Description
Juicy skirt steak seared to perfection and topped with a rich garlic butter sauce, ready in just 15 minutes.
Ingredients
- 2 lbs skirt steak
- Salt & pepper, to taste
- 6 tsp minced garlic
- 6 tbsp butter
- ½ cup chopped parsley
Instructions
- Cut the skirt steak to fit into your skillet, pat it dry, and season both sides generously with salt and pepper.
- Heat oil in a large cast iron skillet over medium‑high heat until very hot. Add the steak and cook for about 2‑3 minutes per side for medium‑rare, or until your desired doneness. Transfer to a plate and let rest.
- In another skillet, melt the butter over low heat. Add the minced garlic and stir gently until the garlic begins to brown (watch carefully so it doesn’t burn), then remove from heat.
- Slice the rested steak **against the grain** into thin pieces. Pour the garlic butter over the slices, garnish with chopped parsley, and serve immediately.
Notes
- Letting the steak rest after cooking helps retain its juices and makes it more tender.
- Slicing against the grain ensures maximum tenderness.
- Keep an eye on garlic when browning—a little golden is good, burnt is bitter.
- This recipe serves about six people.
- Optional: add herbs like thyme or rosemary to the garlic butter for extra flavor.
Nutrition
- Serving Size: 1/6 of recipe (≈ 200 g)
- Calories: 380
- Sugar: 0 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 110 mg
