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Old 03-15-2009, 06:55 PM   #1
Frank Needham
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Default Skirt steak

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!
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Old 03-15-2009, 07:13 PM   #2
Allen Yeh
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Skirt steak is great! One of my favorites this past summer.
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Old 03-16-2009, 09:07 AM   #3
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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.
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Old 03-16-2009, 10:26 AM   #4
Xuan Mai Ho
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Alton Brown has a great marinade for skirt steak:

http://www.foodnetwork.com/recipes/a...ipe/index.html
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Old 03-16-2009, 10:34 AM   #5
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Flap meat is amazing. I didn't know it was skirt steak.
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Old 03-16-2009, 02:21 PM   #6
Gant Grimes
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Quote:
Originally Posted by Frank Needham View Post
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.

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Originally Posted by Michael Drew View Post
Flap meat is amazing. I didn't know it was skirt steak.
Flap meat...
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Old 03-16-2009, 08:41 PM   #7
Frank Needham
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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.
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Old 03-18-2009, 10:31 AM   #8
Roberto Garza
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Quote:
Originally Posted by Gant Grimes View Post
Fajitas are a food group down here.



Flap meat...

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.
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Old 03-22-2009, 08:44 AM   #9
Frank Needham
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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?
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Old 03-22-2009, 09:56 AM   #10
Allen Yeh
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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.
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