Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Grilled Skirt Steak with Chili-Lime Butter



Posts : 18029
Thanked : 882
Join date : 2013-01-12

Grilled Skirt Steak with Chili-Lime Butter

Post by Lobo on Sat 16 Jan 2016, 8:46 pm

Grilled Skirt Steak with Chili-Lime Butter

Be the first to Write a Review
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 6
Just before serving, this grilled steak is topped with a flavored butter that melts into the meat, forming a delicious sauce. Serve our Jalapeño-Cheddar Corn Cakes alongside.

  • Printer Friendly Version

  • 38


  • 4 Tbs. (1/2 stick) unsalted butter, at room temperature
  • 1 tsp. chili-lime rub
  • 1 1/2 to 2 lb. skirt steak, trimmed of excess fat
  • 1 Tbs. olive oil
  • Salt and freshly ground pepper, to taste

Related Recipes

  • Jalapeño-Cheddar Corn Cakes >

Wine Pairing

This pairs well with bold, full-bodied red wines like the Cornesa Crianza Ribera Del Duero from our Wine Club.


In a small bowl, stir together the butter and chili-lime rub until well blended. Place an 8-inch square of parchment paper or waxed paper on a work surface. Scrape the butter mixture onto the paper, placing it about 2 inches from the edge nearest you. Shape the butter into a log about 3 inches long and 2 inches wide. Wrap the butter in the paper, then twist the ends of the paper in opposite directions; the paper will tighten to shape the butter into a compact log. Refrigerate until firm, about 2 hours. Just before serving, unwrap the butter and cut into about 6 rounds.

Preheat an electric indoor grill on high heat according to the manufacturer's instructions. Rub the steak with the olive oil and season with salt and pepper. Place the steak on the grill and cook, turning once, 3 to 4 minutes per side for medium-rare, or until done to your liking.

Transfer the steak to a cutting board, top with the butter rounds and let rest for 5 minutes. Cut the steak against the grain into thin slices and serve immediately. Serves 6.
Williams-Sonoma Kitchen.

    Current date/time is Thu 08 Dec 2016, 9:52 pm