Pat the skirt steak dry with paper towels and season both sides with kosher salt and black pepper.

Heat a large skillet over high heat, add oil, and sear the steak for 2-3 minutes on each side for medium-rare.

Transfer steak to a plate and let it rest for 5 minutes for juices to redistribute.

Lower heat in the skillet to medium-low, add butter, and melt. Stir in minced garlic and sauté until golden.

Slice the resting steak against the grain into thin strips and arrange on a serving platter. Drizzle garlic butter sauce over the steak.

Garnish with freshly chopped parsley and serve with buttered rice or roasted vegetables.