Skirt Steak with Smoky Compound Butter & Blistered Shishito Peppers

Name: Skirt Steak with Smoky Compound Butter & Blistered Shishito Peppers
Yield: Serves 4
Ingredients: 4 tablespoons (2 oz/60 g) unsalted butter, at room temperature; ⅛ teaspoon smoked paprika; ¾ lb (375 g) shishito peppers; 1½ lb (750 g) skirt steak; 3 tablespoons olive oil; Kosher salt and freshly ground pepper; Kosher salt and freshly ground pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Sheet Pan

By Kate McMillan

Published 2017

About

Compound butters are a great way to add a flavor boost to almost any dish, and the combinations are endless: try orange zest and parsley, or jalapeño and lime. Japanese shishito peppers are sweet with almost no spicy heat.

Ingredients

1½ lb (750 g) skirt steak
3 tablespoons olive oil

Main course
Gluten-free

Method

Position a rack 4–6 inches (10–15 cm) from the heat source and preheat the broiler. Line a sheet pan with aluminum foil.
Cut the skirt steak crosswise into 3 or 4 pieces (