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re: Flank vs. Skirt? Now Hanger.
Posted on 5/18/16 at 11:19 am to AlxTgr
Posted on 5/18/16 at 11:19 am to AlxTgr
Skirt always comes out better for me for Mexican applications than flank. I find flank is a less interesting cut of meat. It doesnt really have any fat, is an uneven thickness (which leads to varying levels of doneness), and it just needs a lot of marinating to deliver flavor. But LaBoca Jared can swoop in and give away his secret to dynamite flank (i think at one point recalling it was marinated in pineapple juice)
2
Posted on 5/18/16 at 11:21 am to BlackenedOut
quote:That was definitely an issue. I had to place some of the thicker parts in the skillet with the veggies for a bit for them to be eaten by my wife who can't go as rare as I can.
is an uneven thickness (which leads to varying levels of doneness)
Posted on 5/18/16 at 4:44 pm to BlackenedOut
We used to marinate the flank. Not anymore.
We're using an Angus/Kobe breed from Imperial Wagyu. Ridiculously marbled. Wicked juicy.
And yes cutting across the grain is paramount. Use a double bias cut on it- angle you knife to 45° then rotate it a few degrees and cut thin across the grain.
Cook on high heat and for God's sake please let the meat rest.
Skirt has much more exterior fat and needs to be cooked slow to render the fat.
I think both are suitable for fajitas but pay attention to cooking technique.
We're using an Angus/Kobe breed from Imperial Wagyu. Ridiculously marbled. Wicked juicy.
And yes cutting across the grain is paramount. Use a double bias cut on it- angle you knife to 45° then rotate it a few degrees and cut thin across the grain.
Cook on high heat and for God's sake please let the meat rest.
Skirt has much more exterior fat and needs to be cooked slow to render the fat.
I think both are suitable for fajitas but pay attention to cooking technique.
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