It’s official. We love cooking skirt steak since they make quick weeknight meals.
I also have a personal love of paprika since it was a spice that my Mom regularly used when I was growing up.
When I discovered this recipe from Food and Wine with Skirt Steak AND Paprika, I knew I had to try it. Immediately.
If you’ve never cooked with paprika, you should try it. Hungarian paprika has a slightly sweet pepper flavor, and it’s great on a variety of dishes — everything from this skirt steak recipe to chicken paprikash, deviled eggs and potato salad. This original recipe called for smoked hot paprika. I’m sure that would taste wonderful, but I stuck with Hungarian paprika since it’s what I already had in my kitchen.
This dish can be served on a plate as a stand-alone dish. I also like it on a bed of spinach and that makes it more steak-salad-ish.
Give it a try. I hope you discover that you love paprika and skirt steak too!
Skirt Steak with Paprika Butter
- 2 lbs Skirt steak
- 1 tsp Hungarian paprika
- 2 Tbsp butter
- 3 garlic cloves thinly sliced
- 2 Tbsp fresh lemon juice
- 1 Tbsp vegetable oil
- Melt butter in saucepan. Add garlic and cook over low heat, and stir until golden. About 3 minutes.
- Add paprika and cook for about 1 minute. Remove from heat, stir in lemon juice and add salt.
- Prepare the skirt steak by removing the excess fat and membrane from the skirt steak with a knife. Pat dry and season both sides with salt and pepper.
- In a large skillet (I like using a cast iron skillet if you have one), heat oil over medium-high heat
- Add vegetable oil to pan, cook for about 3 minutes per side. Place steaks on cutting board and let rest.
- Add skirt steak to the skillet. Sear for about 3 minutes on one side, flip, and sear for 3 minutes on the other side.
- Remove skirt steak from skillet and let it rest.
- Slice steaks across the grain into thin pieces. This will be the first time you'll see the steak's doneness. If it's too rare for you, you can put the meat back into the skillet and cook it for a little longer. Be very careful not to overcook it. Most people like skirt steak medium or medium rare (Matt and I like ours cooked to at least medium, sometimes a little more).
- Spoon paprika butter over and serve. You can serve it on a plate, or on salad as you would a steak salad.