Start by gathering your ingredients. Chop fresh parsley, mince the garlic, cube the butter, and cut the skirt steak into manageable pieces.

Pat the skirt steak dry and season both sides with salt and pepper.

Heat oil in a skillet over high heat until shimmering. Add the seasoned skirt steak, cooking for 2-3 minutes per side for medium-rare. Let it rest for 5 minutes.

In the same skillet, lower the heat, add butter and minced garlic. Cook until garlic is lightly golden.

Slice the steak against the grain, drizzle with garlic butter, and garnish with parsley. Serve immediately.