2. Use a Meat Mallet (Physical Tenderizing)

• Pound the steak gently with a meat mallet or rolling pin to break down muscle fibers.
• This also helps the marinade soak in better!

3. Slice Against the Grain (Most Important!)

• Look at the direction of the muscle fibers and slice perpendicular to them.
• This shortens the fibers, making each bite more tender.

4. Cook It Hot & Fast 🔥

• Skirt steak is best grilled or seared over high heat for just 2-3 minutes per side.
• Overcooking makes it chewy, so aim for medium-rare (130°F/54°C).

5. Rest Before Slicing

• Let the steak rest for 5–10 minutes after cooking to keep the juices inside.