Categories: Steak

Ingredients

• 6 medium cloves garlic
• Kosher salt
• 1-1/2 lb. skirt steak, trimmed and cut into 4 pieces
• Freshly ground black pepper
• 2 Tbs. canola oil or vegetable oil
• 2 oz. (4 Tbs.) unsalted butter
• 1 Tbs. chopped fresh flat-leaf parsley

Directions

1. Peel the garlic cloves and smash them with the side of a chef’s knife. Sprinkle the garlic lightly with salt and mince it.

2. Pat the steak dry and season generously on both sides with salt and pepper. In a heavy-duty 12-inch skillet, heat the oil over medium-high heat until shimmering hot. Add the steak and brown well on both sides, 2 to 3 minutes per side for medium rare. Transfer the steak to a plate and let rest while you make the garlic butter.

3. In an 8-inch skillet, melt the butter over low heat. Add the garlic and cook, swirling the pan frequently, until lightly golden, about 4 minutes. Lightly salt to taste.

4. Slice the steak, if you like, and transfer to 4 plates. Spoon the garlic butter over the steak, sprinkle with the parsley, and serve.

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