This spicy adobo butter is so good that it’s hard to believe it’s made in about a minute with just a few ingredients. Though any steak cut would benefit from it, skirt steak’s textured surface cradles the melted butter, delivering it with every bite.
Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire.
In a blender or small food processor, purée the chiles with their sauce. In a small bowl and using a fork, mash the butter with 1 Tbs. of the purée, the cilantro, and 1/2 tsp. salt until combined.
Rub the steak all over with the oil and another 1 Tbs. of the chipotle purée (freeze the rest for future use). Season all over with 1 tsp. salt.
Grill the steak, flipping once, until cooked to your liking, 5 to 8minutes for medium rare (130°F). Transfer to a platter, top with about half of the butter, tent with foil, and let rest for 5 minutes. Transfer the steak to a cutting board (do not clean the platter), and thinly slice it across the grain. Return the steak and any juice to the platter and serve topped with the remaining butter and the lime wedges on the side.
nutrition information (per serving):
260, Fat Calories
17, Saturated Fat
7, Polyunsaturated Fat
1.5, Monounsaturated Fat
Photo: Scott Phillips