I typically buy at least five pounds of skirt at a time. I have been making skirt steak tacos for 20-plus years. My (stupidly simple) recipe is perfect and everyone loves it.
Dare I try to substitute a different cut of cheaper meat to make this work?
STEbbq Yes, for sure I’d go in person to check. I’d be surprised if they don’t have it. ALSO, if you don’t see it out in the case, ask one of the butchers if they have some in the back, or if they can cut you some. If not, just be sure to ask if they normally carry it or not. When it comes to meat, I’ve found checking online can vary wildly from what’s actually in the store.
I typically buy at least five pounds of skirt at a time. I have been making skirt steak tacos for 20-plus years. My (stupidly simple) recipe is perfect and everyone loves it.
Dare I try to substitute a different cut of cheaper meat to make this work?
That's disappointing. Their enhanced drops the price, with the inside skirt down to $8, but figure 11% of that is vegetable marinade... What the F is that even?
I did get something that was enhanced with that, and it came out fine. But I don't get it. I don't know why it's there, and it always gives me pause to buy that.
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I've been eating skirt steak since I was a wee lad - and I'm 76 now! Skirt steak was a very cheap cut of meat, as was flank steak, brisket and a number of the "tougher" cuts of meat. Having parents raised through the Great Depression, those were cuts they could afford for a "special" night. So, Mom served it quite often, although usually she murdered in some weird way or another.
Nowadays, I find flap steak is not only more prevalent, but just as good for tacos, fajitas, stir frys, etc. Marinated with some oil, cumin, salt, pepper and tequila, quickly grilled or griddled - yumm!
I have done carne asada with bavette before instead of skirt and it has been excellent. Flank can also work but it doesn't have quite the same texture as skirt or bavette.
STEbbq and anyone else who might be interested. I just returned from Costco and they have flap steak for $13.99 lb. I asked a meat manager if they carried it at their other U.S stores and he said yes, that he was pretty sure they do. The ones I saw looked good, plenty of intramuscular fat.
They also had picanha [top sirloin cap] for $6.99 lb.
While there I was forced at gunpoint to buy some ribeyes…..🥸
Another flap steak
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Last edited by Panhead John; July 7, 2023, 01:52 PM.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I tend to do more flank steaks here than skirts, when it comes to tacos and fajitas. All I see are the cheaper inside skirt steaks at Sam's Club. I think they are selling all the outside skirt to the restaurants.
STEbbq - I buy what is available local to me. I rarely see flap at the local stores, although the local rancher probably does have it. I don’t care to purchase mail order, especially in the summer where I live. So, what I can find is what I buy.
Oh, I wouldn’t microwave those…I’d still cook them in the CI to get some color and crispiness. that’s the only way I can really eat them. Or straight raw in a salad
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Flank is my go to usually. Buy the double packs at Costco and separate and vac seal. It’s a little different of course, but works good for tacos, stir fry. I do love skirt steak though and can usually get it at Albertsons as well as my local butcher.
Porter Road has bavette (flap) - 2.5 - 3# for $49. Do yourself a favor and throw in a pork belly and half-butt, maybe some ribeyes, and get free shipping. Their stuff is phenomenal, and they trim perfectly so no waste (they are butchers after all).
This’ll sound judge-y to some (apologies) but I’m not a fan of WF’s business model (assuming you mean Wild Fork), or rather, WF’s corporate overlords. But Porter Road - couldn’t be happier to support guys like them.
You greatly underestimate our ability to consume carne asada tacos! I do 5 pounds of skirt at a time! 🤣 The family will sneak bites of steak during the day as they walk by the fridge..
Definitely will do flap this time and I think beef belly should be fun. I will make pastrami eventually so we can compare it to prime brisket turned into pastrami.
Been using WFF for 2 years, my last 2 order's (1) 5#choice Ribeye was 3# and horrible, last order yesterday I was overcharged, Prime Flap charged forv5.3# actually weight 3.2# pork belly charged 5# actually weighed 4#. I was reimbursed for the Ribeye and have not received a reply for last order. No mas WFF
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