Start by gathering all your ingredients. Chop fresh parsley for garnish, mince three cloves of garlic, and cube half a stick of butter. Cut the skirt steak into manageable sizes, about 1-inch thick.

Pat the skirt steak dry using paper towels. Generously season both sides with salt and freshly ground black pepper, then let it sit at room temperature for about 10 minutes.

In a large skillet, heat a tablespoon of oil over high heat. Add the skirt steak and sear for 2–3 minutes on one side. Flip and continue cooking for another 2–3 minutes. Transfer the steak to a plate and let it rest for 5 minutes.

In the same skillet, lower the heat to medium and add the cubed butter. Allow it to melt, then stir in the minced garlic until it turns light golden.

Slice the rested skirt steak against the grain into thin strips. Drizzle the warm garlic butter over it, garnish with parsley, and serve immediately.