Rinse the skirt steak off and pat it dry with paper towels. Trim any excess fat and tenderize if you wish. Cut into quarters.

Sprinkle both sides with kosher salt and freshly ground pepper.

Finely mince the garlic and sprinkle it with salt. Set aside along with butter.

Heat the oil in a skillet (I recommend cast iron) over medium high heat. Add the steak and cook 2-3 minutes on each side. Remove to plate, cover with foil, and let rest while you make the butter.

Melt the butter over low heat, add the garlic/salt mixture and cook for a few minutes until the garlic starts to brown (don't let it burn!).

Slice the steak, pour the garlic/butter sauce over the meat and sprinkle with parsley.