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Started By
Message
Best cut of beef for fajitas
Posted on 4/28/20 at 3:25 pm
Posted on 4/28/20 at 3:25 pm
What's you preferred cut?
Skirt? Flat Iron? Tri-tip? Flank? Hangar? Something else?
Skirt? Flat Iron? Tri-tip? Flank? Hangar? Something else?
17
Posted on 4/28/20 at 3:28 pm to Jax-Tiger
Flap or skirt
Posted on 4/28/20 at 3:29 pm to Jax-Tiger
I normally use flank steak, and do it in a cast iron wok.
Posted on 4/28/20 at 3:35 pm to Jax-Tiger
Skirt...inner or outer...don't matter.
Posted on 4/28/20 at 3:45 pm to Jax-Tiger
I vote for skirt as well
Posted on 4/28/20 at 4:23 pm to Jax-Tiger
Flat iron if only for the price. The price of skirt and flank is out of control these days.
Posted on 4/28/20 at 4:29 pm to Caplewood
Posted on 4/28/20 at 4:34 pm to Jax-Tiger
Team Skirt, but honestly I'm a fan of all of those cuts.
Posted on 4/28/20 at 4:47 pm to BottomlandBrew
quote:
The price of skirt and flank is out of control these days.
frickin' Les Miles...
Posted on 4/28/20 at 5:34 pm to BottomlandBrew
quote:This is why I have never bought either.
Flat iron if only for the price. The price of skirt and flank is out of control these days.
Posted on 4/28/20 at 6:16 pm to Jax-Tiger
Skirt- Make sure you cut it against the grain of the meat .
Posted on 4/28/20 at 6:20 pm to Jax-Tiger
Sirloin Flap is what I’ve been using for steak tacos.
Posted on 4/28/20 at 6:20 pm to nwacajun
Sirloin.
Posted on 4/28/20 at 6:24 pm to Jax-Tiger
+1 for skirt if you can get it on sale. As other posters have said, the price of flank and skirt steak has gone from pricey to downright stupid in the past couple years.
Posted on 4/28/20 at 7:42 pm to Centinel
Costco's loin flap has been the go to recently.
Posted on 4/28/20 at 7:51 pm to Jax-Tiger
Skirt used to be cheap arse meat, price has gone up but still usually on sale at Albertsons, marinate long time and cut against grain
Posted on 4/28/20 at 7:55 pm to Jax-Tiger
Filet
Posted on 4/28/20 at 8:02 pm to Jax-Tiger
Skirt, no question.
Posted on 4/29/20 at 2:08 am to Jax-Tiger
Flap is all I buy now... it taste a lot like the cap on a ribeye.
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