Dinner Meat Dishes Beef Main Course Beef Steak Recipes Skirt Steak with Paprika Butter 5.0 (398) 3 Reviews Thinly sliced skirt steak is drizzled with a lightly smoky, tangy paprika butter and served over a sunchoke-kale hash to absorb the butter and steak juices. By Vinny Dotolo & Jon Shook Vinny Dotolo & Jon Shook Why they won Because the duo have created a no-holds-barred meat-centric restaurant that has made L.A. excited to eat fried chicken livers. Born (VD) 1979 (JS) 1981 Raised (VD) Clearwater, FL (JS) South Miami, FL Education (BOTH) The culinary program at the Art Institute of Fort Lauderdale in Florida. Experience (BOTH) The Strand, Miami Beach; Wildflower, Vail, CO; Chadwick, Los Angeles. How they got their start (JS) “[Chef] Ben Ford hired us to cook lunch at Chadwick. But then the restaurant went out of business. So he hired us to paint his house—we hated painting, all we cared about was lunch. Soon we were cooking for Ben’s dad [Harrison Ford].” On the L.A. food scene (VD) “People out here eat like kids: hamburgers, hot dogs, doughnuts. You can tell that so much fast food started here.” Advice to aspiring chefs (JS) Eat out. “When we were 22, 23, we went to see our accountant, and he said we’d spent $150,000 on dining that year. Imagine. But it’s worth it—you get turned on to so many ideas.” Food & Wine's Editorial Guidelines Updated on January 8, 2024 Rate PRINT Share Total Time: 30 mins Yield: 10 servings Frequently asked questions What is the best way to cook skirt steak? "I love skirt steak because it's just fatty enough, and it cooks quickly, which is great for dinner parties," says chef Vinny Dotolo, opting to grill it for this recipe. As for how to grill skirt steak, Dotolo simply rubs the steak with vegetable oil, seasons it with salt and pepper, and then grills it over high heat for about three minutes per side, until nicely charred and medium-rare (about 130°F). Once it's rested, he slices the meat thinly against the grain. What is the best butter for steak? We recommend using unsalted butter here, then adding salt to taste after the garlic, paprika, and fresh lemon juice have been stirred in. Notes from the Food & Wine Test Kitchen Because the sliced steak should be served right away, it's helpful to start the dish's other two components — paprika butter and Sunchoke-Kale Hash with Farro — in advance. The paprika butter can stand at room temperature for up to four hours; reheat it gently before spooning it over the steak. As for the hash, a good chunk of the recipe can be prepared a day ahead. It'll just need a final sauté before service, which can be done as the meat finishes up on the grill and then rests. Suggested pairing Jon Shook likes to pour a spicy French red from the Rhône Valley, like a St-Joseph, with this grilled steak and hash — the wine's peppery notes meld nicely with the paprika butter. For great values in a similar style, look to France's Languedoc region. Ingredients 6 tablespoons unsalted butter 6 garlic cloves, thinly sliced 1 1/2 teaspoons smoked hot paprika 2 tablespoons fresh lemon juice Kosher salt 5 pounds skirt steak Vegetable oil, for rubbing Freshly ground black pepper Sunchoke-Kale Hash with Farro, for serving Directions 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 Sunchoke-Kale Hash with Farro onto a large platter and top with the steak. Spoon the paprika butter over the steak and serve right away. © John Kernick Originally appeared: January 2010 Rate It Print