This flavor-packed Grilled Skirt Steak with Mojo Mustard Butter will be the star of your summer entertaining! Citrus and garlic-marinated skirt steak is grilled to perfection, then slathered in a Cuban mojo and mustard-flavored butter.
Course Main Course
Keyword grilled skirt steak
Prep Time 30minutes
Cook Time 8minutes
Chilling Time 2hours
Total Time 50minutes
Mojo Mustard Butter
2tablespoonsHeinz Yellow Mustard
Pinch kosher salt
Pinch black pepper
Grilled Skirt Steak
Fresh cilantrofor garnish
Mojo Mustard Compound Butter
In a small bowl, combine butter, garlic, mustard, orange and lime zest, cumin, salt, and pepper. Use a spatula to combine all of the ingredients completely.
Scoop the mixture into a pile on a sheet of parchment paper. Roll into a log and twist the ends shut. Alternatively, you can use a small cookie scoop to create individual balls for easy serving. Place the balls on the parchment and cover with another sheet, then fold up the edges to seal.
Place in the refrigerator for 2 hours (or freeze for 45 minutes), or until the butter is firm. This recipe will make extra butter; simply freeze or refrigerate any that is not used for up to 3 months.
Grilled Skirt Steak
Season the steak liberally with salt and pepper. Combine the garlic cloves, cumin, and oregano in a mortar and crush them together with the pestle (alternatively, simply mince the garlic.) In a mixing bowl, whisk together the lime juice, orange juice, water, and olive oil, then add the crushed garlic and spices.
Place the steaks in a plastic zipper bag and pour the marinade into it. Marinate in the refrigerator for a minimum of 2 hours, or overnight.
Remove the steaks from the fridge and allow to sit at room temperature for 30 minutes. Heat a grill over medium-high heat.
Place the steaks on the grill and cook 2 to 4 minutes per side to the desired doneness, until the meat has grill marks. Remove the steaks from the grill and wrap them in foil or parchment, set a pat or two of Mojo Mustard Butter on each, then let them rest for 10 minutes. Slice against the grain and serve with grilled corn and summer veggies.