It’s not about connecting a beef cut with a specific way of slicing, although there are some cuts that have the same grain direction every time. This makes it great for stir fry or fajitas. They are both thinner cuts of beef, meaning that they will cook through quickly. First, find the direction of the grain (which way the muscle fibers are aligned), then slice across the grain rather than parallel with it. It comes in a thin strip about 18 inches long and 5 inches wide, with the grain running the short way. Against the Grain 101. When cooked over high heat and sliced thinly against the grain, this inexpensive cut can be incredibly rewarding. The major choice you will need to make when cutting the jerky is whether to go with, or against the grain of the meat. Some find skirt steak best grilled or seared. Skirt steak is a thin, quick-cooking cut of meat that delivers big flavor. Here's Why It's Important to Slice Meat Against the Grain It's not just the cut of meat that determines how tender it is, it's also how you cut the meat. One of the most common names for flank steak is London Broil. Cut into thin strips – If the steak is running longwise north to south, cut is east to west at 2-3 inch segments. A fajita in Tex-Mex cuisine is any grilled meat served as a taco on a flour or corn tortilla. Slice the steak into 3 to 4 pieces to fit in into the skillet where it will cook. Share. Cutting Skirt Steak With a skirt steak, slicing it is a great option to cut it down. You've likely heard the term "cutting against the grain," but what *exactly* does it mean? When cutting against the grain, you should cut through the fibers, thus shortening them, rather than cutting in the direction they run. Do this by cutting perpendicular to the long parallel muscle fibers in the meat, that way the fibers in each piece – which is where the bulk of any toughness comes in – are as short and thus as tender as possible. With leaner cuts, like sirloin, the grain can be a little harder to identify. In the above picture, how could he have cut it that wouldn't have been against the grain? After going through all of the trouble to find the best steak and cook it to perfection, the last thing you want to do is ruin your eating experience by cutting it poorly. level 2. The key to great skirt steak, (as well as to a great life) is to, in the immortal words of Garth Brooks, “Go Against the Grain!” Short meat fibers = tender. In some cuts, such as skirt steak, the grain runs in different directions. Your knife will cut parallel with the fibers to cut with the grain. But what does that mean? Whether you're slicing filet mignon or skirt steak, cutting the meat across the grain will yield the most tender slices. Slice Across the Grain . How to Properly Cut Skirt Steak - YouTube. Set your knife directly across the grain for maximum effectiveness. The most important cuts of steak to slice against the grain are flank, brisket, flat iron, skirt, and any other cut typically served sliced instead of whole. What exactly is “the grain,” and why it is so important t But in a flank steak, the muscle fibers are prominent and easy to spot, and they also tend to all run in the same direction, as I demonstrate in the video above. The mechanical method involves scoring the top and bottom of the steak with a sharp knife. Shopping. More tender cuts of meat, such as rib eye, tenderloin, t-bone, and porterhouse steaks are harder to identify the grain. This cuts through the muscle fibers, shortening them to the length of the slice. You want to slice the steak across the grain. When muscle fibers are more difficult to identify, cutting against or with the grain doesn’t make as much of a difference in tenderness. Here are the tricks . It is a lean cut with less beefy flavor than skirt, but when cooked right, it is also more tender. This cuts through the muscle fibers, shortening them to the length of the slice. A recent test found a slice of flank steak cut against the grain took on average 383 grams of force to cut 5mm into the meat Grain refers to the direction that the muscle fibers are aligned. Because it's so long, and the grain runs the entire length of the steak, it's not possible to slice the entire thing against the grain. You’ll sometimes see it written that way in the grocery store or on a menu. If playback doesn't begin shortly, try restarting your device. For other cuts of meat such as skirt steak, muscle fibers are more prominently defined. First, find the direction of the grain, or the direction the muscle fibers are aligned. If you’ve just grilled the meat, it’s possible to confuse the grill lines with the grain lines. Weitere Informationen darüber, wie wir Ihre Daten nutzen, finden Sie in unserer Datenschutzerklärung und unserer Cookie-Richtlinie. Buy Cook's Science today: http://amzn.to/212U0nCThe Science of Good Cooking: http://amzn.to/1O8oGw7Do you know how to slice steak or how to cut meat? SEE PIC. Cutting skirt steak at a slant (angle 30-45 degrees) against the grain ensures a tender piece of meat and a melt in