Brazilian-Style Skirt Steak

READY IN: 48mins
Recipe by Krystal-Belle

Skirt steak is definitely not something you hear of too much as being served by itself (nt in a fajita, that is), but now that I've mastered the concept of making it, I love to serve it as the main course for dinner and my husband can't get enough of it. He loves Brazilian steaks, which I had never attempted to tackle until a co-worker of mine told me the secret to great brazilian meat... SEA SALT! Who would've known?!

Top Review by FromMotherOwl

So the only reason 4 star is that mine is now in the oven and haven't tasted it yet. Based on the simplicity of the recipe and use of salt (which I LOVE) it gets 4 stars already.<br/>Though I guess I don't really know the definition of pan sear as I think I've already maybe burnt mine from having the oil too hot.<br/><br/>As for Chef #436648...if you can't tell what is too much salt on your own, that may be a personal problem. They're meant to be seasoned not crusted.

Ingredients Nutrition


  1. Coat both sides of the steak in sea salt or kosher salt, either would be fine.
  2. Pan-sear both sides of the steak, about 2-3 minutes on each side over medium-high heat.
  3. Remove from pan and completely wrap steak in foil.
  4. Grill or bake at 350 for about 30-40 minutes for a well done steak.
  5. I usually serve this with a sea-salted potato (cover potato in sea salt, wrap in foil, bake for 1 hour on 350 degrees).

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