Without a doubt, skirt steak is one of the sorriest looking pieces of meat. It's a long thin piece of the diaphragm and has a thick membrane on either side that needs to be removed before cooking. But you'd be hard pressed to find a tastier steak anywhere. (More info here) And, given that there is only one diaphragm per animal, it's hard to find. I get mine from Getaway Farm, at the Saturday Halifax Farmers Market.
I was tempted to put this photo first, but figured you'd all groan, turn your noses up and click to somewhere else. But now that I have you hooked...this is what a skirt steak looks like at the butcher.
With very little effort, using a sharp paring knife to start separating the meat from the membrane
and then gently pulling them apart with your hands, the whole process takes no more than 10 minutes, and once you do two (and trust me, once you've eaten it once, you will definitely be back for more), it won't take more than 5 minutes to look like this...
Then all it needs is a simple marinade to tenderize before grilling, five minutes to rest after grilling and cutting across the grain to serve. This time I made a Lemongrass & Ginger Marinade that was awesome. For a different taste, this Balsamic Vinegar Marinated version was also delicious.