Skirt steak?? Inside or outside??
Heard a talk on the Colameco show on WOR-AM radio during which a show guest, NYC butcher Pat La Frieda, spoke of the differencews between two parts of the skirt. I believe he recommended the outer skirt. But in the Chowhound link below, the inside is recommended. Which is correct and where can I buy the correct cut in Manhattan?
I have been researching this very topic and found this link from a Texas Monthly recipe swap. If you go and read the comments, you will see a comment about someone who asked a butcher. It's closer to the bottom and right after a long post with a recipe. They recommend the outer. I think the only reason the chow ingredients recommend the inner is that you don't have to trim the silver membrane off of it. SO look at this link:
I repeatedly saw the arrachera meat mentioned in lots of recipes. I know where to get it in Houston, but not Manhattan! Sorry.
The outside cut is recommended here: http://www.lomexicano.com/fajita.htm
Absent that, they recommend a sirloin flap before the inside skirt and advise using powdered meat tenderizer if you must go with the latter.
The outside skirt in the pics in a the previous post looks like what I usually get and cook. It is always very beefy tasting and tender.
Short answer: Choice or Prime OUTSIDE skirt steak ONLY.
Do not buy Kosher meat, it is either overly salted/soaked in salt which removes blood and most importantly FLAVOR. It may be tender but lacks flavor. You can get that in a Chinese restaurant and only taste what flavorings they put on. Try http://www.lobels.com/default.aspx
PS: I was in the meat business for over 40 years so do not listen to some of the "experts" you find on blogs etc.