Prep your ingredients: mince the garlic and chop the parsley. Cut the skirt steak into manageable pieces.

Pat the skirt steak dry and season both sides with salt and pepper. Let it rest for 5 minutes.

Heat oil in a large skillet over high heat. Sear the skirt steak for 2-3 minutes on each side for medium-rare.

In the same skillet, reduce heat to low, melt butter, and sauté minced garlic until golden.

Slice the rested steak against the grain, drizzle garlic butter over it, and garnish with parsley.