Ingredients

1/4 cup Chinese Chives, chopped
1lbs Skirt Steak
1 teaspoon kosher salt, as needed for seasoning
2 tbs Butter/vegan butter/cooking oil

Directions

1. Heat 1 tbs butter and half of the chopped Chinese chives in a small saucepan over medium heat until the butter begins to bubble about 2 minutes. Set Chinese chives butter aside.
2. Cut the steak:If the skirt steak comes in a long strip, cut into 2 or 3 smaller pieces, 5 to 7 inches in length. This will allow them to fit better in the pan, and make them easier to slice later.
2. Pat steaks dry with paper towels on each side. Generously season each side of the steaks with salt.
3. Heat a large skillet, ideally cast iron skillet over high heat for 3 minutes. Once hot, add 1 tbs butter/oil.
4. Use tongs to put the steak to the pan, then press down firmly on the surface a few times for more contact. Sear the first side about 2 minutes, Flip and sear another 2 minutes. Add in Chinese chives butter and the rest of Chinese chives.
5. For medium rare, cook steak until it reaches an internal temperature of 130F. Transfer steak to a cutting board, and allow to rest for 10 minutes before slicing. Slice the steak and ready to eat!