I really enjoyed your video and especially seeing you two appreciate each other's company and the warm energy between you. It makes me miss Florida so much, but it made me feel happy-thank you for that! The chimichurri sauce looks great and I am eager to try it. Next time I cook skirt steak I will definitely try the sauce out.
I am so happy you posted this video. For years I’ve always wondered what the difference between the two meats was and you answered all my questions. Not to mention you are so charming and inspiring. Also Miss Ninja made this so down to earth and entertaining! I instantly subscribed! Thank you again, Chef!
I was gonna look at more videos but I ran into yours first and I no longer need to watch another video. This one answered all my questions. Good stuff Mr. Ninja
I am so happy you used that grill Brotha! I love that thing! I'm going to have to try more steak cuts like this. I never see anything like it where I get my meat, I'll have to ask and see. NINJA APPROVED!!! KFTM as always!
Now I know what the difference is - and still don't like that the same piece of meat can have 2, 3 or more names to confuse me! I do think I'll be getting some - whatever the local store calls it, and firing it up! Good stuff Ninja! Also, for number A and number B. It's like people have never heard of Cuban Numerals! Roman numerals: I, II, III, ... V, X, C, etc. Cuban numerals: A, B, 'nother B, C, DEEEEEELICIOUS!
The chimichurri looked àwesom. My wife is from Argentina and makes chimichurri almost the same but without the red pepper. She also ads vinegar. Delicious.
Great video Ninja. Keep em coming. As always great camera work and very informative. Always end up with more knowledge after watching and that is a very good thing.
Another great video!!! I’d like to see a dry age using the umai bags vs traditional in the fridge amigo. I’ve done the experiment but I’d like your take. Thanks
Stick a fork in me, I am done! This is the first video of yours I ever watched and I am in love with both of you. I needed help with dinner tonight and I was feeling irritable about it. Every part of this video helped me. I understand what I am doing now and I am in a much better mood. Number A and Number B are brilliant and I can't wait for an opportunity to use them on my mom. Now...I cook. Thank you!!
I love both! Hot hot and fast for skirt, and I actually smoke then reverse sear my flap steak. They are both very similar I can't pick between one or the other haha.
Now correct me if I’m wrong but I believe it’s the skirt steak that that has an inside skirt and and an outside skirt and most people say the inside is the best, or am I thinking of the flank steak not sure can’t remember but loved the video as always
Well skirt has inside and outside. Flank is fajita meat typically. Flap is bottom sirloin All three fall into alternate steaks that rely on proper cooking and cutting like the top butt cap otherwise known as the queen. All three are pretty overpriced now. The blade out of the chuck is the next area that gets great results. That is sold as blade steak with the crappy sinew left in as cross cuts or as flat iron as the long muscle grouping.
Hanger is the other “butcher” cut that had a vogue period and got incredibly overpriced. All of them are fantastic steaks but fad created a price hike.
Well you said that a flap steak sometimes is sold as skirt steak. So if it's not a true skirt steak and I think it is and I want it more well done then it will be tough. So I guess in order to avoid having a tough piece of meat I can't ever cook it to more than medium rare. Since some butchers are not truthful wow thanks for the tip.
Well I'm eating flap right now. It's sous vide. But even the one time I didn't SV it was still more tender than skirt. Maybe I need to cut skirt differently
NINJA!!! - I cook it all sous vide and didn't care for flap.. Inside or outside skirt, I go 132/24 and sear as tho I was grilling. Marinated skirt such as Arrachera brand, I go 132/8 and sear as tho I was grilling. Fabulous and tender...
This would be a GREAT idea! I always get these 4 confused! And also - the bavette steak - is that just another name for flank? Or flap? So much confusing information out there about these similar flavour/texture cuts. Please set the record straight for all of us, Ninja! I know you'll do the research.
