I have never used skirt steak before but got curious about it and ventured into an unknown realm. Adriano's butcher had some secreted out the back and was surprised at the request because it is not a popular cut here. It is very flavorful but can be tough. The secret is to let it marinate for a while with a wet rub on it and the steak will tenderize nicely. It also must be grilled hot and fast and mustn't be overcooked. Why the butcher had some out the back if he thought no one would buy it was never revealed. But maybe he buys entire cows at a time and there is a skirt steak in each beast and he can't send it back. That's right - only one skirt steak per cow, but it's big. You would think this would make it rare and expensive but that was not the case. Maybe he was happy to see the back of it. Make up a strong marinade with heaps of flavour and leave it for between four and six hours. Shorter and it will remain too tough but longer and it will break down too far and turn to mush. … [Read more...] about Asian-Style Skirt Steak – Low Fodmap