I've seen a lot of recipes for marinating skirt/flank steak in a lot of soy sauce, a lot of ginger sauces, and generally a lot of Asian style marinades. It just sounds unappealing to me to take an expensive cut of meat like that and strongly change the flavor. I think a little SPG and some light Mexican influenced spices would be about all the further I'd go with this.
Can anyone vouch for a soy/miso skirt steak?
Can anyone vouch for a soy/miso skirt steak?