Question: How are Skirt steaks prepared?
About the article "Steak", section "Skirt steak".

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A skirt steak is a part of the plate (situated at the cow's abdomen), the steak is long, thick and tender and it is usually priced by its flavour rather than the tenderness because its flavour is better than its tenderness.
Skirt steaks are not to be confused with flank steaks because they are near the sirloin and shank.
Skirt steaks are used in many international cuisines: Mexican cuisine use this steak for fajitas and arrachera.
In the United Kingdom it is often used as filling for Cornish pasties as well as vegetables such as carrot and potato.
In Chinese cuisine it is used for stir-fries, in Spanish cuisine the steak is made for churrasco and Italian cuisine use skirt steak for making bolognese sauce as well as with tomatoes.
Skirt steak is the cut of choice for making fajitas, Mexican "arrachera", Cornish pasties, Chinese stir-fry, churrasco, and Bolognese sauce.
To minimize toughness and add flavor skirt steaks are often marinated before grilling or pan-searing very quickly, or cooked very slowly, typically braised.
They are typically sliced against the grain before serving to maximize tenderness. 
Texas Steakhouse & Saloon serves Texas-style cuisine, notably steaks, ribs and seafood which are prepared over live mesquite grills.
The Texas Steakhouse menu also includes burgers, salads and classic southern-style foods such as chicken fried chicken.
All Texas Steakhouse steaks are USDA Choice grade and aged for a minimum of 21 days. 
  The chuck is the source of bone-in chuck steaks and roasts (arm or blade), and boneless clod steaks and roasts, most commonly.
The trimmings and some whole boneless chucks are ground for hamburgers.
The rib contains part of the short ribs, the prime rib and rib eye steaks.
Brisket, primarily used for barbecue, corned beef or pastrami.
The foreshank or shank is used primarily for stews and soups; it is not usually served any other way because it is the toughest of the cuts.
The plate is the other source of short ribs, used for pot roasting, and the outside skirt steak, which is used for fajitas.
The remainder is usually ground, as it is typically a cheap, tough, and fatty meat.  
  The loin has two subprimals, or three if boneless: * the short loin, from which the T-bone and Porterhouse steaks are cut if bone-in, or strip steak (New York Strip if served without the bone, and Kansas City strip if bone in).
* the sirloin, which is less tender than short loin, but more flavorful, can be further divided into top sirloin and bottom sirloin (including tri-tip), and * the tenderloin, which is the most tender, can be removed as a separate subprimal, and cut into filet mignons, tournedos or tenderloin steaks, and roasts (such as for beef Wellington).
They can also be cut bone-in to make parts of the T-bone and Porterhouse loin steaks.
The round contains lean, moderately tough, lower fat (less marbling) cuts, which require moist or rare cooking.
Some representative cuts are round steak, eye of round, top round, and bottom round steaks and roasts.
The flank is used mostly for grinding, except for the long and flat flank steak, best known for use in London broil, and the inside skirt steak, also used for fajitas.
Flank steaks were once one of the most affordable steaks, because they are substantially tougher than the more desirable loin and rib steaks.
Many modern recipes for flank steak use marinades or moist cooking methods, such as braising, to improve the tenderness and flavor.
This, combined with a new interest in these cuts' natural leanness, has increased the price of the flank steak.