If you can get one without the silverskin, that will help a lot. I cook it medium rare to medium, sometimes, if beer is involved. It is tasty stuff to me. I cut it on a double bias, to get it thin and across the grain. And yes to a citrus heavy marinade. Very hot fire, searing to char, flip, sear to char, you are there.
Here is a prime example of beer-involved skirt steak, but, it was very tender still
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