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Breaded Skirt Steak

by 9 Comments

Ingredients:1 skirt steak
¼ of a bottle of Girard’s Champagne Salad Dressing
Panko bread crumbs – plus dashes of paprika and chili powder added to the bread crumbs
1 clove of garlic
Olive oil

Marinade the steak in the salad dressing and then coat the steak in the bread crumbs.

Heat a large frying pan with a few drizzles of olive oil and a clove of garlic.

Place the steak in the heated olive oil and let cook on one side before turning and finishing the cooking process on the other side.

This is a unique and delicious way to prepare your steak.

Enjoy with Love,

Catherine

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  1. girlichef says

    Oh, I've never breaded skirt steak before. Sounds really good. Thanks for sharing it with Two for Tuesdays this week =)

    Reply

  2. Butterpoweredbike says

    I've never breaded a skirt steak before either! But I love breaded meats because they soak up sauces and condiments so well. Thank you for bringing your recipe to Two for Tuesday.

    Reply

  3. Lucia says

    Oh My! Breaded Skirt Steak. First of all skirt steak is my favorite. And Bread. Well all bread is good. This sounds great. What's two for tuesday?

    Reply

  4. Joanne says

    I love all these awesome things you've been doing with these dressings! I've never had breaded steak before...

    Reply

  5. Kim says

    Sounds like a great meal!

    Reply

  6. BoiWonder says

    Wow...steak fried in bread crumbs! I think I'm getting hungry! 😀

    Reply

  7. the clark clan says

    Hi Catherine and welcome to the two for tuesday recipe blog hop! I am now following your blog and look forward to getting to know you through your posts! I adore skirt steak and this is a lovely way to prepare it! Thanks again! alex@amoderatelife

    Reply

  8. Cinnamon Girl says

    What a good idea to bread the steak Catherine! And I bet the dressing marinade makes it extra special.

    Reply

  9. VetTech says

    I love skirt steak and I would imagine it would be even better breaded and fried (and then maybe covered in marinara, mozzarella & parmesan) of course after I would need the number of a good cardiologist

    Reply