Zeppo wrote:
> "Ravenlynne" > wrote in message
> ...
>> I'm making this recipe:
>>
>> http://www.foodnetwork.com/recipes/d...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?
>
> If they have flat-iron that would work just as well.
>
> Not sure why but the local Gianardi's (Safeway) has been carrying Skirt and
> Flat Iron in addition to flank lately. It's often on sale.
>
> Jon
>
>

That is another cut that I haven't seen in the three grocery stores I
commonly shop in a long time. I think of skirt, flank, and flat-iron
steaks in the same way. They all are nice cuts that can use the jacard,
and usually are the best choices for several Mexican recipes that I am
aware of, and love to make. But they are all in the same price range,
and I still have issue with. Unless I am entertaining, and strip or
rib-eye won't do, why spend that amount? It makes little sense.

Let me ask you... Would you rather have a grilled angus rib-eye at 12
OZ, or 4 Oz of skirt, flat-iron, or flank that is shredded, or in strips
for use in a mexican style recipe?

Me? I'd like the steak, and hope the sides are as good at matching the
main topic which is a good beef steak. The sad thing is that both
options are close in cost these days. Doesn't make much sense, but that
is the way it is.

Bob