Salt and Pepper Steak

I saw this in the June issue of Bon Appetit.  We don't grill skirt steak often enough.

Cut 1 1/2 pounds of skirt steak into 4 pieces; season with salt and pepper.  I might use truffle salt here.  Grill over medium high heat until medium rare, about 4 minutes per side.  Let rest 5 minutes before thinly slicing against the grain.

Use leftovers for tacos, in tagliata or in a sandwich.

What is tagliata, you ask?

Lay cold slices of steak atop a bed of arugula, followed by good Parmesan cheese, a glug of olive oil and a squeeze of lemon.  YUM!