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Flank vs. Skirt? Now Hanger.
Posted on 5/18/16 at 11:05 am
Posted on 5/18/16 at 11:05 am
Especially for fajitas. I didn't even know there was a difference, and don't know that I can even get both here. Yesterday, I grilled flank for fajitas. While the flavor was nice, the strips were fairly tough. Comments on what you use each for and the differences please?
This post was edited on 7/6/16 at 10:10 am
12
Posted on 5/18/16 at 11:07 am to AlxTgr
Both have to be sliced correctly or will be tough.
Posted on 5/18/16 at 11:08 am to Bradbaxter
I was careful on the grain issue.
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)
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 11:37 am to AlxTgr
quote:
uneven thickness
That is not a problem for me. I can cook the entire thing for the same amount of time and I end up with the whole gamut of doneness. By the time the thinnest sections are MW, the thickest parts are still MR.
Posted on 5/18/16 at 11:44 am to AlxTgr
I like flat iron, which is the same as one of those, but who the hell knows anymore?
Posted on 5/18/16 at 11:45 am to Jax-Tiger
I love the flavor of flank, and it doesn't requires as much prep as skirt. I don't care about the unevenness.
That just makes it more interesting.
That just makes it more interesting.
Posted on 5/18/16 at 11:48 am to Motorboat
quote:Flat iron comes from the shoulder. Totally different. I like it too. Especially cooked rare and sliced wafer-thin. Like a thin mint.
I like flat iron, which is the same as one of those, but who the hell knows anymore?
Posted on 5/18/16 at 11:52 am to AlxTgr
good to know. I like all beef. Made some tongue over the weekend.
Posted on 5/18/16 at 12:34 pm to Motorboat
Not gotten brave enough for that yet.
Posted on 5/18/16 at 1:21 pm to AlxTgr
Did you also slice it diagonally? I grilled flank steak on Sunday and it was not tough to chew.
Posted on 5/18/16 at 1:32 pm to VABuckeye
quote:No, just 90* to grain. I'll try that next time.
Did you also slice it diagonally?
Posted on 5/18/16 at 2:25 pm to AlxTgr
Try a flap steak. Similar to flank but it's from the sirloin.
Posted on 5/18/16 at 2:47 pm to upgrayedd
I eat the fire out of skirt steak that i marinate in fajita seasonings and lime juice. You can get it 9 days out of 10 at kroger on jackson.
Posted on 5/18/16 at 2:57 pm to AlxTgr
quote:
No, just 90* to grain. I'll try that next time.
You did right, then. The diagonal slice will produce a much prettier plate (especially if you have a sharp knife and can use it well) - but it won't be quite as easy to eat as straight up and down perpendicular to grain
Posted on 5/18/16 at 3:00 pm to AlxTgr
Posted on 5/18/16 at 3:30 pm to AlxTgr
I use skirt for fajitas, and flank for eating like a steak.
Also, there is some grade-F flank they sell in some grocery stores. It's the stuff that comes vacuum-sealed in a bag. I'll pass if that's all they have.
Also, there is some grade-F flank they sell in some grocery stores. It's the stuff that comes vacuum-sealed in a bag. I'll pass if that's all they have.
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.
Posted on 5/18/16 at 4:53 pm to BottomlandBrew
Got a nice looking flank sliced today. I've never cooked one before but have always been interested in trying one out. I guess my next deal is getting some recipe ideas for it.
It's probably 1/2" thick and ~ 6" x 10" in size. Any recs are appreciated. I was thinking fajitas but that almost seems too simple.
It's probably 1/2" thick and ~ 6" x 10" in size. Any recs are appreciated. I was thinking fajitas but that almost seems too simple.
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