Pounding helps even out the meat so it cooks faster and is easier to slice. It will be more tender, too. Scoring after pounding is another way to tenderize, and it keeps the meat from shrinking too much as it cooks. The downside of scoring is that you may end up with a less juicy piece of steak because the cuts will let more juices out. Slice the steak into even portions.
Smaller pieces are easier to pound and to slice for serving.
Add a rub or marinade. And it benefits from full flavorings, as long as you go easy. Asian-style marinades, spice rubs, or peppercorn crusts are delicious. Olive oil, fresh herbs, lemon, capers, and red wine all work well. I've tried mustard rubs on skirt, but they tend to overpower.