Grilled Skirt Steak with Adobo Butter



  • 1 7-oz. can chipotles in adobo sauce
  • 1-1/2 oz. (3 Tbs.) unsalted butter, softened
  • 1 Tbs. finely chopped fresh cilantro
  • Kosher salt
  • 1-1/2 lb. skirt steak, trimmed and halved crosswise
  • 1 Tbs. canola or vegetable oil
  • 2 limes, cut into wedges


  1. Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire.
  2. In a blender or small food processor, purée the chiles with their sauce.
  3. In a small bowl and using a fork, mash the butter with 1 Tbs. of the purée, the cilantro, and 1/2 tsp. salt until combined.
  4. Rub the steak all over with the oil and another 1 Tbs. of the chipotle purée (freeze the rest for future use). Season all over with 1 tsp. salt.
  5. Grill the steak, flipping once, until cooked to your liking, 5 to 8 minutes for medium rare (130°F).
  6. Transfer to a platter, top with about half of the butter, tent with foil, and let rest for 5 minutes.
  7. Transfer the steak to a cutting board (do not clean the platter), and thinly slice it across the grain.
  8. Return the steak and any juice to the platter and serve topped with the remaining butter and the lime wedges on the side.