After my firm proclamation of skirt steak being one of the greatest steaks known to man, I inevitably got some questions and challenges to that. As comments rolled in, I realized that I've been so skirt-heavy in recent years that my recollection of other cuts, primarily flank, was a bit hazy. Only one way to correct that: grill more steaks!
After using half of my Mojo sauce as a dip for tostones (fried plantains) and fried yucca, I used the other half as a marinade for a two-pound piece of flank steak. I let the meat marinate in the sour, acidic Mojo for just an hour, then grilled it up alongside some onions. Once medium-rare, the steak rests, then we sliced and dug in.
Now don't get me wrong, this was a pretty awesome steak—beefy and tender with a slight tang from the Mojo—but it was only reaffirming my allegiance to skirt. For all the great flavor going on, I knew skirt would deliver even more, and kind of wished I was eating that. Flank will do no wrong here, but you can change up the cut for skirt easily, if you really want to raise the steaks.