I, too, saw Alton Brown put his skirt steak right on top of the dusted coals. I figured I could simply get my grill pan super hot and cook the steaks as if I were cooking outdoors. I use my own mix of Emeril Lagasse's BAM as a dry rub and I also use a bit of meat tenderizer. FYI This IS Fajita Meat where I live. :) Skirt Steak is usually packaged in one long strip so you can choose how much you want to eat by the inch!