Just took these beautiful skirt steaks off the gas grill to rest, while I finish grilling sweet peppers and onions to make a Carne Asada salad. This is my go to salad when I want something quick and flavorful in the red meat category. I start off by marinating my steaks in a mixture of worcestshire, lime juice, liquid hickory smoke, Bragg’s liquid amino acids, and pineapple juice. I season steaks on both sides with sea salt and pepper, then place in marinade and let it absorb all those flavors for at least 8 hours. Then I fire up the grill with a few wood chips and let cook for about 5 minutes on each side until medium to medium well, let rest to absorb the juices, and cut against the grain in thin slices. Whether served over a salad with peppers, or used for fajita style corn wraps, this is a perfect way to take a cheaper cut of steak and make it fabulous! And yes, it is as tender and juicy as it looks. Boom ya!