Grilled Skirt Steak with Adobo Butter

Ingredients

• 1 1/2 pounds skirt steak
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• Adobo Butter:
• 4 tablespoons unsalted butter, at room temperature
• 2 cloves garlic, minced
• 1 tablespoon adobo sauce from canned chipotle peppers in adobo sauce

Directions

1. Set up your gas or charcoal grill for medium-high heat, aiming for 400°F to 475°F.
2. Use a blender, or a small food processor, to purée the chiles and their sauce. Add 1/2 tsp. salt, the cilantro, and 1 Tbs. of the purée to the butter, then mash everything together with a fork in a small bowl until blended.
3. Coat the steak on all sides with the oil plus another 1 Tbs. of the chipotle purée; freeze the remaining purée for another day. Sprinkle the steak all over with 1 tsp. salt.
4. Grill the steak until it is done the way you like it, turning it once; for medium rare, plan on 5 to 8 minutes, or 130°F. Move it to a platter, spoon about half of the butter over the top, cover loosely with foil, and rest it for 5 minutes.
5. Now place the steak on a cutting board, leaving the platter as is, and cut thin slices against the grain. Slide the steak, along with any juices, back onto the platter; finish with the rest of the butter and set the lime wedges alongside.