Why is it that almost every recipe I've seen with skirt steak calls for it to be sliced thinly, against the grain? I just made a pan-fried skirt steak with a wine-butter sauce that was served as a traditional steak. That is, the person eating it sliced it as they would a strip teak (or filet, or ribeye, etc.). It was excellent.
It was no more "chewy" than a strip steak, yet the flavor was delicious. For me, the texture was good as well. I'm curious on some thoughts here (do you agree or not?). Do you think recipes suggest this because skirt steak is usually made in some type of soft taco-style preparation?