Andy > wrote in :

> Ranée at Arabian Knits > wrote in
> :
>
>> In article >,
>> "Ravenlynne" > wrote:
>>
>>> I'm making this recipe:
>>>
>>> http://www.foodnetwork.com/recipes/d...ed-skirt-steak
>>> -
> ch
>>> urrasco-recipe/index.html
>>>
>>> It calls for skirt steak, but they don't carry it at the commissary
>>> here and I'm not going out in town, wasting expensive gas looking
>>> for this cheap cut of beef. Can I substitute flank steak?
>>
>> I would. We can often find in on sale between $2.98 and $3.99 a
>> pound, too. I imagine commissary prices are either the same or
>> better.
>>
>> Regards,
>> Ranee @ Arabian Knits
>
>
> Flank steak is my favorite steak!
>
> I only jaccard the steak to quick tenderize it and only salt and
> pepper it and cook it on the BBQ grill to rare and it always tastes
> delicious.
>
> I carve it paper thin across the grain at maybe a 20° angle from
> horizontal so the slices look really taller than the steak actually
> was and even more tender! I've always stopped just shy of drowning the
> slices in melted butter.
>
> Andy


P.S. Wegmans has skirt steaks. And the price was fair. I visited them
twice and they had cryovac'd packs of them on their shelf in the meat
section. I was shocked. I had to have one or two. Trouble with their
offering was you really had to get to trimming all the sinew off.

If there's one nearby, ring them up and ask if they're in stock.

At aFoodSource, an upscale market about 20 minutes away, they sold fresh
skirt steak. Dave, a totally great butcher would offer to trim it for me
so I'd stop back after my other shopping to pick it up. He only weighed
his finished product at the going price/lb., excluding the fraction of a
pound of sinew that it probably amounted to but I admired that. He was
also my buffalo connection. <sniffle>

Andy