Stumped on what to do with a flank or skirt steak cut? Not any longer! This is the Painted Hills Natural Beef team’s favorite way to cook a flank or skirt steak. If you find yourself leery of cooking this cut of meat, you’ve got to give this carne asada recipe a try! It’ll change your mind about these two beef cuts and add a new dinner idea to your monthly rotation.
Did you know a flank steak is technically not a steak at all? Instead, this popular cut is a portion of the cow’s belly muscles. It benefits from marinating and grilling over high heat as it’s a piece of lean meat containing almost no fat. Despite its reputation, it is tasty and tender when prepared properly.
Similarly, the skirt steak is often substituted for flank steak. It’s cut from the nearby diaphragm region and features a prominent grain with more fat than a flank cut. This results in richer-flavored meat perfect for grilling, tacos, fajitas, stir-fries.
A little about our beef:
The families of Painted Hills Natural Beef are ranchers in Wheeler County, Central Oregon. They raise cattle and steward the land in the shadow of the state’s famed Painted Hills for generations. While times have changed in the last two and a half decades, ranching the way nature intended has not. We’re proud to pasture raise our cattle without added hormones and no antibiotics. We raise a beef product for you as striking as the natural wonders it’s named after.
Above all, we thank you for trusting us to feed you and your loved ones. Of course, we’d love to see the finished carne asada recipe, and we hope you’ll tag us in a post on social media.
