Slice the steak against the grain
Marinate it for 30 minutes to 8 hours
Use acidic ingredients like lime juice, vinegar, or yogurt
Add oil to help the marinade penetrate
Include salt in the marinade or dry brine the steak
Pound it lightly with a meat mallet
Cook it quickly over high heat
Do not overcook it
Rest it for a few minutes before slicing
Cut into thin strips after cooking
Let it come to room temperature before cooking
Use a tenderizing enzyme marinade like pineapple or papaya in small amounts
Avoid cooking skirt steak low and slow for too long
Trim excess silver skin before cooking