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Skirt Steak with Paprika Butter

Source: © Food & Wine Magazine
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Total Time:  30 Minutes
  10
"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
RECIPE 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
Skirt Steak with Paprika Butter Recipe at Cooking.com
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.




Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 12/14/2010
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