Flank steak and skirt steak are both amazing for their strong beefy flavor. It’s not easy to pick one over the other. They’re quite similar in some ways, and you can even use them interchangeably in many recipes. So, in this guide about flank vs. skirt steak, I will walk you through what sets them apart and what they have in common, helping you figure out which one will hit the spot for your next meal.
Flank Steak vs. Skirt Steak: Key Differences
They both have a strong, beefy flavor, but they’re different in where they come from on the cow, their size, thickness, and how much fat they have. Flank steak is from the flank primal. It’s big and lean. Skirt steak, on the other hand, is from the plate primal. It’s long, thin, and has a bit more fat on it. This extra fat makes the skirt steak taste a bit richer and juicier. When it comes to the meat fibers, flank steak has these long, strong ones, while skirt steak’s fibers are shorter and fattier. So, while you might get a bit more of a pure beef taste from flank, skirt steak brings its own game with a juicy, rich flavor.
Now, let’s talk about what’s similar. Both flank and skirt steaks are sliced against the grain before they’re served. Slicing them this way makes them easier to chew. You can cook them in all the same ways. You can grill them, stir-fry, stuff, or pan-sear. And marinating? That works great for both, making them more tender and tasty. When it comes to eating these steaks, you’ve got options. You can enjoy them whole or slice them into long strips for different dishes. Long strips are great for making awesome sandwiches or adding to fajitas and burritos.
Below is a table comparing flank vs. skirt steak, including information on their differences in location on the cow, marbling, texture, flavor, and more.
| Features | Flank Steak | Outside Skirt Steak | Inside Skirt Steak |
|---|---|---|---|
| Location on the Cow | Flank primal | Plate primal | Partially from the plate primal and flank primal |
| Marbling | Low-marbled | Highly marbled | Medium-marbled |
| Size and Weight | On average, about 10-12 inches (25-30 cm) long and around 5-6 inches (13-15 cm) wide. Weighs 2-4 pounds (0.9-1.8 kg). | On average, about 20-24 inches (50-61 cm) long and around 3-6 inches (8-15 cm) wide. Weighs around 1.5 pounds (0.68 kg). | On average, about 20-24 inches (50-61 cm) long and around 3-6 inches (8-15 cm) wide. Weighs around 1.5 pounds (0.68 kg). |
| Cooking | Preferably cooked on the grill, or in a skillet | Preferably cooked on the grill | Preferably cooked on the grill |
| Tenderness | Low to Medium | Low to Medium | Low to Medium |
| Flavor | Very strong beefy flavor | Rich beefy flavor | Regular beefy flavor |
| Price | Very High | Very High | Medium to High |
| Muscle Fibers | Long and large fibers | Short and fatty muscle fibers | Short muscle fibers |
Location on the Cow
Skirt steak and flank steak come from different parts of the cow. There are two main types of skirt steak: the outside and the inside cuts. The outside skirt steak comes from the diaphragm area of the cow, while the inside skirt steak comes from the transverse abdominal muscle, which is part of the plate and flank primal. Flank steak, on the other hand, comes from the cow’s flank primal, right below where you’d find the short loin and bottom sirloin.
Marbling
Flank steak is lean, much leaner than skirt steak. On the other hand, skirt steak has a lot of fat, especially the outside skirt steak, which is one of the fattiest cuts of beef.
Below is a table that compares the fat content of flank steak, outside skirt steak, and inside skirt steak based on USDA data (United States Department of Agriculture).
Nutrition facts per 100g (About 3,5 oz)
| Features | Flank Steak | Outside Skirt Steak | Inside Skirt Steak |
|---|---|---|---|
| Calories | 165 | 238 | 195 |
| Total Fat | 8.29 g | 18.4 g | 12.8 g |
| Saturated Fat | 3.44 g | 7.43 g | 5. 03 g |
| Cholesterol | 68 mg | 71 mg | 65 mg |
Outside skirt steak separable lean only, trimmed to 0″ fat, choice, raw Source.
Inside skirt steak separable lean only, trimmed to 0″ fat, choice, raw Source.
Size and Weight
Flank steak is bigger and heavier compared to skirt steak. Skirt steak is a long, flat piece of meat, about 20-24 inches (50-61 cm) long and 3-6 inches (8-15 cm) wide, weighing around 1.5 pounds (0.68 kg). It’s so long that you’ll often find it cut into smaller pieces in stores. On the other hand, flank steak is also flat, but it’s shaped more like an oval and a bit thicker, varying from half an inch to about 1.5 inches (1.3 to 3.8 cm) at its thickest part, which is usually in the middle. A flank steak is usually around 10-12 inches (25-30 cm) long and 5-6 inches (13-15 cm) wide, weighing between 2 to 4 pounds (0.9-1.8 kg).
Cooking
Skirt and flank steaks are versatile and can be used interchangeably in many recipes. Just make sure you cook them the right way. Both skirt and flank steaks are those kinds of meats that do well with a quick sear on high heat. They’re thinner and tougher, so don’t treat them like your usual ribeye or strip steak. Grilling works best for both, but flank steak is more forgiving if you prefer pan-searing since it’s thicker and doesn’t overcook as easily. You can enjoy them as steaks or slice them into other dishes like fajitas or stir-fries. Cooking them to medium rare is the sweet spot for the best tenderness, juiciness, and taste.
Skirt steak is the classic go-to for fajitas, and it’s still top-notch for that. But flank steak can also make a killer fajita. Try both and see which you like more. And if you’re cooking for a crowd, flank steak is your friend. It’s big and easy to handle for a group.
Tenderness
Flank steak isn’t as tender as the outside skirt steak but is more tender than the inside skirt. Here’s a crucial tip for both cuts: after you cook a skirt or flank steak, always slice it against the grain. It makes a big difference because it shortens those tough muscle fibers, making the steak easier to chew.
Flavor
Both skirt steak and flank steak have that great beefy taste we all love. But here’s the thing: skirt steak is a bit juicier and has a sweeter kick because it’s got more fat. Flank steak, on the other hand, gives you a stronger beef flavor. So, if you’re all about that juicy and sweet vibe, skirt steak is your go-to. If you prefer that strong beef flavor, flank steak is the way to go.
Now, about making them even tastier, marinating is your best friend. It does wonders, adding extra flavor and tenderizing them up. Skirt steak shines here because its grain is looser, meaning it’s like a sponge for those marinades, soaking up all that good stuff better than flank steak.
Price
Remember that prices depend significantly on supply, demand, and where you are. But generally speaking, skirt steak, especially the outside skirt, is pricier than flank steak. However, both of these steaks are on the pricier side compared to most other beef cuts. Mexican food and slow-cooked meals have become popular, pushing the prices of these cuts up in recent years.
Bottom Line
Choosing between flank steak and skirt steak depends on what you’re in the mood to cook. I’m a big fan of flank steak, especially with chimichurri sauce. But honestly, both cuts are pretty amazing and worth trying out. I lean a bit more towards flank steak because, in my opinion, it’s just more straightforward to cook, especially if you’re doing it in a pan on the stove. Plus, it’s a solid choice for feeding many people at a party. As for grilling, I genuinely can’t pick a favorite between skirt and flank steak—I like them both.