Mar 29, 2011, 9:02 PM
Post #21 of 38
Arrachera is an Argentine cut. Its unique flavor comes from the spices in the tenderizing marinade.
Mexconnect food editor Karen Graber explains the difference between skirt steak and flank steak. There's also a diagram on her article:
Choice Cut Or Mystery Meat? A Guide To Mexican Butcher Shops: Part I - Beef
"Under the rib cut, the short plate has the lower short ribs, also called agujas cortas. (There is a cut of chuck steak, used for grilling, that is called 'aguja' in parts of Northern Mexico and, though the name is the same, one look tells that this is definitely not a short rib.)
"Although the entire cut goes by this name, the lower part of it is the skirt steak, or arrachera. This is sometimes mistakenly called flank steak, because it does run along the flank, but the skirt steak is the diaphragm muscle. It is on the tough side, but can be marinated and grilled, and is the cut of choice for fajitas.
"Confusingly, the literal translation of 'skirt' is 'falda' which is the name for flank steak. However, the best fajitas are made from arrachera, not falda."