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"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 More Amazing Steaks

Jon Shook
Vinny Dotolo
January 2010

Gallery

Credit: © John Kernick

Recipe Summary

total:
30 mins
Yield:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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