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With a sharp knife, trim away most of the fat that clings to both sides of the skirt steaks.
Thoroughly trimming the fat will help prevent flare-ups.
Cutting the steaks into lengths of about 1 foot will make them easier to handle on the grill.
Season the meat generously, patting and massaging the seasonings in with your fingertips so they won't fall off during grilling.
Rotisserie - 22" charcoal grills
Q 2000 Gas Series Cart