Savory Garlic Butter Chicken Dish

This charred and juicy marinated skirt steak transforms an ordinary cut into a remarkably flavorful centerpiece that's become my go-to for both casual weeknight dinners and weekend gatherings with friends. The marinade works its magic to tenderize while infusing the meat with a perfect balance of savory, tangy, and aromatic notes.

I discovered this preparation method during a summer cookout disaster when my expensive ribeyes didn't show up with the grocery delivery. This emergency substitute became such a hit that friends now specifically request "that amazing skirt steak" whenever they visit.

Ingredients

• Skirt steak: A flavorful cut with beautiful marbling that becomes incredibly tender when properly prepared and sliced
• Kosher salt: Larger crystals allow for better control when seasoning the meat
• Olive oil or avocado oil: Creates the base for your marinade while adding richness
• Red wine vinegar or sherry vinegar: Provides acidity that helps tenderize while adding brightness
• Soy sauce: Delivers deep umami notes and helps the steak develop a beautiful caramelized crust
• Worcestershire sauce: Adds complexity with its blend of vinegar, molasses, and spices
• Dijon mustard: Acts as an emulsifier for the marinade while adding subtle tanginess
• Garlic: Fresh minced cloves infuse the meat with aromatic flavor
• Fresh thyme leaves: Impart earthy citrus notes that complement beef beautifully
• Fresh rosemary: The resinous pine quality cuts through the richness of the steak
• Ground pepper: Adds a necessary heat that blooms when the steak hits the grill

Step-by-Step Instructions

Trim the Steak:

Position the skirt steak fattiest side up on your cutting board after unrolling it. Using a sharp paring knife, carefully remove the larger pieces of fat cap by sliding your knife between the fat and meat. Work methodically along the entire length, then flip and repeat on the other side. Look for any silvery membranes and remove those as well since they can make the steak tough. Divide your trimmed steak into 3-4 even pieces to ensure they cook uniformly.

Season and Bag:

Sprinkle kosher salt evenly over all surfaces of the steak pieces. Place them in a gallon-sized resealable bag that will comfortably hold all the meat while allowing the marinade to surround each piece completely.

Prepare the Marinade:

Combine olive oil, red wine vinegar, soy sauce, Worcestershire sauce, Dijon mustard, minced garlic, fresh thyme leaves, and minced rosemary in a measuring cup or bowl. Whisk vigorously until the mixture becomes well emulsified with the oil and vinegar fully incorporated. This balanced blend provides acidity to tenderize, oil to transfer flavors, and aromatics to infuse the meat.

Marinate the Steak:

Pour your freshly whisked marinade over the steak pieces in the bag. Squeeze out as much air as possible before sealing the bag this ensures maximum contact between the marinade and meat. Massage the exterior of the bag to coat every surface of the steak, then lay the bag flat in your refrigerator. Allow the steak to marinate for at least 2 hours, though 4-6 hours delivers optimal flavor. Flip the bag occasionally if possible to ensure even marinade distribution.

Bring to Room Temperature:

Thirty minutes before cooking, remove the steak pieces from the marinade using tongs, allowing excess liquid to drip back into the bag. Place them on a plate and let them rest at room temperature. This crucial step ensures the steak will cook more evenly from edge to center.

Prepare Your Cooking Surface:

Heat your grill to high heat, or if cooking indoors, heat a cast iron skillet or grill pan to medium-high. An extremely hot cooking surface is essential for developing the flavorful crust that makes this steak exceptional.

Final Seasoning:

Just before cooking, pat the steaks dry with paper towels to remove excess moisture which would steam rather than sear the meat. Season generously with freshly ground black pepper on all sides, pressing it gently to adhere.

Sear the Steak:

Place your steak pieces on the scorching hot grill or skillet, arranging them in a single layer with space between each piece. This prevents crowding which would lower the temperature and cause steaming rather than searing. For outdoor grilling, leave the lid open to maintain the intense direct heat. Sear undisturbed for 3-4 minutes until a deep, flavorful char develops. Flip once and cook the second side for 2-4 minutes until the internal temperature reaches 125-130°F for medium-rare.

Rest and Slice:

Transfer the seared steak to a cutting board and allow it to rest for a full 10 minutes. During this time, the juices redistribute throughout the meat rather than rushing out when cut. After resting, slice the steak against the grain into half-inch strips. This cuts through the muscle fibers, maximizing tenderness with each bite.

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The fresh rosemary in this recipe holds a special place in my heart. I grow it in my garden year-round, and the ritual of stepping outside to clip a few sprigs has become a signature start to our family steak nights. My teenagers now recognize the scent of rosemary as the signal that something special is coming to the table.

The Secret to Perfect Doneness

Investing in a reliable instant-read thermometer revolutionizes your steak game. For skirt steak, which continues cooking during the resting period, aim for 125°F for medium-rare or 135°F for medium. The carryover cooking will raise the temperature by about 5 degrees as it rests. Unlike thicker cuts, skirt steak quickly becomes tough when cooked beyond medium, so err on the side of less cooking rather than more. The thin profile of skirt steak means it cooks incredibly fast watch it carefully, as the difference between perfect and overcooked can be less than a minute.

Making Substitutions Work

If skirt steak is unavailable, flank steak makes an excellent substitute with similar cooking properties, though it tends to be slightly leaner. Hanger steak and flat iron steak also work beautifully with this marinade. For the marinade itself, balsamic vinegar can replace red wine vinegar for a slightly sweeter profile. If avoiding soy, coconut aminos provide similar umami qualities while being gluten-free. The fresh herbs can be substituted with dried versions in a pinch, but reduce the quantity to one teaspoon each as dried herbs are more concentrated.

Serving Suggestions That Shine

This versatile steak pairs beautifully with both simple and sophisticated sides. For a complete meal, serve with a bright chimichurri sauce, which contrasts wonderfully with the rich beef. Roasted vegetables like asparagus, brussels sprouts, or multicolored bell peppers complement the charred flavors. For starches, consider garlic mashed potatoes, crusty bread for soaking up juices, or cilantro lime rice. The steak also stars in tacos with quick-pickled red onions and avocado, or atop a salad with blue cheese crumbles and a simple vinaigrette.

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This recipe for marinated skirt steak is sure to impress at any gathering while remaining effortless to prepare.

Frequently Asked Questions

→ How do you ensure the chicken is tender?

Cook the chicken breasts over medium heat for 6-7 minutes on each side until golden brown. Avoid overcooking by removing the chicken when the internal temperature reaches 165°F.

→ Can I use frozen zucchini or corn?

Yes, frozen zucchini or corn can be used. Thaw them beforehand and pat them dry to prevent excess moisture in the skillet.

→ What type of butter works best?

Unsalted butter is recommended so you can control the saltiness of the dish. However, salted butter can also work if additional salt is omitted.

→ Can this dish be made ahead of time?

You can cook the chicken and vegetables in advance, then reheat them together in a skillet over medium heat until warmed through.

→ What other vegetables can be added?

Optional vegetables like bell peppers, mushrooms, or cherry tomatoes can complement the dish, adding more flavor and variety.