“Oh Rio, Rio dance across the Rio Grand” Based on a dish you’ll find in many Rio de Janeiro restaurants, this recipe uses such simple ingredients but the flavor is boldly outstanding!
Flank steak and skirt steak are both long, odd-looking cuts of steak. Wonder if you’ve ever eaten either of them? If you’ve ever had fajitas, then chances are it was skirt steak. It is a thin, lean, long cut of beef from the diaphragm muscles of the cow, which has even more intense beefy flavor than flank steak, but contain more tough muscles, so it should only be cooked to rare or medium rare for the most tender texture. Make sure to cut against the grain when serving.
If your garlic has a green sprout growing in the center (the “germ”), be sure to remove it, because it will impart a bitter flavor to the final dish. We paired our steak with sautéed spinach and some reheated steak fries. Originally I planned to whip up some garlic mashed potatoes, but it was hot out (finally) and I wanted to use up some leftovers. Can’t get much simpler than that…
- 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
- Peel the garlic cloves and smash them with the side of a chef’s knife. Sprinkle the garlic lightly with salt and mince it.
- 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.
- 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.
- Slice the steak, if you like, and transfer to 4 plates. Spoon the garlic butter over the steak, sprinkle with the parsley, and serve.
Sautéed the mature spinach in a separate pan as the meat was seared.
The strips of meat had to be seared in batches.
Russ slices against the grain on a cutting board with moat to catch the juices.
The chopped garlic is browned in butter for a few minutes.
Serve with something that would also benefit from a hit of garlic, such as spinach or mashed potatoes.
by Leticia Moreinos Schwartz from Fine Cooking