@@SaltyTales Oh a hanger here is also for hanging clothes , its also was referred to as the butchers cut as they used to keep it back for themselves, back in the day.. however most modern butchers wouldnt know what you were asking for unless you pointed to it on the chart
Awesome ninja 🥷 I can't belive I found u again!!! I would watch the old videos of sousvide everything and I was like "MAN WHAT HAPPENED TO NINJA!!! 😔😭😅" MAN SUBSCRIBED FOR SURE WATCHING FROM ROSARITO BAJA CALIFORNIA 🇲🇽 👋🙂
Flap steak is not serloin tip, close to it the tri tip is next to the serloin tip witch is also called the knuckle and there is 2 kinds of skirt steak out side and inside one is next to flap meat and other is next to ribs on shoulder
I like peanuts not because they’re soft…I like the crunch. I like meat a bit chewy, often, cause then i don’t crave crunchy or chewy things afterwards. Tender & juicy is great, no doubt, but so is chewy & flavorful👍 Sometimes I just crave jerky, lol…
I have seen meat markets selling more and more the flap steak and, for whatever reason, selling it about 30-50% more expensive than inside skirt steak. They NEVER tell you is the bottom sirloin just sliced in a butterfly cut. That's BS.
A&B are not numbers? What did they teach me in school then? I’m confused 🤔. Both cuts look amazingly DEEEEEEELICIOUS. Ñoooo I’m hungry now. I guess the couple of 👎 must of been from vegans & vegetarians. Ninja & Mrs Ninja I’m pretty sure all of us who gave you a thumbs up would give you more than two 👍 if we had more. Do big toes count ?
Ninja, don't get me wrong, I really like your work and your teachings, but... A traditional chimichurry does NOT GOES with cilantro but with flat leaf parsley ( no that curly crap ) but italian stile flat leaf parsley, I know, I am from Argentina !!!
Never getting anything wrong. Chimichurri is made in many but many different ways, it is also called salsa verde and each country has hundred’s of ways of doing it… I’m sure you are thinking on the Argentinian chimichurri which is made out of the Italian way of making salsa verde but there are many other ways. I like mine with cilantro and paprika and a bit of spicy chili! Delicious! 😀
For real, who's complaining about Number A and Number B??? You got issues. That's been my favourite Ninja-ism since SVE 😂🤘
Tell them John! 😂👊🏻
@@SaltyTales Yes!! tell them John. We love it
There are only two numbers in this world, and they will ALWAYS be A and B! IFYKYK
I really enjoyed your video and especially seeing you two appreciate each other's company and the warm energy between you. It makes me miss Florida so much, but it made me feel happy-thank you for that! The chimichurri sauce looks great and I am eager to try it. Next time I cook skirt steak I will definitely try the sauce out.
I am so happy you posted this video. For years I’ve always wondered what the difference between the two meats was and you answered all my questions. Not to mention you are so charming and inspiring. Also Miss Ninja made this so down to earth and entertaining! I instantly subscribed! Thank you again, Chef!
I was gonna look at more videos but I ran into yours first and I no longer need to watch another video. This one answered all my questions. Good stuff Mr. Ninja
I am so happy you used that grill Brotha! I love that thing! I'm going to have to try more steak cuts like this. I never see anything like it where I get my meat, I'll have to ask and see.
NINJA APPROVED!!!
KFTM as always!
My 2 favorite cuts for Carne Asada. Delicious!
Indeed Deeeeeelicious brother!
Oh yeah man! Fajitas de arrachera! WOW! 😂😂😂 Hungry now!
Now I know what the difference is - and still don't like that the same piece of meat can have 2, 3 or more names to confuse me! I do think I'll be getting some - whatever the local store calls it, and firing it up! Good stuff Ninja!
Also, for number A and number B. It's like people have never heard of Cuban Numerals!
Roman numerals: I, II, III, ... V, X, C, etc.
Cuban numerals: A, B, 'nother B, C, DEEEEEELICIOUS!
