Skirt Steak Vs Flank Steak

Skirt Steak Vs Flank Steak

There are many different types of steak, and it can be hard to decide which one to buy. Two of the most popular types are skirt steak and flank steak. They both have their own unique qualities, so it can be tough to decide which is better. In this article, we will compare and contrast skirt steak vs flank steak, so you can make an informed decision when purchasing steak.

Both skirt steak and flank steak are flavorful cuts of beef that have a texture similar to a tenderloin. They can be served in several different ways since they cook quickly on the grill, broiled in the oven, or sautéed in a pan. In this article we will compare both steaks with regard to flavor, texture, cooking methods, and price point. We will also offer some simple recipes that you can try when cooking either one of these steaks at home.

Skirt Steak Vs Flank Steak

What is a Skirt steak?

Skirt steak comes from the diaphragm muscle of the cow and it is a long, thin piece of meat. It has a robust flavor and a slightly chewy texture. This type of steak is often used in fajitas or tacos because of its flavor and texture. 

Skirt steak can be grilled, broiled, or pan-fried, but it is important to note that it should not be cooked beyond medium-rare, or it will become dry and tough. The average price for skirt steak ranges from $6 to $10 per pound.

Skirt steak is a very flavorful cut of beef. It has a robust flavor and it is perfect for bold sauces or rubs. Skirt steak is often served in fajitas because it remains tender and moist when cooked medium-rare. This type of steak works well on the grill, broiled in the oven, or sautéed in a pan. You can also use skirt steak for homemade beef jerky since it will stay moist as it dehydrates during the cooking process.

How to prepare a skirt steak?

When cutting skirt steak, it is important to note that the grain of the meat should run in a perpendicular direction. This will ensure that you get tender and juicy bites with each slice. You can cut this type of steak into small pieces using the bias or on a diagonal.

It is important to note that it should not be cooked beyond medium-rare, or it will become dry and tough. The best way to cook this type of steak is on the grill, broiled in the oven, or sautéed in a pan. Skirt steak can also be used for homemade beef jerky since it will stay moist as it dehydrates during the cooking process.

Here are some simple tips for preparing skirt steak:

– Marinate the steak in your favorite sauce or seasoning mix for extra flavor.

– Grill, broil, or sauté the steak over medium-high heat for 3 to 4 minutes per side.

– Allow the steak to rest for 5 to 10 minutes before slicing and serving.

– Make sure to trim any excess fat before cooking.

– If grilling, make sure to preheat your grill before adding the steak.

– Use a marinade or rub to add flavor to the meat before cooking.

Good cooking methods for a skirt steak

Skirt steaks cook fairly quickly and are best prepared using a method that both tenderizes and shortens its muscle fibers resulting in a more tender piece of meat overall. This means that it should be cooked slowly at first to break down then quickly towards the end to prevent overcooking and drying out.

– Marinating: To use this method, add 1/4 cup of lime juice, 1/4 cup of soy sauce, 2 cloves minced garlic, 1 tsp dried oregano leaves, 1 tsp cumin powder or seeds, and salt & pepper to taste into a large bowl then mix well. Place skirt steak in marinade for 10 minutes before cooking. 

– Pan Frying: Start by pan-frying the meat over medium-high heat in a bit of oil. Cook for 3 to 4 minutes per side or until browned on both sides. Add sliced onion and continue pan frying until steak is cooked through and onions are slightly browned and caramelized. 

– Grilling: Grill over medium-high heat for 5 to 7 minutes per side, flipping once. 

– Slow Cooking: To use this method, add 1 cup of beef broth or red wine along with herbs such as thyme, rosemary, garlic powder, salt, and pepper into a slow cooker then cook on low for 5 to 7 hours or until desired tenderness is reached. 

– Broiling: Preheat oven broiler, then place meat under the heat source and cook for 8 to 10 minutes per side depending on thickness.

Nutrition facts of a skirt steak

A three-ounce serving of skirt steak contains about:

– 145 calories

– 18 grams of protein

– 8 grams of fat

– 0 grams of carbohydrate

– 80 milligrams of cholesterol.

– 1 gram of dietary fiber.

How do you pick a good skirt steak?

Skirt steak is a long cut of beef that can be tough and chewy if not cooked properly. If the skirt steak you are buying is too thin then it will turn out tough and chewy regardless of how you cook it, but thicker pieces will take longer to cook through the center which makes the meat taste like cardboard.

