Skirt steak, commonly known by the generic name of churrasco, is a long, thin, and deeply flavorful strip of meat with well-defined open fibers cut from the diaphragm muscle of the cow, just below the ribs. Popularized by Argentinean and Hispanic Caribbean restaurants in the United States, it is by far the most requested cut of meat in any Latin restaurant today. While Argentineans simply salt it and grill it and then lavishly smother it with chimichurri sauce at the table, Hispanic Caribbean cooks like to marinate it with some of the sauce before pan-frying it, broiling it, or cooking it on the barbecue grill or a la plancha (on the griddle). We use one of our favorite grill pans to make this all year long.
