thank you so much!
I have always wanted to try ropa viejo!
Sarah says:
Now try it with Bison.
Here’s a webpage with more detail:
Hi! I put it in the oven under the high broiler setting. Thannks so much!
fritosfg says:
Chris added one key correction, but it’s also worth noting that skirt steak is not hanger steak; they’re near each other, but they’re different cuts. Hanger steak is North American Meat Processors Ass’n (NAMP) cut #140; skirt steak is NAMP 121. Flank steak is next to the skirt, at NAMP 193.
Anyway, your preparation is simple but tasty, the right way to go with these cuts.
thanks! great blog!
@Nosh-Flat iron is flank steak, you are right! And that creamy mustard sauce sounds fantastic! I will definitely be trying that next time!!! Thanks!
I am so hungry now. Sometimes a girl just needs some rare red meat.
rena says: We did a "Flat Iron" in a skillet one night and added Cognac and Dijon mustard to the pan drippings for a sauce (with a few oz. cream) that was unbelievable. Nom!
looks great! did i miss how this is actually cooked? oven (degrees pls), stovetop or grill? thanks and cant wait to try!
@Taylor-thanks, girl!
fritosfg says:Also, skirt steak is often used for fajita meat, and fajitas are generally cooked medium-rare or even medium. That’s the general recommendation for both skirt steak and flank steak, because they need the heat to loosen the muscle fibers.
fritosfg says: elle marie says:
@Elle Marie-thank you so much!! Flank steak is tough to give up, but at least you get to try all sorts of fun new stuff!!
Great tutorial! I thought they were the same thing too…now I am enlightened
Just as I thought – they are not the same cut. I looked for flank steak for a recipe my daughter had made for us during a recent visit and the stocking guy (not a butcher, this was Wal-Mart after all) tried to tell me the $6.00 + per pound skirt steak was the same cut as a $9.00 + per pound flank steak. I knew he didn’t know – nice, but clueless. Now I know what to look for and why the flank steak was recommended for this recipe which calls for a lengthy marinade, scored meat and a quick grill. Delicious!
rena says:
oooh I like the way that you think!
Ronnie says: Chris says:
Man, I totally love the name of your site "Fritos and Foie Gras" it doesn't get better than that! I haven't had flank steak since… wow, I can't remember, depending where I am abroad it's hard to find certain cuts of meat.
hey putz!!!~ do not call me a schmuck…………..flank steak or brisket is perfect cut for ropa viejo…………create “strings” with a fork
Derek says:
