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Golden garlic butter and loads of parsley take this Brazilian-style steak to the next level. All you need are four things and you’ll end up with something that tastes fancy but comes together super fast. If you’re looking for something rich, juicy, and totally satisfying, this steak will do the trick every time.
The first time I whipped this up, I figured something this quick might flop with guests—turns out they cleared the platter so fast it’s now my husband’s go-to birthday meal every year.
Mouthwatering Ingredients
- Chopped parsley: for a fresh pop of color and taste—flat-leaf wins for best flavor, but curly works
- Butter: gives a deep rich taste and helps the garlic turn golden—unsalted is best so you’re in control
- Minced garlic: packs in bold aroma and savory goodness—fresh makes all the difference
- Salt and pepper: keeps things simple and lets the steak shine—try flaky salt and fresh cracked pepper if you can
- Skirt steak: brings juicy tender bites and cooks in a flash—go for something with little lines of fat running through
Simple Step-by-Step
- Finish and Serve:
- Cut the steak thinly, make sure to go against those muscle fibers for tenderness. Lay the slices out and pour the garlic butter all over. Toss some chopped parsley on top while it's still hot and dig in.
- Create Garlic Butter:
- Set a second pan to low, add butter and then garlic. Feather it around with a spatula and watch carefully—pull it off right as it starts turning golden so it doesn’t burn.
- Let it Rest:
- When the steak’s done on both sides, place it on a plate for a bit. This helps all the juices soak back in and gives that steakhouse vibe.
- Sear Time:
- Get your skillet smoking hot over medium-high. Toss your steak in and don’t touch it for two or three minutes per side for medium-rare. Cook longer if you want more doneness. This makes the outside crusty and the inside juicy.
- Get the Steak Prepped:
- If needed, slice the steak to fit in your skillet, dry it off end to end, and season up with tons of salt and pepper. This is your ticket to a great char and really juicy bites.
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Good to Know
- Packed with iron and plenty of protein
- Perfect for a cozy night in or sharing with friends
- Simpler and quicker than most steak methods out there
Skirt steak’s my favorite to work with because it soaks up flavor in minutes and is super speedy to cook. My brother’s face was priceless the first time he tried it—never saw him ask for seconds that quickly.
Storing Leftovers
Once the steak’s cooled off, stash it in a sealed container in the fridge for up to two days. Warm slices gently in a skillet or pop them in the microwave with more butter to keep them juicy. Microwaving can make it a little less tender so skillet is the way to go if you can.
Swaps and Subs
- Out of skirt steak? Flank or sirloin tip works too—just steer clear of super thick cuts like ribeye since they take too long
- Try cilantro or chives if you don’t have parsley—just know parsley’s sharp taste really goes great with garlic
- If you’re dairy-free, swap in a vegan butter—just know the final sauce gets a tiny flavor change
Ways to Serve
- Top off creamy mashed potatoes or fluffy white rice with slices of steak for some serious comfort
- Balance out the richness with roasted veggies or a bright green salad
- Stuff the steak into buns or tortillas and enjoy clever leftovers
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A Little Backstory
At Brazilian barbecue spots, you’ll see cuts like picanha draped in garlicky butter and sprinkled with herbs. Brazilians have been fire-grilling meat forever. This version takes those flavors but is easy enough for any busy weeknight.
FAQs About the Recipe
- → What cut of steak works best for this dish?
Skirt steak’s awesome for this because it’s both flavorful and tender. Flank or sirloin work too if that’s what you have.
- → How do I achieve a perfect medium-rare doneness?
Fire up the pan, cook each side for 2–3 minutes, then let it chill a bit so the juices stay in.
- → How do I prevent the garlic from burning?
Keep the heat low for the garlic and grab it out of the pan once it gets golden—it cooks fast.
- → Can I use other herbs instead of parsley?
If you want to swap parsley, go for fresh chives or cilantro. They give a different taste and look nice too.
- → What sides pair well with this steak?
Try it with a green salad, some veggies, or crispy potatoes for a classic match.