Any recommendations on new things to try with cooking them?
We do ours with the beef skirt cooked til its done t then simmer in for a few minutes in a mixture of soy sauce and lime juice. My family just calls them chinese fajitas. We prefer making home-made tortillas but lately we've just been getting them from taco cabana before we cook them.
I'm just looking for new ideas to try

1/2 bottle of mojo, cup of pineapple juice, 3/4 cup soy sauce, 5# skirt steak, put it all in a 2 gal ziploc in the fridge and let it marinate for 5 days. They will be awesome!

here's a couple of my tricks.

1. Be sure to trim all the excess fat off the skirt.
2. Tenderize the meat pretty good before you start. I typically wrap saran wrap and beat it with the tenderizer hammer on both sides. Saran wrap will keep the meat from splattering everywhere.
3. marinate in Teriyaki for 30 minutes prior - I use 1 gallon ZIP bags from SAMs. ( I've tested the marinating time and 30-1hr is enough ).. if you do it all day, it will have a funny taste.
4. take the meat out of the marinade and lay it in a pan/pyrex.
5. IMPORTANT STEP* Coat the meat with Olive oil or Italian dressing ( cheap Italian dressing is best ). The reason you coat with oil is for 2 reasons: 1) the oil will hold the rub on the meat better, and 2) when cooking the oil will cook hotter and char giving the meat a better flavor
6. Add Kosher Sea Salt and rub to each side. I prefer SALT LICK rub because it's VERY spicy... You can get SALT LICK rub at some of the BBQ Galore stores and Central Market.
7. Cook over direct heat until you get grill marks on each side. @ 300-350 degrees for about 4+ minutes a side.
8. remove from direct heat and cook for another 10-15 minutes/side at 300-350 with INdirect heat. This allows the fat inside the meat to cook properly. if you don't do this, the meat tends to get tough and chewy.

If you did the tenderizing process right and cooked enough under indirect fire, the meat should be tender and cut pretty easy. Taco Cabana Tortilla's are great and easy.

As for sides: Onions & Jalapeno's in a pan with small amount of oil/butter for 5 minutes. Slice an Avocado up.

NOW, eat it!

After they are cooked, cut them against the grain at an extreme angle. The food fags call it on the bias I believe?

Cutting on the bias creates longer fibers than just cutting at 90 degrees to the grain. Although bias does look more attractive, it is actually tougher than cutting at 90 degrees.

Go to mexican meat market buy a half pound per person of fajitas marinaras. Get grill hot. Make sure all else is ready cook fast eat slow. Enjoy dos squid responsibly.