Brazilian Skirt Steak

I made this quite a time ago, back in 2016, I think. I could not find the pictures, so if and when I make it again, I will add them.  I remember that I really liked it, but hubby found it too garlicky (thus why I'm not sure when I'll make again).  Am guessing I would give 9/10, as I would like to have it again for sure.

http://www.finecooking.com/recipes/brazilian-skirt-steak-golden-garlic-butter.aspx

6 medium-sized garlic cloves, peeled
kosher salt
1.5 lb. skirt steak, trimmed and cut into 4 pieces
freshly ground black pepper
2 T. canola oil
4 T. unsalted butter
1 T. fresh Italian parsley, chopped

1. Smash each garlic clove with the side of a chef's knife. Sprinkle lightly with salt, then mince them and set aside.

2. Pat the steak dry, then season generously all over with salt and pepper.

3. In a heavy 12" skillet (I used cast iron), heat oil over medium-high heat until shimmering.  Add steak to pan and brown on each side for 2-3 min (longer if you prefer more done than medium rare).  Transfer steak to a plate to let rest.

4. In an 8" skillet, melt butter over medium-low heat.  Add garlic and cook, stirring frequently, until lightly golden (around 4 min.).  Lightly salt to taste.

5. Slice the steak and serve with garlic butter drizzled atop and garnished with chopped fresh parsley.  Enjoy!