Sizzling Brazilian Garlic Steak

This garlic butter Brazilian steak transforms an ordinary weeknight into something special with minimal effort. The combination of tender skirt steak and aromatic garlic butter creates a restaurant-quality meal that's surprisingly simple to prepare at home.

I first made this steak for my husband on our anniversary when we couldn't get a reservation at our favorite Brazilian steakhouse. Now it's become our monthly tradition when we want something special without the restaurant prices.

Ingredients

• Skirt steak rich in beefy flavor with a tender texture when sliced correctly against the grain
• Salt and pepper the classic seasoning duo that enhances the natural flavor of beef
• Minced garlic fresh is best for the most vibrant flavor profile
• Butter use unsalted so you can control the seasoning level
• Chopped parsley adds brightness and color to balance the richness
• Oil for cooking choose one with a high smoke point like avocado or grapeseed

Step-by-Step Instructions

Prepare the steak

Cut skirt steak into pieces that will fit your skillet without overcrowding. Pat the meat completely dry with paper towels to ensure proper browning. Season generously with salt and pepper on both sides allowing the seasoning to adhere to the surface.

Sear to perfection

Heat your skillet until it's very hot the pan should be smoking slightly before adding oil. Place the steak carefully in the hot pan and resist the urge to move it for about 2-3 minutes. This creates that beautiful brown crust. Flip once and cook for another 2-3 minutes for medium rare.

Rest the meat

Transfer the cooked steak to a plate and let it rest for at least 5 minutes. This crucial step allows the juices to redistribute throughout the meat ensuring a moist flavorful result.

Create the garlic butter

While the steak rests melt butter in a separate skillet over low heat. Add minced garlic and stir constantly watching carefully as it turns golden. Remove from heat immediately when the garlic becomes fragrant and lightly golden this happens quickly.

Serve with flair

Slice the rested steak against the grain into thin strips. This cuts through the muscle fibers making each bite tender. Drizzle the warm garlic butter over the sliced meat and sprinkle generously with fresh parsley before serving immediately.

Bookmark

The first time I served this dish my Brazilian neighbor recognized it as a version of their traditional churrasco preparation. She taught me that the simplicity of the ingredients is intentional allowing the quality of the beef to shine through. Now I always look for grass-fed skirt steak when making this recipe the flavor difference is remarkable.

Temperature Guide

Understanding steak doneness makes all the difference with this recipe. For skirt steak I recommend medium rare which is about 130-135°F internal temperature. The thin cut cooks quickly so having an instant read thermometer handy prevents overcooking. Remember that during the resting period the temperature will rise another 5 degrees so remove the steak from heat slightly before it reaches your target temperature.

Perfect Pairings

This Brazilian steak works beautifully with simple sides that complement without competing. Try serving with crispy roasted potatoes seasoned with rosemary or a bright chimichurri sauce for an authentic South American touch. For a complete meal I often add a simple green salad dressed with lemon vinaigrette the acidity balances the richness of the meat perfectly.

Leftover Magic

Transform any leftover steak into an amazing next day meal. Gently reheat thin slices in a skillet just until warm not hot to maintain tenderness. These slices make incredible steak sandwiches on crusty bread with caramelized onions and melted provolone. Or chop the cold steak and add to a breakfast hash with potatoes and eggs for a protein packed morning meal that uses every bit of this delicious dish.

Recipe FAQs

→ What cut of beef works best for this Brazilian steak?

Skirt steak is traditional for this preparation as it absorbs flavors well and cooks quickly. However, flank steak, hanger steak, or sirloin flap can work as substitutes if needed. The important factor is choosing a cut with good marbling that can be sliced thin against the grain.

→ How do I know when the garlic is properly browned?

The garlic should turn a light golden color and become fragrant. This happens quickly - usually within 1-2 minutes on low heat. Remove it from heat immediately when it reaches this stage as garlic burns easily and becomes bitter. If it turns dark brown, it's best to start over.

→ What's the best way to slice this steak?

Always slice against the grain (perpendicular to the muscle fibers) to ensure tenderness. For skirt steak, this typically means cutting across the narrow width of the steak. Thin slices (about ¼ inch) work best to maximize tenderness and allow the garlic butter to coat each piece.

→ Can I prepare any components ahead of time?

You can prepare the garlic butter up to a day ahead and refrigerate it. Simply reheat gently before serving. The steak itself is best cooked just before serving, though you can season it up to 8 hours in advance and keep refrigerated to develop more flavor.

→ What side dishes pair well with Brazilian garlic steak?

Traditional Brazilian accompaniments include white rice, black beans, farofa (toasted cassava flour), and a simple tomato salad. For a more casual approach, crispy potatoes, grilled vegetables, or a bright chimichurri sauce complement the rich garlic butter beautifully.

→ How can I tell when the steak is cooked to my preferred doneness?

For medium-rare, skirt steak typically needs just 2-3 minutes per side in a hot pan. For medium, add another minute per side. The most reliable method is using an instant-read thermometer: 130-135°F for medium-rare, 135-145°F for medium. Remember the temperature will rise 5-10 degrees during resting.