Skirt is flank's fattier cousin — thinner, more marbled, and noticeably more tender once it hits the plate. It cooks fast, often in just a few minutes a side over high, direct heat, so this isn't a steak to walk away from. Marinade helps but isn't strictly necessary the way it is with leaner cuts; the fat does some of that work on its own. Slice it thin against the grain, and you'll get the same effortless bite that makes it the standard for fajitas and carne asada — big, charred flavor from a cut that costs a fraction of a ribeye.
