Flat iron steaks are from the blade separated along the sinew line rather than across as when cutting a blade steak. Be careful when buying as many processors have seen the profit in a "flat iron" and enhance them with marinating solutions…Beef and water never mix!
Flat Iron is from the chuck
I don’t know anything about a "philidelphia" steak, but a flat-iron steak is absolutely nothing like a skirt steak or a flank steak. pb
k so heres what i got.i did indeed get skirt steak,four of them . we eat flank steak also so i know the the cut .here was the problem, when i bought the steaks i didnt look at em.mistake 1,in a side of beef there is a outside skirt and an inside skirt steak,with the outside skirt steak being the smaller of the two.around 1.5lbs and more tender than the outside one.the inside being larger,is about 3lbs and the toughest .and when you buy them, they are sold with the membrane removed as the ones i got were not. i also got the inside cut and really wanted the outside ,so lessoned learned.dont go to a butcher shop on a sunday as the butcher is more than likely off and your dealing with somebody that really doesnt know.but it was my fault for not knowing what i was looking for.i know now.thanks for the replys mic.hope everyone has a great year ahead of them. another name that they go by is flat iron steak and philidelphia steaks
Make fajitas, skirt or flank. Trim the meat nicely. MARINATE several hours or overnight in spices and freshly squeezed lime juice turning several times. We, for years, have used the Fiesta brand Fajita Seasoning from San Antonio, Tx. Grill over a hot fire,(that would be bbq’ing to some of you) let rest briefly, cut thinly across the grain. Serve "build your own" style, along side seasoned sauteed bell peppers and onions, Pico De Gallo, warm corn and flour tortillas, frijoles and arroz. I good margarita tops this meal of delightfully.
It does sound like you got a flank steak
This is a trimmied Flank Steak:
Maybe you got an Internal Flank Plate:
Or a Thin Flank:
This cut is the complete flank (inlcuding all flank steak) removed from the rump and loin, all bones having been removed.
If you have a Kroger in your area try the flat iron steak. Have been cooking them for a while now and they are great. Normally on sale for $3.99 lb. Well worth the price.
I agree. That was NOT a skirt steak! We get them all the time in SoCal and they melt in your mouth. You got an old flank steak.
I’ll third (or is it fourth) the opinion they gave you flank steak. I have never seen skirt steak that big, and never had it even remotely tough. Bummer…better have a talk with that butcher. He probably figured you wouldn’t know the difference. That isn’t very nice!
I agree with Pigiron. Sounds as if you got a big flank steak.
Skirt steak used to be pretty cheap, but then the fajita craze began.
My experience cooking a skirt steak is that if you marinate it and then really slow cook it, the end result is decent. Adding to what Pigiron said, both flank steak and skirt steak are from the belly. By nature, a little tougher. Slicing across the grain is highly recommended.
Sounds like what you got from the butcher was flank steak (sometimes called London Broil). Skirt steak is long and narrow. It’s also called Roumanian steak or sometimes Roumainian Tenderloin.
i remember buying skirt steaks from costco,now they dont sell em anymore.so went to the bucher shop and ordered 3 steaks . now costco sold steaks that were like 3 to 4 inches wide and 12-14 inches long and maaybe a half inch think.this guy sells me steaks that were 20 inches long,7 -9 inches wide and inch to inch and half thick and tough as nails.so i figured i wound up with a older cow, thats why they are so big.so what should i have asked for.and i like to cook them on the grill and make sandwiches.what are some of the ways you guys and gals cook skirt steak. mic
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