I thought they were the same thing but then again you don;t see anything labeled "skirt steak" in Canada not do I ever see tri tip....maybe others have but not me.

As far as flank goes, other than fajitas and Nancy's Backwoods Flank , I have never had much luck.

Flank Steak - Backwoods
3/4 Cup soy sauce
1/3 Cup Pickapeppa Sauce (this is a brand of mild hot sauce) * NOTE
1/3 Cup worcestershire sauce
1/4 Cup red wine
1/4 Cup red wine vinegar
1 1/2 Tbsp sesame oil
2 Clove of garlic crushed
2 flank steaks (about 2 1/2 lbs total)

Combine the marinade ingredients in a container large enough to hold the steaks. Add the steaks and refrigerate 6 to 24 hrs...~

Nancy

* NOTE: If you can't find this I have found that increasing the Worcestershire to 1/2 cups works well.

I agree, Sharon, neither is a prime cut of beef, I don't even have Carl cut it anymore. Elery can buy tri-tip down in Southern Michigan but I've never seen it in a store here either.

The flank/skirt steak needs marinating or long cooking to make it tender/edible. I've done fajitas and I sometimes use it for things made in the pressure cooker like swiss steak or chop suey.

Annie

Here is a good fajita recipe that my group likes.

Beef Fajitas
Recipe courtesy Emeril Lagasse, 2003

Ingredients
1/4 cup fresh lime juice
1/4 cup tequila
4 cloves garlic, peeled and smashed
2 tablespoons roughly chopped cilantro leaves
2 tablespoons vegetable oil
2 teaspoons Worcestershire sauce
1 teaspoon dried crushed Mexican oregano
1 teaspoon red pepper flakes
1 teaspoon ground cumin
1 teaspoon ground coriander
2 pounds flank steak, fat trimmed
2 teaspoons salt
1 teaspoon ground black pepper
6 large flour tortillas
1 red bell pepper, stemmed, seeded, and thinly sliced
1 green bell pepper, stemmed, seeded, and thinly sliced
1 yellow bell pepper, stemmed, seeded, and thinly sliced
1 large white onion, thinly sliced
1 tablespoon minced garlic
Lime wedges, accompaniment
Cold Mexican beer, or tequila shots

Directions
In a bowl, whisk together the lime juice, tequila, garlic, cilantro, 1 tablespoon of the oil, the Worcestershire sauce, oregano, pepper flakes, cumin and coriander. Pour into a large zip-lock bag, add the steak, and seal. Place in a baking dish and refrigerate for at least 12 and up to 24 hours, turning occasionally.
Remove the meat from the bag and pat dry. Season on both sides with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.

Preheat the grill to high, and preheat the oven to 325 degrees F.
Wrap the tortillas in foil and place in the oven for 15 minutes to warm and soften. Remove from the oven and keep warm in the aluminum foil.

Cook the steak over the grill to preferred temperature, 3 to 4 minutes per side for medium rare. Remove from the heat and let rest for 10 minutes before slicing.
Meanwhile, in a large skillet, heat the remaining oil over medium-high heat. Add the peppers and onions, and cook, stirring, until soft and slightly caramelized, 12 to 15 minutes. Add the garlic, remaining teaspoon salt, and 1/2 teaspoon pepper and cook, stirring, until the garlic is fragrant and soft, 1 to 2 minutes. Remove from the heat.

Thinly slice the steak against the grain. Divide among the warmed tortillas and top with the vegetables. Squeeze with lime juice and serve immediately with cold beer or tequila shots.

Annie - I'm not sure what you consider a prime cut but by me I'd say both are on the cheaper side of the high end, if that makes any sense. While flank steak used to be marketed for London Broil, they now sell top round because it's a third of the price. I enjoy both, but yes they do best with a marinade.

Flank steak is often used for braciole; pound it thin, put a stuffing in it and wrap it up, tying it with string. Braise slowly in a tomato based sauce. It takes what is a fairly lean (and if cooked improperly, stringy and tough) piece of meat and makes it juicy and yummy.

There are tons of recipes for this; the link is to Alton Brown's.

