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