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  • Flank Steak / Skirt Steak

    Are these the same? Local grocer has Flank on sale ($5.99) but when I went to the store all they had was skirt.
    I've read online and it appears they are similar.
    I would like to grill one to try and maybe do taco's or fajita's.
    For the ones who have grilled them before for taco's or fajita's, can you provide some pointers, such as marinade used, rub, etc?

    I'm not one to eat rare meat as I just started eating steaks cooked to medium so cooking flank steaks to rare is out of the question.
    Thanks
    Eddie
    Stumps Baby
    Bubba Keg Convection Grill
    Digi Q
    Gasser with 4+ yrs of dust
    Custom end grain cutting board
    Superfast Yellow Thermapen
    18 " Smoke Vault
    12" AMNTS
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  • #2
    This site breaks it down pretty good. I admit I had to look it up 'cause I had no idea either.

    http://www.goodfoodstories.com/2012/...atiron-steaks/
    Mike
    Life In Pit Row

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    • #3
      Originally posted by PitRow View Post
      This site breaks it down pretty good. I admit I had to look it up 'cause I had no idea either.

      http://www.goodfoodstories.com/2012/...atiron-steaks/
      Thanks PitRow for that link... sure helps to explain the differences.
      Smokem if you got em

      Yoder YS640
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      Deano

      "May the thin blue smoke be with you"

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      • #4
        I use flank all the time for fajitas and the wife says they are better than any restaurant that she has ever been to....Here is the marinade that I use followed by the link to the whole show of the cook. Good luck... 5.99 is a good price. Flank is as high as 8.99 a pound here and a real good sale is 4.99....


        Here is the marinate!
        I take a 1 gal bag and it's literally a good splash of each: worchy, evoo, modelo especial( beer ..too bad I had to drink the rest....), and juice from 1 lime. Following I add a healthy amount Pap & Elmer's Fajita Ultimo like 1/4 cup or so. Then I add about a tbs of coarse black pepper tablespoon of jalapeno salt, tablespoon of Tatoka Dust, shake all up, let sit in the fridge for a few hrs to allow the tenderizer to work in the seasoning, and pull it out 1 hr before I throw it on the grill.

        http://www.smoked-meat.com/forum/showthread.php?t=26931
        Brian

        Certified Sausage & Pepper Head
        Yoder YS640
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        • #5
          Originally posted by barkonbutts View Post
          Here is the marinate!
          I take a 1 gal bag and it's literally a good splash of each: worchy, evoo, modelo especial( beer ..too bad I had to drink the rest....), and juice from 1 lime. Following I add a healthy amount Pap & Elmer's Fajita Ultimo like 1/4 cup or so. Then I add about a tbs of coarse black pepper tablespoon of jalapeno salt, tablespoon of Tatoka Dust, shake all up, let sit in the fridge for a few hrs to allow the tenderizer to work in the seasoning, and pull it out 1 hr before I throw it on the grill.

          http://www.smoked-meat.com/forum/showthread.php?t=26931
          Nice marinade Brian. So sad you had to drink the rest of the beer
          Smokem if you got em

          Yoder YS640
          Weber EP-310 Gasser Grill
          A-Maz-N-Pellet-Smoker (AMZNPS)
          A-Maz-N-Tube-Smoker (AMZNTS)
          Frogmats
          Maverick ET 732
          Super Fast Purple Thermopen


          Deano

          "May the thin blue smoke be with you"

          sigpic

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          • #6
            I picked up a flank today, 1.5 lbs. My plan was to marinate for 30 minutes then grill over high heat for until medium. My plans changed when I got home as the wife wants to go out to eat with some friends. So will cook tomorrow. Marinade is made. Will add to the flank around noon tomorrow and in the fridge until 5 or so. Instead of fajita's will do po boys.
            Brian, I used a similar marinade to the one you posted. Everythings the same except no Tatonka dust and Pap & Elmers (don't have). I did add about a tablespoon of Rich's Rub.
            Will post pics and results tomorrow.
            Stumps Baby
            Bubba Keg Convection Grill
            Digi Q
            Gasser with 4+ yrs of dust
            Custom end grain cutting board
            Superfast Yellow Thermapen
            18 " Smoke Vault
            12" AMNTS
            AMNPS
            Newbie beer brewer

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            • #7
              I love them both and here is a marinade I got from a friend in San Diego, modified of course.

