Skirt Steak vs. Flank Steak: What’s the Difference and How to Cook Each

Every time I’m at the supermarket, I see at least one person standing in the meat aisle, puzzled by all the different cuts of steak on display, not being able to tell which is which. If you’re thinking, “That’s so me!” well, now you have proof that you’re not alone. There are so many different cuts of meat that it’s impossible to cover them all in one blog, so for this one, I’ll focus on the two most common ones that you’ll find: the skirt steak and the flank steak. Both cuts are fabulous for different reasons and shine under different circumstances. I’ll walk you through what makes each cut unique and share some tips on how to cook them to perfection.

What is Skirt Steak?

Skirt steak, a cut prized for its flavor, has a storied reputation, especially in cuisines where tender, robust meats are savored, like in Mexican fajitas. This cut is part of the beef plate section, which is just below the rib. There are two types of skirt steak: the inside skirt and the outside skirt. The inside skirt comes from the transverse abdominus muscle and is found on the inner cavity of the animal, while the outside skirt is part of the diaphragm muscle located more towards the animal’s outer side.

The outside skirt is generally more tender and flavorful compared to the inside skirt, often making it the preferred choice in restaurant settings. It’s important to note, however, that the outside skirt usually comes with a membrane that needs to be removed before cooking. If you’re buying skirt steak for a special dish and find it tough, it’s likely you’ve ended up with the inside skirt, which is tougher and more commonly found at grocery stores due to its lower cost.

What is Flank Steak?

Moving down the cow’s body, flank steak is another beloved cut known for its strong beefy flavor and lean profile. Found in the abdominal muscles of the cow, just below the loin, this cut is distinctly different from the skirt steak in both texture and muscle structure. Flank steak is more uniform in thickness and has a wider, flatter shape, which makes it ideal for various cooking methods, though it shines best when marinated and grilled.

Despite being lean, flank steak offers a rich, intense beef flavor that makes it incredibly versatile in the kitchen. It’s often used in dishes that require slices of beef, such as stir-fries or London broil, and it’s particularly popular in Latin American cuisine. To ensure tenderness, it’s crucial to cook flank steak only to medium-rare and slice it against the grain. This helps break up the muscle fibers and makes for a more tender eating experience.

Both skirt steak and flank steak offer unique qualities that make them favorites among beef enthusiasts. Whether grilled, marinated, or stir-fried, these cuts bring delightful flavors and textures to the table, making any meal a robust culinary adventure.