You should see a very rosy pink center when you cut into the meat. Let the meat rest for a few minutes before you serve it. Searing the steak forces the juices to the center of the meat. Cut skirt steak in thin slices. You can slice it either with or across the grain, but whichever way you slice it, slice it thin.
Some people find that skirt sliced against the grain is more tender and less chewy.
Try it both ways to see which you prefer. All Rights Reserved. Taunton Press, Inc . All rights reserved.