Part of the reason tougher cuts of meat, like skirt steak, can benefit from a little marinade is that it's ... mushy on the outside and rubbery on the inside. You also risk overpowering the ...

Skirt or flank steak is eaten ... Put the bavette steak into a resealable freezer bag, pour in the cold marinade and squelch it about so that the thin steak is covered on both sides, then seal ...

The inside skirt is the interior of the diaphragm ... cut of beef that does benefit from a nice soak in a marinade is the hanger steak. This cut has long had the moniker "butcher's steak ...