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Frank Needham
03-15-2009, 05:55 PM
aka flap meat, etc. This is one of those "throwaway" cuts of beef that most turn their noses up at, not I though. If marinated correctly this can be a tasty cut and pretty light on the wallet too. We buy it at any number of Latino markets here in Vegas for about $3/lb. They marinate it as a standard practice for BBQ also.....yum, yum....We just had it for dinner tonight!

Allen Yeh
03-15-2009, 06:13 PM
Skirt steak is great! One of my favorites this past summer.

Frank Needham
03-16-2009, 08:07 AM
So how do you prepare it? BBQ? Marinated first? The way it is prepared when we cook it the stuff is very juicy and succulent. Mexicans do know how to cook if you stay away from the tortillas and greasy stuff.

Xuan Mai Ho
03-16-2009, 09:26 AM
Alton Brown has a great marinade for skirt steak:

http://www.foodnetwork.com/recipes/alton-brown/skirt-steak-recipe/index.html

Michael Drew
03-16-2009, 09:34 AM
Flap meat is amazing. I didn't know it was skirt steak.

Gant Grimes
03-16-2009, 01:21 PM
So how do you prepare it? BBQ? Marinated first? The way it is prepared when we cook it the stuff is very juicy and succulent. Mexicans do know how to cook if you stay away from the tortillas and greasy stuff.

Fajitas are a food group down here.

Flap meat is amazing. I didn't know it was skirt steak.

Flap meat...:D

Frank Needham
03-16-2009, 07:41 PM
Xuan, that recipe looks good. Thanks I'm gonna try it, except for the charcoal/hairdryer thing.

Gant, you can't hardly go past a street corner here in Vegas that doesn't have some joint that does fajitas. It is hard to find somewhere that does them really well though, unless you pick them at the market and do them yourself.

Roberto Garza
03-18-2009, 09:31 AM
Fajitas are a food group down here.



Flap meat...:D


True. I grew in Laredo, on the border in south Texas. Fajitas were a food group and a staple there. Well, fajitas and tortillas. At parties or gatherings where people would typically eat burgers and hot dogs or BBQ, we instead ate fajitas.

Frank Needham
03-22-2009, 07:44 AM
Achiote, an ingredient of a recado for making mexican bbq rubs, is another way to prepare meat like skirt steak for a really tasty meal. Achiote is from a ground seed, not a pepper, for all the anti-nightshade folks. This recado can be made easily at home or bought at the store. I'm just becoming familiar with this stuff, anyone else using it?

Allen Yeh
03-22-2009, 08:56 AM
One of my favorite marinades from this past summer was EVOO + balsamic vinegar + crushed garlic.

To spice it up I'd occasionally add red pepper flakes.

Pat McElhone
04-22-2010, 08:06 PM
Rick Bayless has a great recipe:

1. Get grill very hot
2. Put a can of chipotle peppers in abobo(sp?) sauce in a blender, blend until smooth.
3. Brush on the meat, light brush, not so hot, a lot of the stuff, nice spice
4. Place meat on grill, about 2min a side
5. Rest meat 5min, CUT AGAINST THE GRAIN

This is an awesome, quick prep, but the Chipotle are nightshades.

Ger Lavin
04-23-2010, 07:33 AM
I don't marinade just season very well with salt and pepper. I then make a chimichurri sauce of.

Lots of parsley.
Lemon infused olive oil.
Regular EVOO
Garlic
Chili flakes to taste.