Beef Skirt Steak with Horseradish and Chive Butter
Skirt steak has a deep, beefy taste that stands up well to fire. It’s long and flat, cooks quickly, and slices up beautifully against the grain. It doesn’t cost a fortune, but when treated right, it eats like a much fancier cut. I like to give it a short marinade just to soften it up and add a little background seasoning.
Ingredients
For the marinade
- 2 tbsp Olive Oil extra virgin
- 1 tbsp red wine vinegar
- 2 tsp Worcestershire Sauce
- 2 cloves Garlic minced
- 1 tsp Dijon Mustard
- 1 tsp Black Pepper cracked
- ½ tsp Salt
For the steak
- 800 g Beef Skirt Steak trimmed
- 1 tbsp Olive Oil for brushing the grill
For the butter
- 100 g Butter unsalted and softened
- 2 tbsp Horseradish creamed
- 2 tbsp Chives finely chopped
- ½ tsp Salt
- Black Pepper to taste
Instructions
- Marinate the Steak. Pat the steak dry with kitchen paper. In a shallow dish, mix the marinade ingredients. Add the steak and turn to coat well. Cover and refrigerate for at least 2 hours, or up to 4. Take it out 30 minutes before grilling to come up to room temperature.
- Make the Butter. In a bowl, mix the softened butter, horseradish, chopped chives, salt, and pepper until smooth. Spoon onto clingfilm, roll into a log, and chill until firm.
- Get the Grill Hot. Light your BBQ and set it up for direct heat. You want high heat for this—skirt steak likes a good sear. Brush the grill with a bit of oil to prevent sticking.
- Grill the Steak. Place the steak over the hottest part of the grill. Cook for 3–4 minutes on each side, depending on thickness. You’re aiming for medium-rare to medium. If the ends are thinner, give them a little less time.
- Rest and Serve. Transfer the steak to a board and rest it for 5–10 minutes under foil. Slice across the grain into thin strips. Top with slices of the horseradish butter just before serving.
Nutrition
Calories: 540kcal | Carbohydrates: 3g | Protein: 38g | Fat: 42g | Sodium: 1400mg | Sugar: 1g
