re: Flank steak and Inside skirt steak are stupid expensive right now. Anyone got

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Hanger or flat iron.

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Flat irons are awesome and used to be dirt cheap from places like Albertson’s and Brookshire’s back around 2010-2012.

I can now rarely find them, and when I do, price is very ramped up. My understanding is the restaurants are buying them all, which is why they’re tough to find at the stores.

But I must say, best steak I’ve ever had from a restaurant is the flat iron, seared rare, with the red chimichurri at The Range in Downtown Denver.

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I looked up a couple of these local ranchers. Brisket was around $9/lb, NY Strip $25/lb, ribeye $25, whole chicken $25.

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I assume the major grocery stores source their meat from farms that churn out 50x the volume of some local rancher.

Much cheaper to use ribeye or NY strip steaks for tacos, now. I can almost always find those on sale for around 10 bucks a pound.

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but most of the time, it's too tough for my family

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I always cut it into 3-4 inch wide pieces before I grill it. Sometimes, I’ll punch it a few times to flatten/tenderize it some before I put it on the grill. And of course, make sure it’s cut across the grain, and it should give you little bites of tender deliciousness. It always makes my day to find a big slab of 1-1.5 lbs in the 50% off bin at the store

Flat iron is dirt cheap and very tender (and forgiving if you happen to overcook it slightly).

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Flat iron is dirt cheap and very tender (and forgiving if you happen to overcook it slightly).

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made teriyaki style flat iron tonight it was tender and excellent. paid 6$ for a pound and it was close enough to flank steak for the price.