Unbelievably good! Skirt Steak Fajitas with Grilled Cabbage and Scallions

T

traca

Well-known member
About skirt steaks...I saw the Pioneer Woman do fajitas last week using a skirt steak,

It was flat, and thin. She quickly grilled it after marinating. Today I went to our local butcher shop and they had skirt steak but they looked to be a thick chunk of meat, extremely well marbled, almost looked like it was rolled up. Are they actually a little like a flank steak, long and thin? I ended buying a flank to make fajitas tomorrow.

 
Just looked up skirt steak. It is a different cut than flank, but they are from the . . .

same area on a cow, from the plate. Did you ask about the skirt steak? Ask about the skirt steak you had seen? The skirt steaks I have seen are thin, can be easily rolled and you cut across the grain, on an angle to maximize tenderness.

 
Wow! So beautiful! I thought about it a bit more and realized I really like the grill char, so I'd

probably cut the cabbage into 1-2" 'steaks' for more surface area on the grill.

 
Good point. I should have mentioned it. I picked up flank steak on sale and used it here.

 
/they make "pinwheel steaks" out of skirt steak. Get the steak flat. It is an absolutely

delicious piece of meat and can really be grilled like a steak and served by the piece. It is much more tender in and of itself than a flank which really has to be cut on the bias to be tender. There is more marbling in a skirt steak. Another great piece to use for fajitas is flatiron. Cut on the bias also for tenderness but SO much flavor.
Go to a Latino market for good choices of skirt. Sometimes might be called "flap meat" there.

 
Yeah! Cook it, cut it on the bias an serve it forth to him--the flavor is as good . . .

or better than "fancy" steaks I have purchased at a premium price in a grocery store. I like chuck steak, cooked rare to medium rare, cut apart at the separations, fat-trimmed and sliced on the bias too--very delicious.

 
Hubby loves them...not me. Too fatty and fibrous. Give me a filet mignon any day smileys/smile.gif

 
The ONLY time I have ever had a Flat Iron steak it was. . .

juicy, tender and delicious. Not fibrous, not tough,not fatty. I would have again if I could find one in a grocery store that I could afford!

 
EXACTLY. Flat iron is second only to filet in tenderness!! I find it on sale fairly often.

AND so much more flavor.

 
Ask your butcher if it was an outside skirt steak. The skirt steak one usually sees is inside

skirt. I've not seen an outside skirt since I moved from Florida, but they are thicker and a little fattier. They have a membrane that has to be removed, your butcher may have already removed it. I think the outside is supposed to have more flavor. I don't know why, even here in the land of fajitas, they aren't more available unless they go to restaurants, etc.

 
Back before the steaks became popular, I bought large pieces of flat iron with the gristly part

still in the center. Sort of a cylinder that looked like a pork loin but with the gristle or whatever it is, about 1/4 inch thick running lengthwise down the center. That piece of meat made the best pot roast ever. It was called a top blade roast, And much cheaper before it became steak. Here, the steaks are halved and sold with the gristle removed.

 
Yes, we can get that in the counter for a "song", literally--$2.99/lb. And it does make

a wonderful braise..
And what you describe is the tender flat iron cut.

 
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