Start by patting the flank steak dry with paper towels. This helps to achieve a nice sear.

In a small bowl, mix together the salt, black pepper, paprika, and dried oregano. Rub this spice mixture evenly over both sides of the steak.

Heat 2 tablespoons of butter in a large skillet over medium-high heat until melted and bubbling.

Add the seasoned flank steak to the skillet and sear for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached.

While the steak is cooking, melt the remaining 2 tablespoons of butter in a separate small saucepan over low heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic.

Once the steak is cooked, remove it from the skillet and let it rest for 5-10 minutes before slicing. This helps retain the juices.

Slice the steak against the grain into thin strips. Drizzle the garlic butter over the sliced steak and garnish with fresh parsley. Serve with lime wedges on the side.