Melt butter in saucepan. Add garlic and cook over low heat, and stir until golden. About 3 minutes.

Add paprika and cook for about 1 minute. Remove from heat, stir in lemon juice and add salt.

Prepare the skirt steak by removing the excess fat and membrane from the skirt steak with a knife. Pat dry and season both sides with salt and pepper.

In a large skillet (I like using a cast iron skillet if you have one), heat oil over medium-high heat

Add vegetable oil to pan, cook for about 3 minutes per side. Place steaks on cutting board and let rest.

Add skirt steak to the skillet. Sear for about 3 minutes on one side, flip, and sear for 3 minutes on the other side.

Remove skirt steak from skillet and let it rest.

Slice steaks across the grain into thin pieces. This will be the first time you'll see the steak's doneness. If it's too rare for you, you can put the meat back into the skillet and cook it for a little longer. Be very careful not to overcook it. Most people like skirt steak medium or medium rare (Matt and I like ours cooked to at least medium, sometimes a little more).

Spoon paprika butter over and serve. You can serve it on a plate, or on salad as you would a steak salad.