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Brazilian Skirt Steak with Golden Garlic Butter Recipe

Scott Phillips

Servings: 4

Based on a dish you’ll find in many Rio de Janeiro restaurants, this recipe uses few ingredients but packs a lot of bold flavor. If your garlic has a green sprout growing in the center (the “germ”), be sure to remove it, because it will impart a bitter flavor to the final dish. Like this recipe? Check out more easy 5-ingredient dinners.


  • 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

Nutritional Information

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


  • 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.

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


Rate or Review


  • lovestoeat70 | 06/03/2018

    Delicious! Used flap meat instead of skirt steak since it was available at Whole Foods. Cooked on the grill instead of stove top. Served with Three Pea Saute with Pistachios (also from Fine Cooking) and steamed potatoes. Will serve again soon for a dinner party - prep is less than 30 minutes (for all three dishes). I love dishes that can be nearly fully prepped before and cook in a short time.

  • user-2336691 | 06/03/2018

    Total crap about the green sprout being "bitter." Try it next time you see one! Just another urban legend...

  • pgior | 01/26/2018

    Cooked this for the first time tonight. Quick and easy. Sauteed some mushrooms with the garlic. So good.

  • kokkitytto | 09/03/2017

    Have done this few times! Really good and oh, so easy! Everyone raves about it!

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