Grilled Skirt Steak with Parsley Goat Butter – – beef (skirt steak), olive oil, soy sauce, whiskey (Jack Daniels ), garlic powder, salt, black pepper (ground New Mexico variety), goat butter (softened at room temperature ), Dijon mustard, parsley (fresh, stemmed and finely chopped), Combine olive oil, soy sauce, whiskey, garlic powder, salt and pepper in a glass bowl and add the skirt steak. Marinate in the refrigerator for 2 hours.; While it is marinating, soften the butter to room temperature and place it in a small mixing bowl. Add the parsley and mustard. Combine with a fork. Place the compound butter in a piece of plastic wrap, then twist the ends to make a compact roll. Chill in the refrigerator.
; Heat the grill on high. Sear the steaks quickly on both sides to preferred doneness.
; Let the steak stand for 5 minutes. Slice on the diagonal and place on a serving plate. Top with rounds of compound butter to melt into a rich sauce. Serve immediately. ; –