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There is no comparison, I think Filet Mignon is great once in a while but I'll take my beloved skirt steak any day of the week!! I absolutely love skirt steak because the meat is so soft and juicy, yummy just thinking about it makes me hungry.

I'd take the skirt steak over the filet. I love skirt steak because it is not as well known and when cooked properly, it is excellent!

If just those two choices, skirt , esp. inside skirt. Love the grainier texture and funky, adventurous flavor.

As for the article, it's a little ironic to suggest the skirt or hanger steak as a way to keep costs down as they're not exactly available in mass quantities. You typically get less than 10 lbs. of inside and outside skirts from a 1,150lb steer (10 one lb. steaks), less than that for hangers, plus they're nearly impossible to find at the supermarket. I also suspect a lot of people would be turned off by the very strongly flavored (often described as livery tasting) hanger, esp. if they're used to eating no-age supermarket grain-fed Angus.

A big part of why I stopped eating red meat stemmed from fear of it as a kid. It was always prepared for me in thick, rubbery, flavorless chunks. I never liked it.

But then I had a bite of my husband's skirt steak...and it was pretty good! It might be time to expand my horizons.

Skirt steak; I don't care for soft meat, i find the texture disturbing.

Gimme a piece of that skirt!

The thing is, if cooked properly, skirt steak doesn't behave like a cheaper cut of meat. It's rich and fatty and just melts in your mouth. And supersu75, you can TOTALLY pan sear a skirt steak and it will be every bit as delicious as it is grilled.

Skirt steak has all the visceral sexiness that makes you a meat eater in the first place. Filet is just a flaccid, mushy mess that requires bacon and compound butter in order for it to taste like anything.

Rib-eye > Flank steak > Skirt steak > Filet.

Flavor trumps tenderness. I'd rather be able to taste my steak than cut it with a grapefruit spoon.

I'll take the filet.

My brother out west loves skirt steak but I have a hard time finding it where I live, I feel like I'm missing something great. I guess I will only be able to say I like filet.

I don't like filet mignon, I think it's flavorless.

Skirt steak is fabulous, and I don't know about it being cheaper for me, I pay $13.99 a pound for angus skirt steak that melts in your mouth and I have no idea how much filet is because I don't even look at it in the butcher glass.

It's less about the cut of meat and more about how it's prepared. I've had some great filets as well as some great skirt steak over the years.

(For whatever it's worth, I've been coking a lot of flank lately...)

Original BBC programming is pretty much always better than their American counterparts, from Kitchen Nightmares all the way to Couples.

But on to Marco Pierre White - you know what I want more than anything? For Mario Batali to be a guest on one of the episodes. That would be the sweetest thing ever.

Batali still hates White's guts, right?

I can not begin to tell you how much THAT couple irritated me on LRS. I wanted to reach trough the screen and throttle the little Florida girl. When the US is represented as such, one can understand why folks in other countries have an unkind opinion.

More to point on "The Chopping Block", it id definitely Last Restaurant Standing, though it sounds a tad different if there are only two restaurants and not eight. I am sure I will watch.