Outside Skirt Steak delivers exceptional crust when cooked hard and fast in cast iron. The loose grain absorbs smoke, butter, and seasoning beautifully, creating deeply savory slices that pair perfectly with crispy fries and smoky chipotle lime butter.

Ingredient List

• 2 lb Outside Skirt Steak
• Kosher salt
• Fresh cracked black pepper
• 2 tbsp neutral oil

Chipotle Lime Butter

• 4 tbsp unsalted butter, softened
• 1 chipotle pepper in adobo, finely chopped
• 1 tsp lime zest
• 1 tsp lime juice
• Kosher salt to taste

Crispy Fries

• 2 large russet potatoes
• Neutral oil for frying
• Kosher salt

Process

1. Cut potatoes into fries and soak in cold water for 30 minutes. Drain and dry thoroughly.
2. Mix butter, chipotle, lime zest, lime juice, and salt until combined. Refrigerate until needed.
3. Remove skirt steak from refrigeration 30 minutes before cooking and pat dry thoroughly.
4. Season generously with kosher salt and black pepper.
5. Heat neutral oil to 325°F and fry potatoes for 3–4 minutes until tender but pale. Remove and rest.
6. Heat cast iron skillet over high heat until lightly smoking.
7. Add neutral oil and sear skirt steak 2–4 minutes per side until a dark crust forms.
8. Pull steak at 125–130°F for medium-rare. Rest 5 minutes before slicing thinly against the grain.
9. Increase frying oil to 375°F and fry potatoes again until golden and crisp. Season immediately with salt.
10. Serve sliced skirt steak with crispy fries and chipotle lime butter melting over the top.