Have you been missing out on the deliciousness and versatility of skirt steak and flank steak? Learn about their differences so you know which one to use at your next barbeque!
Looking for a delicious accompaniment to skirt steak or flank steak? Try this recipe Chimichurri Recipe.
What is Flank Steak?
Where it’s from: Flank steak and skirt steak are both from the same primal section, called the flank/plate primal. You’ll find the flank steak is on the hind quarter in the abdomen area, just below the loin. These are hard-working muscles that can make this cut tough and lean, yet very flavourful.
How many flank steaks are on a carcass? Flank steaks are not as abundant as primal steaks such as striploin and ribeye. With only 2 flank steaks per carcass, this steak is one to be savoured and appreciated.
Appearance: Flank steak is a large, wide, flat piece of meat with a relatively smooth surface compared to the skirt steak. A flank steak at your local butcher shop may be presented differently depending on the butcher. Some butchers lay them flat, others roll them, make a London broil, or even score the surface for a marinating flank steak.
The flank steak is most often purchased as a whole piece, although dividing it into a couple pieces is possible.
Flavour & texture: The flank steak is big on beefy flavour thanks to the hard-working muscles. Flank steaks can be chewier than premium steaks, however when it is prepared and cooked properly, flank steak can become one of your favourite steaks!
Fat content: Flank steaks are typically trimmed of exterior fat by your butcher. This results in a leaner cut of meat than the skirt steak.
How many people does a flank steak serve? A flank steak can weigh about 1.5 – 2 lbs and will vary in weight depending on the size of the hind quarter. At the recommended ½ pound per person, a 2 lb flank steak can feed 4 people.
How long to cook flank steak: Flank steak is cooked longer than skirt steak because it is a wider and thicker steak. Expect to cook flank steak for about 5 minutes per side.
Common Preparation: Flank steak is great marinated and grilled, rolled and stuffed, stir-fried, or enjoyed as a carne asada or Korean bulgogi.
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What is Skirt Steak?
Where it’s from: Skirt steak is also in the flank/plate primal area, specifically near the diaphragm. The outside skirt steak is found on the front quarter beneath the ribs (connecting between the 6th and 12th rib), while the inside skirt steak is on the hind quarter below the loin (and closest to the flank steak).
How many skirt steaks are on a carcass? There are 2 inside skirt steaks and 2 outside skirt steaks for a total of 4 steaks per carcass. On smaller carcasses, the skirt steaks may become so small that you only get 2 steaks per carcass.
Appearance: Skirt steak is a long, narrow steak with a more textured surface than the flank steak. Skirt steak at your local butcher counter may be presented flat, rolled or cut into smaller steaks. The outside skirt steak tends to be narrower, yet longer than the inside skirt steak.
Flavour & Texture: The skirt steak also has a great beefy flavour, even more so than the flank steak. Skirt steak has a similar chew to the flank steak, but is an excellent steak when prepared properly and cut into thin strips. The outside skirt steak is more tender than the inside skirt steak.
Fat Content: Skirt steak is fattier with more marbling than the flank steak.
How many people does a skirt steak serve? A skirt steak weighs similar to a flank steak at about 1 – 2 lbs each. At the recommended ½ pound per person, a 2 lb skirt steak can feed 4 people.
How long to cook flank steak: Skirt steaks are quicker to cook than a flank steak, only taking about 3 minutes per side.
Common preparation: Skirt steak is great for fajitas, steak tacos, bibimbap, Philly cheesesteak and more.
How to Prepare Flank Steak and Skirt Steak?
Both flank steak and skirt steak typically come trimmed of fat and ready for the grill. These steaks lend well to a bit of preparation. Although, if your butcher has really good quality beef, these steaks can be great with just a generous dose of salt and pepper!
Since these steaks can be chewier, you can tenderize them with a mallet, however it’s not required.
Some people choose to use a marinade which can also help tenderize and impart flavour into the steak. The skirt steak’s fibres tend to be course and spread out which allows the marinade to soak in. The flank steak can be marinated as is, or allow the marinade to penetrate deeper by cutting a cross hatch pattern into the surface with a knife.
How to Cook Skirt Steak or Flank Steak
Flank steaks and skirt steaks both do well with quick, high-heat methods such as grilling or searing. Watch that you don’t burn or over-cook these steaks. They are best enjoyed at rare or medium-rare and can get tough if cooked to medium or well done.
Cutting Against the Grain
Cutting against the grain is one of the most important steps to nailing a delicious flank steak or skirt steak. Cutting against the grain shortens the muscles fibres and makes it easier to chew (and thus more tender!). Look for the direction that these fibers run and then cut perpendicular to these fibers.
Skirt Steak vs. Flank Steak: Which One is Best?
Flank steak and skirt steak are both great choices and can easily be substituted for each other. It isn’t about which one is best, but which one is the best choice for the dish you are preparing. So, bring on that flank steak or skirt steak for a stir-fry, carne asada, stuffed steak, tacos and more!