🤣🤣 love it!
hahahah
I love Skirt steak! But bought the flat steak so thank you for the tips on how to cook it!
is it flat or flap steak now? i’m confused
The chimichurri looked àwesom. My wife is from Argentina and makes chimichurri almost the same but without the red pepper. She also ads vinegar. Delicious.
What about the difference between inside and outside skirt steak? Which one are you using for the comparison?
Thank you for this video. I don’t know much bout steaks and cuts and the differences. So this helped me a lot!
Love the format Ninja and always so informative thanks from all of us
I respect the research and effort put into these videos. Keep it up, Ninja!
Honestly the best video available on the topic! Thank you! It’s been harder to find since I moved. The only steak I’ll black and blue.
Great info Ninja, I was never too sure!
it is very confusing but they are also very different! 😀😀
Great video Ninja. Keep em coming. As always great camera work and very informative. Always end up with more knowledge after watching and that is a very good thing.
Outstanding video. I really enjoyed this interaction. I like the fun in your video. Thanks again.Wade Out.
Another great video!!! I’d like to see a dry age using the umai bags vs traditional in the fridge amigo. I’ve done the experiment but I’d like your take. Thanks
Thanks JB!! Coming soon 🙌🏻
Again everything explained very well and done well 👍👍👍
Stick a fork in me, I am done! This is the first video of yours I ever watched and I am in love with both of you. I needed help with dinner tonight and I was feeling irritable about it. Every part of this video helped me. I understand what I am doing now and I am in a much better mood. Number A and Number B are brilliant and I can't wait for an opportunity to use them on my mom. Now...I cook. Thank you!!
Love your videos brother! And love your mom! Thanks for the valuable lesson!
What would you marinade it in?
Try some worcestershire sauce, olive oil, garlic powder, pepper, salt, some cilantro and for the kick red pepper flakes! Enjoy my friend 👊🏻
Good technical info thanks and u guys are having so much fun very nice thank you.
I love both! Hot hot and fast for skirt, and I actually smoke then reverse sear my flap steak. They are both very similar I can't pick between one or the other haha.
It's a dish full of love and care.
The person who eats this food will surely enjoy and their tummy will get satisfied! 😋
Great video, fun and informative!
Now correct me if I’m wrong but I believe it’s the skirt steak that that has an inside skirt and and an outside skirt and most people say the inside is the best, or am I thinking of the flank steak not sure can’t remember but loved the video as always
Skirt steak has an inside and outside and that video is coming as soon as I can find inside skirt steak! 😂😂😂 Man that is difficult to find!
Well skirt has inside and outside. Flank is fajita meat typically.
Flap is bottom sirloin
All three fall into alternate steaks that rely on proper cooking and cutting like the top butt cap otherwise known as the queen. All three are pretty overpriced now. The blade out of the chuck is the next area that gets great results. That is sold as blade steak with the crappy sinew left in as cross cuts or as flat iron as the long muscle grouping.
Hanger is the other “butcher” cut that had a vogue period and got incredibly overpriced.
All of them are fantastic steaks but fad created a price hike.
I’d also add blade is commonly sold as boneless short ribs in several areas.
@@SaltyTales Sams club sells inside flank steak
Yesssss!! I needed this video!! 🔥🔥🔥
Curious about the “outside skirt” steak as well is there a difference with outside and regular skirt steak?
Outside is more tender then inside.
Another great video. Definitely made me hungry.
In hexadecimal code it's 0 thru 9 and A thru F in a numerical format. So... number A and number B would be accurate in hexadecimal code.
jajajajajajajaja! 👊🏻......you know your stuff brother!
Converting from hex code to decimal number:
A means 10, B means 11
I really enjoyed your video. Great presentation and explanations by the host. Subscribed and thanks :)
Well you said that a flap steak sometimes is sold as skirt steak. So if it's not a true skirt steak and I think it is and I want it more well done then it will be tough. So I guess in order to avoid having a tough piece of meat I can't ever cook it to more than medium rare. Since some butchers are not truthful wow thanks for the tip.