To pick a good piece of skirt steak, look for a piece that is about 1 to 1.5 inches thick. This will ensure that the center of the steak is cooked through without becoming overly tough and chewy. Avoid buying skirt steak that is too thin, or you will be disappointed with the end result!

What are some good recipes for skirt steak?

Due to the long muscle fibers in skirt steak, it is best for this cut of beef to be cooked using a technique that both tenderizes and shortens its muscle fibers. The best way to accomplish this task is by marinating the meat prior to cooking, then slicing it thinly across the grain right before eating. There are many different ways you can serve your skirt steak!

– Fajitas: Shave the outside of the beef to make sure there are no long muscle fibers. Slice thinly against the grain and cook with onions and bell peppers over medium-high heat for 5 minutes per side or until slightly charred. Serve in warm tortillas with your favorite toppings such as sour cream, salsa, or guacamole. 

– Steak Salad: Marinate thin slices in a mixture of olive oil, balsamic vinegar, garlic powder, salt, pepper, and dried basil leaves for at least 15 minutes in order to infuse the beef with flavor. Serve over a bed of mixed greens and top with your favorite vegetables, nuts, and cheese for a healthy meal that tastes great! 

– Teriyaki Rice Bowl: Thinly shave your marinated skirt steak into strips before cooking. Cook in a large pan over medium-high heat until browned. Add rice and veggies such as carrots or mushrooms before adding soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil to taste. Let simmer until everything is hot throughout then serve on a plate or in a bowl topped with fresh green onions. To make this dish gluten-free you can use tamari instead of soy sauce or ensure that your teriyaki recipe is already prepared using gluten-free ingredients.

– Stir Fry: Slice skirt steak into thin strips and cook over medium-high heat in a tablespoon of oil until browned. Add your favorite vegetables and continue cooking until everything is tender. Serve over a bed of cooked rice or noodles for a quick and easy meal.

What is a Flank steak?

Flank steak also comes from the diaphragm muscle of the cow, but it is a much larger cut of meat than skirt steak. The average flank steak weighs about 20 to 22 ounces and it can range anywhere from $8-$14 per pound. This type of cut has a robust flavor and a slightly chewy texture as well, so it should be cooked quickly and not too well-done or it will become tough and chewy. 

Flank steak should only be prepared using dry heat methods such as grilling, broiling, or pan-frying since moist heat methods such as braising will overcook this type of beef too easily. You can cook flank steak beyond medium-rare as long as you are careful not to overcook it.

Flank steak is a flavorful cut of beef that has a texture similar to the tenderloin. It also works well with simple sauces and rubs, but it should not be prepared using moist heat methods such as braising since the meat will become tough and chewy if you cook it for too long or at too high of a temperature. Flank steak is best when it is cooked to medium-rare and sliced against the grain.

How to prepare a flank steak?

When cutting flank steak, keep in mind that it is a tough cut of beef. You should aim to slice the meat very thinly against the grain so that it doesn’t become chewy or hard to chew. Flank steak can be roasted whole and sliced at your dinner table, but it is often cut into smaller pieces prior to cooking.

You should keep in mind that it is a tougher cut of beef and it should not be cooked using moist heat methods such as braising. The best way to prepare flank steak is by grilling, broiling, or pan-frying it using dry heat methods. You can also use flank steak for homemade beef jerky since it will stay moist as it dehydrates during the cooking process.

Here are some simple tips for preparing flank steak:

– Make sure to trim any excess fat before cooking.

– If grilling, make sure to preheat your grill before adding the steak.

– Use a marinade or rub to add flavor to the meat before cooking.

– Keep in mind that flank steak is a tougher cut of beef and should be sliced thinly against the grain.

– You can roast a whole flank steak and slice it at your dinner table, but it is often cut into smaller pieces prior to cooking.

Good cooking methods for a flank steak

Flank steaks are best prepared using a combination of methods that both tenderizes and shortens its muscle fibers resulting in a more tender piece of meat overall. This means that it should be cooked slowly at first to break down, then quickly towards the end to prevent overcooking and drying out.

– Pan-Frying: Heat a large skillet over medium-high heat, then add oil or butter to the pan. Once hot, add the steak and cook for 3 to 4 minutes per side or until desired doneness is reached. 