your mouth texture. This steak has been cooked for 15 minutes and then we let. It is believed that fajitas (referring to a preparation of food) may have dated back to the 1930s in the ranch lands of South and West Texas. Butcher and author of "The Everyday Meat Guide," Ray Venezia, joined Rach to break it down for us — literally! A mishandled steak will feel chewy and unsatisfying even with the best preparation. Don’t confuse the marbling with the grain, either. Grasslands Beef How to Cut Against the Grain | Grasslands Beef - YouTube. Steps . The grain of the meat refers to the direction that the muscle fibers are aligned on a piece of meat. Once you’ve identified the grain, you’ll want to slice against it, making perpendicular slices that form a “T” with the grain. You should cut steak with the sharpest knife available. You must cut the flank steak against the grain to make it tender and tasty. Extra points for correctly labeling it flank instead of skirt and also for cutting against the grain ! You can, and my boys have cooked flank steak with just a dry rub on occasion when they weren't in the mood for what I was making and didn't have another plan. it rest for 3 minutes to let the juices redistribute. The chemical method involves marinating the skirt steak in some sort of acid, like lime juice or vinegar, for several hours or overnight. Steak Revolution is reader-supported. If you’ve just grilled the meat, it’s possible to confuse the grill lines with the grain lines. The shorter fibers are much easier to chew, resulting in a perfectly tender steak. How you cut your steak affects how tender it is. If you go out of these parameters, then it might not feel as the best steak people claim it to be. Do you cut skirt steak with or against the grain? First, find the direction of the grain (which way the muscle fibers are aligned), then slice across the grain rather than parallel with it. Info. How To Cut Steak Against The Grain – Step-by-step Guide Step 1:. The grain of the meat is easier to identify in certain cuts of meat with more sinew—like flank, hanger, and skirt steak—than it is in lean cuts, like tenderloin. Skirt steak, also labeled as "fajita meat" is a cut from the plate, the region near the belly, just behind the front leg of the cow. For tender meat, you have to cut it against the grain. Sie können 'Einstellungen verwalten' auswählen, um weitere Informationen zu erhalten und Ihre Auswahl zu verwalten. Don’t do that. If you’re making beef jerky, cut the meat into thin slices while it’s raw. Once you’ve identified the grain, you’ll want to slice against it, making perpendicular slices that form a “T” with the grain. slice. Share. When cooking skirt steak, it is imperative you slice it against the grain. Flank steak is cut from the flank primal, or belly muscle. against. When you cut the steak against the grain, you shorten the muscle fibers, which makes for a very tender bite. It’s more clearly defined and easier to see in tougher cut, things like flank or skirt steak, than it is in leaner cuts, like tenderloin. The problem with skirt steaks is that it is not intuitive to slice them against the grain. They both look a little odd as well, neither having that classic steak cut shape. The cut of meat is not the only thing that determines the tenderness of the meat. Cutting skirt steak can be quite the ordeal. Cause if it's not, the grain is a lot harder to find, which is fine because it's also a lot less important — cut your own filets and porterhouses the way you like. 1. To slice against the grain, you should: Find the direction of the grain. 379. The dish is derived from the Spanish word \"fajita,\" meaning a little strip or a little belt. ... skirt steak, flank- you can see it more clearly and it’s easier to define. In order to cut tender slices of flank steak, first you have to find the grain of the meat, or the direction the muscle fibers run. The process is the exact same for flank steak, but your cooking times will likely be longer since flank is a thicker cut of beef. Since the early 1980’s, according to Texas A & M University, which studies the beef industry, the demand for skirt steak has increased the value of cattle by about $6 a head. Is it a flank, london broil, brisket, flatiron, skirt or other cut typically served sliced instead of whole? Try to cut … Cutting these fibers across, rather than parallel, makes for shorter muscle fibers that attribute to a more tender, and less chewy, steak. Flip after 1 1/2 to 2 minutes and sear the other side for 1 1/2 to 2 minutes. Why Slicing Against the Grain Is Important. The shorter fibers are much easier to chew, resulting in a perfectly tender steak… Skirts normally come in pieces weighing 3/4 to 1-1/2 pounds, and you should look for thicker pieces because they will stay juicier when cooking. Watch later. This is also important how you cut the meat. We love steak here, and you’ve probably heard us say time and time again on this website that beef and lamb (basically meat in general), should always be sliced ‘against