Skirt Steak - Against the grain versus pieces
Jfood loves skirt steak and the jfoods love this "special" treat.
Every thread on the subject has many of you suggesting to slice across the grain. Now jfood understands the concept as he is the knife-monger for all carvings in jfood-land but jfood has found that the family and the steak itself seems to do better when jfood offers up chunks of skirt (usiallu in 4-6" sections) versus slices, but that's a personal preference thing.
Question jfood has how people sliceg the skirt against the grain. The skirt istelf has the "grain" in the following fashion,
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so do you-all (see other threads about servers calling custos that) slice perpendicular (and jfood has somewhat of a brain cramp on that) or do you-all slice at a 45 or 60 degree angle?
Skirt steak is one of my favorites, and I never slice it perpendicular. (always slice it on the short side, not the long slide). I find it is more tender if you cook the entire piece, instead of curring it up into smaller pieces before cooking. That being said, if I have to cook it inside on a grill pan, I do cut it into whichever pieces fit on the grill pan.
I slice it all up into very thin slices, while it is still warm.
I've eaten skirt steak in restaurants where it was plated after being cut into small squares.
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If I'm serving it as steak I slice in in 4-6 in pieces as you do. The diner can slice it either way as they choose. For sandwiches, fajitas, tacos, salads and so forth which are typically eaten without a knife I do slice it cross fiber to make it easier to bite.