> 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 seem to be the same but called Skirt steaks here, and identical to San
Antonio's Flank steaks.

If there is a difference, I havent noted it in taste or cooking tactics.

On Sun, 17 May 2009 17:26:58 -0400, cshenk wrote:

> > 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 seem to be the same but called Skirt steaks here, and identical to San
> Antonio's Flank steaks.
>
> If there is a difference, I havent noted it in taste or cooking tactics.

They are certainly not the same. For one, their grains run in
opposite directions. Flank lengthwise, skirt crosswise.

Skirt steak has slightly more fat and can be trenbder when cooked
properly. Flank steak is much more dense with a finer grain and can
never be as tender as skirt.

Skirt steak is better, IMO.

-sw

On Sun, 17 May 2009 18:05:11 -0500, Sqwertz wrote:

> On Sun, 17 May 2009 17:26:58 -0400, cshenk wrote:
>
>> > 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 seem to be the same but called Skirt steaks here, and identical to San
>> Antonio's Flank steaks.
>>
>> If there is a difference, I havent noted it in taste or cooking tactics.
>
> They are certainly not the same. For one, their grains run in
> opposite directions. Flank lengthwise, skirt crosswise.
>
> Skirt steak has slightly more fat and can be trenbder when cooked
> properly. Flank steak is much more dense with a finer grain and can
> never be as tender as skirt.
>
> Skirt steak is better, IMO.
>
> -sw

skirt steak is also damned expensive where i live (md) - like eight or nine
dollars a pound.

your pal,
blake

In article >,
blake murphy > wrote:

> On Sun, 17 May 2009 18:05:11 -0500, Sqwertz wrote:
>
> > On Sun, 17 May 2009 17:26:58 -0400, cshenk wrote:
> >
> >> > 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 seem to be the same but called Skirt steaks here, and identical to
> >> San
> >> Antonio's Flank steaks.
> >>
> >> If there is a difference, I havent noted it in taste or cooking tactics.
> >
> > They are certainly not the same. For one, their grains run in
> > opposite directions. Flank lengthwise, skirt crosswise.
> >
> > Skirt steak has slightly more fat and can be trenbder when cooked
> > properly. Flank steak is much more dense with a finer grain and can
> > never be as tender as skirt.
> >
> > Skirt steak is better, IMO.
> >
> > -sw
>
> skirt steak is also damned expensive where i live (md) - like eight or nine
> dollars a pound.
>
> your pal,
> blake

It's not cheap here either and it's so tough, I don't understand why.
It's grossly over-rated and I won't buy it on a bet! Dad bought some
recently and, while the flavor was good, I'd rather spend that kind of
money on rib eye, t-bone or strip.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On Mon, 18 May 2009 14:22:00 GMT, blake murphy wrote:

> On Sun, 17 May 2009 18:05:11 -0500, Sqwertz wrote:
>
>> Skirt steak is better, IMO.
>>
>> -sw
>
> skirt steak is also damned expensive where i live (md) - like eight or nine
> dollars a pound.

These are commodities in Texas. The price has steadily gone up to
$3.79/lb from 2.99/lb for the last 5 years, and they're never on
sale in their raw form. And you have to buy about 3.5lbs at a time
(2.5 large strips).

-sw

"blake murphy" > wrote in message
...
> On Sun, 17 May 2009 18:05:11 -0500, Sqwertz wrote:
>
>> On Sun, 17 May 2009 17:26:58 -0400, cshenk wrote:
>>
>>> > 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 seem to be the same but called Skirt steaks here, and identical to
>>> San
>>> Antonio's Flank steaks.
>>>
>>> If there is a difference, I havent noted it in taste or cooking tactics.
>>
>> They are certainly not the same. For one, their grains run in
>> opposite directions. Flank lengthwise, skirt crosswise.
>>
>> Skirt steak has slightly more fat and can be trenbder when cooked
>> properly. Flank steak is much more dense with a finer grain and can
>> never be as tender as skirt.
>>
>> Skirt steak is better, IMO.
>>
>> -sw
>
> skirt steak is also damned expensive where i live (md) - like eight or
> nine
> dollars a pound.
>
> your pal,
> blake

$4/lb here on sale. I buy in quantity. Skirt steak is good for stir fry or
with just some salt and pepper, on the grill.

In article >,
"Kswck" > wrote:

> > skirt steak is also damned expensive where i live (md) - like eight or
> > nine
> > dollars a pound.
> >
> > your pal,
> > blake
>
> $4/lb here on sale. I buy in quantity. Skirt steak is good for stir fry or
> with just some salt and pepper, on the grill.

Yabbut chuck is usually cheaper and imho a lot more tender, and just as
flavorful.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Sqwertz wrote:
> On Sun, 17 May 2009 17:26:58 -0400, cshenk wrote:
>
>> > 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 seem to be the same but called Skirt steaks here, and identical to San
>> Antonio's Flank steaks.
>>
>> If there is a difference, I havent noted it in taste or cooking tactics.
>
> They are certainly not the same. For one, their grains run in
> opposite directions. Flank lengthwise, skirt crosswise.
>
> Skirt steak has slightly more fat and can be trenbder when cooked
> properly. Flank steak is much more dense with a finer grain and can
> never be as tender as skirt.
>
> Skirt steak is better, IMO.
>
> -sw

And mo better with some chimichurri sauce!

-dk

"Sqwertz" wrote
> cshenk wrote:

>> They seem to be the same but called Skirt steaks here, and identical to
>> San
>> Antonio's Flank steaks.
>> If there is a difference, I havent noted it in taste or cooking tactics.
>
> They are certainly not the same. For one, their grains run in
> opposite directions. Flank lengthwise, skirt crosswise.

Not here they don't. No one said they had to be accurate though at Food
Lion etc ;-)

On Mon, 18 May 2009 19:17:03 -0400, cshenk wrote:

> "Sqwertz" wrote
>> cshenk wrote:
>
>>> They seem to be the same but called Skirt steaks here, and identical to
>>> San
>>> Antonio's Flank steaks.
>>> If there is a difference, I havent noted it in taste or cooking tactics.
>>
>> They are certainly not the same. For one, their grains run in
>> opposite directions. Flank lengthwise, skirt crosswise.
>
> Not here they don't. No one said they had to be accurate though at Food
> Lion etc ;-)

You could always call them on it and see which one they start
selling at the lower price. Or higher. I always point out
mismarked meat cuts.

Costco used to label their hanger/flap as skirt - back in 1998.
Then I tried actual skirt and it was much trickier to cook. Hanger
steak/bottom sirloin flap beats the shit out of both skirt and
flank.

-sw

Sqwertz wrote:
> On Mon, 18 May 2009 19:17:03 -0400, cshenk wrote:
>
>> "Sqwertz" wrote
>>> cshenk wrote:
>>>> They seem to be the same but called Skirt steaks here, and identical to
>>>> San
>>>> Antonio's Flank steaks.
>>>> If there is a difference, I havent noted it in taste or cooking tactics.
>>> They are certainly not the same. For one, their grains run in
>>> opposite directions. Flank lengthwise, skirt crosswise.
>> Not here they don't. No one said they had to be accurate though at Food
>> Lion etc ;-)
>
> You could always call them on it and see which one they start
> selling at the lower price. Or higher. I always point out
> mismarked meat cuts.
>
> Costco used to label their hanger/flap as skirt - back in 1998.
> Then I tried actual skirt and it was much trickier to cook. Hanger
> steak/bottom sirloin flap beats the shit out of both skirt and
> flank.
>
> -sw

My HEB sells it as "sirloin fajita meat" and it is really good.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.