Since skirt steak is tough, the best way to cook it is very quickly over the hottest grill you can get. As a matter of fact, some people will even skip the grill altogether and cook it directly on the coals. This actually works quite well, because you do not want to overcook skirt steak. Cooking it directly on the coals gets the surface of the meat nice and brown very quickly, without cooking the inside of the meat for too long. Ideal doneness is medium-rare to medium. Most importantly, skirt steak absolutely must be sliced thinly against the grain. Because it's so long, your best bet is to cut it into shorter sections first and then slice those sections across the grain.
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