Romanian Skirt Steak with Golden Garlic and Fried Parsley
Elevate your steak night with this Romanian Skirt Steak with Golden Garlic and Fried Parsley—a dish that combines bold, smoky flavors with irresistible texture and vibrant garnishes. Juicy, perfectly seared skirt steak is seasoned with paprika, kosher salt, and black pepper, then topped with crispy golden garlic and delicately fried parsley for an aromatic crunch. A squeeze of fresh lemon juice ties it all together, adding a citrusy brightness that complements the rich, buttery flavors. This quick yet elegant recipe is ready in just 40 minutes, making it perfect for special occasions or a luxurious weeknight dinner. Serve it with your favorite sides, and watch this dish become the star of your table! Keywords: skirt steak, Romanian recipe, golden garlic, fried parsley, quick dinner idea, steak recipe, aromatic garnishes.
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Recipe Information
Ingredients
- 1.5 pounds skirt steak
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons vegetable oil
- 6 large garlic cloves
- 2 tablespoons unsalted butter
- 0.5 bunch fresh parsley
- 1 tablespoon olive oil
- 0.5 whole lemon
Instructions
Take the skirt steak out of the refrigerator 30 minutes before cooking to allow it to come to room temperature.
Season both sides of the steak with kosher salt, black pepper, and paprika, and gently pat the seasonings into the meat.
Peel the garlic cloves and slice them thinly.
Heat 2 tablespoons of vegetable oil in a large cast-iron skillet over medium-high heat until shimmering.
Carefully place the skirt steak into the hot skillet and sear for 3-4 minutes on each side, or until a deep brown crust forms and the steak reaches your desired doneness (medium-rare is ideal, or 135°F/57°C using an instant-read thermometer).
Remove the steak from the skillet and let it rest on a cutting board, loosely covered with foil, for 10 minutes.
Reduce the heat to medium and add the unsalted butter to the same skillet. Once the butter has melted and is bubbling, add the sliced garlic.
Cook the garlic, stirring frequently, until golden and fragrant, about 1-2 minutes. Be careful not to burn the garlic.
Using a slotted spoon, transfer the golden garlic to a small plate lined with paper towels and set aside.
In a separate small skillet, heat the olive oil over medium heat. Add the parsley leaves (remove any tough stems) and fry for 30-60 seconds, or until crisp. Use a slotted spoon to transfer the fried parsley to a paper towel-lined plate to drain excess oil.
To serve, thinly slice the rested skirt steak against the grain and arrange on a serving platter. Sprinkle the golden garlic slices and fried parsley over the top.
Squeeze fresh lemon juice over the steak for a bright, tangy finish.
Nutrition Facts
Calories |
3426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 289.0 g | 371% | |
| Saturated Fat | 116.1 g | 580% | |
| Polyunsaturated Fat | 18.2 g | ||
| Cholesterol | 822 mg | 274% | |
| Sodium | 2282 mg | 99% | |
| Total Carbohydrate | 19.2 g | 7% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 1.3 g | ||
| Protein | 196.5 g | 393% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 291 mg | 22% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 2946 mg | 63% | |
*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.
