It is best with the kinds of things you would make at home, like this skirt steak.

Skirt steak, another great cut, is naturally thin and needs only about 2 minutes a side, just enough to brown it well.

Presumably, grilling season began on May 5, when the first skirt steaks appeared in my local market.

Contributing to the rise in prices is heavy export of the skirt steak to Japan.

Neither lobster nor skirt steak is ever tender, and no one minds.

As for skirt steak, it has become almost ubiquitous.

The term originally referred to the cut of beef used in the dish which is known as skirt steak.

The traditional fare was grilled skirt steak, French fries and red wine.

Skirt steak is delicious braised, too, but it must be cooked a very long time.

After he died, someone figured that over the years he must have eaten 23 miles of skirt steak.