You don't have to turn the skirt steak into scallopine . . . however, this recipe will benefit if you give the skirt steak a few whacks with a mallet. Also works well with a London broil (so long as you whack it a few times before grilling). As oj notes, the key is the rest period before slicing.

You really need to finely mince the rosemary. Biting into raw rosemary is not really very pleasant. Same with the garlic. Unless you are French, in which case you can nibble on the cloves while the steaks cook. (They really do this.)

Alternatively, you could brush the sauce over the meat when you grill it. Collect the meat juices after the steaks have rested and pour this "sauce" over the slices. You don't have to worry about the mincing so much.

Sometime try rubbing a cut garlic clove over a porterhouse - especially on the bone, season and grill. If you've got some rosemary, brush it over the steak a few times. Rest, cut the meat off the bone and then into slices. Drizzle over with quality EVOO and a squeeze of lemon. Serve with Chianti Classico or Barolo. Molto squisito!

OJ:
Do you make these recipes or are these postings just food porn?

I would add, rather than salt the meat, flash cook it in a hot iron pan sprinkled with salt to keep the meat from sticking. Turn and then remove the steak quickly to a warm, not hot plate. Add some butter to the sauce and add it to the cooling pan, deglazing it. Slice the meat against the grain and at a sharp angle to the grain. Pour the warm sauce over the sliced meat and enjoy.

Rick, have you found a really exceptional recipe for Pico de Gallo yet?

I did look through the Rick Bayless and Diane Kennedy cookbooks without success. Apologies for not getting back to you.

My experience with pico de gallo is that it is essentially a fresh salsa diced instead of blended - tomatoes, white onions, cilantro, jalepenos/serranos, lime/lemon juice, salt, maybe a little oil. I've seen avocado (aguacate) in some as well.

I would start with about a 3:1 ratio small dice of tomato to onion as a foundation. The rest would be pretty much to taste. Add salt (pinch), lime juice (half), cilantro (hard to overdo) and pepper (your call) carefully to start and the adjust upwards. Let sit for a half-hour to blend and serve. You will be very happy with your end result. Try it.

Could take some of the this and stir into a mashed avocado with garlic and have instant quacamole.

Forgot to add. Bayless always quickly rinses diced onions under running water when they are used raw. Takes away some of the rough edge (sulfur I guess).

Thanks Rick; sounds like a good foundation. I've copied it.

P.S. Barolo, the wine of kings and the king of wines. Even a lesser one is great.

Il Grigio Reserva 1997 is a superior Chianti but probably non-existent outside of collections; I've one bottle left. I need to see if they've produced any comparable vintages since. Matures beautifully.

It's worth investing in a turkey burner for this sort of thing even if you'll never deep fry a turkey. Use a good cast iron skillet with just a drop of peanut oil in the center to set the temperature -- when the oil smokes, the pan's hot enough ( when the oil catches fire it's too hot.) Salt the pan and drop the meat in, sear one minute on each side & turn the heat down to medium to finish.