Skirt steak is new for us. Kind of sad, really, given that this cheap cut is flavorful and versatile. Makes a quick and easy fajita steak, easy to chop and good to chew on. Here is the basic formula for the green egg:
COOKING
1 minute sear (700 degrees)
3 minutes per side (cut airflow to egg--temp usually sits at 350-450)
The result is a reasonably crusted exterior, with an internal temperature from rare to medium depending on the thickness of the cut, which varies along the slender skirt cut. Go longer for fajitas, as rare skirt steak is unbearably chewy. Medium is still juicy, and has that rich flavor associated with the skirt and hanging cuts. So my guess would be that I could up this to 4 minutes per side without damaging the quality of the meat.
PREPARATION
No rub. Salt, pepper, and paprika dusting. This is the second time doing this with skirt steak, and it gives me a basic sense of its flavor. Any rub should accentuate the meat's rich flavor. Some combination of sweet and spice would be nice. Perhaps a chili powder-paprika rub, with a search for a third ingredient (cocoa; cinnamon; cardamom, all potentials).
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