You don't want to make stew of skirt steak do you?
Marinate it and grill it...
Marinate in soy sauce, brown sugar and garlic....for at least 24 hours....1/2 cup soy sauce to about 3 T brown sugar with a couple of cloves of garlic crushed.
then grill.....and put into a big fat hard roll and enjoy!

I agree lindac, but I'd add a good glug of dry red wine, about a cup, to that marinade, cuts some of the saltiness of the Soy Sauce. Also, be sure to slice across the grain or it'll be tougher than shoe leather!

I love, love, love the beefy taste of skirt steak. It's a bit chewy, but it is soooo good.

I'm a purist when it comes to meat, favoring the taste of the meat with some complimentary herbs so I don't use soy-based products to marinate, just olive oil, fresh minced garlic, herbs (dry or fresh) similar to this Romanian steak recipe, although I put it in a zip lock bag with a bit more oil.

Here in the Northeast many of our 'diners' offer Romanian steak - and they do a great job.

It's best cooked medium rare. The more its cooked, the tougher it will be.

Not cheap here either!

Sue

Here is a link that might be useful: Romanian Skirt Steak

No linda, the chuck is for the stew, the skirt steak was a whim....

So basically it's no different than flank? Seems to me I saw recipes specifically for skirt steak here. So just use it like I would flank?

Maybe I was thinking tri tip...another cut I've never seen here.

Skirt steak is great for fajitas. Here's the marinade I use:

Fajita Marinade

1/2 teaspoon salt
1 tablespoon freshly ground pepper
zest of one lemon
2 garlic cloves, grated
1/2 cup soy sauce
1/2 cup cooking oil
1/2 cup red wine vinegar

Sprinkle first four ingredients over both sides of meat. Mix the soy sauce, oil, and red wine vinegar and soak the meat thoroughly in the mixture. Refrigerate for 1 hour or more before cooking.

Grill for approximately 5 minutes on each side. Cut meat into about 5 inch pieces and slice against the grain.

Marinates 4 pounds of fajitas.

Lori

Here is a link that might be useful: Beef Fajitas

Well, no, they aren't the same, although they are from the same general area of the steer.

A flank steak is what is usually used for London Broil, it's usually a bit tough and full of connective tissue. A skirt steak is the diaphragm muscle, it is the cut that was originally used for making fajitas, or so I've been told.

In spite of the fact that it's not a particularly tender piece of meat, it's relatively pricey everywhere, I think.

Like Sue, I tend to lean toward minimal "flavorings" for beef, I like the taste of beef and don't want to cover it up, but these cuts definitely lends themselves to marinating.

Annie

Another application is braciole; roll up the skirt steak in a roll with some sort of stuffing, and slowly braise it for an hour or so.

Lots of recipes out there; google 'braciole' and you'll get hundreds.

lori I literally salivated at that pic of the fajitas.

Neat! I will admit, I've never bought a skirt steak beacuse they are expensive and I have a fear of having it turn out really chewy. I usually wimp out and buy London Broil for fajitas and slice it really thin across the grain. Tell us how it turns out - you may talk me into trying this one yet!

Alexa