It’s definitely skirt steak at pretty much every Mexican restaurant and taco stand I’ve seen in Chicago–you can see them grilling it, and it’s hard to mistake a full skirt steak for anything else. A skirt steak taco with plenty of meat is usually about $2 per at a taco stand. Sklrt steak generally runs in the $4-5/lb range.
I checked on the short ribs, and one place not far down the street from where I live has USDA Choice boneless short ribs at $3.29/pound, so it has gotten a bit pricier from what I remember. They used to have short ribs a year or so ago at $2.49/pound sometimes.
I don’t know what places you are eating at, pulykammel, but say, 7$ dollars 'round here for a couple of street tacos with some shavings of fajita steak outprices whole mexican “dinners” here. As gaffa elucidates, I’d be better off coming up with a ribeye fajita for my bottomline over the hanger, perhaps in the tradition of the philly cheeseteak.
I’m not sure what you’re saying. Is $2 a taco expensive? That’s the same or less than what a regular hot dog costs around here, and it’s a lot more filling. I paid $2.50 for a dog yesterday, and it didn’t even come with fries.
Skirt steak is still the cheapest I can buy already cooked, if I get it at the local Mexican restaurant. You get a whole (i.e. not cut up) steak if you order their carne asada.
I had a flatiron steak on of all things AMTRAK (Starlate…er, StarLIGHT Express) and boy howdy that was the most tender, succulent steak I’ve had in ages.
That said, hanger and skirt steak are some of my favorites as well. Versatile and tasty. Cut 'em cross-grain though, and don’t over-cook or you’ll be one sad little camper.
There is no cut of beef nor a part of the steer that is a “London broil”. London broil refers mostly to the way the meat is cut and how it would be cooked. Quite often, this is top round, though I’ve been pretty disappointed lately with the quality of top round I’ve been seeing in my local mega-mart and have been avoiding their ‘London broil’ 2-for-1 specials. I’ve seen shoulder cuts and sirloin cuts also labelled ‘London broil’, the former usually less expensive than the top round and the latter much more expensive.
I, too, love short ribs, but it is hard to find good short ribs, especially English cut. The bone to meat ratio is much too high for the price. I need to go to a butcher to get good, meaty ribs, and that’s twice the cost of the mega-mart.
Hanger, like skirt and flank steaks, are quite tasty when prepared and sliced properly, but when they cost almost as much as a rib-eye from the same steer, I’ll take the rib-eye every time.
That’s what I thought. It does look similar to the skirt, though. I generally do not see hanger steak around here. Just inner and outer skirt.
Interestingly, that Wikipedia cite says that arrachera is hanger steak. I know arrachera as skirt steak. This other Wikipedia article says arrachera is flank steak. I wonder if this is regional, or if in Spanish arrachera refers to a section of muscle that corresponds to part (or all) of the skirt and part (or all) of the flank. Butchering is different from country to country, so there may not be a one-to-one correspondence between Mexican and US cuts. Anyhow, this site says it’s skirt steak.