Cowboy MAYO takes this grilled skirt steak to new heights!
There are plenty of “Cowboy Butter” recipes on the interweb. What sets this sandwich apart is the addition of “Cowboy Mayo”!
Things to know:
What is skirt steak best used for?
Skirt steak is best used for high-heat cooking applications like grilling or pan-searing, making it the ultimate cut for fajitas, tacos, and carne asada. Its loose fibers and rich marbling absorb marinades exceptionally well, resulting in an intensely beefy flavor when sliced thin across the grain.
How is skirt steak best cooked?
Skirt steak is best cooked hot and fast over intense, direct high heat (like a blazing charcoal grill or a ripping-hot cast-iron skillet) for just 2 to 4 minutes per side. Because it is a thin, fibrous cut, high heat creates a charred outer crust before the juicy interior overcooks past medium-rare.
How to keep your skirt steak from being tough?
To keep skirt steak tender, cook it very fast over high heat until medium-rare, let it rest, and slice it thin across the grain. Overcooking or cutting the wrong way makes it chewy.
What is cowboy butter?
Cowboy butter is a rich, flavorful compound butter or warm dipping sauce packed with garlic, fresh herbs, citrus, and a spicy kick.
What does cowboy butter taste like?
Cowboy butter tastes like a rich, amped-up version of garlic butter. It combines creamy melted butter with a sharp punch of fresh garlic, zesty lemon juice, tangy Dijon mustard, savory herbs like parsley and chives, and a warm, smoky kick from chili flakes and paprika.
Why do they call it cowboy butter?
Cowboy butter gets its name from its rustic, bold, and spicy flavor profile that matches the rugged vibe of outdoor campfire cooking and grilled meats.
What is the most popular grill in the world?
The Weber Original Kettle is widely considered the most popular and iconic grill in the world. Invented in 1952 by George Stephen, this simple round, porcelain-enameled charcoal grill has sold tens of millions of units globally and remains the benchmark for backyard barbecue.
Ingredients:
3 lbs outside skirt steak
Spiceology’s Cowboy Butter Seasoning
brioche buns
lettuce
sliced tomato
sliced cheese (we used cheddar, but smoked gouda would be great also!)
For the Cowboy Mayo
1.5 cups avocado oil
2 eggs
2 T Dijon mustard (we used Zatarain’s Creole Mustard)
2 T minced garlic
Juice and zest of one lemon
1/4 T salt
1/2 T black pepper
1/4 t cayenne pepper
1/2 T smoked paprika
1 T hot honey
1 T Sriracha or hot sauce (we used Cholula Chipotle Cremosa)
2 T A-1 steak sauce
3 T fresh chop parsley
2 T prepared horseradish
1. First make the mayo. Add eggs, avocado, oil, and mustard to a Mason jar. Place immersion blender in the bottom and begin blending as the mixture thickens you can start moving around the stick blender to combine until the mayo is thick.
2. Add remaining ingredients and blend a second time to combine.
3. Chill for at least one hour before serving. Cowboy mayo will last seven days in the fridge!
4. Fire up your grill for direct cooking.
5. Sprinkle steaks with salt and pepper and the Cowboy Butter Seasoning.
6. Lightly oil the grill rack. Grill steaks, covered, over medium heat 3 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well…are you kidding me?!?)
7. Toast your buns if desired, then slap some of that Cowboy Mayo on the bottom bun, add the steak (cut thinly against the grain, or even dice it if you wish), top with cheese, tomato and lettuce. Serve and ENJOY!
Equipment used:
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