Recipe: Bia's Seared Skirt Steak With Garlic-Rosemary Butter

Brazilian-born Bianca Rodrigues-Perry is a talented self-taught chef and foodie from Leamington Spa - and is a foodie favourite of ours here at Chatting Food HQ!

She is also the face of Bia’s Kitchen Show, which is streamed to audiences on YouTube, Spotify, Instagram, and Facebook. The show, launched last year, aims to champion local independent businesses with many restaurateurs and chefs taking guest spots.

All the recipes featured on the show also form a new book, ‘Bia’s Kitchen Show: The Cook Book –

The Culinary Journey of Gratitude,’ available from Amazon or visit Bia’s Kitchen Show.

Photos by Dave Perry Photography.

Seared Skirt Steak with Garlic-Rosemary Butter

A simple yet bold steak recipe that’s all about flavour, texture and just the right amount of sizzle.

This quick and satisfying steak recipe is perfect for weeknights when you want something impressive without too much fuss. Skirt steak is seared to perfection, then finished with aromatic garlic, rosemary and butter for a rich, caramelised finish.

This method works beautifully with any steak cut you love — whether it’s ribeye, rump, or sirloin. The magic is in the high heat, the resting and the butter baste. Simple, rustic, and unforgettable.

INGREDIENTS

300g beef skirt (or your favourite cut: ribeye, rump, etc.)

30g butter

3 cloves garlic, crushed

A generous handful of fresh rosemary

1 tsp flake salt

Preheat your pan

Place a heavy-bottomed skillet or frying pan over high heat. Let it get super hot — you want it to be smoking slightly before the steak hits the pan. This is key to a great sear. (Tip: You'll know the pan is ready when the smoke just begins to fade. That’s your moment!)

Season and sear

Sprinkle the flake salt generously over both sides of the steak. Place it directly onto the hot, dry pan.

Sear for 2 minutes per side for a perfect medium-rare finish (adjust time slightly depending on thickness or preference).

Rest the steak

Remove the steak from the pan and wrap it in foil. Let it rest for 2 minutes — this helps the juices redistribute and keeps it tender.

Flavour finish

In the same pan, reduce heat slightly. Add the butter, garlic and rosemary. Let everything melt and infuse together for about a minute.

Return and glaze

Place the steak back in the pan just long enough to coat it in the garlic, herby butter and give it a caramelised gloss.

TO SERVE

Pair this flavourful steak with:

• Steamed white rice

• Traditional farofa (toasted cassava flour)

• Vinaigrette salsa (a tangy mix of tomatoes, onions, peppers, and vinegar)

Or, keep it casual with crispy fries or chunky chips.

This is the recipe Bia is demonstrating on the live cookery stage at Leamington Food Festival on the weekend of September 6-7th. Read more about it in our latest article.

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Amanda is a journalist of 30 years and now runs an award-winning PR agency based in Warwickshire. When she's not writing about her own clients she loves to help spotlight the great work of other pubs, restaurants and hotels around the country.

www.chalmersnewspr.co.uk