I got some of this on a whim from Costco. It was also labeled as carne asada. The steaks are sliced very thinly, with nice marbling, so I planned on grilling. I'm not familiar with this cut, so thought I'd ask if anyone had any experience with it. I usually grill skirt or bavette.
Is this the same stuff that people use for pot roasts, or is it similar to the beef used in Korean short ribs? Thanks.