Brazilian Skirt Steak with Golden Garlic Butter

Serves 4

by Leticia Moreinos Schwartz
from Fine Cooking
Issue 122
Last Edit Date: 3/11/2013 10:50:59 AM

Based on a dish you’ll find in restaurants in Rio de Janeiro, this recipe uses few ingredients but packs a lot of bold flavor.

more about:

6 medium cloves garlic
Kosher salt
1-1/2 lb. skirt steak, trimmed and cut into 4 pieces
Freshly ground black pepper
2 Tbs. canola oil or vegetable oil
2 oz. (4 Tbs.) unsalted butter
1 Tbs. chopped fresh flat-leaf parsley

Peel the garlic cloves and smash them with the side of a chef’s knife. Sprinkle the garlic lightly with salt and mince it.

Pat the steak dry and season generously on both sides with salt and pepper. In a heavy-duty 12-inch skillet, heat the oil over medium-high heat until shimmering hot. Add the steak and brown well on both sides, 2 to 3 minutes per side for medium rare. Transfer the steak to a plate and let rest while you make the garlic butter.

In an 8-inch skillet, melt the butter over low heat. Add the garlic and cook, swirling the pan frequently, until lightly golden, about 4 minutes. Lightly salt to taste.

Slice the steak, if you like, and transfer to 4 plates. Spoon the garlic butter over the steak, sprinkle with the parsley, and serve.

Serving Suggestions

Serve with something that would also benefit from a hit of garlic, such as spinach or mashed potatoes.

nutrition information (per serving):
Calories (kcal): 450; Fat (g): 33; Fat Calories (kcal): 290; Saturated Fat (g): 13; Protein (g): 36; Monounsaturated Fat (g): 15; Carbohydrates (g): 2; Polyunsaturated Fat (g): 3; Sodium (mg): 400; Cholesterol (mg): 140; Fiber (g): 0;