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Preparing Skirt Steak
![Technique Course1C5 1](https://content-images.weber.com/legacy-technique-images/technique_course1c5/technique_course1c5_1.jpg?fit=crop&crop=focalpoint&w=371&h=217&auto=compress,format&fp-x=0.5&fp-y=0.5&fp-z=1)
Step 1:
Use a sharp knife to trim away most of the fat that clings to both sides of the meat.
![Technique Course1C5 2](https://content-images.weber.com/legacy-technique-images/technique_course1c5/technique_course1c5_2.jpg?fit=crop&crop=focalpoint&w=371&h=217&auto=compress,format&fp-x=0.5&fp-y=0.5&fp-z=1)
Step 2:
Thoroughly trimming the fat will help to prevent flare-ups.
![Technique Course1C5 3](https://content-images.weber.com/legacy-technique-images/technique_course1c5/technique_course1c5_3.jpg?fit=crop&crop=focalpoint&w=371&h=217&auto=compress,format&fp-x=0.5&fp-y=0.5&fp-z=1)
Step 3:
Cutting the meat into lengths of about 30 cm will make it easier to handle on the barbecue.
![Technique Course1C5 4](https://content-images.weber.com/legacy-technique-images/technique_course1c5/technique_course1c5_4.jpg?fit=crop&crop=focalpoint&w=371&h=217&auto=compress,format&fp-x=0.5&fp-y=0.5&fp-z=1)
Step 4:
Season generously, patting and massaging the seasonings into the meat with your fingertips so they won’t fall off during grilling.
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