Name: Broiled Skirt Steak with Chile-Lime Tequila Butter
Yield: 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

Broiled Skirt Steak with Chile-Lime Tequila Butter

Rated 5.0 stars by 1 users

Bravo XL Oven

Servings

3 servings

Author

NuWave

Image of Broiled Skirt Steak with Chile-Lime Tequila Butter

Ingredients

1½-lb skirt steak
Sea salt to taste
Freshly ground black pepper to taste
Cooking spray

For Chile-Lime Tequila Butter

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

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.

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