Skirt or Flank Steak: Which Beef Cut Tastes Better?

Skirt steak and flank steak often cause confusion among beef enthusiasts.

These two cuts share similarities yet maintain distinct qualities that affect cooking methods.

Many home chefs wonder which option might better suit their favorite recipes.

The flavor profile of each cut brings something special to the table.

Skirt steak tends to have a more pronounced beefy taste that really shines with marinades.

Meanwhile, flank steak presents a leaner alternative with its own robust character.

Both cuts respond beautifully to high-heat cooking techniques but require different handling for optimal tenderness.

Understanding these nuances can transform an ordinary meal into something truly memorable, and you'll appreciate knowing exactly how to make each cut shine.

Why Skirt Steak Deserves Your Attention?

Skirt steak, sometimes called Fajita or Philadelphia steak, comes from the plate section under a cow's rib, with its high muscle content giving it a tougher, chewier texture than many cuts. The meat falls into two categories - inside and outside skirt - with outside skirt being thicker and more tender, making it the top pick for both home cooks and restaurants.

Despite its somewhat tough nature, skirt steak boasts impressive marbling that delivers deep beefy flavor with buttery notes that shine through whether quickly seared over high heat or slowly cooked to perfection.

Flank Steak Unveiled

Flank steak comes from the cow's abdominal region under the lean loin, packed with collagen muscles that give it a lean, chewy texture. This cut, also known as London Broil or Jiffy steak, doesn't need trimming due to its naturally low fat content.

The rich beefy taste remains excellent when prepared correctly. The quick cooking time makes it perfect for weeknight meals when you need something delicious without spending hours in the kitchen.

Just remember to slice against the grain after cooking for the most tender eating experience.

Similarities between Flank and Skirt Steak

Both flank and skirt steak share key traits that make them popular choices for meat lovers. Here are what key points.

Texture

Both flank and skirt steak have a pronounced coarse grain and a fibrous texture, which is characteristic of muscles that do a lot of work in the animal. This means they contain long muscle fibers and connective tissue, which can make them tougher than more tender cuts like ribeye or tenderloin.

However, their distinct texture also contributes to a robust, beefy flavor that’s highly prized. To make these steaks tender, it’s essential to slice them thinly against the grain - cutting perpendicular to the muscle fibers shortens the strands, resulting in a much more tender bite.

When prepared this way, both steaks offer a satisfying chew without excessive toughness.

Ideal for Cooking Over High Heat

Flank and skirt steaks excel when cooked quickly over high heat, making them perfect candidates for grilling, broiling, pan-searing, or even stir-frying. Because they are relatively thin cuts, they cook rapidly, allowing you to develop a flavorful crust through the Maillard reaction (the browning that adds depth and complexity).

The key is to avoid overcooking; both steaks are best enjoyed at medium-rare to medium to maintain juiciness and prevent dryness. High heat cooking methods also help break down some of the tougher fibers on the surface, enhancing tenderness while preserving the rich, intense beef flavor these cuts are known for.

Versatility

Flank and skirt steaks are incredibly versatile cuts that work well in many cuisines and dishes. Their bold flavor stands up well to marinades, which often include acidic ingredients like citrus juice or vinegar to help tenderize the meat.

Because of their thinness and strong texture, these steaks are commonly used in recipes that require slicing, like fajitas, stir-fries, Korean barbecue (bulgogi), or even steak salads. You can serve them simply grilled and sliced with a sprinkle of salt and pepper or incorporate them into more complex dishes with robust sauces and spices.

Their ability to absorb flavors makes them favorites for both quick weeknight meals and flavorful gatherings.

Key Distinctions: Skirt Steak and Flank Steak Explained

Flank steak and skirt steak may look similar on restaurant menus, but they have distinct characteristics worth knowing about. This table will show you.

Origin Of The Cut

Skirt steak and flank steak come from different parts of the cow, making them unique cuts of meat. The skirt is found within the abdominal cavity and chest area, just below the ribs, and consists of two distinct muscles.

On the other hand, flank steak sits in the abdominal region right next to where skirt steak is located. These particular muscles run in front of the back legs and under the loin section.

Both cuts have their own special qualities due to these location differences, which affects how they cook and taste when prepared properly.

Appearance Of The Cut

Flank steak typically ranges from 3/4 to one inch thick, gradually becoming thinner at one end (about 1/2 inch). This cut has minimal fat marbling throughout its lean, reddish meat, with more fatty sections usually appearing toward the thinner portion.

Skirt steak differs with its long, narrow shape compared to flank steak. Outside skirt cuts measure about 1/2 to 1-inch thick and three to four inches wide, while inside skirt cuts are half as thick but wider (approximately 5-7 inches).

The difference becomes more noticeable after slicing - flank steak produces wide, flat pieces, whereas skirt steak results in longer, thinner strips that look quite different on the plate.

The Cut Texture

Both steak cuts have substantial muscle fibers, but flank steak has a denser, tighter woven grain compared to skirt steak. Skirt steak boasts more fibrous grain and delivers a juicier, fattier experience due to its higher amount of connective tissues, making it less chewy than flank steak.

Outside skirt cuts typically offer more tenderness than inside cuts, giving meat lovers more options. Marinades work wonderfully with skirt steak since its texture readily absorbs acidic ingredients like vinegar or soy sauce, unlike flank steak which resists such penetration.

For anyone looking to stir-fry or slow-cook meals, skirt steak makes an excellent choice because of how well it responds to these cooking methods.

