Quick Sauteed Skirt Steak
Ready in just 16 minutes, this Quick Sautéed Skirt Steak recipe is your go-to for a flavorful and speedy dinner. Featuring a perfectly seared crust and infused with the rich, aromatic flavors of garlic, fresh rosemary, and melted butter, this recipe takes minimal effort yet delivers maximum taste. The tender skirt steak, seasoned simply with kosher salt and freshly ground black pepper, is cooked to juicy perfection in a hot skillet, making it a great option for weeknight meals or a special treat. With its bold flavors and effortless preparation, this dish pairs beautifully with roasted vegetables, mashed potatoes, or a fresh salad for a complete and satisfying meal. Perfect for those seeking an easy steak recipe full of restaurant-worthy flavor!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb skirt steak
- 1.5 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tbsp olive oil
- 2 large garlic cloves
- 1 tbsp butter
- 1 sprig fresh rosemary
Instructions
Remove the skirt steak from the refrigerator and allow it to come to room temperature for about 30 minutes before cooking. This ensures even cooking.
Pat the steak dry using paper towels to remove any excess moisture, then season both sides generously with kosher salt and freshly ground black pepper.
Peel the garlic cloves and slice them thinly.
Heat a large skillet over medium-high heat and add the olive oil. Swirl the pan to coat evenly with the oil.
Once the oil is hot and shimmering, carefully place the skirt steak in the skillet. Sear for 2-3 minutes on the first side without moving it to ensure a nice crust forms.
Flip the steak and cook for another 2-3 minutes on the other side for medium-rare, or adjust the cooking time to your preferred doneness.
Reduce the heat to medium-low and add the butter, sliced garlic, and fresh rosemary to the skillet. Using a spoon, baste the steak with the melted butter for about 30 seconds to infuse it with flavor.
Remove the steak from the skillet and transfer it to a cutting board. Let it rest for 5 minutes to allow the juices to redistribute.
Slice the skirt steak thinly against the grain to ensure tenderness. Serve immediately with your favorite sides.
Nutrition Facts
Calories |
2239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.0 g | 242% | |
| Saturated Fat | 74.8 g | 374% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 540 mg | 180% | |
| Sodium | 1281 mg | 56% | |
| Total Carbohydrate | 5.7 g | 2% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 0.1 g | ||
| Protein | 129.2 g | 258% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 143 mg | 11% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1699 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
