With the remodel still in full swing I’ve been making meals that are quick and easy. Brazilian Steak is good, quick and less than five ingredients.
The Brazilian Skirt Steak is so favorable for such an easy five ingredient recipe. Sorry, photos taken late last night. Skirt steak, flank Skirt steak or any steak you prefer can be used.
Skirt steak can be a little tough and their are two different cuts, inner and outer. Outer is typically the cut found, but, if you can find the “inner” cut its very tender.
The recipe comes together in less than 30 minutes and no marinating is needed. The Brazilian Skirt Steak would also be a great option when having guests for dinner. You can see I like my meat rare!
TIP: 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.
The dish is one that many Rio de Janeiro restaurants serve. this recipe uses few ingredients but packs a lot of bold flavor.
Brazilian Skirt Steak
6 medium cloves garlic
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.
This dish would go well with spinach or mashed potatoes with a little garlic in each.