Cut the skirt steak into 3 or 4 manageable pieces. Pat the steaks dry with paper towels, then season both sides with salt and pepper.

Heat a heavy-duty skillet over medium-high heat until very hot. Add a drizzle of oil to the pan.

Add the seasoned steak pieces and sear them for 2-3 minutes on each side until they develop a brown crust. Cook longer for more doneness.

Once cooked, transfer the steaks to a plate and cover with foil to rest.

In the same skillet, lower the heat and add unsalted butter. Let it melt gently before adding minced garlic. Cook until garlic turns golden.

Pour the garlic butter into a bowl, add salt to taste, and slice the rested steak against the grain.

Arrange the steak on a serving platter and drizzle it with garlic butter. Garnish with chopped parsley and serve immediately.