The guys over at The Bitten Word had me convinced with this opening paragraph:

We always feel a little bit like we’re cheating when we cook a skirt steak. How can something be this cheap, this tasty and this quick to prepare? It’s like we’ve stumbled onto an ancient secret in the supermarket: How does everyone not know about this?!

They’re right! Skirt steak DOES feel like it’s cheating. I’m not even much of a “steak cooker” (back when we did have outdoor space, E managed the grill), and even I could pull these off. So if you’re in the mood for red meat and don’t have much cash or time (hello!), grab yourself some skirt steaks and whip these up. They’re easily schmanced up by the paprika butter (which was STUPENDOUS!). I’d venture these are good enough for guests or a dinner party- they’d never know how simple they were!

Since this was so fast and easy to prepare, I made the side first. Sautee some kale in EVOO and a little lemon juice:

Dry rub your steaks in salt and pepper (or whatever spice blend you like. I used some Emeril Essence of Creole that I had leftover in the cupboard). Cook 3 minutes on high on each side. Done before I got off a good picture! Here they are, as per recipe, “resting” for 5 minutes.

Now here’s the ace up your sleeve, the paprika butter. Basically, it’s melted butter, sauteed with garlic, smoked hot paprika and some lemon juice:

I made some Old Bay roast sweet potatoes, also from the Bitten Word, as another side. These also fall into the “so easy you think it’s cheating” category. You slice sweet potatoes, toss them with some olive oil and Old Bay seasoning, and roast.

When you’re ready to serve, brush the steak with the paprika butter. The paprika butter knocks this dish out of the park- brushing on the smoky heat really makes the steaks pop.

Earl shows us how it’s done.

Start to finish: 20 minutes… if that. Gotta love meals where the cleanup takes longer than the cooking and the prep! Especially when you’re not the one who does the cleanup ;)