Flank or Skirt

FrostyEgg

Not sure why, but i've never done a hot and fast cook with these thin cuts for tacos/fajitas etc. Do you prefer flank over skirt or vice versa, and why?

Photo Egg

I think a property marinated/cooked skirt steak has better texture and the fat content needed  for good fajitas. But both are good. Sometimes the Flank steak is pretty think and I butterfly it open.

nolaegghead

https://www.masterclass.com/articles/skirt-steak-vs-flank-steak-explained

TechsasJim

I like them equally so long as well marinated and tenderized.   

Botch

Slightly prefer skirt, but around here I buy what's available; usually round.  

CMH88

I like the skirt

shtgunal3

I prefer the skirt

kl8ton

Either. 

RRP

Just like others have said above I will buy either one which looks the freshest. My only problem is I prefer to buy the smaller pieces since with us I know I will be freezing half of it! 

Dobie

Flap

Jstroke

Skirt

ColtsFan

Skirt. Beefy goodness

dmchicago

I'm a skirt man. 

But I'll hit a flank if it's tasty looking.

Ozzie_Isaac

1. Outside skirt

2. Flank

3. Inside skirt

MasterC

Flank- salt and pepper rare

Skirt -Fajitas 

dmchicago

Looks great

FrostyEgg

Thanks guys, skirt it is! Anyone have a killer marinade?

Ozzie_Isaac

FrostyEgg said:

Thanks guys, skirt it is! Anyone have a killer marinade?

I use a basic marinade:

Soy Sauce

Worcestershire
Lime juice

Garlic

Onion salt

Pepper

Fresh chopper Cilantro

Reserve some for use after you cook as the base for a table sauce.

Amounts based on how much I have in the bottles.

I have found the key to marinade on flank steak is to dry and wipe it off before cooking.  It can taste "hammy" if you cook it without wiping it off.

nolaegghead

We do have some experts here on DIY marination.  (*buuurp*)

dmourati

FrostyEgg said:

Thanks guys, skirt it is! Anyone have a killer marinade?

https://www.seriouseats.com/carne-asada-food-lab-recipe-kenji

Ozzie_Isaac

dmourati said:

FrostyEgg said:

Thanks guys, skirt it is! Anyone have a killer marinade?

https://www.seriouseats.com/carne-asada-food-lab-recipe-kenji

That is a great marinade.  I tend to leave the brown sugar out though.  Hot and fast sometimes chars the sugar and that is a flavor I don't enjoy.

dmourati

buzd504

We usually do flank, mostly because they are bigger, and we can eat the thinner end first, and leave the thicker end rare for leftovers - tacos, breakfast, whatever. 

If we are pressed for time, I keep some cans of pineapple juice for quick marinade tenderization.

It's getting harder to find good flank steaks, but if you see one with decent marbling, I would grab it.  Great cut.