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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 [conversion imperial="1 foot" metric= "30 centimeters"] 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.