Skirt steak with compound butter from Mark Bittman's Quick and Easy Recipes from The New York Times (page 161) by Mark Bittman

  • beef skirt steaks
  • butter

  • EYB Comments

    Use compound butter of your choice.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Shallot-thyme butter; Horseradish-ginger butter; Garlic-oregano butter; Chile-cilantro butter

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Use compound butter of your choice.

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