You'll want to drain and dry the steak off before you grill it. As you know, moisture is the enemy of caramelization, so you'll want to blot these dry with paper towels before they hit the grill. Cooking a skirt steak requires full attention. It happens so fast, you can easily overdo it. And with grass-fed meat, you can make the meat seize up really fast because it is leaner. The front edge of my gas grill or the outer edges of the kettle grill is where I position my thinnest cuts, and over the hotter areas is where the thicker ones go.