Just make sure that you get the butcher to take the tough sinew out of the middle of it and you will be good to go.
This cut is full of fat, marbling, texture, and flavor and of a size large enough to ensure that you are satisfied. Thin skirt, thick skirt, and flank skirt are all delicious and more affordable than the cuts listed above, but there is also the feather cut, which is also called flat iron steak. These cuts will deliver seriously when it comes to flavor.
Yes, cuts like rump, rib eye, sirloin, and filet mignon are loved, but there are other cuts out there that are a good value and highly underrated. You don’t have to spend a fortune to accomplish this feat.
If you happen to be cooking in order to impress someone and the only thing that will cut it is a juicy, tender steak, don’t be fooled.
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