Flank vs Skirt Steak: Which Cut is Right for You?

When it comes to beef cuts, flank and skirt steaks are both popular for their bold flavor and versatility. While they may appear alike at a glance, these two cuts have distinct differences in texture, taste, and ideal cooking methods. Understanding what sets flank and skirt steak apart can help you choose the best cut for your meal.

Flank Steak Is Lean and Well-Suited for Many Recipes

Flank steak is a lean cut that comes from the abdominal muscles of the cow. It’s relatively thin and has a coarse grain, which makes it slightly tougher than other cuts. However, when cooked correctly, flank steak is tender, juicy, and full of beefy flavor. This cut is ideal for marinating, as the marinade can seep into its grain, helping to tenderize the meat.

Flank steak works well with quick, high-heat cooking methods like grilling or broiling. To ensure it’s tender, cook it to medium-rare and slice it thinly against the grain. This cut is perfect for dishes like fajitas, stir-fries, or steak salads where you want bold flavor with a lean texture.

Skirt Steak Is Rich in Flavor and Perfect for Marinating

Skirt steak, sourced from the cow’s diaphragm muscles, has a loose, fibrous texture and a higher fat content than flank steak. This gives it a rich, beefy flavor that’s especially satisfying when grilled or seared over high heat. Skirt steak is often a bit tougher than flank, but marinating it helps to break down the fibres, making it more tender.

Due to its texture, skirt steak benefits from quick, high-temperature cooking to lock in its juices. Like flank steak, it’s best sliced thinly against the grain to reduce chewiness. Skirt steak is a popular choice for tacos, carne asada, and other dishes where bold, meaty flavours take centre stage.

Key Differences Between Flank and Skirt Steak

While both cuts are great for similar recipes, here’s how flank and skirt steak differ:

• Location: Flank comes from the abdominal area, while skirt comes from the diaphragm.
• Texture: Flank is leaner with a tighter grain, whereas skirt is more fibrous and has a higher fat content.
• Flavor: Skirt steak has a richer flavor, while flank steak is slightly milder and leaner.
• Ideal Cooking Methods: Both cuts work well with high-heat methods, but marinating is particularly beneficial for skirt steak due to its coarser texture.

Choosing Between Flank and Skirt Steak

The choice between flank and skirt steak depends on your cooking preferences and the dish you have in mind. If you want a leaner option with a slightly milder taste, go for flank steak. If you’re after a cut with deeper flavor and don’t mind a bit of extra chew, skirt steak is a fantastic choice. Both cuts shine when marinated and cooked quickly, making them perfect for bold, flavorful recipes.