Skirt Steak with a Shallot and Garlic Sauce

• 1 shallot, minced
• 5 garlic cloves, minced
• kosher salt course
• black pepper
• 2 lb skirt steak
• ½ c canola oil
• 5 T butter fresh parsley, chopped

Place the shallot and garlic in a small bowl with a pinch of kosher salt and set aside.

Season the steak on both sides with kosher salt and pepper.  Cut the steak into two pieces

Place the oil in a large cast iron skillet over medium high heat. Cook the steak for three minutes on each side.  Remove steak to a plate and cover with foil while making sauce.  Reduce the heat to medium low and add the butter and shallot/garlic mixture - stirring until fragrant for about four minutes.  Season with salt and pepper to taste.

Slice the steak, drizzle with the shallot/garlic mixture, sprinkle with parsley and serve.