skirt steak is key. IMHO it is the "beefiest" flavored part of the cow.
you just have to slice it thin against the grain. you mouth will feel it as tender cut that way..when in reality, it is not that tender.
man,,i just just rif on my marinade.
but it has lime, cilantro, cumin powder, olive oil, salt/pep, and a shot of tequila.
green peppers and onions just get salt pepper, and when done..a squirt of lime.
damn fool!!! you just made me hungry.
