How to Make SKIRT STEAK

INGREDIENTS
- 120 ml (4 oz) olive oil
- 900 g (2 lb.) skirt steak
- 10 ml (2 tsp) kosher salt (+/- to taste)
- 10 ml (2 tsp) black pepper
- 10 ml (2 tsp) chile pepper and paprika blend (5 ml, or 1 tsp of each)

DIRECTIONS
1. Add 30 ml (1 oz, or 2 tbsp) olive oil to one side of the skirt steak, followed by 5 ml (1 tsp) each of salt, pepper, and chile/paprika blend.
2. Gently score the steak with a sharp knife, then turn over and repeat the oil and seasoning steps on the other side. Gently score again.
3. Add another 30 ml (1 oz, or 2 tbsp) of olive oil to each side of the steak, massaging the spices and oil into the steak. Place steak in the refrigerator to marinate for up to two hours.
4. About 15 minutes before searing the steak, take out of the refrigerator so steak warms up slightly. You do not want to sear a cold steak but avoid leaving the steak out at room temperature beyond 15 minutes due to food safety.
5. Place the steak over a hot griddle at medium-high heat and gently press on the steak to cook evenly and sear for two minutes on each side.
6. Remove from heat and let rest for 15 minutes before slicing.

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I have a question im making quesodilla on my flat top griddle with seasoned skirt steak I got from the meat market can I cut the skirt steak into strips before I cook it or is it better to cook it whole and cut after I cook the whole thing?