This long cut from the underside of the steer is tougher and fattier than most cuts but has a great beefy flavor and is one of the most affordable cuts in the case. Novice grillers listen up — because the cut is long and relatively thin, it's easy to overcook. To get the best results, you need intense heat. Set your grill to blazing hot and sear skirt steak quickly on each side before it has a chance to cook all the way through. You'll end up with a fantastic crust and a tender center for a perfect bite every time.
Tip: Skirt steak is often sold with a tough membrane covering that should be removed before cooking. That's something your butcher can help you with before you leave the store.