My F&W
quick save (...)
Skirt Steak with Paprika Butter
© John Kernick

Skirt Steak with Paprika Butter

  • SERVINGS: 10
  • FAST

"I love skirt steak because it's just fatty enough, and it cooks quickly, which is great for dinner parties," says Vinny Dotolo. He serves the steak thinly sliced, with a lightly smoky, tangy paprika butter.

Entertaining Tips from F&W Editors

  1. 6 tablespoons unsalted butter
  2. 6 garlic cloves, thinly sliced
  3. 1 1/2 teaspoons smoked hot paprika
  4. 2 tablespoons fresh lemon juice
  5. Salt
  6. 5 pounds skirt steaks
  7. Vegetable oil, for rubbing
  8. Freshly ground pepper
  9. Sunchoke-Kale Hash with Farro
  1. Light a grill or heat a grill pan. In a small saucepan, melt the butter. Add the garlic and cook over low heat, stirring, until golden, about 3 minutes. Add the paprika and cook until fragrant, about 30 seconds. Remove from the heat, stir in the lemon juice and season with salt; keep warm.
  2. Rub the skirt steaks with oil and season with salt and pepper. Grill over high heat until nicely charred and medium-rare, about 3 minutes per side. Transfer the steaks to a cutting board and let rest for 5 minutes. Thinly slice the steaks across the grain. Spoon the Sunchoke-Kale Hash with Farro onto a large platter and top with the steak. Spoon the paprika butter over the steak and serve right away.
Make Ahead The paprika butter can stand at room temperature for up to 4 hours; reheat the butter gently.

Suggested Pairing

Jon Shook likes to pour a spicy French red from the Rhône Valley, like a St-Joseph, with this grilled steak and hash—the wine's peppery notes meld nicely with the paprika butter. For great values in a similar style, look to France's Languedoc region.



Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.