cathy > wrote:

>Hmmm...it seems that if it isn't =exactly= skirt steak it's pretty
>close, so I guess my next question is, do they taste about the same,
>is the texture/tenderness the same, and would the preparation be about
>the same? I generally either grill skirt steak (makes a fabulous
>sandwich on an onion roll!) or slice it thin and stir-fry it.

If as Steve W. states it is the same cut as onglet, you should
be able to tell -- it will have a distinctive, slightly liver-like
taste.

Steve