So flavorful, this churrasco steak with serrano-lime butter is a total crowd pleaser. The marinade really does all the work, making it effortless, too!
For the Steak and Onions:
- 1/2 cup + 1 tablespoon EVOO
- 15 cloves garlic, peeled and smashed
- 1 small onion, thinly sliced
- 1 tablespoons dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 12 ounces orange juice
- Zest from 2 limes
- Squeeze of juice from 2 limes
- 2 pounds skirt steak, cut into four even portions
- 4 tablespoons butter, softened at room temperature
For the Butter:
- 1 stick unsalted butter, softened at room temp
- 1 serrano pepper (or jalapeno), seeds removed and pepper minced
- 1 clove garlic, peeled and minced
- Zest from 1 lime
- 1 tablespoon fresh lime juice
- 1/2 teaspoon kosher salt
- Mix together the marinade ingredients. Scatter some onions on the bottom of a large baking dish. Cut the flank steak into 4 portions, then arrange on top of the onions. Pour the rest of the marinade over the top. Cover and refrigerate for 24 hours.
- To prep the butter, remove the seeds from the Serrano pepper and roughly chop. Mince by hand and place in a medium mixing bowl. Smash a garlic clove to remove the peel, then mince the clove by hand and add to the bowl with the Serrano. Add the softened stick of butter. Zest a lime into the bowl along with a squeeze of fresh lime juice and kosher salt. Mix until everything is well combined. Refrigerate.
- To cook the meat, transfer it from the marinade to a clean platter. Let it rest for 15 minutes or so to take the chill off.
- You can cook the steak outside on a grill or inside on a cast iron grill pan. I actually like to do it inside because I like to caramelize the onions and garlic from the marinade in a pan on the stove. You can skip the onion part if you want, but they are super delicious with the steak.
- To cook the onions, set a medium sauce pan over medium heat. Add about 1 tablespoon of olive oil, then lift the onions and garlic cloves out of the marinade, shaking off excess liquid as you add them to the pan. You don’t want to much liquid to get into the pan as this will cause the onions to steam more than brown. If you see a lot of liquid in the pan, take a second to pour this out. Then, season onions with salt and pepper and cook, stirring often, until they are tender and deeply golden, about 20-25 minutes.
- Prep grill or grill pan on high. Allow surface to heat considerably. Season steaks generously with salt, then set on the hot grill surface. You should hear a very active sizzle when the meat hits the hot surface. Cook steaks for 4-5 minutes per side until nice char forms and steaks are nearly cooked through. For thicker portions, or more well-done meat, cook an additional minute per side.
- As soon as you remove the steaks from the grill, top them with 1 tablespoon of plain softened butter. As the steaks rest, they will absorb this butter. Let steaks rest for about 10 minutes before slicing.
- To serve, slice steaks and set on a platter or dinner plates. Add onions to each plate, along with a dollop of Serrano-lime butter on top of each steak.
Keywords: how to cook steak, good steak marinades, flank steak, churrasco steak, steak and onions