Ingredients:

  • 2 lbs skirt steak
  • 1/4 cup extra-virgin olive oil
  • 3 tbsp soy sauce
  • 2 tbsp fresh lemon juice
  • 4 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 4 tbsp unsalted butter, softened
  • 2 cloves garlic, grated
  • 1 tbsp fresh parsley, minced
  • 1/2 tsp lemon zest

Instructions:

  1. Pat the skirt steak dry with paper towels. If the steak is too long for your pan, cut it into 2-3 smaller sections.
  2. In a large zip-top bag, combine the olive oil, soy sauce, lemon juice, minced garlic, rosemary, thyme, salt, and pepper.
  3. Add the steak to the bag, seal tightly, and massage the marinade into the meat. Refrigerate for at least 2 hours, but no more than 8 hours.
  4. Remove the steak from the fridge 30 minutes before cooking to bring it to room temperature.
  5. Heat the cooking surface (cast iron skillet or outdoor grill) to high heat.