Hi all. Every year my hubby and I host a back yard barbecue for my sons college friends. It started out in freshman year with about 15 kids this year there will be 35. Normally we serve hamburgers and hot dogs with a number of sides. This year since they are seniors and it is the day after Cinco De Mayo we thought we might step it up and served grilled steak fajitas and a bunch of sides.
I've been reading a number of threads here about fajitas where you all recommend skirt steak. To be honest normally when we serve steak that is going to be sliced very thinly we use what's on sale, which is usually a top round ( labeled as London Broil) . Anyway, yesterday I was talking to the butcher about skirt steak ($8.49 lb), flank steak etc and he said to me for that many people he would just use top round ($2.99 lb) and slice it thin. So today I called Stop and Shop and spoke to the head butcher that said the skirt steak was good but he thinks it is too expensive for that many people and he would use sirloin tip ($6.99) left as a steak.
What would you do?