Originally Posted by Boshizzle
That's crazy talk!
Seriously though, why not?
Because it's a tough cut with lots of fat and touch muscle. IMO it doesn't start to get really good until you get it med well or more and start rendering all the fat. There's also a lot of water in it so it's pretty forgiving in being overcooked. Get a grill scorching hot and sear the hell out of it.
As to the silver skin, just cut it off. My butcher cleans it but it's not too bad to do- comes off in strips. Also, last weekend I picked up some skirt steaks at restaurant depot and they were really average so be aware that quality can very greatly. You won't want to marinade good ones.
It's my favorite everyday steak. Just cut across the grain and it's not too chewy.
Forgot to add...just salt, pepper, and oil before putting on.