In fact, skirt steak is often the beef cut of choice for sizzling fajitas at restaurants, and hanger steak is prized by butchers. The latter has even earned the nickname "butcher's steak" because ...

"I love skirt steak because it's just fatty enough, and it cooks quickly, which is great for dinner parties," says chef Vinny Dotolo, co-owner of Animal, Son of a Gun and Trois Mec with partner ...

While chimichurri steak can be made with just about any cut of beef, there are a few select cuts that perform particularly well in the dish.

Remove from the heat, stir in the lemon juice and season with salt; keep warm. 2. Rub the skirt steaks with oil and season with salt and pepper. Grill over high heat until nicely charred and ...

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The appetite for beef in Argentina is heroic, I have never seen such huge portions. At La Brigada restaurant I ordered skirt steak or entrana, which received a nod of approval from our Argentinian ...

It’s usually made using the humble cut known as the skirt, and “the glory of the ... Mix marinade ingredients in a bowl and toss the steaks in the marinade to coat. Transfer steaks and ...

Add the steak, turning to coat well in the marinade. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours or overnight. Drizzle the onion rings with the oil and sprinkle ...