain. Serve right away, passing the parsley-lime butter at the table.