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Mikey wrote:...Anyway, New York strips on the grill tonight... :drool:

Yay!

Had fajitas and learned to brew beer. Awesome day, except for one part.

The rise of the fajita, the death of the flank steak as a value priced cut a beef.

Tyyr wrote:The rise of the fajita, the death of the flank steak as a value priced cut a beef.

Oh, I didn't buy the fajitas. You're right though, about their value.

No, just one crappy phone call set me back a bit. Met a really pretty, very cool girl today, though.

So, overall, a very good day.

I'm turning in my last high school report tomorrow, and I also have my last soccer game of the regular season.

You used to be able to buy flank steak at like $1.50 a pound, as cheap or cheaper than ground beef. Today its as expensive as sirloin or rib eye steaks.

Why would anyone buy flank steak, even if it were free? Good steak, like top sirloin, is inexpensive enough unless you're feeding a family big enough to get you a show on Discovery; and at my Costco (which has excellent meats, BTW) I got New York strips for $5.99/lb. They're tastier than filets, almost as tender, and cook faster than a T-bone or porterhouse.

Because flank steak makes incredible fajitas. Takes marinades and seasonings very well, the grain allows the marinade to penetrate deeply and quickly and hold onto spices very well. It's lean which is important because it's also usually thin. You can't leave it cooking long enough to melt fat without over cooking the meat. Finally, cut against the grain it practically falls apart when you bite into it. A good flank steak fajita is sublime.

Fajita, schmajita. Marinating a steak = ruining a steak. There are a few cuts which are useful:

sirloin or strip, for broiling (filet mignon/t-bone/porterhouse if you value tenderness over flavor)
ribeye for cheesesteaks (I mean real Philly-steelo)
rump or eye round for roasts
rib tips or (believe it or not) cubed shell for stew.

You're missing it. It's referred to as a "steak" but it's not a cut of beef you want to serve by itself. Just about it's only use is as fajitas.

Perhaps. I tend to discount most beef dishes besides steaks or burgers. If I want roasted peppers, I'll have roasted peppers - no need to waste my time with the beef in it.

I am currently livid.

I am expected to ride out to some shitty junior school and do a little drama workshop with small children with no directions, no transportation, no preparation and I only got ...well less than a day to get it sorted.

1) Google Maps

2) your bike, I guess

3) you should probably get started.

I'm not denying that its within the realms of possibility. Just that it's a little out of order to ask that in so little time.

Stupid diploma. I'm beginning to regret it quite badly now.

Reliant121 wrote:...Just that it's a little out of order to ask that in so little time.

Agreed. A little advance notice is always nice.

Anything more than just telling you the day before would be much preferable.