This weekend I want to marinate and grill one of these cuts of meat (for the first time). Which do you prefer and why?

Depends upon the marinade.

Both are awesome cuts of meat. I generally go flank for the simple reason that it is noticably healthier. But I make an Asian Orange marinade for skirt steak... WOW... I impress myself.

mmmm... steak.

We like the Flank also. We use an Asian Marinade that we get from Trader Joes called Soyaki But you can find similar versions in you regular store or try Google.

Anyway, Flank is great on the Grill and leftovers are great on a salad.

That makes three. Being here in Miami, the skirt is certainly a local favorite, but we go with flank due to much lower fat content. I often make a simple marindate of soy, evo, and lemon juice and a bit of fresh oregano.

We use skirt for taco’s and flank for steak like presentations. Love grilled flank steak sliced against the grain with some chimichurri and grilled onions.

I love them both. Skirt is less expensive, making it a popular choice.

Like winetarelli, I have a pacific island marinade for skirt steak that is out of this world. However, I have some nice flank recipes as well. I should try switching these around, as I suspect they would work with either cut pretty well.

I'll throw in a third choice-hanger.
I prefer hanger to skirt for fajitas.

I think a flat iron steak is superior to both, but if I had to choose between the two, I'd pick a flank steak.

quote:

Originally posted by winetarelli:
...I make an Asian Orange marinade for skirt steak... WOW... I impress myself.

Care to share ?

quote:

Originally posted by GlennK:
We use skirt for taco’s and flank for steak like presentations. Love grilled flank steak sliced against the grain with some chimichurri and grilled onions.

Cutting against the grain or with it, what's the difference or should i say, does it matter?

Thanks for the responses! Looks like its going to be Flank (healthier, better for Steak like presentation, seems to be the overall favorite)

I was also planning on serving with a homemade Chimichurri sauce.

Anyone want to share a marinade recipe?

Board-0, you seem to have this on a regular basis (did a search) Care to share any secrets?

quote:

Originally posted by Squirreljam:

quote:

Originally posted by winetarelli:
...I make an Asian Orange marinade for skirt steak... WOW... I impress myself.

Care to share ?

Hoysin sauce, minced fresh garlic, minced fresh ginger, soy sauce, orange juice, red wine, orange rind zest, a pinch of salt and ground pepper.

quote:

Originally posted by oakville_al:
Thanks for the responses! Looks like its going to be Flank (healthier, better for Steak like presentation, seems to be the overall favorite)

I was also planning on serving with a homemade Chimichurri sauce.

Anyone want to share a marinade recipe?

I would stick with the sauce ingredients for the most part, olive oil, herbs, garlic, smoked paprika. Don't marinate with vinegar for more than 20 minutes. If you want to marinate longer, you can add the vinegar (sherry?) near cooking time. I'd add soy sauce for the salt, some will say just stick with salt.
I throw herbs on the coals as the steak is cooking. I'm not sure how readily available handfuls of fresh herbs can be obtained in Ontario.

Note on cutting across the grain: that cuts the muscle fibers shorter, resulting in easier chewing. Be sure to let the steak rest 5 min, or more before slicing. Get your knife as sharp as you can.

how about a fourth!

Tri Tip!!!!!

quote:

Originally posted by PURPLE:
I'll throw in a third choice-hanger.
I prefer hanger to skirt for fajitas.

Why?

quote:

Originally posted by bez780:
how about a fourth!

Tri Tip!!!!!

Second....

Also - first cut NY strip is wonderful as well. My favorites are Tri-tip, Hanger and 1st cut NY strip.

G

quote:

Originally posted by Lakersguy:

quote:

Originally posted by GlennK:
We use skirt for taco’s and flank for steak like presentations. Love grilled flank steak sliced against the grain with some chimichurri and grilled onions.

Cutting against the grain or with it, what's the difference or should i say, does it matter?

Absolutely. If you cut with the grain, the fibres will be frayed and the meat will be stringy and chewy.

I find skirt steak to be too fatty and greasy. Here's a good recipe for flank:

GINGER FLANK STEAK WITH SAKE-GLAZED VEGETABLES

½ cup soy sauce
½ cup sake
¼ cup (packed) dark brown sugar
3 tablespoons minced peeled fresh ginger
1 tablespoon balsamic vinegar
4 garlic cloves, crushed
1 2-pound flank steak
1 pound asparagus, trimmed, cut into 1½-inch lengths
3 tablespoons peanut oil
2 red bell peppers, cut into 1-inch-wide strips
1½ pounds crimini mushrooms, halved, each half cut crosswise into ¼-inch-thick slices
4 green onions, cut into 1-inch lengths
2 teaspoons cornstarch

Combine first 6 ingredients in 13x9x2-inch glass baking dish. Add meat. Cover and refrigerate
at least 2 hours and up to 1 day. Let stand at room temperature 1 hour before continuing.
Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain.
Rinse under cold water to cool. Drain again.
Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Add red bell pepper
strips and sauté 3 minutes. Add crimini mushrooms and sauté until mushrooms are soft, about 5
minutes. Add green onions and asparagus and sauté until vegetables are tender, about 2 minutes
longer. Transfer vegetables to serving platter. Tent with foil to keep warm.
Heat remaining 1 tablespoon peanut oil in same skillet over high heat. Remove steak from
marinade; reserve marinade. Add steak to skillet and cook to desired doneness, about 4 minutes
per side for medium-rare. Transfer to cutting board. Tent with foil and let stand 5 minutes.
Meanwhile, place reserved marinade in small saucepan. Whisk in cornstarch. Whisk over high
heat until sauce thickens and boils, about 3 minutes. Remove sauce from heat. Season sauce to
taste with salt and pepper.
Cut steak across grain on diagonal into ½-inch-thick slices. Arrange steak slices atop vegetables
on platter. Spoon some of sauce over meat and vegetables. Serve, passing remaining sauce
separately.
Makes 6 servings.

Flank Steak cut against the grain into thin strips, marinated with Vari Vari Teriyaki for at least 3hrs (white label blue letters and similar to Trader Joe's stuff as well as having similar ingredients as some of the home made stuff offered here). Grill, serve with grilled veggies and rice and enjoy. Pairs well with a Zin, Spanish Granache, etc...

Had a Chimchura(SP?) Skirt the other night and loved it, soooo flavorful.

Skirt steak has the most flavor, therefor it is the best.

Flank steak? Wow.

Always against the grain on any meat. It makes a huge difference, Lakersguy. Do a test- grill a skirt steak, then cut part of it with the grain and part against the grain. Tell me which is more pleasant to eat.

Flank steak marinated in chopped rosemary, garlic, balsamic and olive oil. Marinate for at least four hours.

Season with salt and pepper, and grill over high heat to get a nice char.

Slice thin and serve over a bed of arugula, with thinly sliced red onions, cherry tomatoes, and shaved parmesan, drizzled with a balsamic vinaigrette.

Brunello.

If you're doing more of a fajita type dish, use skirt steak and marinate for about 3-4 hours in Allegro, mexican beer (I use Pacifico or Negro Modelo) and fresh squeezed line juice. Grill over medium to high heat just enough for a char on the outside but pink on the inside.

That's how I do it at least...

London Broil=cut against the grain. Even the humble sirloin marinated and grilled and sliced against the grain is amazing. Flank steak is about the tastiest cut you can find even just with S&P and grilled (use charcoal though).

I also favor an Asian style marinade: orange, ginger and soy and Thai red peppers for 12-24 hours. Charcoal. With a Southern Rhone wine.