re: Flank vs. Skirt? Now Hanger.

Are you not marinating because of the quality you're buying? I plan on cooking the flank tomorrow night and thought about seasoning/marinating tonight though.

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Are you not marinating because of the quality you're buying?

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Yea and no.
Decided to stop a long time ago for whatever reason.
Use something with natural papain enzyme.
Papaya or pineapple.
Breaks down muscle fibers but you need to marinate at least 4-6 hours

If you have a Mexican meat market by you, it's worth every penny just for the marinated skirt steak

Mama Mia that shite is good. Also the homemade tortillas and salsa doesn't hurt either.

The word fajita in Mexico, and other adjacent Spanish speaking countries, refers to the cut of meat we know as skirt steak in English.

Not correct. The diagonal cut makes it more tender.

I think you have to trim off most of the white, fatty looking parts. It's my understanding that those are remnants of connective tissue which end up being very tough.


I made teriyaki beef skewers out of a skirt steak and it turned out great after I trimmed all that white stuff off. It doesn't feel tough to the touch but trim it off and then grill like you normally would.

Can Hanger be found in La? I travel some and would like to pick one up from time to time. Never seen it in Cenla.

I don't make fajitas at home very often. But the once or twice a year I buy my meat marinated from Ideal Market. Its 10 times better than any fajita meat Ive done at home using flank or skirt. I just take it out the bag and slap it on the grill. 3 min or so on each side on searing hot grill and its perfect.

Inside skirt....always inside skirt.

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Tongue...not gotten brave enough for that yet.

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My father's German side of the family always had blood tongue sausage, liver sausage and all sorts of stuff that picky adult eaters might shy away from. When you grow up with it as a kid, it's nothing as an adult to be afraid of.

I have fallen out of love with mettwurst though because it's just too fatty rich in the wrong way (and I love fat). I used to plow through mettwurst when I was a kid. Just can't do it anymore.

...and hanger is my current favorite cut of steak. I'll buy out Whole Foods when they have them in, cook them off sous vide, freeze them and they're ready for the grill any time (after thawing of course).