              1/2 Tablespoon of each - CBP, Kosher salt, onion and garlic powder, and cumin
              2 Tablespoons of Tatonka Dust
              Juice form 3 oranges, and 2 limes
              1/2 red onion sliced thin
              Chopped cilantro
              1 teaspoon oregano
              1/4 cup EVOO
              Couple ounces of beer of your choice

              Marinade for a couple hours on counter, or up to 10 hours in the fridge. Smoke indirectly for a bit, then finish directly over the coals, it won't take much to finish, you want it a bit rare, or at least I do. Slice against the grain, put in fajitas or tacos or just eat it like that.
              Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
              My best asset however is the inspiration from the members on this forum.

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              • #8
                ImageUploadedByTapatalk1373585363.786062.jpg
                Here's a pic. Guess its a good piece. Looking forward to giving it a try since its not something that is common in the swamp.
                Stumps Baby
                Bubba Keg Convection Grill
                Digi Q
                Gasser with 4+ yrs of dust
                Custom end grain cutting board
                Superfast Yellow Thermapen
                18 " Smoke Vault
                12" AMNTS
                AMNPS
                Newbie beer brewer

                Comment


                • #9
                  Smokin' maybe ill try your marinade over the weekend if tomorrow's cook turns out good.
                  Guess I need to find some tatonka dust.
                  Is it someone from this site that sells it?
                  Stumps Baby
                  Bubba Keg Convection Grill
                  Digi Q
                  Gasser with 4+ yrs of dust
                  Custom end grain cutting board
                  Superfast Yellow Thermapen
                  18 " Smoke Vault
                  12" AMNTS
                  AMNPS
                  Newbie beer brewer

                  Comment


                  • #10
                    Is there a good reason not to marinate the flank overnight? That's what I would do.

                    Also, PitRow's link reminds me that we were visiting some friends who didn't plan ahead, so we were in the store looking for meat to grill that night. The rib eyes and strips were $20/lb. After almost passing out from sticker shock, I saw some flatiron steak for $7.99/lb. First time I ever cooked it. The butcher suggested poking it with a fork a bunch of times, marinating and then grilling it. It came out great. I haven't been able to find it near me.

                    I've never seen hanger steak in the market, but I'm a big fan of flank, skirt and now flatiron too.

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                    • #11
                      Originally posted by 44 bbq View Post
                      Smokin' maybe ill try your marinade over the weekend if tomorrow's cook turns out good.
                      Guess I need to find some tatonka dust.
                      Is it someone from this site that sells it?
                      http://www.owensbbq.com/
                      Mark
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                      • #12
                        Originally posted by Mark R View Post
                        Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
                        My best asset however is the inspiration from the members on this forum.

                        sigpic
                        @SmokinJim52 on Twitter

                        Comment


                        • #13
                          Originally posted by scotth View Post
                          Is there a good reason not to marinate the flank overnight? That's what I would do.

                          Also, PitRow's link reminds me that we were visiting some friends who didn't plan ahead, so we were in the store looking for meat to grill that night. The rib eyes and strips were $20/lb. After almost passing out from sticker shock, I saw some flatiron steak for $7.99/lb. First time I ever cooked it. The butcher suggested poking it with a fork a bunch of times, marinating and then grilling it. It came out great. I haven't been able to find it near me.

                          I've never seen hanger steak in the market, but I'm a big fan of flank, skirt and now flatiron too.
                          Some of the posts (not on this site) I saw said to marinate for 30 min to two hrs. Some did show to marinate overnight. I read a post somewhere that said to long in the marinade will make the meat mushy.
                          I guess I can put in the marinade before I leave for work in the morning..That would give it about 10 hrs.
                          Stumps Baby
                          Bubba Keg Convection Grill
                          Digi Q
                          Gasser with 4+ yrs of dust
                          Custom end grain cutting board
                          Superfast Yellow Thermapen
                          18 " Smoke Vault
                          12" AMNTS
                          AMNPS
                          Newbie beer brewer

                          Comment


                          • #14
                            Mushy would be bad. I haven't had that happen, but I do notice a lot more flavor if I marinate overnight. Pap & Elmer's Fajita Ultimo says it uses a "natural enzyme tenderizer", is that what can make it mushy? Hopefully someone who knows more can chime in.

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                            • #15
                              Not sure how far along you are on this but this is one I did awhile ago with good results

                              2lbs Flank Steak, sprinkle with course black pepper and sea salt (fine white)

                              1 cup Teriyaki Sauce
                              6oz can Dole Pineapple Juice (not from concentrate)
                              1 Cup Vernors Ginger Ale
                              1 tsp Ground White Pepper
                              1 Red,Yellow & Orange Pepper, sliced
                              1/2 doz Green Onions, chopped
                              1 tsp Celery Seeds
                              2 cloves smoked garlic, miniced

                              Here's the link...

                              http://www.smoked-meat.com/forum/sho...ht=flank+steak

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