Grilled pinwheels are eye-catching and delicious, and easier to make than you might expect. Here's how to prep skirt steak ...

Skirt steak is one of the best types of steak to toss onto the grill, so long as you know how to do so without turning it into tasteless jerky.

One of the most important steps to ensuring a tender bite happens after cooking. Here’s how to master this tried-and-true carving technique.

For belly cuts — these are thinner options, such as flank, skirt, ... regardless of the cut. (A medium-rare steak will register at 135 degrees, medium at 145 and medium-well at 150.) ...

Skirt steak is a pretty thin cut of meat so it doesn't need a lot of time for the seasoning to really start to sink in. Just be very generous with your salt. It may seem like a lot.

Ingredients: 1¼ pounds skirt steak 6 tablespoons extra-virgin olive oil 2 red onions, cut into 1-inch wedges Kosher salt ½ pound shishito peppers ...

Related: 25 Flavor-Packed Skirt Steak Recipes. ... If you are butchering a larger cut of beef (such as a primal cut) into individual steaks, you’ll want to avoid cutting against the grain.

As for doneness: Use an instant-read thermometer, and always pull your steak off when it’s eight to 10 degrees cooler than your desired final temperature, regardless of the cut. (A medium-rare ...

As for doneness: Use an instant-read thermometer, and always pull your steak off when it’s eight to 10 degrees cooler than your desired final temperature, regardless of the cut. (A medium-rare steak ...