Recipe calls for skirt steak, will "Fajita Sirloin" work instead?

[mp413]

I am trying to make a skirt steak recipe in which you marinate the skirt steak (in fresh herbs, garlic, olive oil, sherry vinegar) overnight then grill it. Unfortunately, I couldn't find skirt steak! They had flank steak and something called "Fajita Sirloin." I was about to buy the flank, because I know it's often mentioned as interchangeable with skirt. But, it looked super lean, and I'm planning to grill it, so I opted for the more marbled looking "Fajita Sirloin" (whatever that is!).

Anyone heard of this cut? Think it will work instead of the skirt steak for this type of recipe?

Thanks!

mp413

[lexpatti]

I always grill flank steak after marinating overnight. It's a great fajita type but I too haven't heard of fajita sirloin, most likely more expensive then you might need.

Like ESNY says, keep it med rare, slice thin across the grain and it's (flank) fantastic.

[mp413]

Actually this was a tad cheaper ($8.99/lb) than the flank steak ($9.99/lb)!

[ESNY]

Flank steak despite being lean is very grillable. Just slice thinly, across the grain and don't cook more than medium rare.

No clue what fajita sirloin is and sounds like a made up term. maybe its sirloin tips or flap steaks. what did the steak look like?

[mp413]

Yeah, it does sound made up. It looks a lot like a skirt steak, kind of ridged and unevenly marbled. Well, anyhoo it's marinating so we'll see how it turns out on the grill tomorrow!

Thanks for the info. about grilling flank steaks. If we like the recipe we'll try that cut next time!