I have yet to grill skirt steak, but came up with some questions in my research...
1.) Why do some Grilled Skirt Steak recipes call for cutting the steak in pieces prior to grilling? (Why not grill it whole, then slice to retain more juices.)
2.) It appears that skirt steak is grilled for a shorter duration than flank steak. Is this true, and if so, why?
Any feedback/experience is appreciated.