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Skirt is used a lot in Tex-Mex cooking. Could be a good source for flavour ideas - lime, garlic, chili, cumin, etc
I love skirt steak - dry brine, quick blast on hot charcoal grill, chimichurri, and a cold pilsner. Lovely.
On a steak front, our holiday resort has a place that does proper steak diane a la table, with the rolling cart and flaming brandy. So good. It's a classic for a reason.
Aroogah
@deleted
Great, thanks... Will give them an hour or two then get them on the griddle pan, I'll let you know how I get on... I'm supposed to be avoiding fatty meat so the idea of eating flank and skirt appeals as they're much lower in fat than other cuts... And price, obvs, because I'm cheap...