The Cuts Flavors

Juicy skirt steak offers a richer taste with its higher fat content and marbling patterns, which create a bold, fatty flavor profile. The coarse muscle fibers in this cut contribute to its intense beefy character that many meat lovers prefer.

Both cuts deliver great flavor, but skirt steak stands out with its more pronounced taste experience. Fat distribution throughout the meat ensures each bite remains moist and flavorful when cooked properly.

Most chefs appreciate how the distinctive marbling melts during cooking, spreading delicious flavor throughout the entire piece of meat.

Nutrient Content

Flank steak brings just 162 calories to your plate in a 3-ounce portion, with 6 grams of fat and 3 grams of saturated fat. Skirt steak, on the other hand, packs more energy at 220 calories per 3-ounce serving, along with 12 grams of fat and 5 grams of saturated fat.

Both cuts offer valuable micronutrients such as vitamins, phosphorus, zinc, and selenium, though skirt steak clearly delivers more nutrients overall with its higher fat content. Many meat lovers appreciate these nutritional differences when choosing between these two popular beef options for their meals.

Cooking Time And Method

Marinating or pounding with a meat mallet helps tenderize both flank and skirt steaks by breaking down their tough muscle fibers and long grains. For the most delicious results, these cuts taste best when cooked to medium or medium-rare doneness.

Cooking times differ between these two steaks due to their texture variations. Skirt steak needs about three minutes of searing on each side, while flank steak requires approximately five minutes per side.

The extra cooking time for flank steak is necessary because it has a naturally tougher texture than skirt steak. Those extra one to two minutes of searing per side make all the difference in properly cooking flank steak to perfection.

Price And Availability

Skirt steak commands a higher price tag than flank steak at most meat counters, with a pound often costing several dollars more. Many shoppers pass by flank steak because its tough, fibrous texture doesn't work well in certain dishes, making it less popular for grilling and other cooking methods.

Prices fluctuate based on your location and season, but flank consistently remains the more budget-friendly option between these two cuts. Meat enthusiasts on a budget appreciate flank steak as an economical choice that still delivers solid nutritional value without breaking the bank.

The substantial price difference makes flank steak an attractive alternative for anyone looking to enjoy beef without the premium cost of more sought-after cuts.

Slicing Flank & Skirt Steak Correctly

Flank and skirt steaks have tough, chewy textures due to their abundant muscle fibers. Proper cutting technique makes all the difference in tenderness.

To reduce toughness, always slice against the grain of these fiber lines visible on the meat's surface. Those grain patterns show where the long, tough fibers run through the steak.

For cuts with lengthwise grain patterns, cut crosswise across them; for crosswise patterns, slice in the opposite direction. This method effectively shortens the fibers, resulting in meat that feels much more tender when eaten.

Best Dishes for Skirt Steak

Skirt steak’s rich beefy flavor and ability to absorb marinades make it ideal for quick cooking methods and bold seasonings. It’s best cooked medium-rare to maintain tenderness and juiciness.

Here are the 5 most common and popular dishes made with skirt steak:

• Fajitas: Marinated skirt steak strips quickly grilled and served with sautéed peppers and onions in warm tortillas.
• Carne Asada: Citrus and garlic-marinated skirt steak grilled and sliced, served with rice, beans, and fresh salsa.
• Skirt Steak Tacos: Grilled skirt steak sliced thin and served in tortillas with classic toppings like onion, cilantro, and salsa.
• Steak Salad: Grilled skirt steak served over fresh greens with vegetables and a tangy vinaigrette.
• Philly Cheesesteak: Thinly sliced skirt steak with melted cheese, onions, and peppers in a hoagie roll.

Best Dishes for Flank Steak

Below dishes make the most of flank steak’s lean texture and ability to absorb marinades well.

• London Broil: Marinated flank steak broiled or grilled, then sliced thinly against the grain and served with a savory sauce.
• Flank Steak Stir-Fry: Thinly sliced flank steak quickly stir-fried with vegetables and a flavorful Asian-inspired sauce.
• Grilled Flank Steak with Chimichurri: Simply grilled flank steak topped with a fresh, herby chimichurri sauce.
• Steak Fajitas: Marinated and grilled flank steak strips served with sautéed peppers and onions in warm tortillas.
• Beef and Vegetable Kabobs: Chunks of marinated flank steak skewered with vegetables and grilled for a tasty kebab.

Can You Substitute One for the Other?

Yes, you can generally substitute skirt steak and flank steak in most recipes because they share similar beefy flavors and respond well to high-heat cooking. However, you should adjust cooking times accordingly - skirt steak is thinner and cooks faster, while flank steak is thicker and needs a bit more time to become tender.

Marinating is especially helpful for both cuts, particularly flank steak, which tends to be leaner and tougher, as it enhances tenderness and flavor. Keep in mind that skirt steak is juicier and more tender, whereas flank steak is chewier, so the texture of your dish might vary slightly.

Regardless of which cut you choose, slicing against the grain is essential to maximize tenderness.

Got Questions? We’ve Got Solutions

1. Where is skirt steak located on the cow?

Skirt steak comes from the diaphragm muscle of the cow, specifically from the plate primal cut below the rib.

2. Where is flank steak located on the cow?

Flank steak comes from the abdominal muscles of the cow, specifically from the bottom section of the rear quarter.

3. How should I slice these steaks?

Always slice both skirt and flank steak against the grain for maximum tenderness, typically at a 45-degree angle.

4. Which steak is better for tacos or fajitas?

Skirt steak is traditionally preferred for fajitas and tacos due to its intense beefy flavor, though flank steak works well too if properly marinated.