So I finally purchased a skirt steak on Friday and cooked it yesterday. I let it marinate for 24 hours and removed all the silver skin. It was very flavorful but damn that thing was tough. I seared it to medium rare. What did I do wrong? I've always heard skirt was a great cut but based on this weekend I disagree. Any advice would be appreciated.
Evans, GA; 1 Lg BGE & Table, 1 Md BGE, I Mini BGE