Here is a link that might be useful: braciole

FOAS, because I raise my own beef, I have a different standard as to a prime cuts, I think. I mostly figure anything from the short loin, i.e. things like tenderloin are the really "prime" cuts, the t-bone/porterhouse/etc. Sirloin comes further down the line, although I like it better, and round comes from that big back leg muscle, so it's tougher. I have chuck (front shoulder area) cut to roasts and everything else gets ground to burger. I long ago gave up things like neck roasts. Well, except the brisket, which becomes pastrami in the smoker.

Actually, here a skirt steak and a flank steak each comes from the lower rib/belly area of the steer, the skirt steak is directly behind the brisket, the flank is further back toward...well....the flank. LOL It's a relatively thin piece of beef without a lot of marbling and so it is vastly improved by marinating or a cooking method that will make it a bit more tender.

Annie

Thanks for the suggestions everyone. I'm sure I'll run across more of it in the freezer from our cow. Think tonight will be fajitas. Here's another recipe, that got really good reviews, I'll try if another one pops up:

Bloody Mary Flank Steak

1 cup vegetable juice (recommended :V-8)
1/2 cup vodka
1 tsp sea salt
1 tsp freshly ground black pepper
1 tsp hot sauce (Tabasco)
1 tbsp lemon juice
1 tbsp Worcestershire sauce
1/2 tbsp crushed garlic
1 tsp onion powder
1 tsp celery seed
1 tbsp prepared horseradish
4 tbsp olive oil
1-lb flank steak

Thoroughly mix all the ingredients except for flank steak in a 1-gallon zip log bag. Add teh flank stead. Marinate in the refrigerator for at least 8 and up to 24 hrs.

Preheat the grill to high or heat a skillet over high heat. Remove the flank steak from teh marinade and wipe teh excess liquid off with paper towels. Grill or pan sear both sides, then lower heat to medium and cook to medium rare.

Let the flank steak rest, covered, with a clean towel for 5-10 minutes. cut on the bias against the grain and serve.

I think I'm the only one in the world, but I pound it, sear it rare, and slice it. I actually like the taste and texture.

Flank steak is my favorite cut. There's almost no waste and depending on the seasonings you use and how you cut it, it rivals any steak out there, IMHO. I usually score it in a diamond pattern, squeeze on a little bit of lemon juice, add olive oil and seasonings, and broil it. Just remember that it needs to be on the rare side and slice across the grain, Mmm, good!

Skirt steaks are now bring a healthy price in the Chicago market....Marinated in a soy sauce vinegar and brown sugar mix with some whole garlic cloves, then grilled....it's a wonderful tasty meat....good for sandwiches, fajitas or just plain eatin'.
Linda C

elisamcs - I agree - I absolutely love the flank steak and it has to be done quite rare....this is a great way to prepare it...from Clean Eating mag.

and if you don't want to do this, just grill it lightly, let it rest, slice thin on the diagonal and lay atop a salad....that's what we're doing tomorrow night...(with the exception of the grill...it's supposed to be pouring and cold so I will probably do inside.

Grilled Flank Steak with salsa

EVOO

2 lbs of flank steak

Sea salt and fresh ground black pepper to taste

1 cup ripe tomatoes diced

1 small green pepper seeded and diced

cup jicama, finely diced

¼ cup white onion, finely diced

2 tbsp fresh chives, chopped (I use cilantro)

2 tbsp red wine vinegar

1 tbsp honey (I omit)

I add some hot pepper flakes to taste

Instructions:

Coat a stovetop grill pan or griddle with cooking spray and preheat to medium-high.

Season both sides of steak with salt and black pepper to taste. Place steak on hot pan and cook 5 minutes per side for medium doneness. Remove steak from pan and let stand 5-10 minutes before slicing. ( I grill it)

Meanwhile, in a medium bowl, combine tomatoes, green pepper, jicama, onion, chives, vinegar and honey: then toss to combine. Season with salt and pepper.

Slice steak, across the grain, into thin strips. Serve with the tomato-jicama mixture spooned over top.

I love skirt steak and flank steak. We marinate in olive oil, herbs, a drop of soy, garlic, basil...basically whatever I feel like.

Then off o the grill for medium rare. Cut across the grain. yum.

