Description
A quick and flavorful take on the Brazilian churrasco classic, featuring tender steak smothered in a rich garlic butter sauce.
Ingredients
Scale
For the Crust:
- 1.5 lbs skirt steak or flank steak, cut into 4 portions
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 4 tbsp unsalted butter
- 4 large garlic cloves, minced
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp olive oil
Instructions
1. Prepare the Crust:
- Season the steak generously on both sides with salt, pepper, and smoked paprika. Let it sit at room temperature for 15 minutes.
- Heat olive oil in a large cast-iron skillet over high heat. Once very hot, add the steaks and cook for 4-5 minutes per side for medium-rare, or to your desired doneness. Remove steaks to a cutting board to rest.
- Reduce the heat to medium-low. Add the butter and minced garlic to the same skillet. Cook for 1-2 minutes, stirring constantly, until the garlic is fragrant.
- Remove the skillet from the heat. Stir in the chopped parsley. Slice the rested steak against the grain and return it to the skillet, tossing it in the garlic butter sauce to coat. Serve immediately.
Notes
You can customize the seasonings to taste.