Grilled Skirt Steak with lemon Compound Butter
Recipe created for Arbuckle Creek Farms by Chef Jacob Lyons. Styled on location, at our farm with photography from Hunter Ryan Photo.
Ingredients
1.5-2 lb Skirt Steak
2 1/2 tbsp Olive Oil
1 1/2 tbsp Fresh Chopped Garlic
2 tsp Salt
2 tsp Black Pepper
1/4 bunch Fresh Chopped Flat Leaf Parsley
Juice of 1 Lg Lemon
Marinate steak with garlic, kosher salt, pepper, parsley and olive oil to coat the steak. Let marinate for 24 hours. Add lemon juice a few minutes before cooking. Coat the bottom of a grill pan with olive oil and place on high heat. Sear steak 2 minutes on each side. Remove and rest steak 10 min before slicing on the bias.
Make the day prior
Lemon Compound Butter
Ingredients
1 1/2 sticks Room Temperature Butter
Zest of 1 Lemon
2 cloves Fresh Grated Garlic
1 cup Fresh Chopped Flat Leaf Parsley
1 tsp Kosher Salt
In a food processor add garlic and pulse until it’s finely ground. Add parsley, softened butter and lemon juice. Blend until smooth. Fold in the zest and salt. Using a piece of wax paper or cling wrap, roll butter into a log and refrigerate until it becomes solid.
Suggested Side
roasted Mushrooms
Ingredients
1 container Fresh Mushrooms sliced thin
1 tbsp Olive Oil
2 cloves Fresh Grated Garlic
1 tsp Kosher Salt
1 tsp Black Pepper
Heat olive oil in a sauté pan and set over medium high heat till oil begins to glisten. Add mushrooms. Stir occasionally until almost caramelized (roughly 7 minutes). Take off heat. Add garlic, salt and pepper.