"Michael \"Dog3\" Lonergan" > wrote in
:

> Damsel in dis Dress > hitched up their
> panties and posted :
>
>> On Tue, 04 Apr 2006 08:30:13 -0500, Andy <q> wrote:
>>
>>>Last year I actually jumped ship from flank and top-round to skirt
>>>steak once I found a steady supply. More flavorful than flank (cut
>>>from the same area of the cow) It's better known for fajitas but it's
>>>steak in my book.
>>
>> We bought some skirt steak awhile back (can't find flank steak very
>> often). It was like chewing on a tire. How do you prepare yours?
>> The prep for fajitas would be good, because we love those. We just
>> need to be able to chew them.
>>
>> Thankee,
>> Carol
>>
>
> Dammit. Now you've done. Skirt steak will now jump in price like
> flank, tuna, sword and chuck steak did. Once it becomes popular the
> prices jump. So shhhhhhh... Don't tell anyone else
>
> Michael


Carol,

Before you go thwacking things at me again, Carve across the grain. On a
flank that's the width, on a skirt, it's the length. Cut the length in a
few pieces to make carving it manageable.

As well when I got it from the butcher, he would do a great job of
carving off the grizzle and the fat.

Heck, even my Acme carries skirt steaks now at about $5.00/lb.

Andy
Deprived of beef