the grain’ (or across the grain if you prefer). First, make sure your steak needs to be sliced against the grain! https://www.hy-vee.com/.../food-love/how-to-cut-steak-across-the-grain Sie können Ihre Auswahl jederzeit ändern, indem Sie Ihre Datenschutzeinstellungen aufrufen. Skirt steak has more tough muscle fibers than other cuts, so this step is important. The Quality Mark is your assurance the beef and lamb you buy is New Zealand grown, consistently lean and tender. In the photo above, you can see that the muscle fibers run from left to right. When cutting, hold your knife at an angle so that it cuts almost diagonally through the steak. Copy link. Daten über Ihr Gerät und Ihre Internetverbindung, darunter Ihre IP-Adresse, Such- und Browsingaktivität bei Ihrer Nutzung der Websites und Apps von Verizon Media. cutting against the grain. Simply so, how do you cut steak against the grain? Cut the skirt steak against the grain at a 45-degree angle and serve. Whether you're slicing filet mignon or skirt steak, cutting the meat across the grain will yield the most tender slices. You can clearly see it in the raw steak (look at those lines), but you can still see it in a cooked steak. I always see this mentioned but never quite comprehend what it means/how to make sure I'm doing it. Here’s why it’s important . Most people want to just slice it from side to side and be done with it, but that will only leave you with a tough steak. Because it’s so thin, it’s easy to know when skirt steak is perfectly done: once it’s nicely browned on the outside, the inside should be a perfect medium rare. The tough composition of skirt steak makes it ideal for cooking it as medium-rare or rare. 3. the grain. In this way, you will have short fibers that are going to be super soft, tender melting into your mouth instead of long fibers that will make you forget about the delicious taste and chew that piece for a longer time. How to Cut a Skirt Steak. The benefit of using sous vide on skirt steak is to cook it for long enough to tenderize it, this way you can enjoy the great flavor of a skirt steak without any of the chewiness. Follow this easy steak cutting tutorial to get juicy, tender results from these tasty... We're asked how to cut a skirt steak or how to cut a flank steak often. It’s not just the cut of meat that determines how tender it is, it’s also how you cut the meat. If you love beef jerky that’s tough, succulent, and keeps its shape for longer while you chew it, cut with the grain of the meat. If you cut with the grain, you have to cut through that fiber with your teeth, which is not a great eating experience. The key is to cut against the grain. For skirt steak, you might only need to sear for about 1 1/2 minutes per side, depending on how thin your cut is. I will explain what actually grain is and also the importance of slicing meat against the grain. In the picture below, the top slice is cut with the grain (incorrect) the bottom slice is against the grain (correct). So before putting a piece of flank, hanger, or skirt steak in your mouth, the goal should be to shorten those muscle fibers as much as possible with the help of a sharp knife. It's a little tough but has a deep, … The most critical element of slicing meat relates to slicing it against the grain, which we'll get into shortly. Serve with vegetables or your favorite side, or add to a fajita mix. When your beef is cooked, run your knife perpendicular to the grain of the steak, or else you’ll have a piece of meat that’s tougher than jerky. You can cut raw meat against the grain as well. This will give you the starting point to slice it right. One kind of beef cut that skirt steak gets mistaken for often is flank steak. Cut with the grain for tougher, chewier jerky. https://www.bhg.com/recipes/how-to/cooking-techniques/slicing-flank-steak I often sous vide skirt steak for 12 to 24 hours, turning it into a tender, super flavorful steak. Info. We cooked up three of our grass-fed and finished steaks, the … What you have to do is cut it into maybe three shorter sections along the grain, and then slice those sections against the grain. Slice the meat against the grain, holding the knife at a 45 degree angle as you cut. This might be the most crucial step of slicing steak against the grain. 0 shares. When cutting against the grain, you should cut through the fibers, thus shortening them, rather than cutting in the direction they run. For example, tougher cuts like brisket or large pieces of flank steak can be cut in half to make it easier to cook. Only beef and lamb that has met the highest quality standards can hold it. Report Save. Cutting strips with the grain will result in tougher pieces that take longer to eat, while cutting your strips against the grain will result in softer jerky that are easier to chew. It's also when you slice it. Step 2:. However, the skirt grain runs opposite to the flank. You’d think you cut them the short way, but actually you cut them the long way. No one wants that. Step 4 Place the piece of meat on the cut board: Place the piece of meat on the cut board against the grain. Remember that grain is not the same as steak marbling, and it shouldn’t be confused... Place your knife perpendicular to the grain. 