Skirt Steak with Paprika Butter
"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
The paprika butter can stand at room temperature for up to 4 hours; reheat the butter gently.
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.