Grilled Skirt Steak with Parsley-Lime Butter

• 2 sticks unsalted butter, softened
• 2 cups chopped flat-leaf parsley
• 2 tablespoons finely grated lime zest
• 1 garlic clove, chopped
• 1 teaspoon crushed red pepper
• Salt and freshly ground black
• 7 pounds skirt steak

1. In a food processor, combine the butter with the parsley, lime zest, garlic and crushed red pepper.
2. Season with 1 teaspoon salt and 1/2 teaspoon black pepper and pulse to blend.
3. Scrape the butter onto a sheet of plastic wrap and roll into a log.
4. Refrigerate until chilled.
5. Light a grill.
6. Generously season the skirt steak with salt and pepper and grill over a hot fire until the meat is browned on the outside and medium rare within, about 3 minutes per side.
7. Transfer to a carving board and let rest for 5 minutes.
8. Thinly slice the steak across the grain.
9. Serve right away, passing the parsley-lime butter at the table.

butter, flatleaf parsley, lime zest, garlic, red pepper, salt, skirt steak

Taken from www.foodandwine.com/recipes/may-2008-grilled-skirt-steak-with-parsley-lime-butter (may not work)