What Is The Difference Between Flank Steak And Skirt Steak?
Flank steak can refer to a number of different cuts of meat, each of which is cut from the flank end of the cow. The name “flank” is used to describe the location of the cut:
The flank is the anatomical location where the muscles and fat that run along the back of the animal meet. However, in the case of the flank steak, it is the cut that is specifically the flank steak that is being referred to.
The three most common cuts of flank steak are the skirt steak, the flap meat, and the flatter. In this article, we will be focusing specifically on the differences between flank steak and skirt steak.
What Is The Difference Between Flank Steak And Skirt Steak?
Both flank steak and skirt steak are cuts of meat that come from the hind portion of the cow. But there are some important differences between the two cuts of meat, and these differences will be outlined below.
- Flank steak and skirt steak both come from the hind portion of the cow, but they are from different parts of the animal. Skirt steak comes from the buttock area while flank steak comes from the flank area.
- Flank steak is more expensive than skirt steak, but it has a higher percentage of soft fat. Flank steak is therefore often preferred by those who want to minimize the amount of cooking that needs to be done, such as by those who have to work during the day or for those who want to use less-expensive cuts of meat for tacos, burritos, or other dishes where the meat is served as a filling, rather than as a main course.
- Flank steak and skirt steak both require searing to lock in the flavor, but they reach that point of flavor difference at different temperatures. While flank steak is typically cooked to about 120ºF (50ºC) for medium-rare, skirt steak is typically cooked to about 140ºF (60ºC) for medium.
- While both flank steak and skirt steak can be used in a variety of dishes, they are most commonly used as a substitute for or in addition to ribeye in steak dishes.
Flank Steak
Flank steak is the most common of the three types of flank steak. The cut is taken from the lateral (or “flank”) area of the cow and is generally quite fatty. The flank steak is the most affordable of the three types of flank steak and is often used in steak tacos or burritos.
Skirt Steak
The “skirt” portion of the name refers to the fact that the steak is cut from the line of the rear end of the animal. The line (or “back”) of the animal is the large muscles that attach the shoulder muscles to the trunk of the animal.
The muscles in the back of the animal are very large and quite fatty, which is why the meat from this area is sometimes referred to as “delicately-braised oxtail” or “Slow-Cooked Oxtail”.
Because of the large amount of connective tissue in the rear portion of the animal, however, the muscle only yields a respectable amount of tender, albeit beefy, meat. As such, most people find the flavor of skirt steak to be quite mild, meaning it can be a good option for those who want to retain the flavor of the other ingredients in a dish, such as those who are vegetarians. However, because it yields relatively little steak for the amount of effort needed to prepare it, it is often paired with more flavorful ingredients, such as tomatoes, peppers, or mushrooms.
Flap Meat
The flap is the remaining portion of the flank steak after the strip and flap muscles have been removed. The flap is generally quite lean, which is why it is often referred to as “veal scallop” or “pork loin”. As such, the flavor of the flap is quite mild, though it can be flavored through marinades or the use of other savory ingredients.
While it is often sold as a steak, it can also be used as a substitute for pork loin in some dishes, such as in sandwiches or wraps.
Flank Steak vs Skirt Steak
The main difference between the two types of flank steak is the level of tenderization.
While both types of flank steak are quite tender and can be eaten relatively rare, the meat from the flank strip area of the animal is generally quite tough, with the muscle fibers in the strip having to be cut in order to strip the meat.
As such, the steak from this area is often used for stir-fries or other dishes where the chewiness of the meat is not a concern.
Skirt Tip Meat
The last type of flank steak is the “skirt tip”, which is cut from the skirt area. The tip is quite lean and can be quite tender, though it is also quite small. As such, it is often ground and used as a sausage, or it is crumbled and added to soups and stews.
Final Words
While there is no difference between the two types of flank steak on a nutritional or taste level, there are differences in the way the cuts are usually used.
The most obvious difference is that the strip is usually sold as steak, while the tip and flap are sold as meat alternatives.
However, because the strip is cut from the flank of the animal, it also has a higher percentage of soft fat, which means it is often preferred for stir-fries and other dishes where the steak is meant to be eaten with a knife and fork.
As such, the differences between the three types of flank steak are mainly based on the level of tenderization and chewiness of the meat.
However, for those who want to be more conscious about their food choices, the difference between the three types of flank steak is clear.
Flank steak is the most fatty and provides the most flavor, followed by the strip and tip, which both have a leaner and less fatty cut.
If you want a less expensive cut of steak, go for the tip. If you want a less fatty cut of steak, go with the strip. If you want a steak that is more tender, go with the flank steak.
