Skirt Steak with Sensational and Easy Anchovy Butter

Skirt Steak with Sensational and Easy Anchovy Butter

Dena Moran

Some thoughts on Skirt Steak. It is rich with a grainy texture and enough fat to baste itself. One caveat: grill it over intense heat so it can develop a wonderful char before it has cooked too long at the center.  So the rule is hottest even heat and fast, fast, fast (this is a thin cut of meat—that’s why they call it Skirt—Steak).

I like to make this all-natural, prime Angus Skirt Steak with Anchovy Butter and serve it alongside roasted zucchini and shallots.

Generously salt and pepper your Skirt Steak and place on your hot grill. For medium rare, grill three minutes on each side.

Remove from the grill and let it rest for a few minutes. Then slice against the grain.

One Skirt Steak will yield two portions

For the anchovy butter:

    In mini-chop pulverize
    1 minced shallot
    1 tablespoon fresh thyme
    1 tablespoon capers
    2 minced anchovies
    Then add 2 tablespoons softened butter,  salt & pepper
     Blend and pop into freezer until frozen.


    Spoon over hot steak.

      These ingredients can be found at Olde Hudson