Ingredients Beef Skirt Steak Skirt Steak with Paprika Butter 5.0 (397) 2 Reviews "I love skirt steak because it's just fatty enough, and it cooks quickly, which is great for dinner parties," says Vinny Dotolo of Animal restaurant in Los Angeles. He serves the steak thinly sliced, with a lightly smoky, tangy paprika butter drizzled on top. The sunchoke and kale hash underneath absorbs the butter and juices from the steak nicely. More Amazing Steaks By Jon Shook and Vinny Dotolo Updated on January 15, 2020 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Total Time: 30 mins Yield: 10 Ingredients 6 tablespoons unsalted butter 6 garlic cloves, thinly sliced 1 1/2 teaspoons smoked hot paprika 2 tablespoons fresh lemon juice Salt 5 pounds skirt steaks Vegetable oil, for rubbing Freshly ground pepper Sunchoke-Kale Hash with Farro Directions 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. 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. Rate it Print