Ready to serve!
Unfold your steaks
Whole skirt steaks are about two feet long and usually come rolled up from the butcher. You'll want to unroll them on a large cutting board, your sharp boning or chef's knife at the ready.
After trimming, bag up your steaks with the marinade. sealing the pag until just a small hole is left on one side.
Press out the air.
Press the air out of the bag through the small opening.
Seal the bag just as the air finishes getting squeezed out.
Move it around.
Squeeze the bag around to make sure the steak is coated on all surfaces.
Lay it flat.
Lay the steaks flat and refrigerate for 3 to 10 hours, flipping occasionally.
Toss the veggies.
Toss your sliced veggies with more marinade.
Preheat your grill
Lay a cast iron skillet on the hot side of a grill set up with a two-zone fire while the grill preheats for about 5 minutes.
Slide the skillet over to the cool side where it will stay hot, then place your marinated skirt steak directly over the coals. Cover.
Cook the steaks, flipping them every minute or so until as they char.
Take the temp.
I like my skirt steak closer to medium than medium-rare for improved texture. Use a thermometer and take them off the grill when they are between 125 and 130°F.
Cook the veggies
Slide the cast iron skillet back over to the hot side while the meat rests and add the marinated veggies. Cook the until nicely charred, adding any meat drippings at the end.
Slice against the grain
Slice the meat thinly at a 45°F angle to the grain.
The meat, ready to serve.
Plate it up.
Place the meat and veggies on a warmed platter and serve with guacamole, pico de gallo, and warm flour tortillas.