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.