Chuck Eye Fajitas and Asada; A Gold Mine!
Chuck Eye Fajitas and Asada; A Gold Mine!
Well, I’ve stumbled across a great find, and just in time for the bowl games.
I was at the packer’s the other day with the intent to stock up on some skirt (flank) steak for fixing fajitas and asada, gettin’ ready for some football with rowdy friends.
“Boy howdy, Mac; that’s a hefty price you got on your skirt steak?”
“Shuuush Paddy; come over here and let’s whisper a bit.”
“Mac, you’re billin’ out skirt steak at over $7 a pound. That’s likely to rile some folk, including me. I wonder if the grocer has a special.”
“Now Paddy, I laid some’um aside special for you. For flavor and tenderness, you gotta try this here chuck eye steak. It’s better ‘n skirt and best of all, its only $2.30 a pound.”
“I’m gonna hold you to this Mac; let’s do some bidness!”
. . . . . .
Well ‘cuers, I tried it and ever’ thing is true, at least to my tastes. We’ve got outselves a find here. Just treat it like it was skirt or flank, and have a go using the method in this post: view link
It’s more tender, takes to the marinade so well, and it’s very tasty. Better ‘n tasty. Better ‘n skirt. I’m a convert! You will be too. It’s thicker’n skirt, and scabs up nice on a hot grill. Cut it across the grain and enjoy a taste of heaven.
Bon a’tite and tee ‘em up,
Paddy
Well, I’ve stumbled across a great find, and just in time for the bowl games.
I was at the packer’s the other day with the intent to stock up on some skirt (flank) steak for fixing fajitas and asada, gettin’ ready for some football with rowdy friends.
“Boy howdy, Mac; that’s a hefty price you got on your skirt steak?”
“Shuuush Paddy; come over here and let’s whisper a bit.”
“Mac, you’re billin’ out skirt steak at over $7 a pound. That’s likely to rile some folk, including me. I wonder if the grocer has a special.”
“Now Paddy, I laid some’um aside special for you. For flavor and tenderness, you gotta try this here chuck eye steak. It’s better ‘n skirt and best of all, its only $2.30 a pound.”
“I’m gonna hold you to this Mac; let’s do some bidness!”
. . . . . .
Well ‘cuers, I tried it and ever’ thing is true, at least to my tastes. We’ve got outselves a find here. Just treat it like it was skirt or flank, and have a go using the method in this post: view link
It’s more tender, takes to the marinade so well, and it’s very tasty. Better ‘n tasty. Better ‘n skirt. I’m a convert! You will be too. It’s thicker’n skirt, and scabs up nice on a hot grill. Cut it across the grain and enjoy a taste of heaven.
Bon a’tite and tee ‘em up,
Paddy
