Marinated Skirt Steak with Cilantro-Lime Ghee
Lime zest makes compound ghee -- the Paleo equivalent of compound butter -- sing.
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lime juice
- 5 garlic cloves (4 chopped and 1 minced)
- 3/4 teaspoon flaky sea salt
- Freshly ground black pepper
- 1 1/2 pounds skirt steak
- 1/4 cup ghee, solid but softened
- 1 tablespoon minced fresh cilantro
- 1 teaspoon grated fresh lime zest
- 1/8 teaspoon ground cumin
- Pinch of cayenne pepper
- Lime wedges
- Prepare the steak: Whisk together the olive oil, lime juice, chopped garlic, 1/2 teaspoon salt, and a few grinds of pepper in a large bowl. Add the steak, toss to coat, cover, and refrigerate for at least 2 hours or overnight.
- Make the cilantro-lime ghee: In a small bowl, combine ghee, minced garlic, cilantro, lime zest, remaining 1/4 teaspoon salt, cumin, cayenne, and black pepper to taste. Mash with a fork until well mixed, then refrigerate until needed.
- Take the steak out of the refrigerator 45 minutes before you plan to cook it. Preheat an outdoor grill, George Foreman, or grill pan. Pat the steak dry, brush off the garlic pieces so they won't burn, and discard the marinade. Grill steak for 2 minutes per side for medium, or until it reaches your desired level of doneness. Transfer steak to a plate, tent it with foil, and let rest for 5 to 10 minutes.
- Slice steak on the diagonal into 1/2-inch-wide strips, top with the cilantro- lime ghee, and serve with lime wedges.
- Adapted with permission from Paleo Planet by Becky Winkler (The Harvard Common Press, 2016)
- Photo credit: Becky Winkler