In my pre-meat days, I never really understood why anyone would eat butter on top of their steak. Granted, at this time, I never really understood why someone would even eat a steak for that matter! Anyway, after converting into a meat eater, I had yet to try this combination, and thought it sounded fantastic. I’m a strong believer that putting butter on top of almost anything makes it that much better (I also feel this way about avocado, eggs, and bacon).
Mad props to Make it Paleo for this recipe. It’s so simple, yet so flavorful. Plus, I love skirt steak — it’s one of my favorite cuts of beef. I knew the recipe would be a match made in heaven. By the way, there are many other awesome and beautiful recipes in this book and I highly recommend getting a copy.
- 1 lb skirt steak, preferably grass-fed
- Sea salt to taste
- 3 Tbsp unsalted pasture butter, room temperature
- 1/4 tsp sea salt
- 1 Tbsp chopped chives
- Preheat grill to high heat.
- Rinse skirt steak under cold water, and pat dry with a paper towel. (NOTE: I skipped this step, as I didn’t think it was necessary).
- Cut skirt steak into three pieces of equal length.
- Sprinkle each side generously with sea salt.
- Grill for three minutes per side.
- Remove from grill and allow to rest for five minutes.
- While steak is resting, whisk butter, 1/4 tsp sea salt and chives with a fork.
- Slice steak against the grain. Top with chive butter and serve.
I served the steak with buttercup squash mixed with grass-fed butter and kale sautéed with sugar-free beef bacon. It was a lovely pile of buttery deliciousness. That’s the best way I can describe it. My body was happy.