I think about the cooking of a skirt steak in the same line as cooking a tenderloin, or a Tri-Tip... rub as desired - then sear, flip and sear. HOT and fast.
Then - if you do not like "Pittsburgh" rare - move it to the cool side of the pit, or if there isn't a cool side, wrap in foil and wrap in a towel, put it in a cooler. Leave a temp probe in it - to monitor the internal temp - and when it reaches the doneness you want, take it out, let it rest a few minutes ( until the temp is no longer rising - and on the decline)
And...I have to have a little lime juice too