Ingredients
2 pounds skirt steak
⅓ cup Thai green curry paste
2 tablespoons vegetable oil, divided
Kosher salt
4 tablespoons salted butter, at room temperature
1 garlic clove, finely grated
1 lime
Directions
1
Pat the steaks dry and place in a large zip-top bag. (If the steaks are long, cut them into two pieces to better fit your pan later.) Add the curry paste and 1 tablespoon of the oil and massage them evenly into the steak. (For a deeper flavor, allow the steak to marinate for 2 to 4 hours in the fridge.)
2
Prepare the butter: In a small bowl, mix together the butter, garlic and 1½ teaspoons of finely grated zest from the lime. Season to taste with salt. Cut the remaining lime into wedges for serving.
3
Heat a large cast-iron pan on medium-high until hot. Add the remaining 1 tablespoon oil to the pan. Wipe off excess marinade from the steak and season the steak with salt. Add to the skillet. Cook, pressing the steak down occasionally until well-browned on one side, about 3 minutes. Flip the steak and continue to cook for another 1 to 2 minutes for medium-rare (125 to 130 degrees). (Skirt steak becomes tough when overcooked, especially if it’s grass fed beef. Keep a close eye while cooking.)
4
Transfer steak to a cutting board and let rest for 5 to 10 minutes. Slice steak against the grain and serve with lime butter and lime wedges.