We fell in love with this recipe when looking for a new way to cook skirt steak.
The best thing about it is that it’s so fast. You’ll feel like you’re eating a gourmet meal, and it will take you less than 20 minutes to make.
This recipe calls for a searing skirt steak, but you could also make it with a flank steak if that’s what you had available.
What’s the difference between the two cuts of beef? Skirt steak has a slightly more beefy flavor than flank, but both cuts are known to be tougher and need to be cut into thin slices.
If you decide to use a skirt steak, make sure to cut the top layer of fat and membrane off of the steak before seasoning it. Don’t worry about the channels of fat within the grain. Those will melt away with the searing, and will leave behind lots of flavor.
Brazilian Skirt Steak with Garlic Butter
- 1 lb skirt steak trimmed
- 5 cloves garlic sliced
- 2 Tbsp vegetable oil
- 4 Tbsp butter
- 1 Tbsp fresh parsley chopped
- Salt and pepper to taste
- Peel the papery layers from the garlic cloves by pressing the cloves with the side of your knife until you feel the layers release. Then, peel off the papery layers and slice the garlic into small pieces.
- Prepare the meat by removing the excess fat and membrane from the skirt steak with a knife.
- Pat dry and season both sides with salt and pepper.
- In a large skillet (I like using a cast iron skillet if you have one), heat oil over medium-high heat.
- Add skirt steak tot he skillet. Sear for about 3 minutes on one side, flip, and sear for 3 minutes on the other side.
- Remove steak from skillet, place it on a cutting board or plate, and let it rest.
- In another skillet, melt butter over low heat. Add garlic and cook until it's lightly golden. Approximately 3 minutes.
- Slice the steak across the grain into thin pieces. This will be the first time you'll see the steak's doneness.
- If you're not happy with the steak's doneness, you can put the steak back into the skillet for a few more minutes but be very careful if you decide to do so. Skirt steak is best served medium or medium rare, and it's easy to overcook since it's a thin cut of beef.
- If you're happy with the steak's doneness, place the sliced steak on a plate and spoon the garlic butter over the steak. Sprinkle with parsley.
Recipe adapted from FineCooking.com.