Because my house is about to get packed up and shipped overseas (i.e. not photo-ready), today I’m sharing one of my go-to weeknight recipes, skirt steak with garlic butter.
This recipe fits all of my major requirements–it has just a few, fresh ingredients, it’s easy, and it’s absolutely delicious. You could definitely cook several of these steaks for guests and your meal would be a winner.
It’s also FAST.
Here you go:
Skirt Steak with Garlic Butter
This easy weeknight dinner entree is fast and delicious
Ingredients
- 1 skirt steak (usually around 1.5 pounds)
- 6-8 garlic cloves, peeled
- 2 T oil (canola, peanut, or vegetable)
- 4 T salted butter
- 2 T fresh parsley, chopped
- kosher salt and freshly ground pepper
Instructions
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Rinse the skirt steak off and pat it dry with paper towels. Trim any excess fat and tenderize if you wish. Cut into quarters.
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Sprinkle both sides with kosher salt and freshly ground pepper.
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Finely mince the garlic and sprinkle it with salt. Set aside along with butter.
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Heat the oil in a skillet (I recommend cast iron) over medium high heat. Add the steak and cook 2-3 minutes on each side. Remove to plate, cover with foil, and let rest while you make the butter.
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Melt the butter over low heat, add the garlic/salt mixture and cook for a few minutes until the garlic starts to brown (don't let it burn!).
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Slice the steak, pour the garlic/butter sauce over the meat and sprinkle with parsley.
If you don’t have a cast iron skillet, I highly recommend that you add one to your kitchen lineup. They give the steak a beautiful brown crust.
I’m fortunate enough to have several that belonged to my grandmother and they are perfectly seasoned, although you can buy pre-seasoned ones these days from what I’ve read. I’ve linked to a few below, along with my kitchen knives and favorite meat tenderizer.
As a side note, if you don’t have good knives, just go ahead and buy them now, otherwise you’ll spend way more over the years buying cheap $50-100 blocks of knives and tossing them out every few years–so wasteful! Buy the good ones, and a good sharpener, and keep them forever. I’ve had mine for almost twenty years and they were worth every penny.
Enjoy your skirt steak–and thanks for stopping by.
Christy, thank you for a tasty sounding recipe. What do you usually serve with?
It’s great with small roasted potatoes, green beans, corn, and fresh tomatoes! Really any food that pairs well with garlic and butter (which is pretty much all of them!).
This looks really good and since I’ve never had skirt steak, is it a tender cut of meat? Also, I agree with you about the knives. I just bought a few (I don’t cook that much anymore) right before the lockdown and we have very much enjoyed using a knife that will cut! lol
Hey, Nita–Skirt steak is NOT very tender on its own, so tenderizing it ahead of time and cooking it correctly is important. It is, however, a very reasonably priced cut of meat and I’ve noticed that even when we’ve had shortages over the past few months, skirt steak is almost always on the shelf. Just trim the fat off ahead of time, tenderize it, and you’re good to go!
Christy
I wish I had this right now! I can’t cook without garlic…and lots of it! 😂
xo
Pat
Me, too, it’s an essential part of almost every recipe at our house!
Hi Christy, Thanks for sharing this delicious and easy looking recipe. How would you suggest adjusting this for the grill and still getting the beautiful brown crust?
Hey, Dorie–Really the only way you’ll still get the crust is if you put a cast iron plate or skillet on top of your grill. My husband will sometimes do that but honestly he says it’s just easier to do it on the stovetop. Take care–Christy