""I love skirt steak because it's just fatty enough, and it cooks quickly, which is great for dinner parties," says Vinny Dotolo. He serves the steak thinly sliced, with a lightly smoky, tangy paprika butter...."
INGREDIENTS
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6 tablespoons unsalted butter
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6 garlic cloves, thinly sliced
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1 1/2 teaspoons smoked hot paprika
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2 tablespoons fresh lemon juice
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Salt
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5 pounds skirt steaks
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Vegetable oil, for rubbing
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Freshly ground pepper
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