As long as skirt steak is carved against the grain, it can be very tender.  It also has tremendous flavor.

Skirt Steak:
Skirt Steak
1 tablespoon avocado oil (or oil of choice)
1 tablespoon apple cider vinegar
garlic powder
sea salt and ground pepper to taste

Eggplant Relish Ingredients:
1 eggplant, peeled and diced
1 large shallot, diced
1 celery stalk, diced
6 small heirloom tomatoes, quartered
1/2 lemon, juiced
1 tablespoon capers
3 cloves of garlic, minced
10 pitted kalamata olives, pitted
1/4 tsp ground celery seed
1/4 oz fresh basil, chopped
2 slices uncured bacon
1 tablespoon avocado oil (or oil of choice)
sea salt and ground pepper to taste

Mix olive oil, apple cider vinegar, garlic powder, salt and pepper.  Drizzle over the skirt steak and refrigerate.

Cook bacon and reserve oil.  Set bacon aside on a paper towel-lined plate.  Add eggplant to the same skillet that you cooked the bacon and cook until the eggplant is browned and fork tender.  Set eggplant aside.

In the same skillet heat a tablespoon of olive oil and add the garlic, shallot, celery and tomatoes.  Heat until shallots are translucent.

Crumble bacon and then add all ingredients to a bowl.  Gently toss.

Cook your skirt steak.  Obviously a grill is the best bet, but I used a grill pan in this case.  Heat your pan on high for 2 minutes.  Add the meat.  Cook for approximately 2 minutes and flip.  This high heat helps sear the juices in ~ skirt steaks love heat!  Cook to desired meat temperature.  Let steak rest for ten minutes.  Cut the meat against the grain to avoid the chewiness from the muscle fibers.

Plate steak and eggplant relish.  Enjoy!