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Flank or Skirt
FrostyEgg
Posts: 614
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?
Comments
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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.Thank you,DarianGalveston Texas
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______________________________________________I love lamp..
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I like them equally so long as well marinated and tenderized.LBGE, 28” BS, Weber Kettle, HCI 7.8 SE Texas
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Slightly prefer skirt, but around here I buy what's available; usually round."Hallelujah, Noel, be it Heaven or Hell,
The Christmas we get, we deserve"
-RIP Greg LakeOgden, UT, USA
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I like the skirt
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I prefer the skirt
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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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!Re-gasketing the USA one yard at a time
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SkirtColumbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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Skirt. Beefy goodness~ John - Formerly known as ColtsFan - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
I'm a skirt man.
But I'll hit a flank if it's tasty looking.Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin
Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)
"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX -
1. Outside skirt2. Flank3. Inside skirt
I would rather light a candle than curse your darkness.
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Looks greatPhilly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin
Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)
"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX -
Thanks guys, skirt it is! Anyone have a killer marinade?
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I use a basic marinade:FrostyEgg said:Thanks guys, skirt it is! Anyone have a killer marinade?
Soy SauceWorcestershire
Lime juiceGarlicOnion saltPepperFresh 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.I would rather light a candle than curse your darkness.
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We do have some experts here on DIY marination. (*buuurp*)
______________________________________________I love lamp.. -
https://www.seriouseats.com/carne-asada-food-lab-recipe-kenjiFrostyEgg said:Thanks guys, skirt it is! Anyone have a killer marinade?
Plymouth, MN -
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 said:
https://www.seriouseats.com/carne-asada-food-lab-recipe-kenjiFrostyEgg said:Thanks guys, skirt it is! Anyone have a killer marinade?I would rather light a candle than curse your darkness.
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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.NOLA
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