• Cut the skirt steak in strips across the grain. Lay the skirt steak horizontally on a cutting board. Notice the grain that goes up and down, and cut the steak into segments (along the grain), about 6 to 8-inches long
• Pound the steak pieces with a tenderizer or fork.
• Season with kosher salt on both sides.
• Brush the pieces of steaks with orange BBQ sauce.
• Place the meat into a bowl, add more BBQ sauce and work with your hands until fully coated with marinade.

Seal and refrigerate for 6-8 hours

• After refrigeration, cut the strips into small pieces, about 3 inches wide. Preheat your grill, whether charcoal or gas, for high-direct heat.
• Thread the marinated skirt steak strips onto skewers.
• When ready to grill, brush the grates with olive oil (fold a paper towel, soak in olive oil and use tongs to oil the grates with the soaked paper towel).

Grill

• Grill on both sides, each side for about 6 -8 minutes, turning occasionally.