On Dec 26, 11:49*am, John Kuthe > wrote:
> On Dec 26, 10:22*am, (z z) wrote:
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> > Moving on down the row I came to a skirt steak. Never heard of it before
> > but it had lots of fat on the surface. $5.99lb was ok for me so I bought
> > it. I placed it on the grill-when I went to flip it I discovered skirt
> > steak is actually scarf steak-very long and narrow. So I had not
> > unfolded the steak before placing on the grill! lol
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> > Googled it later and learned that skirt steak is the diaphragm muscle of
> > the cow. Who knew?! (I don't think my cow was an athlete.) Anyway, it
> > was delicious-very flavorful. Very long strands in the meat, interesting
> > to slice. Reminded me of brisket (I don't like flavor of brisket)
> > because of how red the meat was even after cooking quite awhile.
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> > I think the only steak I have yet to try is flank steak-it never has any
> > fat on it in the packages is why I have avoided it up to now-but the
> > cooking shows are always using it so I may give it a try one of these
> > days.
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> Skirt steak and flank steak are very similar from what I understand.
> Very flavorful and kinda tough-ish. I've eaten a lot of flank steak
> but never had a skirt steak. Like brisket, best cooked slow, possibly
> marinaded. I used to marinade my flank steak, slice it thin and cook
> it up with eggs over easy for breakfast! YUM!
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> John Kuthe...

Great cuts tho for braciole. The long cooking and tomatoes will
tender it up.