G oing to a steakhouse for a great steak dinner isn't always in the cards. So, we wanted to bring the steakhouse home to you ...

Skirt steak is a thin, long cut with a lot of visible muscle fibers, which makes it perfect with marinades and high-heat cooking methods. Food & Wine gives you the skills to make the best skirt ...

Skirt steak is long, flat, and thin, coming in at about ½ inch of thickness. Each cow has four skirt steaks -- two inside and two outside. The inside skirt steak is more tender, but both taste ...

While grill is heating, remove skirt steaks to room temperature to remove ... Slice both halves, against the grain into thin slices. Serve garnished with dark green onion slices.

Skirt or flank steak is eaten a lot in America ... pour in the cold marinade and squelch it about so that the thin steak is covered on both sides, then seal, lay on a plate and put in the fridge ...