Romanian Skirt Steak with Golden Garlic and Fried Parsley

There are some dishes that transport you instantly, and for me, this Romanian Skirt Steak is one of them. I first encountered it years ago at a lively, unpretentious restaurant tucked away in a quiet corner of Bucharest. The air was thick with the comforting aroma of grilled meats and something intensely savory. When this dish arrived, it was deceptively simple: a perfectly cooked skirt steak, glistening, adorned with what looked like little golden jewels and emerald fragments. That first bite was a revelation – the rich, beefy flavor of the steak, the sweet, mellow burst of the golden garlic, and the crisp, herbaceous whisper of fried parsley. It’s a dish that celebrates quality ingredients with minimal fuss, a philosophy I deeply admire in cooking.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 6 minutes
• Total Time: 21 minutes
• Servings: 6
• Yield: 48 ounces of skirt steak
• Dietary Type: Gluten-Free, Dairy-Free

Ingredients

• 1 1⁄2 tablespoons olive oil
• 18 garlic cloves, peeled and left whole
• 1⁄4 teaspoon salt, plus more to taste
• 1 pinch fresh ground black pepper
• 1 cup loosely packed curly-leaf fresh parsley leaves
• 5 cups canola oil or 5 cups safflower oil
• 48 ounces skirt steaks
• Seasoning salt

Equipment Needed

• Saute’ pan
• Heavy saucepan or high-sided skillet (for frying parsley)
• Tongs
• Paper towels
• Baking sheet
• Broiler

Instructions

1. Begin by preparing the golden garlic. In a saute’ pan, heat the 1 1⁄2 tablespoons of olive oil over medium heat. Once the oil is hot, add the 18 whole garlic cloves. Saute’ them gently for about 6 minutes, or until they are beautifully golden brown and wonderfully softened. Be patient; this slow sauté allows the garlic to sweeten and develop a rich flavor without burning.
2. Once the garlic is golden, season it with the 1⁄4 teaspoon of salt and the pinch of fresh ground black pepper. Remove the pan from the heat and set the golden garlic aside for later.
3. Next, prepare the fried parsley. Thoroughly remove the stems from the 1 cup of curly-leaf fresh parsley leaves. Wash the leaves gently and, crucially, thoroughly dry them. Any residual moisture on the parsley can cause the hot oil to spatter aggressively, so a good drying is essential for safety. A salad spinner or a clean kitchen towel works wonderfully here.
4. In a heavy saucepan or a high-sided skillet, pour in the 5 cups of canola oil (or safflower oil) to a depth of about 1 inch. For a standard 10-inch skillet, this will require approximately 5 cups of oil.
5. Heat the oil over medium-high heat until it begins to shimmer, indicating it’s hot enough for frying.
6. Using your tongs, carefully drop small batches of the dried parsley leaves into the hot oil. Fry them for only 15 to 20 seconds, or until they become shriveled and crispy. This is a very quick process.
7. As soon as the parsley is crispy, lift it from the hot oil using your tongs. Immediately transfer the fried parsley to a plate lined with paper towels to drain any excess oil.
8. While the parsley drains, lightly season it with a touch more salt. Set this vibrant, crispy garnish aside.
9. Now, it’s time to prepare the steak for the broiler. Preheat your broiler to its high setting. Position your oven rack about 4 inches from the heating element. This distance is key for achieving a perfect sear without overcooking the interior.
10. Season the 48 ounces of skirt steaks generously on both sides with seasoning salt. Ensure an even coating for consistent flavor.
11. Place the seasoned steaks on a baking sheet. Broil the steaks for 3 minutes on each side for a perfect medium-rare. If you prefer your steak cooked to medium, increase the time to 5 minutes per side. Always monitor your steak closely as broilers can vary in intensity.
12. Once cooked to your desired doneness, remove the steaks from the broiler. Allow the juices to re-distribute in the steak by letting it rest for at least 5 to 10 minutes. This resting period is crucial for a tender and juicy steak.
13. If desired, slice the steaks thinly against the grain. Skirt steak is known for its distinct grain, and slicing against it ensures maximum tenderness. Remember, each steak will serve approximately 2 people.
14. To serve, garnish each plate with 3 of the golden garlic cloves and a generous sprinkle of the crispy fried parsley.