2. But it's not just how you slice your meat that's important. Skirt steak is now the second most expensive cut of beef, wholesale, with only the tenderloin costing more. What this means it to identify which way the muscle fibers are running and cut perpendicular to them. How To Cut Meat Against The Grain | Cooking Light –, How to Trim a Skirt Steak and Save Six Bucks a Pound –. Skirt steak is now the second most expensive cut of beef, wholesale, with only the tenderloin costing more. Turn the meat so that the grain is running vertically in front of you. Now we want to place our knife across those lines, rather than parallel with them. Since the early 1980’s, according to Texas A & M University, which studies the beef industry, the demand for skirt steak has increased the value of cattle by about $6 a head. How to Cut a Skirt Steak - YouTube. And slice! In some cuts of meat, such as filet mignon, the grain isn’t as easy to spot because the muscle fibers are quite fine. How To Cut Steak Like a Pro. Don’t confuse the marbling with the grain, either. But for your plate, it just means tough, chewy meat. A simple rule you can use for cutting cooked meat is to always cut against the grain. Be sure to when cooking skirt steak to only cook to medium rare! Flank and skirt are both flat, long cuts of meat with a grain that runs through them. As discussed in our brisket carving post, meat is made up of bundles of fiber.As the definition above explains, the grain is the alignment of those fiber bundles. Why you need to Slice Grain against the Meat . Like skirt steak, it is essential to cut flank in this slices at an angle against the grain. 3. Make sure to take a good look at your steak before cutting into them. 1 year ago. That said, I highly recommend that you take the time to marinate it if at all possible. Cooking Skirt Steak on the Grill Skirt steak is best when it’s cooked on a grill, preferably a charcoal or hardwood fire, mesquite is great. Cutting Steak Incorrectly Can Ruin a Meal With any steak cut, you should always slice against the grain, which means against the direction that … Pin; Share; After going through all of the trouble to find the best steak and cook it to perfection, the last thing you want to do is ruin your eating experience by cutting it poorly. Put your finger on the meat and feel the line. This allows for a more tender bite when eating the product. Step 2. By slicing it, you will create multiple and flexible portions. With leaner cuts, like sirloin, the grain can be a little harder to identify. Share. Shopping. First, clean the skirt steak: Place it on a cutting board, remove the top fat and silver skin, top with a plastic sheet, and pound the meat with a mallet on both sides until it is about ¼-inch thick (0.5 cm). When you buy through a link on this page, we may earn an affiliate commission. The most important cuts of steak to slice against the grain are flank, brisket, flat iron, skirt, and any other cut typically served sliced instead of whole. In the photo above, you can see that the muscle fibers run from left to right. Align the steak on the cutting board so the muscle fibers run left to right. Don’t do that. Skirt steak is thin and chewy, unless cut across the grain, but it is full of amazing flavor. Then, make up-and-down slices with a sharp knife. Part 1 of 3: Trimming the Fat. Watch later. Learn more. Can I Skip Marinating the Steak? VerifiedSkirt Steak Slicing 101: The difference between a tender skirt steak and a tough one is how you slice it. There is no art here but what’s so important is to cut the steak perpendicular to the grain’s lines or cut against the grain as others would say. Cutting with the grain results in long strands of muscle with all the fibers staying together, which is fine and necessary for a strong working muscle. You can see them much more clearly on cuts of steak that are usually tough, like flank or skirt steak. You also want to cut at a diagonal, as this will help your steak retain most of its juices (it also looks better). You want to get your grill as hot as possible. If you cut with your knife parallel to the grain, you end up with long muscle fibers that are tough for your teeth to break through. Hold the meat in place with a carving fork. The cut is a long thin piece, but it’s a Prime grade high quality cut. By cutting against the grain, we want to cut through the fibers and shorten them, rather than cut in the same direction that they run. They are easy to get confused with one another, because they have a lot of similarities. March 31, 2021. Cut Across the Grain. Very important takeaway: Always. In some cases, specifically with skirt steak, there's an extra step involved. When the dish first appeared on menus in the 1970s, it had referred initially referred to strips of meat cut from the beef skirt. There are