Ingredients
Scale
- 1 lb skirt steak or flank steak, sliced thinly against the grain
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 4 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, thinly sliced
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh parsley, chopped
Instructions
- Pat steak dry and season generously with salt, pepper, thyme, and paprika.
- In a large cast iron skillet over medium-high heat, add olive oil. Sear steak 2–3 minutes per side until browned but still slightly pink inside. Transfer to a plate.
- Reduce heat to medium, add 2 tbsp butter. Melt and add garlic, peppers, and onion. Sauté 4–5 minutes until softened and slightly caramelized.
- Return steak and any juices to skillet. Add remaining 1 tbsp butter, toss to coat in garlic butter sauce.
- Garnish with parsley and serve immediately over rice, mashed potatoes, or crusty bread.
Notes
- For extra depth, deglaze the pan with 1/4 cup beef broth after searing steak.
- Let steak rest 5 minutes before slicing to retain juices.
- Veggie swap: Try mushrooms, zucchini, or cherry tomatoes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Sautéing
- Cuisine: American
- Diet: High-Protein
Nutrition
- Serving Size: 1 skillet serving
- Calories: 380 Kcal
- Sugar: 5g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg
