Chef, restaurateur and TV cooking judge Tom Colicchio offers "Sunday Morning" viewers a recipe from his latest book, "Why I ...

Sprinkle grilled skirt steak with the remaining 1/4 teaspoon salt. Tent with foil; let rest for 10 minutes before slicing.

Add the steak, turning to coat well in the marinade. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours or overnight. Drizzle the onion rings with the oil and sprinkle ...

Grilling steaks is a pleasure to do, but some cuts of steak are better than others to do it with. These are the absolute best ...

"I love skirt steak because it's just fatty enough, and it cooks quickly, which is great for dinner parties," says chef Vinny Dotolo, co-owner of Animal, Son of a Gun and Trois Mec with partner ...

In fact the skirt steak is my “go to” dish on the Depot ... Originating from Argentina, it is traditionally served on grilled meat.