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.
Skirt steak needs just a short marinating time.
It's quite porous and takes on flavors faster than just about any other cut of meat. Because the meat is thin, it's quite easy to overcook it. Sear the meat quickly in a sizzling skillet or over the red-hot coals of a grill. Past that, the steak dries out quickly. Hot meat will continue to cook even after it's off the heat, so it's better to undercook skirt steak by a half a minute or so.