Cut thinly, flavorful, and full of character, the skirt steak is taken from the diaphragm and is recognized by its pronounced fibers and wild intensity. It's the daring grill master's jewel: golden on the outside, red and juicy on the inside, always cooked over high heat for just the right amount of time.
Pair it with a mild Creole sauce and a vibrant Malbec that can keep up with it.
