I usually do skirt steak fajita style with onions peppers


cilantro

a small amount of Dale's marinade (Walmart, kroger etc ) it's soy based and flavored.
I mix some lime with the Dale's maybe cut it with water if marinading for a long time.
I start prepping vegetables and all the spare cilantro stems, some garlic lime rind mild pepper scraps ect. go in the bag (vacuumed is nice) and in the fridge. I keep serrano, jalapeno and other hot peppers on the side not in the marinade.
I'm also content eating them cooked like a normal ribeye (if I have too). Lol
I think a lot of our skirt steak is exported to Japan since they get around laws by claiming it's "organ meat".
As soon as I get elected Governor of Texas I will make it illegal to export skirt steak beyond the state line.