The long slender cut known as skirt steak is prized for its delicious beefy flavor rather than its tenderness. Beautifully marbled, it grills up quickly. Adorned with grill marks, it is irresistible topped with flavored butter, a compound concoction that pairs butter with finely chopped shallot and chives, plus a smidgen of red wine vinegar.

Leftover compound butter can be frozen for later use. I like to toss cooked farro with some of the butter and spoon it under the steak.

If you buy it in long strips, cut it into manageable portions before grilling, about 5- to 6-inches long.

Grilled Skirt Steak with Compound Butter

Yield: 4 servings

INGREDIENTS

1 1/2 pounds skirt steak

Extra-virgin olive oil

Seasoning salt, such as Spike or Lawry’s

1 stick butter, room temperature (not too soft, just slightly soft)

About 10 chives, snipped into small pieces

1 large shallot, finely chopped

1/2 teaspoon red wine vinegar

Vegetable oil for brushing grate

Coarse salt, if needed, and freshly ground black pepper to taste

PROCEDURE

1. Place steak on rimmed baking sheet. Drizzle lightly with olive oil and sprinkle with seasoned salt to taste. Set aside at room temperature.

2. In small bowl, combine butter, chives, shallot, and vinegar. Set aside.

3. Heat charcoal or gas grill. When hot, brush grate with wire brush to clean it. Fold up a paper towel into a 2-inch square and secure it with tongs. Dip paper square into vegetable oil and use it to lightly oil the grate. Grill steak, about 2 minutes on each side for rare, 3 minutes per side for medium-rare.

4. Taste a little piece. If needed, sprinkle with coarse salt. Sprinkle generously with freshly ground black pepper. Top each serving with about a tablespoon of compound butter, spreading it out over the steak’s surface with the back of the spoon. Leftover compound butter can be frozen for future use, to top hot vegetables, pasta, poultry, or meat.

Cooking question? Contact Cathy Thomas at [email protected]

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