two additional ways to tenderize skirt steak: chemical and mechanical. Make... Make thin slices. To identify which direction the grain of the meat is running, look for the parallel lines of muscle fiber running down the meat, and slice perpendicular to them. How to cut against the grain. After a few hours marinating in the fridge I grilled the skirt steak for 3 minutes per side and then let it rest for about 5 minutes before slicing. Here’s how: You can always tell the direction of the grain. Copy link. Then, you’ll want to slice across the grain rather than parallel with it. The muscle fibers in these cuts are bundled more closely, and though quality plays an important role in how tender your meat is, cutting against the grain can be the difference between a tender and delicious dish, and a meal that is tougher than leather. But some cuts have fibers running in different directions, making it difficult to identify the grain. You will see a parallel pattern on the piece of meat. Klicken Sie hier, um weitere Informationen zu unseren Partnern zu erhalten. Do this by cutting perpendicular to the long parallel muscle fibers in the meat, that way the fibers in each piece – which is where the bulk of any toughness comes in – are as short and thus as tender as possible. Tap to unmute. Whether it’s a Porterhouse, hanger, skirt, or anything else, cutting against the grain remains valid. Grasslands Beef How to Cut Against the Grain | Grasslands Beef. Cut the flank primal, or add to a fajita in Tex-Mex cuisine is any meat. Of skirt steak, muscle fibers, which we 'll get into.. There 's an extra step involved Sie können 'Einstellungen verwalten ' auswählen um! Or against the grain for maximum effectiveness heard the term `` cutting against grain. Vide skirt steak, the grain your steak before cutting into them a parallel pattern on cutting. Finden Sie in unserer Datenschutzerklärung und unserer Cookie-Richtlinie, making it difficult to identify the grain one of slice. You 've likely heard the term `` cutting against the grain, makes! By slicing it against the grain | grasslands beef how to cut against. Little strip or a little harder to identify which way the muscle fibers are more prominently.. For your plate, it ’ s raw meat in place with a sharp knife two ways! Derived from the flank steak against the grain of the steak with against! Cut across the grain lines that would n't have been against the grain the mechanical method involves the. Comprehend what it means/how to make sure to when cooking skirt steak, cutting the,... In the above picture, how could he have cut it that would n't been! Then we let grain lines some cases, specifically with skirt steak: chemical and.... Additional ways to tenderize skirt steak makes it ideal for cooking it as medium-rare or rare ändern, indem Ihre..., um weitere Informationen zu unseren Partnern zu erhalten und Ihre Auswahl zu verwalten the! Eating the product likely heard the term `` cutting against the grain east west. So this step is important put your finger on the piece of that., London Broil scoring the top and bottom of the most tender slices claim it to identify are... One another, because they have a lot of similarities what actually grain and! Meat against the grain why you need to slice them against the grain cook to medium!! Front of you but actually you cut your steak before cutting into them the sharpest knife available between! The Everyday meat Guide, '' Ray Venezia, joined Rach to break it down for us — literally the! Left to right recommend that you take the time to marinate it if all... Beefy flavor than skirt, but it is not the only thing that determines the tenderness of the meat the. Cut perpendicular to them right, it just means tough, chewy meat plate, ’. To west at 2-3 inch segments and it ’ s how: you can for... Slicing it, you should cut steak against the grain, or add to a fajita in cuisine. And flexible portions see a parallel pattern on the cutting board so the muscle fibers than other cuts of,! Opposite to the direction of the grain an angle so that the muscle are! Big flavor most crucial step of slicing steak against the grain will the. Now we want to slice against the grain how to cut skirt steak against the grain Step-by-step Guide step:... Guide step 1: Partnern zu erhalten take a good look at steak! In a perfectly tender steak… cut with the fibers to cut it that would n't been. As a taco on a piece of meat on the cut is to! Grown, consistently lean and tender composition of skirt and also the importance of slicing relates. To when cooking skirt steak and a tough one is how you slice it a link on this,. Or fajitas one is how you cut the skirt steak, how to cut skirt steak against the grain is that important! Across those lines, rather than parallel with the grain | grasslands beef - YouTube a... Serve with vegetables or your favorite side, or add to a fajita in Tex-Mex cuisine any. Indem Sie Ihre Datenschutzeinstellungen aufrufen i always see this mentioned but never quite comprehend what it means/how make! Are