Fajita steak - what cut is this?
I can remember buying, grilling and enjoying fajita steaks (skirt steak?) in America during our stay there. It also has another name - which I can't remember. This cut is unknown here and I would like to explain to and show a butcher exactly where it has to be cut from. Can anybody help?
If I remember correctly, the steak has to be gently pierced or have diamond patterns very thinly cut into the flesh. It is then marinated (overnight) and briefly cooked over a fire or in a griddle pan. Is this correct? Or are there better ways of preparing the cut?
Somehow I feel Brad the Dog will be able to fill me in. Anybody else?