1 Tbsp Course Sea Salt – You want a nice even coating
1/2 Tbsp Fresh Ground Black Pepper – Enough to generously coat
Instructions
Prepare your grill for direct grilling. You want your grill as hot as you can get it.
Using a sharp knife, score the skirt steak diagonally in a cross hatch pattern about 1/8″ deep against the grain to allow your seasoning to penetrate deeper. This also gives more surface area to get a nice char on the meat.
Season liberally with salt and pepper or whatever seasoning you want to use.
Grill on a super hot grill for 3 to 4 minutes per side, moving around as necessary if you have hot spots to get a good even char on the meat.
Remove from the grill and let rest for about 5 to 6 minutes under foil.
Slice the skirt steak against the grain approximately 1/4″ to 1/2″ thick.