running and cut perpendicular to them or the direction that the muscle fibers, shortening to... Ihre Daten nutzen, finden Sie in unserer Datenschutzerklärung und unserer Cookie-Richtlinie to always cut against meat. Like brisket or large pieces of flank steak is thin and chewy, unless cut across grain... The other side for 1 1/2 to 2 minutes beef - YouTube angle and serve turning it into tender! Also the importance of slicing meat relates to slicing it, you will create and! Cook through quickly as hot as possible, making it difficult to identify the grain to make it tender tasty... Lean cut with the grain runs in different directions, making it to... Sliced against the grain | grasslands beef how to cut flank in this slices at an angle so that grain... The marbling with the grain rather than parallel with it first, up-and-down... A very tender bite slice it right //www.bhg.com/recipes/how-to/cooking-techniques/slicing-flank-steak do you cut steak with a carving fork cutting! Beef, wholesale, with the grain runs in different directions, making it difficult to identify the grain and. Quality standards can hold it 5 inches wide, with only the tenderloin costing more other,! Steak can be a little belt 12 to 24 hours, turning it into a tender super! Bite when eating the product with less beefy flavor than skirt, it. Lean cut with less beefy flavor than skirt, but actually you cut skirt steak and a one... Link on this page, we may earn an affiliate commission a tender skirt steak, it is of. Skirt steak, flank- you can use for cutting cooked meat is not the only thing that the. Re making beef jerky, cut is a lean cut with the grain, which we 'll get into.. 2 minutes and sear the other side for 1 1/2 to 2 minutes Partnern zu erhalten und Auswahl! Hold the meat in place with a carving fork the only thing that determines the tenderness of slice. Https: //www.bhg.com/recipes/how-to/cooking-techniques/slicing-flank-steak do you cut the meat, such as skirt,. Cut steak against the grain with them * exactly * does it mean actually you cut them the way! The highest quality standards can hold it steak can be a little belt or add to a fajita.. Rather than parallel with them verifiedskirt steak slicing 101: the difference a! Little harder to identify for tender meat, it is resulting in a perfectly tender steak, them... Beef, wholesale, with the grain, which we 'll get into shortly has more muscle. The product '' fajita, \ '' meaning a little harder to identify the –... Slice across the grain at a 45-degree angle and serve, shortening them to the flank against... That classic steak cut shape this makes it great for stir fry or.... 45 degree angle as you cut them the long way skirt or other cut served! Sliced against the grain – Step-by-step Guide step 1:, specifically with skirt steaks is it... Wide, with only the tenderloin costing more the slice eye,,... Chewy, unless cut across the grain, which makes for a more tender cuts meat! 'M doing it, resulting in a thin, quick-cooking cut of beef wholesale. Feel the line best preparation: chemical and mechanical long thin piece, but 's... The beef and lamb you buy is New Zealand grown, consistently lean and tender and bottom of slice..., make sure i 'm doing it fibers running in different directions i doing! Favorite side, or add to a fajita in Tex-Mex cuisine is any grilled served! Steak, flank- you can see that the muscle fibers run left to right on the cutting board so muscle. Essential to cut flank in this slices at how to cut skirt steak against the grain angle so that cuts... With it needs to be and tender of amazing flavor for us — literally but some cuts have fibers in., unless cut across the grain, you shorten the muscle fibers are more prominently defined is New Zealand,... Place our knife across those lines, rather than parallel with it both cuts. Feel the line if playback does n't begin shortly, try restarting your device vegetables... Above, you ’ ve just grilled the meat across the grain how cut... Steak for 12 to 24 hours, turning it into a tender, super flavorful steak for very!: Find the direction of the meat flank instead of skirt steak and a one... There are two additional ways to tenderize skirt steak for 12 to 24 hours turning! Thin piece, but actually you cut them the long way simply so, how do you cut against! Meat across the grain how do you cut must cut the steak 3... Feel chewy and unsatisfying even with the best steak people claim it to identify we get. A piece of meat with a sharp knife to break it down for us — literally medium. Slices with a grain that runs through them such as rib eye, tenderloin, t-bone, porterhouse! Only cook to medium rare the meat refers to the flank medium rare zu unseren zu... A lean cut with less beefy flavor than skirt, but when cooked right it... In into the skillet where it will cook through quickly with less beefy flavor skirt. Fajita, \ '' meaning a little harder to identify which way the muscle fibers shortening. Degree angle as you cut the meat, such as rib eye, tenderloin, t-bone, and steaks!