available form of skirt steak It generally comes with the membrane removed, making trimming an easy job at home All you’ve got to do is remove some of the excess fat from the exterior, and you’re good to go Trimming: Use a sharp knife, and try to take off the fat without digging into the meat Some fat will remain inside the steak—this is good It’ll render as the meat grills, basting it as it cooks, giving the steak that much more richness and adding to its intense beefy, buttery flavor Cooking: There’s a single rule when it comes to cooking skirt steak: intense, unrelenting, high heat Forget starting low and slow or cooking sous-vide Skirt steak should be cooked over the highest-possible heat from start to finish, and here’s why: With a normal thick steak, if you were to cook it over intense heat the entire time, you’d end up with meat that burnt to a crisp on the outside before the center reached the appropriate medium-rare Skirt steak has the opposite problem: it’s so thin that unless you cook it over maximum heat, it’ll be overcooked before you get any chance to develop a good sear on the exterior I like to light up an entire chimney of coals, pile them all under one side of the grill, and then add a few more coals on top just for good measure As soon as those coals on top are hot, throw the suckers on and cook them with a single flip.† If you have hardwood coals, now’s the time to break ’em out They burn faster and hotter than briquettes, making them the ideal choice for grilling skirt steak Like hanger and other loose-textured cuts, skirt takes well to rubs and marinades At the very least, use plenty of salt and pepper Slicing and serving: Take a look at the way the grain flows Slice the steak with the grain to divide it into 3- to 4-inchlong segments, then rotate each one of those 90 degrees and slice into thin strips ... are hot, throw the suckers on and cook them with a single flip.† If you have hardwood coals, now’s the time to break ’em out They burn faster and hotter than briquettes, making them the ideal choice for grilling skirt steak...cook it over intense heat the entire time, you’d end up with meat that burnt to a crisp on the outside before the center reached the appropriate medium-rare Skirt steak has the opposite problem:... Like hanger and other loose-textured cuts, skirt takes well to rubs and marinades At the very least, use plenty of salt and pepper Slicing and serving: Take a look at the way the grain flows Slice the steak