Cut the skirt steak into 3-4 pieces for even cooking. Pat dry and season both sides with salt and pepper.

Heat a skillet over medium-high heat for 3-4 minutes. Add oil and sear the steak for 2-3 minutes on each side for medium-rare. Let rest under foil for 5 minutes.

Lower heat to medium, add butter to the skillet. Once melted, add garlic and sauté for 1-2 minutes until fragrant.

Slice the rested steak against the grain, drizzle garlic butter over the slices, and garnish with parsley before serving.