the flavor and the tenderness is always in the fat. That said, try a skirt steak.
Grill it medium rare, and serve it with Chimichurri sauce. Millions of Argentinians can't be wrong.
Kenneth, this is a good tip from Mannlicher. Here in the south of south, cuts like flap, inside skirt, outside skirt all get a lot of attention. Why? Because as Mannlicher eluded to, all those Argentinians can't be wrong.
Well, it's not just the Argentinians any more! Every Latino and WASP south of, say, Ocala, knows about these cuts. They sell very well at all the "supermercados".
These have become increasingly more pricey here, due to demand and popularity, but the Spanish markets put them on sale now and then, which is when I stock up.
My typical marinade varies. And yes, they taste better after a marinade.
Here's kind of a standard I use. If you've got 24 hours to let it set, that works best. I don't usually have that foresight. Trim most of the fat and all of the membrane before starting the marinade.
Your "churasco" cut, whichever you choose
1/2 cup olive oil
1/4 cup balsamic, red wine vinegar, low sodium soy sauce, or apple cider vinegar for a sweeter, different flavor
3-4 cloves garlic
juice of 1 lime
1/2 teaspoon red pepper flakes
chopped fresh parsley
chopped fresh cilantro
1/2 teaspoon sea salt
fresh ground pepper
mix everything except the steak in a bowl. Place steak and marinade in a gallon Ziploc bag. After sealing Ziploc, shake well and move around with your fingers. You want all that marinade goodness getting into every strain of the meat.
Grill on medium high for 3-6 mins. on each side, depending on size of cut, basting with your "chimichuri".
Here is where you start.
http://bbq.tamu.edu/2014/06/29/fourth-barbecue-summer-camp/_mg_3250/Your result should look something like this (or better):
There's another cut of beef that may or may not have achieved stardom in your area. It's called chuck eye. I used to get it for dirt here. Now, it's $8.69/lb at Publix!