Skirt steak is 2nd cousin to the flank steak, it's the upper diaphram muscle off the inside of the plate. Kmart used to use it for their 'steak special' dinners back in the 60's and 70's. Just like a flank, any kind of acid marinade would tenderize it; it does have some connective tissue you can peel off to help, too. (I like beer myself to marinade it in! ... burp.. er, sorry!)
There ya go! Good stuff. Year before last for the SuperBowl, I marinaded strips of it in lime juice and cilantro overnight, then skewered and grilled them. Used a grocery steak rub on them too. Turned out fantastic and would do that again.
I fry my skirt steaks like a steak. I lay it out straight, and then roll it up. I use toothpicks to hold it together. Now depending on the width of the skirt I slice it into 2 or 3 rolled up steaks, and put them on the grill. To eat just pull out the toothpick and unroll as you go. Any of the marinades or rubs could be used before or after rolling.
Man they look good! I buy skirt steak at a local specialty deli already marinaded, absolutely makes a great meal. Does anyone know of a good marinade for these steaks? I would love to try my own because they charge $12.00 per lb. for the pre-packaged ones.