Ty for the education loved it
Amazing video! Cooking more Flap this week!!!
I love those flap steaks brother! 😀😀
Thanks Clint! Enjoy
Well I'm eating flap right now. It's sous vide. But even the one time I didn't SV it was still more tender than skirt. Maybe I need to cut skirt differently
Is there a difference between flap steak and flank steak?
Yeah
NINJA!!! - I cook it all sous vide and didn't care for flap.. Inside or outside skirt, I go 132/24 and sear as tho I was grilling. Marinated skirt such as Arrachera brand, I go 132/8 and sear as tho I was grilling. Fabulous and tender...
Just found you - been a long time - Miss you from Sous Vide Everything - Love your Channel!!
Welcome Jim and thank you! 👊🏻
Can do a skirt vs flank vs hanger vs flat iron steak 😆
Oh yeah and int he store thay have some nice packed hangers for sale! 😂😂😂 Great idea!
This would be a GREAT idea! I always get these 4 confused! And also - the bavette steak - is that just another name for flank? Or flap? So much confusing information out there about these similar flavour/texture cuts. Please set the record straight for all of us, Ninja! I know you'll do the research.
My money on flat iron but Ninja likes skirts and hangers.
Entraña is on of my favorite cuts. This skirt steak is entraña correct?
Lol at end while y'all talking about a good deal I was imagining Mrs ninja at store couponing it up!😜😂
🤣🤣🤣👊🏻
Thanks for the video, I’ve got both in the freezer right now
Superb video!
I’m so happy I came across your delightful channel.
I hope to cross your paths one day.
Beautiful souls 💫
Peace love and blessings!
Letters are numbers 😂. Looks delicious
Empieza hacer videos en espinacas también
Very nice cook and explanation 👍🔥🔥🔥
Check in.. In UK flap is called onglet or hangers steak
Humm interesting 🤔
Hanger is something else here but I never heard of onglet... Good info! Thanks! 😀😀
@@SaltyTales Oh a hanger here is also for hanging clothes , its also was referred to as the butchers cut as they used to keep it back for themselves, back in the day.. however most modern butchers wouldnt know what you were asking for unless you pointed to it on the chart
thank you for making a good job brother!!!
What kind of oregano are you using? Italian or Mexican or ..
broward meat market is my favorite staple in ft Lauderdale I miss them so much!!!!
Their selection is great and the prices amazing! 😀😀
Cilantro in Chimichurri? Interesting. Gonna try this.
Awesome ninja 🥷 I can't belive I found u again!!! I would watch the old videos of sousvide everything and I was like "MAN WHAT HAPPENED TO NINJA!!! 😔😭😅"
MAN SUBSCRIBED FOR SURE WATCHING FROM ROSARITO BAJA CALIFORNIA 🇲🇽 👋🙂
Oh man! So glad to see you around and welcome to the ninja’s family! 😀😀😀
Notification squad from class 🤓🤣
Teacher!!!! Ricky is watching youtube! 😂😂😂
@@SaltyTales shhhh, he thinks I'm watching slides on my laptop 👀
@@rickcar94 🤣🤣🤣🤣
I love both
I love Number B ❤❤❤
What are they called in Spanish?
Well done video😅😅...Are you PRiiqueños?..I'm from Camuy...sorry if you aren't,pero saludos como quiera!!!!❤❤
nice upload team
Why not put number A in the crushed pineapple for 45 minutes to change the tenderness?
i go to broward meat and fish too the one on pines best meats
Flap steak is not serloin tip, close to it the tri tip is next to the serloin tip witch is also called the knuckle and there is 2 kinds of skirt steak out side and inside one is next to flap meat and other is next to ribs on shoulder
I Add another level of flavor by grilling it over Mesquite . Deeeeeeeelicious brotha!!!
