Note: Depending on where you get your skirt or flap steak, it might be cut into smaller pieces or it might be in one long piece. If it is in one long piece, cut it at the points where the thickness changes to ensure more even cooking. If you like garlic, you can rub some over the steak, but know that it will burn when you are pan searing it. A little charring is fine; a lot is not recommended. If you use it, be sure to rub most of it off before searing. Also, skirt steaks are thinner than flap steaks and as a result will cook faster. Flap steaks at their thickest are barely an inch thick. The original sauce recipe calls for chopped parsley at the end, which you could do, but I don't find it to be necessary. Serves 2