Brazilian-Style Grilled Steak Slices with Garlic Butter
Thinly sliced grilled steak is a smart way to serve beef that feels special without making dinner complicated. A hot grill, a short rest, and a simple garlic butter finish are all you need for rosy slices with a crisp, browned crust and plenty of flavor.
Recipe at a glance
- Yield: 4 servings
- Prep time: 15 minutes
- Cook time: 8 to 12 minutes
- Rest time: 10 minutes
- Total time: 33 to 37 minutes
Ingredients
- 1 1/2 pounds flank steak, skirt steak, sirloin steak, or another grill-friendly cut
- 1 1/2 tablespoons olive oil
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 2 garlic cloves, finely grated or minced
- 1 tablespoon chopped fresh parsley, optional
- 1 tablespoon unsalted butter, optional for finishing
Optional garlic butter:
- 3 tablespoons unsalted butter
- 1 small garlic clove, finely grated
- 1 teaspoon lemon juice
- Pinch of salt
Instructions
- Pat the steak dry with paper towels. This helps the surface brown well on the grill. If the steak is very thick, let it sit at room temperature for about 20 minutes while you preheat the grill.
- In a small bowl, stir together the olive oil, salt, black pepper, smoked paprika, and minced garlic. Rub the mixture evenly over both sides of the steak. If you have time, let it sit for 10 to 20 minutes while the grill heats.
- Preheat a grill to high heat, about 450°F to 500°F. Clean and oil the grates well so the steak releases easily.
- Place the steak on the hot grill. Cook for 3 to 5 minutes per side for medium-rare, depending on thickness. For medium, cook a little longer, about 5 to 6 minutes per side. Look for a deep browned crust on the outside and a center that still feels springy, not hard.
- If you want to brush on butter, melt the tablespoon of butter during the last minute of grilling and spoon it over the steak once it comes off the heat. For the fuller garlic butter, stir the ingredients together while the steak cooks and let them soften in a small bowl.
- Transfer the steak to a cutting board and rest it for 8 to 10 minutes. Resting keeps the juices in the meat instead of running out when you slice it.
- Slice the steak thinly against the grain. If you are using skirt or flank steak, this step makes the meat much more tender to chew.
- Finish with parsley, a little extra salt, and spoonfuls of garlic butter if desired. Serve warm.
Tips for the best texture
For the most flavorful crust, make sure the grill is hot before the steak goes on. If the flames flare up, move the steak to a cooler spot for a moment, then return it to the hottest part of the grill. A meat thermometer is helpful if you want more control: 125°F to 130°F for medium-rare after resting, 135°F to 140°F for medium, and 145°F for medium-well.
If you prefer a milder seasoning, skip the smoked paprika and use only salt, pepper, and garlic. You can also swap the parsley for chopped cilantro or chives, or add a pinch of crushed red pepper for heat.
Serving ideas
Serve the sliced steak with grilled corn, roasted potatoes, a simple green salad, or rice and beans. It also works well tucked into warm tortillas with onions, sliced avocado, and a squeeze of lime. For a family-style meal, arrange the slices on a platter and drizzle any melted garlic butter over the top just before serving.
Storage notes
Store leftover steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or slice it cold for salads, grain bowls, or sandwiches. If you made garlic butter, keep it refrigerated and use it within 3 days, or freeze it in a small log for later grilling.
