From my personal experience grilling skirt steak, I've found that marinating the meat for 2 to 3 hours in a flavorful sauce like Allegro Honey Garlic Marinade really enhances the tenderness and taste. The marinade's sweet and savory profile penetrates deeply, making the steak juicy and aromatic. Using a high heat source like the Big Horn Infrared Grill helps achieve that perfect sear quickly without overcooking the inside. I usually set the grill to medium-high or level two, getting a nice char in about 25-30 seconds per side. This quick searing method locks in the steak’s natural juices and caramelizes the sugars in the marinade for an irresistible crust. One key tip I learned is to not over-coat the steak with seasoning before grilling. Applying a light coat of Tracy Lawrence All Natural Garlic & Onion Salt adds a robust flavor without burning. Also, letting the steak rest for a few minutes after grilling is crucial, allowing the juices to redistribute instead of running out when sliced. When slicing skirt steak, always cut across the grain. This breaks down tough muscle fibers, resulting in a more tender bite. I slice it thinly against the grain and pair it with simple sides or use it in tacos for a delicious meal. If you're using a Cambro or other container to marinate, make sure the steak is fully coated and refrigerated during that time to keep flavors fresh and food safe. Overall, with the right marinade, proper seasoning, and high heat searing on the Big Horn Grill, skirt steak turns out incredibly flavorful, tender, and juicy. Give this method a try at your next BBQ for mouthwatering results that everyone will love!