– Grilling: Since flank steak is thinner than other cuts, you can reduce grilling times by about 1/3 to ensure the inside cooks all the way through without charring the outside too quickly. Use medium grill heat for 5 to 7 minutes per side depending on thickness.

– Slow Cooking: To use this method, add 1 cup of beef broth or red wine along with herbs such as thyme, rosemary, garlic powder, salt, and pepper into a slow cooker then cook on low for 5 to 7 hours or until desired tenderness is reached. 

– Broiling: This method works well for thicker cuts of flank steak as it will allow plenty of time to cook the inside thoroughly at a high temperature without charring the outside too quickly. Preheat the oven broiler, then place meat under the heat source and cook for 8 to 10 minutes per side depending on thickness.

Nutrition facts of a flank steak

A three-ounce serving of flank steak contains about:

– 205 calories

– 23 grams of protein

– 10 grams of fat

– 0 grams of carbohydrate

– Trace amounts of cholesterol

– 95 milligrams of sodium.

– 1 gram of dietary fiber. 

How do you pick a good flank steak?

Unlike skirt steak, flank steak is not an inherently tough cut of beef because the cooking method both tenderizes and shortens this cut’s muscle fibers. As a result, you should look for a piece that is an even thickness throughout since overheating or overcooking this type of beef will dry it out and turn it into jerky.

Avoid buying flank steaks that are overly thick because this will not cook through in time without burning the outside. If you’re unsure about your ability to judge how much time is needed to cook a certain-sized flank steak, then err on the side of caution by purchasing a smaller size rather than having to suffer from overcooking resulting from an under-sized piece of meat!

What are some good dishes I can make with flank?

While flank steaks are already sold as pre-cut pieces, there are countless ways you can incorporate them into your favorite dishes! For example, feel free to reduce cooking times when using flank steaks since they are thinner than most other types of beef.

– Fajitas: Slice flank steak thin against the grain and pan fry with onions and bell peppers until slightly charred. Serve in warm tortillas with your favorite toppings such as sour cream, salsa, or guacamole. 

– Philly Cheese Steak: Thinly slice flank steak and cook in a large sauté pan over medium-high heat until browned. Add sautéed onions and peppers, then top with shredded cheese and serve on a toasted baguette. 

– Beef Teriyaki: Cut flank steak into strips and marinate in a mixture of soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil. Grill or broil for 3 to 6 minutes per side or until desired doneness is reached. Serve immediately.

– Beef and Broccoli: Slicing flank steak into strips like you would for beef teriyaki makes this dish even easier to prepare! Just follow the same cooking instructions as above, then serve over a bed of white rice with your favorite broccoli recipe on the side.

Skirt steak vs flank steak, what are the differences?

Skirt steak and flank steak are cut from the diaphragm muscle of a cow, but skirt steak comes from a smaller portion of that muscle. Flank steak is larger than skirt steak and it has less fat and more flavor. Because flank steak is tougher than skirt steak, it should be cooked using dry heat methods such as grilling and pan-frying.

– Flank Steak: $8 to $14 per pound; 20 to 22 ounces per serving; tough cut of beef; robust flavor; requires quick cooking at high temperature

– Skirt Steak: $6 to $10 per pound; 12 to 16 ounces per serving; tender cut of beef; slightly chewy texture (similar to the tenderloin); requires marinades and rubs

– Both cuts are best when cooked to medium-rare degrees. 

Both lean beef cuts are low in fat with about three grams of fat per ounce of protein. They are also high in iron, zinc, niacin, phosphorus, vitamin B6, riboflavin, selenium, thiamine, and pantothenic acid. Skirt steak is slightly higher in saturated fat than the flank but both cuts are similar when it comes to carbohydrate options with zero carbohydrates per serving. Since they have almost identical nutritional profiles you can use either cut interchangeably based on preference or availability at your local grocery store or butcher shop.

So which cut of beef is better?

Neither one is better, they are just two different cuts of meat. Flank steak is a larger cut of beef and it will cost more since it has a higher price per pound than skirt steak. However, flank steak has a slightly less intense flavor and a slightly more tender texture compared to the robust flavor and chewy texture of skirt steak.

It really comes down to personal preference when deciding between these two cuts of beef. If you prefer the intense flavor and slight chewiness that comes from skirt steak, then go with this cut of beef. On the other hand, if you prefer a milder flavor and smoother texture that comes from flank steak, then choose this cut when adding beef to your favorite recipes!

