The only steak we ate growing up was skirt (flank) steak, which my parents would fry with soy beans and vegetables. They loved the flavour and the texture of the skirt and, as it was a secondary cut, and only really known to Asian restaurants, it was always pretty cheap. The muscle fibres are really pronounced, so you need to cut against the grain when slicing.
Skirt steak is really flavourful and takes all kinds of marinades well. I like to cook it two ways depending on how much time I have – either grill it quickly and serve it rare, or cook it low and slow in the oven at around 140°C for 3½ hours.