Skirt steak with garlic and chili butter
The beefiest-tasting cut on the animal and among the cheapest, with exactly one rule: hot and fast to medium rare, then sliced across the grain. Broken either way it is inedible.
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Ingredients
For the whole dish · serves 2
- Skirt steak13 oz
- Butter1 oz
- Garlic cloves4
- Red chileone, sliced fine
- Flat-leaf parsleya handful
- Beef tallowfor the pan
- Sea saltplenty
- Black peppercoarse
Served with
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+5g net · 82 kcal · 10 min · together 7g net, 492 kcal
Method
6 steps · 25 minutes
- Look at the grain before it goes anywhere near heat. In skirt it runs in long obvious lines, and you will need to know which way when it comes out.
- Dry it thoroughly and salt it just before cooking. Skirt is thin, so salt left on it draws water to the surface and you lose the crust.
- The pan needs to be hotter than for any other steak here. Skirt is thin enough that a moderate pan cooks it through before it browns.
- Two minutes a side and no more. There is no medium-well version of this cut, only tender and leather.
- Rest it 5 minutes while the butter, garlic and chili melt together in the pan off the heat.
- Slice across the grain at a slight angle, in strips. Sliced along it, even a perfectly cooked skirt is chewy.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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