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Grilled Skirt Steak with Garlic Butter

Name: Grilled Skirt Steak with Garlic Butter
Prep time: 8 min
Total time: 42 min
Cuisine: American
Ingredients: skirt steak — 680 g; olive oil — 27 g; salt — 7 g; freshly ground black pepper — 5 g; unsalted butter — 82 g; garlic — 12 g; red chili flakes — 1 g; flat-leaf parsley — 7 g; lemon juice — 5 g; celtic sea salt — 1 g

Grilled Skirt Steak with Garlic Butter reads umami 6.2, richness 6.1 and citrus 5.0 on Palate's 0–10 flavor X-ray — a American main, about 42 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 6.6 / 10
Sweet & Fruity — 1.3 / 10
Sour & Bright — 6.3 / 10
Bitter & Earthy — 1.7 / 10
Rich & Fat — 6.5 / 10
Aromatic & Spice — 4.8 / 10

The measured notes (of 18)

Umami 6.2 · Richness 6.1 · Citrus 5.0 · Sourness 4.5 · Salinity 4.4 · Allium 4.3 · Herbaceous 2.3 · Warm Spice 1.8 · Heat 1.8 · Bitterness 1.5 · Nutty 1.3 · Fruity 1.1 · Floral 0.9 · Sweetness 0.7 · Earthy 0.7 · Smoke 0.6

What's in it (10)

skirt steak — 680 g
olive oil — 27 g
salt — 7 g
freshly ground black pepper — 5 g
unsalted butter — 82 g
garlic — 12 g
red chili flakes — 1 g
flat-leaf parsley — 7 g
lemon juice — 5 g
celtic sea salt — 1 g

Time & effort: about 42 min (8 min active) · effort: involved

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

Pat the skirt steak dry, cut crosswise into two pieces to fit your grill grate, and let sit at room temperature 20-30 minutes while you make the butter and heat the grill.
Rub the steak all over with 1 tablespoon of the olive oil, 1 teaspoon of the kosher salt, and 1/2 teaspoon of the black pepper.
Melt 1 tablespoon of the butter in a small skillet over medium-low heat. Add the garlic and red pepper flakes and cook, stirring constantly, until fragrant and just barely golden, about 1 minute; do not let it brown. Scrape into a small bowl and let cool 5 minutes.
Stir the remaining 5 tablespoons softened butter, parsley, lemon juice, remaining 1/2 teaspoon kosher salt, and remaining 1/2 teaspoon black pepper into the cooled garlic; mash with a fork until smooth. Set the garlic butter aside at room temperature.
Heat a gas or charcoal grill to high, 450-500F, and scrape the grates clean; brush with the remaining 1 tablespoon olive oil.
Grill the steak directly over the high heat, uncovered, until deeply charred and it releases easily from the grate, 3-4 minutes per side for medium-rare, until an instant-read thermometer reads 130-135F at the thickest point.
Transfer the steak to a cutting board, tent loosely with foil, and rest 8-10 minutes.
Slice the steak thin against the grain on a sharp diagonal, arrange on a platter, and immediately top with the garlic butter and the flaky sea salt so it melts over the warm slices.

Dishes with a similar flavor shape

Skillet Lemon Butter Chicken with Asparagus — American
Ayam Rica-Rica (Manado Chilli Chicken) — Indonesian
Skillet Pork Tenderloin with Mustard Pan Sauce — American
Griot (Twice-Cooked Marinated Pork) — Haitian
Moroccan Pork Casserole — Moroccan

Keep reading: what umami, richness, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.