A long, thin, and flavorful cut from the underside of the cow's plate area (under the ribs), often used for dishes like fajitas or carne asada. To maximize tenderness, marinate it, cook it quickly over high heat, or braise it for a long time. When serving, it is crucial to slice the cooked steak thinly against the grain.
A long, thin, and flavorful cut from the underside of the cow's plate area (under the ribs), often used for dishes like fajitas or carne asada. To maximize tenderness, marinate it, cook it quickly over high heat, or braise it for a long time. When serving, it is crucial to slice the cooked steak thinly against the grain.
