Flank and skirt steaks have evolved from being overlooked cuts to high-price favorites, thanks to their deep robust, beefy flavors and versatile uses in dishes like fajitas and steak sandwiches. Here are a few differences to consider when choosing one over the other for your barbecue.
What is Flank Steak?
Flank steak is a wide, rectangular cut from the cow's abdominal muscle with clearly pronounced muscle grain that runs length-wise. This tough cut needs to be sliced thinly against the grain and cooked quickly in a hot skillet, best served medium-rare for optimal flavor and texture.
What is Skirt Steak?
Skirt steak, often called hanging steak, comes from below the ribs. It has more marbling than flank steak, making it somewhat more tender and flavorful. Skirt steak's pronounced muscle fibers run along the short side, and it benefits from marinades, especially those with acidic components like citrus juices. It should be cooked quickly over high heat to avoid toughness.
Inside vs. Outside Skirt Steak
Skirt steak is sold as an inside or outside skirt. The outside skirt cut, from the ribs' outer side, is more tender than the tougher inside skirt, which is suitable for recipes like stir-fry. If your skirt steak is not labeled, it's typically outside skirt steak.
Differences in Meat Structure
The main difference between flank steak and skirt steak is their muscle fibers. Flank steak typically has a long grain, resulting in shorter pieces when cut against the grain. Skirt steak's grain runs shorter, giving longer, thinner cuts. Both steaks should be sliced against the grain to ensure tenderness. That means that you’ll cut the steaks perpendicular to the direction the threads of muscles run.
Picking Between the Two
Though these two cuts of meat are often used interchangeably, there are times when one is superior to the other. Skirt steaks get marinated while flank steak does not. This is due to the structure of the muscle fibers which allow marinades to penetrate the tough fibers of the skirt steaks. Flank steak is denser and doesn’t take on much flavor from a marinade.
If you have a recipe calling for a marinade, choose skirt steak. A marinade that includes an acid like orange juice or lime juice will help break down the tough muscle fibers and result in a more tender cut.
Which is Better for Fajitas?
Skirt steak is the go-to choice for tender, delicious fajitas. Skirt steaks benefit from a marinade that includes citrus and herbs like cilantro which add flavor and help tenderize the meat. Simply saute onions and peppers in a large skillet, toss in the sliced skirt steak, and cook for a few minutes. Serve with Spanish rice and tortillas for a feast! Skirt steak is also an ideal choice for stir-fry.
Cooking Tips for Each Type of Meat
Either of these pieces of meat must be cooked in a particular way. For both, you’ll want to cook them as little as possible. This is particularly the case with preparing flank steak that will become inedible and tough at anything more than medium-rare.
- It’s All About the Quick Sear: Both cuts are best cooked with a quick sear in a hot skillet to lock in moisture and flavor without drying out.
- Go Against the Grain: Always slice against the grain in thin strips for tenderness. But be careful - if you cut the meat too thin, it will have a tough, meaty chew.
- Ideal Temperature: Because flank steak is cut thin before cooking, a meat thermometer isn’t going to be very useful. Pay close attention and only cook the meat for 3-5 minutes on each side. Aim for rare to medium-rare (120-125°F) for skirt steak. A great trick to get the perfect skirt steak is to pull it at around 117°F, then cover and let the steak rest for about 5 minutes. The rest will allow juice to reabsorb into the meat and the temperature will increase a few degrees. If you pull the steak at 125, you run the risk that it will overcook a little.
Smoked Skirt Steak for Tacos and Fajitas
Cut skirt steak very thin - only about ¾ inch thick. Smoking a skirt steak is a great way to add layers of flavor to making taco and fajita meat. We like to marinate skirt steak with lemon, lime, cilantro, jalapeno, and seasoning.
- Making Spicy Smoked Skirt Steak:
- Let marinate in the fridge overnight, then drain it.
- Smoke at 180°F for an hour on a mixture of oak and mesquite to add a spicy kick
- Sear briefly on a hot griddle for just a minute on each side.
- Use a good, sharp knife to cut thin slices of meat.
Frequently Asked Questions
- Are flank and skirt steaks the same? No, they come from different areas and have distinct structures. They can be used interchangeably in recipes but offer unique qualities.
- Which is more expensive? Skirt steak, averaging $15.49 per lb, is pricier than flank steak at $11.99 per lb.
- Which is better for grilling? Skirt steak is better suited for grilling, while flank steak should be thinly sliced before cooking.
- Which is more flavorful? Skirt steak is slightly more flavorful and absorbs marinades better, enhancing its taste.
- Why cut steak against the grain? Cutting against the grain shortens the muscle fibers, resulting in a tender texture. Cutting with the grain makes the meat tougher.
- What is the best way to cook flank steak? Thinly slice and cook hot and fast on a griddle for an excellent sear.
- Skirt steak vs. flank steak for smoking? Both cuts are great for smoking.
