Look for a well-marbled cut, which ensures the flavor that fat provides.
As forthe cut, chef Dan Sharp toldFood & Winethat a skirt steak cooks up beautifully on the grill.
The next step is proper prepping.
(Regular table salt can make the steak too salty.)
After you take thesteakoff the grill, the other big mistake to avoid is cutting into it right away.
The thicker the steak, the longer it should rest.
