Put the skirt over high heat for 8 to 10 minutes (depending on thickness), when it starts releasing its juice, add salt to taste, then flip and brown for the same amount of time.
For the pebre sauce, thinly dice all the vegetables and berries, put in a bowl and season with salt, pepper and vinegar. Stir well and check the flavor.
Serve the skirt steak in chunks with pebre sauce on the side.
