Ingredients with Measurements:
- 1 1/2 pounds skirt steak
- 1/2 cup unsalted butter, softened
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- Salt and pepper, to taste
Special equipment needed:
- Grill
- Meat thermometer
Step-by-step instructions:
1. Preheat grill to high heat.
2. In a small bowl, mix together softened butter, minced garlic, chopped parsley, thyme, and rosemary until well combined. Set aside.
3. Season skirt steak generously with salt and pepper on both sides.
4. Place the steak on the grill and cook for 3-4 minutes per side, or until the internal temperature reaches 130°F for medium-rare.
5. Remove the steak from the grill and let it rest for 5 minutes.
6. Slice the steak against the grain into thin strips.
7. Serve the steak with a dollop of garlic-herb butter on top.
- Time:
Preparation time: 10 minutes
- Cooking time: 8-10 minutes
Temperature:
- Grill temperature: High heat
- Internal temperature of steak: 130°F for medium-rare
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 35g
- Protein: 28g
- Carbohydrates: 1g
- Fiber: 0g
- Sugar: 0g
- Sodium: 120mg
Substitutions for ingredients:
- Skirt steak can be substituted with flank steak or sirloin steak.
- Unsalted butter can be substituted with salted butter or ghee.
- Fresh herbs can be substituted with dried herbs.
Variations:
- Add a squeeze of lemon juice to the garlic-herb butter for a tangy twist.
- Substitute the herbs with your favorite seasoning blend, such as Cajun or Italian seasoning.
Tips and tricks:
- Let the steak rest before slicing to allow the juices to redistribute and keep the meat tender.
- Use a meat thermometer to ensure the steak is cooked to your desired level of doneness.
- For a smoky flavor, use a charcoal grill instead of a gas grill.
Storage instructions:
- Store leftover steak and garlic-herb butter separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the steak in a skillet over medium heat until warmed through.
- Melt the garlic-herb butter in a small saucepan over low heat.
Presentation ideas:
- Arrange the sliced steak on a platter and top with a dollop of garlic-herb butter.
- Garnish with additional fresh herbs or lemon wedges.
Garnishes:
- Fresh herbs
- Lemon wedges
Pairings:
- Grilled vegetables, such as asparagus or zucchini
- Roasted potatoes or sweet potatoes
- Crusty bread
Suggested side dishes:
- Caesar salad
- Caprese salad
- Grilled corn on the cob
Troubleshooting advice:
- If the steak is sticking to the grill, make sure the grill grates are clean and well-oiled before cooking.
- If the steak is overcooked, reduce the cooking time or lower the grill temperature.
Food safety advice:
- Always use a meat thermometer to ensure the steak is cooked to a safe temperature.
- Wash your hands and all utensils and surfaces that come into contact with raw meat to prevent cross-contamination.
Food history:
- Skirt steak is a popular cut of beef in Mexican and Tex-Mex cuisine, often used in dishes such as fajitas.
Flavor profiles:
- The steak is savory and meaty, with a hint of smokiness from the grill. The garlic-herb butter adds a rich, buttery flavor with a touch of herbal freshness.
Serving suggestions:
- Serve the steak with a simple side salad or roasted vegetables for a complete meal.
- Pair with a bold red wine, such as Cabernet Sauvignon or Malbec.
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Taste: Savory, Garlicky, Herbaceous, Rich, Umami