Easy recipe with great results.
2 lb skirt steak (obviously adjust to the number of people but 1/4-1/3 lb meat per person)
Salt and Pepper
2 large shallots chopped fine
2 tsp fresh thyme
2 cups chicken stock
1/4 cup Dijon mustard
2 Tbl butter
2 Tbs parsley
Steak: Trim skirt steak so there is little fat. Rub steak with olive oil and season with salt and pepper. Prepare grill so it is sizzling hot. (Note: This is a fast cooking steak so be sure to have everything else ready to go when you put it on the grill.) Grill steak for about 5-7 minutes each side until a meat thermometer registers about 130' depending on how rare you want it cook more or less. Let it rest for about 5 minutes and then slice thin on the diagonal.
Sauce: Bring chicken stock to a light boil. Whisk in Dijon. Return to light boil for about 1 minute. Add butter stirring constantly until melted. Add parsley. Set aside.
To serve you can put the steak on a bed of greens (Italian or Arugula are both nice) or over rice (I change the sauce to a cracked peppercorn if I do rice). Sprinkle on the shallots and thyme over steak and drizzle mustard sauce on top or serve on the side.