Garlic Butter Skirt Steak
Skirt steak, one the tastiest cuts there is! For this recipe, we were inspired by a classic Brazilian dish! We seasoned our garlic butter skirt steak with Casa M Spice Co® Cattle Drive® beef seasoning to bring rich background flavors and a touch of heat to the dish. For a little more heat, go with our Casa M Spice Co® Uncontrolled Cattle Drive®.
Skirt steaks take to marinades better than flank steaks and are best cooked quickly over high heat, although they can also be slow-cooked and braised. Skirt steak is best seared or grilled and is the classic cut used in beef fajitas!
For this recipe we pan seared our steak. This made it easy to get the right temp and a quick sear on the steak while keeping out of the Texas heat… or inside for those cold winter months.
You can serve these over rice and beans, in fajitas, over a green salad and much more!
As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
— Mike Hernandez
FOR THE STEAK
- 2 Pounds skirt steak, trimmed and cut into 4 inch pieces
- 2 Tablespoons Casa M Spice Co® Cattle Drive®
- 3 Tablespoons minced garlic
- 1-2 Teaspoons kosher salt (to taste)
- 1/4 Cup unsalted butter
- 1 Tablespoon chopped fresh flat-leaf parsley
Skirt steaks take to marinades better than flank steaks and are best cooked quickly over high heat…- Mike Hernandez
LET’S GET COOKING
Season both sides of the steak with kosher salt, to taste.
Season both sides generously with Casa M Spice Co® Cattle Drive®, about 2 tablespoons.
Spread minced garlic evenly on one side.
In a heavy-duty skillet, heat the oil over medium-high heat. Add the steak and brown well on both sides, 4 to 5 minutes per side for medium depending on thickness.
Transfer the steak to a plate and let rest for 5 minutes before slicing.
In the same skillet, melt the butter over low heat.
Slice the steak and transfer it to your serving dish.
Pour the melted butter over the steak and garnish with chopped parsley. Enjoy!