According to Parente, pork skirt steak is smaller than the beef variety. "It's a fatty cut of meat that I would marinate before cooking to add flavor and help get it tender."
He recommends cooking it "hot and fast on the grill until it reaches medium doneness," ensuring a flavorful and tender result.
To enhance texture and flavor, Parente suggests starting with a marinade that contains acidic elements like lime juice, which help break down proteins.
For the best dining experience, he advises slicing the meat on a bias at a 45-degree angle, which disintegrates muscle fibers and creates juicy pieces.
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