Sue

Angelaid:
If you have enough steak you can make,
" Lou's Large Surf and Turf Braciole "
You can Google it but there are no photo's in there now but if you want, I'll put in the tutorial.
Lou

First, flank and skirt steaks are not the same cut. Here is No. California, they are sold as different things. Usually, we marinade and grill flank steak. Carve across the grain and serve medium rare.

Recently, I made it differently using a recipe called Bistec Rancheros from Molly Stevens' book "All About Braising". My family loved it. It was very tender. I thought it was delicious. If interested let me know. I am unsure as to whether I can post a recipe from a cookbook. Are there copyright issues?

Ann

Flank steak on rice.

Similar to Nancy's recipe,

1/2 Cup light soy sauce
hot Sauce , up to you.
1/3 Cup worcestershire sauce
1/4 Cup red wine
1 Tbsp sesame oil
2 Clove of garlic crushed
1 tea spoon ginger, chopped.
flank steaks (about 1 lbs )
1/4 cup beef stock (or chicken stock if you don't have beef) and mix with tapioca starch to make a gravy.
Garnish with scallion.

dcarch

Ann, there are no copyright issues with posting a recipe from a cookbook on line, but it's only proper to give credit where it's due, such as noting the name and author of the cookbook.

Annie

Bisteces Rancheros
Flank or Shoulder Steaks Braised with Tomatoes, Potatoes & Poblano Peppers

From "All About Braising" by Molly Stevens

serves 4 to 6

2 mdm poblanos (about 8 oz)
2 lbs Flank steaks Or thin-cut chuck or shoulder
Coarse salt and pepper
4 tbsp olive oil
2 mdm white onions
2 garlic cloves, minced
1 tbsp cumin seeds, toasted/ground
1 tbsp coriander seeds, toasted/grounds
28 oz can whole peeled tomatoes, with juice
1 lb small red or white potatoes
2 tbsp red wine vinegar

Heat oven to 325 degrees

Roast peppers - directly on gas burner until charred, about 8 minutes) Transfer to a mdm bowl, cover.

Peel peppers - When peppers are cool enough, slip off the charred skin with your fingers. Slice the peeled peppers open, cut away stems, remove seeds. Cut into 1/4" strips. Set aside.

Prep steaks - Lay steak flat on a large cutting surface. With a large knife, cut the steak crosswise into 8 to 10 thin slices, holding the knife at a very steep angle so you are cutting more horizontally than downward. The steaks should be about 1/4" thick, 3" wide, and a long as the flank steak was wide (about 6 inches).

Brown steaks - Season the steaks with salt and pepper. Heat 2 tbsp oil in a large skillet over mdm high heat until it shimmers. Add 1/2 the steaks and cook, turning once with tongs, until they develop a ruddy brown exterior, about 3 minutes per side. Transfer the steaks to a large cazuela or shallow, 3 quart, baking dish. Brown the second batch. Add another tablespoon of oil to the pan before adding the steaks. Remove browned steaks to the shallow baking dish

Aromatics and braising liquid - When the steaks are browned, pour oil out of the pan. If the skillet is blackened, clean before continuing, but if there is just a chocolate-brown crust of drippings, continue with the skillet as is. Add the remaining tablespoon of oil and heat over mdm-high heat. Add onions, season with salt and pepper, stir and saute until limp and beginning to brown in spots, about 6 minutes. Add the garlic, cumin, and coriander and cook for another minute. Pour juice from tomato can into the skillet. Then break up whole tomatoes with your hands and drop them into the skillet. Season with salt and pepper, stir and simmer the juices to thicken them a bit, about 4 minutes. Taste for salt and pepper and remove from the heat.

Braise - Slice the potatoes into 1/8" thick rounds, and layer them over the steaks. Stir the vinegar into the tomato sauce and spoon it over the potatoes. Top with the strips of peppers. Cover the dish tightly with heavy-duty foil and slice it onto the middle oven rack. Braise until steaks and potatoes are fork-tender, but not falling apart, about 1 hour.

The finish - Remove the foil, increase oven temp to 375 degrees, and braise until tomato sauce is brown and crusty around the edges, another 20 to 25 minutes.

Serving - Carry the dish to the table with thick pot holders, and use a large serving spoon to serve.

Enjoy.

Ann H.

Yum, Ann, that looks really good. Especially the "chocolate brown" part, LOL.

Thanks for posting that.

Annie