Ingredients:
6 cloves garlic, minced
1-1/2 lb. skirt steak, trimmed and cut into 4 pieces
Freshly ground black pepper
2 Tbs. extra virgin olive oil
2 oz. (4 Tbs.) Ghee
1 Tbs. chopped fresh flat-leaf parsley
Instructions:
- 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 ghee 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.
Recipe adapted from Fine Cooking Magazine