The steak in Brazil is awesome. Especially in Rio de Janeiro restaurants. With the garlic make sure that the green sprout growing in the center (the “germ”) is removed as it will add a bitter like flavor to the steak. I added a side of roasted Brussel sprouts and a salad.
- 6 medium cloves garlic
- Kosher salt
- 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
1) Peel the garlic cloves and smash them with the side of a chef’s knife. Sprinkle the garlic lightly with salt and mince it.
2) 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.
3) 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.
4) Slice the steak, if you like, and transfer to 4 plates. Spoon the garlic butter over the steak, sprinkle with the parsley, and serve.