Are skirt steak and flank steak healthy?

Skirt steak and flank steak are both healthy cuts of beef that are low in fat and calories. In addition, both of these cuts are a good source of protein, iron, and zinc.

However, it is important to remember that not all skirt steak and flank steak are created equal. Some skirt steak can be tough and chewy, while some flank steak can be dry and flavorless. As with any other food item, it is important to do your research before purchasing these cuts of beef so you know what to look for!

FAQs

How much is skirt steak?

Skirt steak ranges in price from about $4 to $10 per pound, depending on the cut and where you purchase it. It can be a more affordable option for those looking to cook a steak at home, but it’s important to keep in mind that the yield is relatively low compared to other cuts of beef. Skirt steak is also best suited for quick and easy cooking methods like pan-frying or grilling.

Which is better: inside or outside skirt steak?

The inside skirt steak is closer to the abdomen of the cow, which means it has more marbling than the outside skirt steak. This increases the amount of flavor and tenderness you can expect from this cut. The exterior skirt steak contains less marbling, but there are still several advantages that make it worth trying! The exterior cut tends to be leaner because it comes from an area out in front of the abdominal section.

What should I serve with skirt steak?

Skirt steak pairs well with a variety of sides, including rice, noodles, salad, and vegetables. For a quick and easy meal, try stir-frying some vegetables with skirt steak strips and serving over a bed of cooked rice or noodles. You can also use a variety of your favorite vegetables to create a delicious fajita filled with grilled peppers and onions, salsa, guacamole, or cheese.

How do I fix skirt steak if it’s tough?

Skirt steak is one of the tougher cuts of beef available since it comes from the diaphragm muscle of the animal rather than a non-working muscle like tenderloin or sirloin. The best way to avoid toughness in this cut is to cook it at either medium-rare or medium temperature for no more than 5 minutes per side once seared. You can also marinate skirt steak overnight before cooking in order to add extra flavor as well as make the meat more tender.

How do you cut skirt steak against the grain?

Step One: You can either place your skirt steak on a cutting board or in a large pot with the lid closed.

Hang Time = 8 hours to dry age it.

Cover and let sit at room temperature for 1 hour before cooking.

Marinate during this hour if you want! 

STEP TWO: Slice off any excess fat or sinew that may not be edible. Try to slice as close to the membrane as possible without actually cutting into it since it will become chewy while cooking. Fortunately, slicing against the grain should easily help you avoid this issue.

STEP THREE: Flip over once you’ve cut off all visible pieces of fat and sinew. Start slicing perpendicular to your previous cut line (about 5 – 10 degrees to the right or left of your first cut line).

STEP FOUR: Rotate the beef and continue cutting perpendicular to your previous cut line. Continue this process until you can easily separate the meat into sections with the visible grain running in different directions.

Does flank steak have to be fully cooked?

Yes, flank steak should be fully cooked before eating. Flank is a thin cut of beef and cooks quickly because of its lack of fat content. It’s quite easy to overcook this cut by accident, but people tend to love it whenever they happen to get it right! Flank steak can also be marinated for several hours or overnight in order to add extra flavor as well as tenderize the meat.

How do you keep a flank steak from being chewy?

There are a few things you can do to help keep your flank steak from becoming too chewy. One is to cut off any excess fat or sinew before cooking, as these parts of the meat will not be as tender as the rest. You can also cook the steak at a lower temperature in order to avoid overcooking it and making it tough. Finally, you can marinate the steak for several hours or overnight in order to add flavor and tenderness.

How much is flank steak?

Flank steak is usually sold for between $6 and $12 per pound. It’s a relatively affordable option for those looking to cook at home, but the yield is also lower compared with other cuts. Flank steak is best suited for quick and easy cooking methods like pan-frying or grilling since it doesn’t have as much fat as other cuts of beef.

Why is flank steak called “London broil”? 

It was initially believed that the term “London broil” originated from London’s demand for this cut of beef during the late 1800s, but it is now known that the name actually came from a misunderstanding between Americans and British people at the time. One popular story claims that American soldiers stationed in Britain were served cold flank steaks with gravy on top for dinner one night, but they had never heard the term “flank steak” before.

What makes the flank steak so good?

