Broiled Skirt Steak with Chile-Lime Tequila Butter
Rated 3.0 stars by 1 users
Bravo
XL
Oven
Category
Main Dishes
Servings
3
Ingredients
-
1½-lb skirt steak
- Sea salt to taste
- Freshly ground black pepper to taste
- Cooking spray
- ½ lb unsalted butter (room temperature)
- 1 T jalapeño, minced
- 2 T freshly squeezed lime juice
- 4 t tequila (optional)
- Sea salt to taste
- Freshly ground black pepper to taste
For Chile-Lime Tequila Butter
Directions
- Thoroughly combine softened butter with jalapeño, lime juice, tequila (optional), salt, and pepper. Roll with plastic wrap into a log shape, 1 inch in diameter. Refrigerate 2 hours or until compound butter is solid. Make one day ahead, if possible.
- Preheat Bravo and set to broil at 500°F.
- Remove skirt steak from refrigerator and bring up to room temperature, 20 mins. Pat dry and season with salt and pepper.
- Spray baking pan with cooking spray. Place steak on pan. Cook 4 min. Flip, and cook for an additional 3-4 minutes for medium-rare.
- When done, remove. Let rest 5 minutes. Place slab of chili-lime tequila butter on meat and let melt to infuse flavor. Serve immediately.
