Skirt Steak with Smoked Paprika Butter


  • 4 tablespoons unsalted butter
  • 2 garlic cloves, minced
  • 1 ½ teaspoons smoked sweet paprika
  • 1 tablespoons fresh lemon juice
  • Kosher Salt
  • 2-3 pounds skirt steaks
  • Vegetable oil, for rubbing
  • Freshly ground pepper


  1. Light a grill or heat a grill pan.
  2. 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.
  3. Rub the skirt steaks with oil and season with salt and pepper. Grill over high heat until nicely charred and rosy within; medium-rare, about 3 minutes per side. We did 2 ½ minutes on each side for medium rare, and it was perfect.
  4. Transfer the steaks to a cutting board and let rest for 5-10 minutes. Using a sharp knife, thinly slice the steaks across the grain. Spoon the paprika butter over the steak and serve right away.

Make ahead: The paprika butter can stand at room temperature for up to 4 hours; reheat the butter gently.

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