Expert Tips & Tricks

For an extra layer of flavor, consider lightly seasoning the steak with a bit of granulated garlic powder along with your seasoning salt before broiling. When drying the parsley, ensure it’s as dry as possible; a paper towel can absorb more moisture than you might think. If you don’t have a broiler, you can achieve a similar effect by searing the steaks in a very hot cast-iron skillet on the stovetop, though the char will be different. Always use a meat thermometer for the most accurate reading of doneness – 130-135°F for medium-rare, and 140-145°F for medium.

Serving & Storage Suggestions

This Romanian Skirt Steak is best served immediately after resting and slicing, while the steak is still warm and tender. The golden garlic and fried parsley add a delightful textural and flavor contrast. It pairs beautifully with a simple green salad dressed with a light vinaigrette, roasted potatoes, or even a hearty dollop of Romanian-style mashed potatoes. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. For reheating, gently warm the steak slices in a skillet over low heat or briefly in a moderate oven to avoid drying it out. The fried parsley is best made fresh, but any leftovers can be stored at room temperature in a sealed container for a day.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	2121.4 kcal	–
Calories from Fat	–	1873 g (88%)
Total Fat	208.1 g	320%
Saturated Fat	21.6 g	107%
Cholesterol	134.9 mg	44%
Sodium	280.1 mg	11%
Total Carbohydrate	3.6 g	1%
Dietary Fiber	0.5 g	2%
Sugars	0.2 g	0%
Protein	62.1 g	124%

(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)

Variations & Substitutions

While this recipe is designed to shine with its simplicity, feel free to experiment. If you’re not a fan of parsley, a similar fried herb like chives or even thinly sliced rosemary could offer a different aromatic note. For a spicier kick, you could add a pinch of red pepper flakes to the olive oil when sautéing the garlic. If skirt steak isn’t readily available, flank steak or even a well-marbled flat iron steak could be used, though cooking times may need slight adjustments.

FAQs

Q: Why is it important to dry the parsley thoroughly before frying?
A: Water and hot oil do not mix well. Thoroughly drying the parsley prevents dangerous splattering and ensures the leaves crisp up rather than steam.

Q: Can I use regular garlic cloves instead of whole ones?
A: While whole cloves are recommended for their sweet, mellow flavor when sautéed, you could mince garlic and sauté it very carefully to prevent burning, though the texture and flavor profile will differ.

Q: How can I tell if my steak is medium-rare or medium?
A: For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). For medium, aim for 140-145°F (60-63°C). Using an instant-read meat thermometer is the most reliable method.

Q: My fried parsley looks burnt, what did I do wrong?
A: Fried parsley cooks very quickly. Ensure your oil is hot but not smoking excessively, and fry in small batches for the recommended time. It should be crispy and vibrant green, not brown.

Q: Can I prepare the garlic and parsley ahead of time?
A: The fried parsley is best made just before serving for maximum crispness. The golden garlic can be made a few hours in advance and kept at room temperature, then gently warmed before serving if desired.

Final Thoughts

This Romanian Skirt Steak recipe is a testament to the beauty of letting high-quality ingredients speak for themselves. It’s a dish that’s both elegant enough for a dinner party and straightforward enough for a weeknight meal. The interplay of the tender, perfectly cooked steak, the sweet, mellow garlic, and the bright crunch of fried parsley creates a symphony of flavors and textures that is utterly satisfying. I encourage you to try this straightforward yet deeply flavorful preparation. Serve it alongside a simple glass of robust red wine, and savor every delicious bite.