There you go brotha! 👊🏻💣
Instead of cutting the flap steak in half, I pound it out before marinating, this makes a huge difference in the tenderness.
The answer to your question is.... Hell yes!
Ranchera/Arrachera = Skirt steak. Main component in an Asada aka kickback. A favorite here in California!
Ranchera is flap, arrachera is skirt
Your a hoot ty❤️
I like peanuts not because they’re soft…I like the crunch. I like meat a bit chewy, often, cause then i don’t crave crunchy or chewy things afterwards. Tender & juicy is great, no doubt, but so is chewy & flavorful👍 Sometimes I just crave jerky, lol…
Just here to give you some love my brother
Saludos a la Miss Neenja
Same to you brotha!
Nice Nuke grill!
Arrachera tacos....es medianoche y ahora tengo antojo
27.99 a pound for choice skirt steak at doris Italian Market. and my man you crazy wearing a long sleeve down here in plantation.
I haven’t found an application for skirt steak which doesn’t come out better using flank steak. Skirt steak is just too stringy/fatty for me.
I HATE IT WHEN MY MEAT IS A LIL SHOE E
Skirt steak is my favorite steak by far 😊
Any substitute for cilantro? Because just no 😂😂
Would parsley do the job? I can handle it’s taste a bit better
Flat Italian parsley
I have seen meat markets selling more and more the flap steak and, for whatever reason, selling it about 30-50% more expensive than inside skirt steak. They NEVER tell you is the bottom sirloin just sliced in a butterfly cut. That's BS.
A&B are not numbers? What did they teach me in school then? I’m confused 🤔. Both cuts look amazingly DEEEEEEELICIOUS. Ñoooo I’m hungry now. I guess the couple of 👎 must of been from vegans & vegetarians. Ninja & Mrs Ninja I’m pretty sure all of us who gave you a thumbs up would give you more than two 👍 if we had more. Do big toes count ?
nice video :D
That was fkn amazing!
Thank you so much!
so i followed your recipe exactly, and now i have a bowl full of sauce left over, why did you make us make so much sauce
I'm surprised that after 10 years of the barbecue boom that this still needs to be addressed.
Believe or not! 🙌🏻
Sirloin tip is a completely different cut not the same as flap
Ninja, don't get me wrong, I really like your work and your teachings, but... A traditional chimichurry does NOT GOES with cilantro but with flat leaf parsley ( no that curly crap ) but italian stile flat leaf parsley, I know, I am from Argentina !!!
Never getting anything wrong. Chimichurri is made in many but many different ways, it is also called salsa verde and each country has hundred’s of ways of doing it… I’m sure you are thinking on the Argentinian chimichurri which is made out of the Italian way of making salsa verde but there are many other ways. I like mine with cilantro and paprika and a bit of spicy chili! Delicious! 😀
Flap also makes excellent ground beef. The best burgers you'll ever have.
No need to tell they both are delish..
Ninjas face when asking ms ninja of what meat she thought it was…… skirt or flap? She like “flank” and his face 🙎🏾♂️🤦🏽♂️
Mrs Ninja * 50 percent difference, I will take it any day any time !
Me* bet you would 😆
Skirt steak 😋 always
don't worry about "number", it's just a definition. Mathematicians do it all the time.
Coincidentally, I recently made a bibimbap using flap steak.
Did you make me hungry.....heck yes 😋🐂🍻
Hungry!
Thanks brother! 😂
I'm hungry...
Flap is more tender in my opinion. Skirt is more tuff
Skirt steaks looks better imo and they do say you eat with your eyes 👀
I've had skirt steak and flank steak, but not "flap steak".
Flap is from the bottom sirloin, close to the flank
Skirt steak makes the finest Fajitas👌you will ever eat...
For sure Deeeeeelicious! 👊🏻
Your a hoot
Haha as a black.....you got that brother and sisters off haha 😄 kudos
I have to stick to Ramen for now, Beef too expensive .
Bro didnt even rinse the potatoes off