Start by taking the flank steak out of the refrigerator and allowing it to come to room temperature for about 30 minutes. This helps it cook more evenly.

In a small bowl, mix together 2 tablespoons of butter, minced garlic, salt, black pepper, and smoked paprika to create a garlic butter mixture.

Rub the garlic butter mixture all over the flank steak, ensuring it is evenly coated. Let it marinate for at least 15 minutes.

Heat the olive oil in a large skillet over medium-high heat. Once hot, add the marinated flank steak to the pan.

Cook the steak for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness.

In the last minute of cooking, add the remaining 2 tablespoons of butter to the skillet, allowing it to melt and baste the steak.

Remove the steak from the skillet and let it rest for 5-10 minutes before slicing. This helps retain the juices.

Slice the steak against the grain and garnish with chopped parsley before serving.