"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
How to Make It
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
Suggested Pairing
You May Like
Aggregate Rating value: 5
Review Count: 397
Worst Rating: 0
Best Rating: 5
Author Name: Lisa G
Review Body: This looks delicious! In the picture, it looks like the steak is cut with the grain, not across. Am I seeing this wrong?
Review Rating:
Date Published: 2018-02-11
