"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Reply
 
Thread Tools Display Modes
 
Old 10-23-2008, 09:31 AM   #11
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
Quote:
Originally Posted by Andy M. View Post
Suze, do you ask the meat manager to get you some? The are usually very accommodating. Also, stores often have stuff in stock that's not out in the display case. So it pays to ask.
I did that last weekend. The store only had a tiny skirt steak on the shelf but more in the back. Also, if you use a skirt steak, it reduces in size quite a bit while it's cooking. It also has a pretty large window of doneness, so you don't have to be standing guard every minute.
__________________

__________________
Jeekinz is offline   Reply With Quote
Old 10-23-2008, 10:26 AM   #12
Executive Chef
 
Join Date: Aug 2004
Location: Raton,NM, USA
Posts: 4,573
I can't find flank or skirt steak either.
__________________

__________________
"It's so beautifully arranged on the plate - you know someone's fingers have been all over it." - Julia Child
jpmcgrew is offline   Reply With Quote
Old 10-23-2008, 10:43 AM   #13
Sous Chef
 
Join Date: Oct 2007
Location: Houston TX
Posts: 503
I'm agreeing with all of the above. First it was flank steak. It's what we used for London Broil, or rolled stuffed steak. Then came skirt steak, commonly used for fajitas. Although slightly different, they are both from the same area of beef. As they became popular the prices rose.

I'd go back, look at the recipe, then check with a butcher. A reputable one should be able to suggest the most inexpensive alternate cut.
__________________
simplicity is offline   Reply With Quote
Old 10-23-2008, 11:18 AM   #14
Head Chef
 
Adillo303's Avatar
 
Join Date: Mar 2008
Location: Haledon, New Jersey
Posts: 1,072
Send a message via AIM to Adillo303
Yes a skirt steak is smaller. I have a reasonable size hispanic population around me and all the grocery stores stock it. Then, that is just me.

It does have a large window of doneness and is more tender and more tasty.
__________________
One difference between a cook and a chef is that the cook mows the lawn, while the bread is rising.
Adillo303 is offline   Reply With Quote
Old 10-23-2008, 12:25 PM   #15
Head Chef
 
Join Date: Jun 2007
Posts: 1,783
In my neck of the woods, Flank steak is often stamped/marked & sold under the name London Broil -- even though London Broil is a cooking method. Flank is one of least expensive, as it is a tough piece of meat. If you cannot find flank/london broil, round steak should work.
__________________
*amy* is offline   Reply With Quote
Old 10-23-2008, 12:28 PM   #16
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
Oh, Skirt is also labeled "Diaphragm".
__________________
Jeekinz is offline   Reply With Quote
Old 10-23-2008, 12:33 PM   #17
Executive Chef
 
Join Date: Jul 2008
Location: central Ohio
Posts: 3,131
Quote:
Originally Posted by Jeekinz View Post
Oh, Skirt is also labeled "Diaphragm".

huh??
__________________
"Many people have eaten my cooking & gone on to lead Normal lives."

deelady is offline   Reply With Quote
Old 10-23-2008, 12:37 PM   #18
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
I have never seen it labeled as diaphragm (doesn't mean that it is not), but that is exactly what it is. The skirt steak is the diaphragm muscle of the cow.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 10-23-2008, 12:41 PM   #19
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
I'm not sure where your neck of the woods is, Amy, but I have never seen flank steak in my usual stores, but lots of London Broil.
You are saying they are the same exact cut? Are you in the US?
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 10-23-2008, 12:42 PM   #20
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
London Broil is not a cut. It is a dish. You can use many different cuts to cook London Broil.
__________________

__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:56 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.