Grilled Skirt Steak with Chili-Corn Butter

Ingredients:

• 1½ lbs skirt steak

• 2 teaspoons kosher salt

• 1 teaspoon freshly cracked black pepper

• 2 tablespoons olive oil

• ½ cup unsalted butter, softened

• 1 grilled ear of corn, kernels cut off

• 1 teaspoon smoked paprika

• 1 teaspoon garlic, minced

• 1 teaspoon ancho chili powder

• 1 teaspoon chili flakes

• 1 tbsp fresh cilantro, chopped

Instructions:

1. Pat skirt steak dry and season with salt, pepper, and olive oil. Let rest at room temp for 20 minutes.

2. In a bowl, mash together butter, corn kernels, paprika, ancho chilli powder, garlic chili flakes, and cilantro until well combined.

3. Heat grill or cast-iron pan on high. Sear steak 3–4 minutes per side for medium-rare, or to desired doneness.

4. Rest steak 5 minutes before slicing against the grain.

5. Top with a generous spoonful of chili-corn butter.

👨‍🍳 Chef’s Tip

Skirt steak cooks fast and can dry out—make sure your pan or grill is very hot before you start searing. Resting the meat ensures the juices redistribute, keeping it tender.

🍷 Pairing

• Wine: A chilled Sauvignon Blanc balances the richness of the corn butter.

• Beer: Try a crisp Pilsner for a refreshing contrast.

• Non-Alcoholic: Lime spritzer with a splash of ginger.

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