Have you discovered skirt steak? A long jagged looking thin cut about 5 inches wide, not nearly as expensive as conventional steak cuts. When grilled, skirt steak has tons of flavor with a juicy middle and tasty, crispy edges. Because this cut is thin, it is a quick cut to grill. If you are looking for something to serve for 4th of July, this is it. I have a rub that was given to me by a Boston chef almost 20 years ago. It never fails - and because the cut is thin, you don’t have to spend time hovering over the grill. When the grill is really hot with red/orange embers, toss on the steak. Each side takes about 5 minutes or less. A note to keep in mind - when my friend gave me the recipe, he did not offer precise measurements - just “a good amount of this” and “less of this”. Below are amounts I came up with - you may want more of less of some of these.