sf wrote:
> On Sun, 17 May 2009 17:02:01 -0400, wrote:
>
>> Are they the same thing, just called on or the other depending on the region
>> your i? If not, which is a better cut? Thanks.
>
> They are different. Skirt steaks are flimsier. You can see through
> it in spots. Of the two, I prefer skirt steak for my beef fajitas.
>
> http://www.ochef.com/66.htm
> http://lmgtfy.com/?q=what+is+a+skirt+steak%3F
>
>


Yes. Flank is pretty thick (3/4 to 1 inch)and wonderful for London
broil or bulgoki. Grilled and sliced thinly at an angle across the
grain, it is tasty and fairly tender.

Skirt steak is a very thin cut from the diaphragm and really good in
fajitas or carne asada.

gloria p