Flank steak contains a slightly higher amount of healthy omega-3 fatty acids than some other types of beef, making it a healthier choice overall! This cut is also tender if cooked at medium-rare or medium temperature and thinly sliced against the grain before serving. Pairing your flank steak with side dishes that contain healthy fats will help your body absorb all of the valuable nutrients this cut has to offer.

How do I know when my flank steak is done?

Flank steak is usually cooked until it reaches an internal temperature of 145 degrees Fahrenheit. Make sure your thermometer is inserted in the center of the steak for an accurate reading. Depending on how you prefer to cook your flank steak, it may only need a few minutes per side once seared.

What are some good marinades for flank steak?

Flank steak can be marinated in a variety of different ways in order to add extra flavor. Some popular marinade recipes include teriyaki, bbq, or black pepper sauce. You can also use a mixture of olive oil, red wine vinegar, and herbs like rosemary or thyme for a delicious and fragrant marinade. Be sure to let your flank steak soak in the marinade for at least an hour before cooking, though overnight is best if you have time!

There are many different ways to enjoy flank steak, making it one of the most versatile cuts of beef available! This affordable cut is perfect for quick and easy cooking methods like pan-frying or grilling. It also contains a higher amount of healthy omega-3 fatty acids that are good for your body. Pairing flank steak with side dishes that contain healthy fats will help your body absorb all of the valuable nutrients this cut has to offer.

Why is steak so expensive?

Steak is made from high-quality cuts of beef that are usually expensive. In order to pay for the high-grade animal as well as processing, packaging, and distribution costs, a higher price tag is necessary which means steak tends to be one of the more expensive foods you can buy at a grocery store or on an average steakhouse. There’s a reason they say “you get what you pay for” when it comes to buying steaks!

Should I butter my steak before grilling?

Buttering your steak before grilling it is completely up to you! Some people prefer the taste of grilled steaks without added butter, while others like using this technique whenever they prepare steak. For best results, wait until your steak is almost finished cooking before adding any butter to avoid overheating the grease and potentially starting a grease fire.

What does wet aging beef mean?

Wet aging beef refers to holding cuts of meat in special temperature-controlled refrigerators where bacteria can grow on the outside of the cut for an extended time frame. This process tenderizes tough cuts of beef so that they are easier to chew and enjoy. The increased surface area also helps meats better absorb marinades if desired, increasing the amount of flavor you can expect from your steak.

When should I rest my steak?

It is generally recommended to let your steak rest for at least five minutes before serving. This gives the meat time to redistribute its juices throughout the cut so that you can enjoy a more flavorful and juicy piece of meat! If you are preparing flank steak, it is best to wait even longer since this cut is often served thinly sliced against the grain.

What seasonings should I put on steak?

There are many different seasonings you can put on steak depending on your preferences! Some popular choices include salt, pepper, garlic powder, onion powder, paprika, and chili powder. You can also add delicious flavors to your steak with a marinade made of olive oil, red wine vinegar, and herbs like rosemary or thyme, a delicious and fragrant marinade. Be sure to let your flank steak soak in the marinade for at least an hour before cooking, though overnight is best if you have time!

Should you oil steak before seasoning?

No, you should not oil your steak before seasoning it. When you add oil to your steak, it creates a barrier between the seasoning and the meat. This means that the flavor of the spices will not be as intense as it could be. It’s best to season your steak generously and then cook it over high heat so that the spices form a crispy crust on the outside of the meat.

How do you keep steak tender?

The best way to avoid tough steak is to cook it at the right temperature and take it off the heat at the right time. Using a meat thermometer can help you ensure that your steaks are cooked all the way through without overcooking them, but there are also several ways you can tell for yourself whether or not steak is done just by touch.

– Flank Steak: Medium Rare = 135 F  (57 C) – Medium = 145 F (63 C) – Well Done = 160 F ( 71 C)

– Skirt Steak: Medium Rare = 130 F (54 C) – Medium Rare = 140 F (60 C)  – Well Done = 160 F ( 71 C)

If you prefer a more medium steak, use a lower temperature when barbecuing or pan-searing until you get the desired level of doneness.

 

Conclusion

When it comes to steak, there are many different things you can do to make sure you’re getting the most out of this cut of beef! By choosing a lean cut like a skirt or flank steak and cooking it at a lower temperature, you’ll end up with a healthier and more tender meal. Adding some flavorful seasonings and enjoying your steak at its peak of juiciness are just a couple of the ways you can perfect your steak-cooking abilities.

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