Found a couple of skirt steaks at Costco today for the grill tonight. Will do them Thai style:

1/2 Cup Sesame Oil
1/2 Cup Soy Sauce
4 Tablespoons Chopped Garlic
4 tablespoons Chopped Ginger
4 Scallions
4 Tablespoons Cilantro
2 Tablespoons Smooth Peanut Butter
4 Tablespoons Hot Chile Oil
2 Tablespoons Lime Juice
4 Tablespoons Sesame Seeds
Salt & Pepper

Score the skirt steaks and use half the marinade for two hours. Sear/blacken skirt steaks in cast iron skillet and finish on grill - there done in seconds. Immediately slice and pour remaining marinade over top.

Stir fry vegetables and fresh ginger. Serve with flour tortillas.

Dang, that sounds soooooooooo good!

I did just something vaguely similar with a flank using this recipe. It was OK, but nothing special, and I used the leftovers for fajitas.

https://thelemonbowl.com/grill...eriyaki-flank-steak/

Not sure if you scored the meat before you did the marinade but it helps considerably with Skirt and Flank. Then cook as high and as quick as you can.

Searing/Blackening helps to bring out the flavors as well.

I have a second flank and will try both the score and higher heat. I think I cooked this one at about 425-435.

Score it and marinade overnight and see if that helps.

Thai fajitas...that's some crazy fusion. I'm about it.