This was a great meal that I made today I used a Rib Eye Steak instead of Skirt Steak. I also severed it with a Roasted Butternut Squash Salad with warm cider vinaigrette and other roasted vegetables
Skirt Steak with Paprika Butter
TOTAL TIME: 30 MIN
See original recipe at: http://www.foodandwine.com/recipes/skirt-steak-pap...
- 6 tablespoons unsalted butter
- 6 garlic cloves, thinly sliced
- 1 1/2 teaspoons smoked hot paprika
- 2 tablespoons fresh lemon juice
- 5 pounds skirt steaks
- Vegetable oil, for rubbing
- Freshly ground pepper
HOW TO MAKE THIS RECIPE
Light a grill or heat a grill pan. In a small saucepan, melt the butter. Add the garlic and cook over low heat, stirring, until golden, about 3 minutes. Add the paprika and cook until fragrant, about 30 seconds. Remove from the heat, stir in the lemon juice and season with salt; keep warm.
Rub the skirt steaks with oil and season with salt and pepper. Grill over high heat until nicely charred and medium-rare, about 3 minutes per side. Transfer the steaks to a cutting board and let rest for 5 minutes. Thinly slice the steaks across the grain. Spoon the paprika butter over the steak and serve right away.
The paprika butter can stand at room temperature for up to 4 hours; reheat the butter gently.
Roasted Butternut Squash Salad with Warm Cider Vinaigrette
Recipe courtesy of Ina Garten
Show: Barefoot Contessa: Back to Basics
Episode: Easy French
Total: 43 min
Active: 15 min
Yield: 4 servings
Nutritional Analysis / Per Serving
Calories / 334
Total Fat / 19 grams
Saturated Fat / 4 grams
Cholesterol / 17 milligrams
Sodium / 762 milligrams
Carbohydrates / 33 grams
Dietary Fiber / 5 grams
Protein / 11 grams
Sugar / 16 grams
- 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
- Good olive oil
- 1 tablespoon pure maple syrup
- Kosher salt and freshly ground black pepper to taste
- 3 tablespoons dried cranberries
- 3/4 cup apple cider or apple juice
- 2 tablespoons cider vinegar
- 2 tablespoons minced shallots
- 2 teaspoons Dijon mustard
- 4 ounces baby arugula, washed and spun dry
- 1/2 cup walnuts halves, toasted
- 3/4 cup freshly grated Parmesan
Preheat the oven to 400 degrees F.
Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.