Skirt Steak cooks very quickly and is perfect for a hot pan with a small bit of oil. Sear on both sides, then pull from the pan onto a plat to rest for a moment, which is finished for rare after resting. Bring the pan temperature down and put the steak back to the pan for about 45 seconds more on each side for medium rare or 1 minute on each side for medium.
Skirt steak is a cut of meat from the short plate. It is long, flat, and prized for its flavor rather than tenderness. It is the trimmed, boneless portion of the diaphragm muscle attached to the 6th through 12th ribs on the underside of the short plate. Skirt steak is most commonly used in fajitas.