Beef Steak Preferences In Thinner Cuts

Dredger

The holidays have passed and I have some free space in the freezer for a change. My local grass-fed farmer just published his January specials with a list of available cuts. I use flank steak mostly for stir-fry, but have seen many of you post great looking cooks for thinner steaks on the egg. He has flank steak, skirt steak, flat iron steak, and hanger steak. Anyone have a favorite among those and suggested use?

Chubbs

I use skirt steak a lot for stir fry, fajitas, salads, etc. excellent cut with a lot of flavor

buzd504

All of those are good options.  Hanger steak is great on its own.

fishlessman

never made them from scratch but have cooked several flank steak pinwheels, really good. i think these were cheese and mushroom
https://eggheadforum.com/discussion/350378/trexed-flank-steak-pinwheels

SGH

Dredger said:

He has flank steak, skirt steak, flat iron steak, and hanger steak. Anyone have a favorite among those and suggested use?

@DredgerThis is just one mans opinion sister, but I prefer skirt over flank for stir fry, fajitas, etc, etc. A properly prepared flat iron is one of my favorite steaks period. It falls somewhat short of a ribeye, however it is half the price and par excellent. Hangar steak, just depending on the man with  the knife can be hit or miss. But when it's a hit, it's really great. Just my thoughts sister. 

blind99

Like @buzd504 says. I love hanger steak. I don't think anything beats it for pure beefy good flavor. Really easy to cook, just medium rare. Great with any rub, or just salt and pepper. 

DoubleEgger

Another vote for inside skirt steak

Dredger

Thanks @Chubbs and @buzd504. That's what I'm looking for. I've only had the flank steak and it is amazing, so just looking to expand for use in dishes like fajitas, etc. We are set for thicker steaks that are served with baked potato and veggies, just looking for something different.

fishlessman

most of those cuts seem to never make it up here, flank is even hard to find up here sometimes.something even more different, brasciole

http://eggheadforum.com/discussion/793402/braciole-brasciole-brasciola

SGH

fishlessman said:

never made them from scratch but have cooked several flank steak pinwheels, really good. 

I have made a few myself brother less. And I concur, they are excellent with either skirt or flank. 

SmokeyPitt

I really like all of those you mentioned .  I really like hanger steak because it is different.  I have only had it from one place and it is usually not that thin.  I found some instructions to remove the middle membrane and cut in half, and each half is roughly the size of a pork tenderloin.  

Dredger

Thanks so much guys! @SGH, those pinwheels look fantastic and @fishlessman, I bookmarked that brasciole post. I'll order several of each and see how it goes. Keep the ideas coming.