GB
Chief Eating Officer
One thing I am not very good at in the kitchen is knowing the different cuts of meat and when to use which. I made London Broil the other day from a shoulder cut. I paid about $4 for a pound and a half. I have made fajitas before from skirt steak which is much more expensive. My question is what is the difference between these two cuts and if I wanted to make inexpensive fajitas, could I just use the same cut I used for London Broil? Why or why not?
***edited to say maybe it was flank steak I used and not skirt steak. I really can't remember.
***edited to say maybe it was flank steak I used and not skirt steak. I really can't remember.