The skirt steak is cut from the area of the steer that lies between the brisket and the flank steak on the abdomen of the steer. Because skirt steak is taken from an area of muscle that is used often, it is known to be a tough cut of meat. The best way to get a skirt steak tender is to cook it quickly at a high temperature to break down the fat and seal in the natural juices. It is not necessary to use tenderizer or tenderizing techniques when you cook the steak properly.
Rinse the meat well under cold water. Pat the meat dry with a paper towel and discard the paper towel.
Season the steak with salt, pepper and seasonings and place the meat on a cutting board to sit for 30 minutes before cooking. Allowing the meat to come to room temperature will ensure even cooking.
Heat the olive oil to medium high in the skillet. Place the steak in the skillet and cook for three to four minutes.
Flip the steak with metal tongs. Cook the meat for another three to four minutes on the other side for a medium-rare center.
Remove the steak from the skillet and place on a plate to rest for at least 10 minutes before slicing to allow the natural juices to redistribute through the meat.
Slice the meat on a bias and against the grain. That will help make it easier to chew.