Great review, Dim. However, it should be noted that skirt, flank, and tri tip are all inherently tough and therefore require other approaches to coooking. This usually involves chemical and mechanical tenderizing, long marination, not over cooking, and slicing across the grain.

David Mokotoff, MD

David Mokotoff is a retired MD, passionate about health, science, medicine culture, and food, https://tinyurl.com/y7bjoqkd