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Chrysalis Vineyards

Skirt Steak with Paprika Butter - 2016 Estate Bottled Norton

Skirt Steak with Paprika Butter - 2016 Estate Bottled Norton
Recipe Date:
July 1, 2019
Serving Size:
Cook Time:
Imperial (US)
Skirt steak is just fatty enough, and it cooks quickly, which is great for dinner parties. Serve the steak thinly sliced, with a lightly smoky, tangy paprika butter.
  • 6 tbsps unsalted butter
  • 6 garlic cloves, thinly sliced
  • 1/2 tsp smoked hot paprika
  • 2 tbsps fresh lemon juice
  • Salt
  • 5 lbs skirt steaks
  • Vegetable oil, for rubbing
  • Freshly ground pepper

Step 1    

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.

Step 2    

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.

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