📝 About This Recipe
This recipe elevates the humble, robust skirt steak into a gourmet Paleo masterpiece by utilizing the high smoke point and rich, buttery flavor of grass-fed ghee. The intense char from the grill contrasts beautifully with a melting dollop of herb-infused fat, releasing aromas of fresh rosemary and pungent garlic. Perfectly suited for those following a clean, ancestral diet, this dish celebrates the deep, mineral-rich flavors of premium grass-fed beef.
🥗 Ingredients
The Beef
- 2 pounds Grass-fed skirt steak (trimmed of excess silver skin and cut into 6-inch lengths)
- 2 tablespoons Avocado oil (for coating the meat)
- 1.5 teaspoons Coarse sea salt (plus more for finishing)
- 1 teaspoon Black pepper (freshly cracked)
Garlic-Herb Ghee
- 1/2 cup Grass-fed ghee (softened to room temperature)
- 1 tablespoon Fresh rosemary (minced very finely)
- 1 teaspoon Fresh thyme (leaves removed from stem)
- 3 cloves Garlic (pressed or grated into a paste)
- 1 teaspoon Lemon zest (from an organic lemon)
- 1/4 teaspoon Red pepper flakes (optional, for a hint of heat)
For Serving
- 2 tablespoons Fresh parsley (roughly chopped)
- 4 pieces Lemon wedges (for a bright finishing acidity)
👨🍳 Instructions
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1
Remove the skirt steak from the refrigerator at least 30-45 minutes before cooking to allow it to reach room temperature, ensuring even cooking.
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2
In a small mixing bowl, combine the softened ghee, minced rosemary, thyme, garlic paste, lemon zest, and red pepper flakes. Mash with a fork until the herbs are evenly distributed.
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3
Place the herb ghee on a piece of parchment paper, roll it into a log shape, and twist the ends. Place it in the refrigerator to firm up while you prepare the steak.
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4
Preheat your grill to high heat (450-500°F). If using a grill pan, heat it over medium-high until it is wispy with smoke.
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5
Pat the skirt steak completely dry with paper towels. This is crucial for achieving a deep, caramelized crust rather than steaming the meat.
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6
Drizzle the steaks with avocado oil and rub it in. Season both sides generously with the coarse sea salt and cracked black pepper.
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7
Place the steaks on the hot grill grates at a 45-degree angle. Sear for 3-4 minutes without moving them to develop a crust.
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8
Flip the steaks using tongs. You should see dark, defined grill marks. Cook for another 3 minutes for medium-rare.
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9
Check the internal temperature with an instant-read thermometer; aim for 130°F for medium-rare, as the temperature will rise during resting.
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10
Transfer the steaks to a cutting board or warm platter. Immediately place a thick slice of the chilled herb ghee onto each piece of hot steak.
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11
Tent the meat loosely with foil and let it rest for a full 10 minutes. This allows the juices to redistribute and the ghee to melt into the grain.
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12
Identify the grain of the meat. Slice the steak thinly against the grain at a slight diagonal to ensure maximum tenderness.
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13
Arrange the slices on a platter, pour any accumulated juices and melted ghee from the board over the top, and garnish with fresh parsley and lemon wedges.
💡 Chef's Tips
Always slice against the grain; skirt steak has long, tough fibers that must be shortened by your knife for a tender bite. Don't skip the resting period, or the delicious juices will run out onto your plate instead of staying in the meat. If you don't have a grill, a cast-iron skillet is the best alternative for achieving the necessary high-heat sear. Grass-fed beef is leaner and cooks about 30% faster than grain-fed beef, so watch your thermometer closely. Make a double batch of the herb ghee; it keeps for weeks in the fridge and is excellent on roasted vegetables or eggs.
🍽️ Serving Suggestions
Serve alongside a pile of crispy roasted sweet potato wedges for a satisfying Paleo carb source. Pair with a crisp arugula salad dressed in lemon and olive oil to cut through the richness of the ghee. Grilled asparagus or charred broccolini make for a perfect, low-carb green accompaniment. A glass of sparkling water with a splash of pomegranate juice provides a refreshing, non-alcoholic pairing. For those not strictly Paleo, a side of cauliflower mash provides a creamy texture that soaks up the herb ghee beautifully.