Choosing a cut of steak is more difficult than you might think, especially with so many available. Skirt steak and flank steak are often used interchangeably and some people wonder if a skirt steak is the same thing as a flank steak. Though they are similar, they are not the same cut and are found on different parts of the cow when butchering. Both cuts are lean and can be tough. They are also often dismissed as being cheap or less desirable cuts when compared to things like a ribeye or a filet, but they can still be prepared in a way that’s both delicious and cost effective like skirt steak skewers or flank steak pinwheels. We’ll break them both down based on the following criteria.
- What they are - definition
- Where they are - location
- How big they are - size
- How they taste- flavor
- How they look - appearance
- What they cost - price
- How healthy they are - nutrition
- How to prepare them - cooking
Definition
What is a Skirt Steak
Skirt is a long, thin cut of steak that is fairly coarse and with a decent amount of fat marbling to enhance flavor. It cooks quickly and does well with high heat preparations. It offers good flavor for dishes like carne asada tacos and steak salads.
What is a Flank Steak
A flank steak, sometimes called a jiffy steak, is a large cut of meat that is very lean, flat and quick to cook. It is well suited to quick, high heat cooking and good for things like steak fajitas, tacos or London broil.
Location
Where is the Skirt Steak Located?
You can find the skirt on what is known as the plate of the cow. It is under the ribs at the front of the animal. There are four skirts on a cow, two inside and two outside. Outside skirt is thicker and more tender and therefore more desirable to most people. It’s also harder to find these for sale in a store, but they do tend to be the cut used in restaurants or other kitchens that offer skirt on the menu. The inside skirt is chewier and usually what you will find on shelves in supermarkets. If you are getting a skirt steak from a butcher, specify that you want the outside skirt whenever possible.
Where is the Flank Steak Located?
Flank steak is cut from underneath the loin. As such, it’s part of the abdominal muscle of the cow and does not come from a section with much fat marbling. This is from a very active part of the cow’s body and the muscle is tough as a result, which can make preparation difficult for some cooks.
Size
How Big is a Skirt Steak
Skirt steaks are usually easy to identify because they are almost ribbonlike in appearance. A skirt may be only four inches across but it can be 24 inches long. Despite the large surface area, these are also thin cuts so a whole skirt may only weigh two pounds. If you get an outside skirt it will typically be a little bit smaller.
How Big is a Flank Steak
Like skirt steaks, flank steaks tend to be long and thin. That said, they are not usually as long as a skirt. Twelver inches is not unusual for a flank steak with meat being just an inch thick though it can be much wider as well, making it appear like a large slab. A full sized flank steak can weigh about a pound with larger steaks reaching around four pounds.
Flavor
How Does Skirt Steak Taste
When it comes to the outside skirt especially, the marbling gives this steak a very good flavor. The beef flavor is strong because of the coarse muscle fiber and there’s almost a buttery quality when it’s cooked properly thanks to that fat content. One of the biggest issues with skirt, however, is how easy it is to overcook the steak and dry it out.
How Does Flank Steak Taste
Flank also has a good beef flavor but it is less intense than what you will find in skirt steak. There is also less fat content in a flank steak so it tends to be more mild and lean overall. However, it can also be very tough, especially if it’s not cooked properly and it is not uncommon for a flank to be dried out. A well cooked flank served with a chimichurri can be a very delicious and elevated dish.
Appearance
What Does Skirt Steak Look Like
Skirt steaks are sometimes sold rolled up which is a good indicator that what you have is definitely a skirt. Look for some marbling in the meat and a long but narrow cut. The grain of the meat runs crosswise as opposed to the flank where it runs lengthwise. The whole cut itself should be thinner than a flank and it will not be as wide.
What Does Flank Steak Look Like
Because flank and skirt are often used interchangeably it can also be hard to tell them apart. Sometimes they may even be sold under the wrong name, which is worth looking out for. A flank can be spotted by checking out the grain of the meat. The grain will run lengthwise in a flank steak, and if it hasn’t been broken down into strips it should be thicker and wider than a skirt.
Price
Beef prices tend to vary greatly between farms, butchers, grocery stores and restaurants, not to mention regional variance which can be extreme from one side of the country to another. For our purposes, we’ll be citing the USDA National Report on beef prices, taking averages from 2022 to get prices for both cuts.
What Does Skirt Steak Cost
It’s somewhat ironic that skirt steak is considered a cheap cut of meat when you check out the prices. In 2022, the average price of skirt steak across the United States was $11.24 per pound. For some perspective, only three other beef cuts were more expensive on average, and that included filet mignon at $18.46, tenderloin at $16.07, and boneless loin at $15.88. Skirt steak was more expensive than New York Strip at $9.86 and ribeye at $10.24. But keep in mind this was the average across the country for the whole year and prices at the beginning of 2023 have begun to shift sharply, though skirt steak still remains one of the 6 most expensive beef cuts.
What Does Flank Steak Cost
Flank steak is somewhat cheaper than skirt steak. The average price in 2022 across the United States was $8.47 per pound. This has gone up about a dollar per pound on average over the beginning of 2023. This is still considered a relatively cheap cut of beef, at least in terms of steak
A Note About Pricing
As we mentioned, skirt steak was one of the most expensive cuts in 2022 and the price will always fluctuate but it’s good to pay attention to pricing labels at grocery stores. Because flank and skirt steaks are so thin, they often look similar to heavier steaks in packages at grocery stores. A flank steak could be placed in a sealed tray next to a ribeye steak and the surface area and size might look very similar.
The ribeye may be twice as expensive so many shoppers would be more inclined to think the skirt is, at a glance, the better option. But the price per pound for the ribeye will be less because you’re getting so much more. This is a common trap shoppers fall into by focusing on just the price of the meat in the package and not the per pound weight. It appears cheaper but you get much less for the money.
Nutrition
The recommended serving size for steak ranges from 3 ounces to 4 ounces. Most steakhouse cuts like ribeyes, sirloins, porterhouse and so on tend to be quite a bit larger than this and some restaurants offer a range where 6 ounces is often the smallest size. A flank steak will often be a long, flat slab of meet measuring over one feet in length and weigh between one and two pounds. This would typically serve as many as four people, of course, at 6 to 8 ounces per serving.
A skirt steak can be as much as 2 feet long and a typical serving will be similar to flank at 6 to 8 or 9 ounces.
The USDA breaks down their nutritional information with a 100g serving as a baseline. 100 grams of steak works out to 3.5 ounces. So, keep in mind when reviewing nutritional info, what we have here is presented for equal amounts but if you’re ordering steaks in a restaurant,for instance, chances are you’re getting larger portions.
What is the Nutritional Value of Flank Steaks
Based on USDA information for choice, raw flank trimmed to 0” fat, you can expect the following from a 100 g serving.
- 165 calories
- 21.2 grams of protein
- 8.29 grams of fat
- 54 mg of sodium
- 68 mg of cholesterol
- 1.55 mg of iron
What is the Nutritional Value of Skirt Steak
Like the flank steak, this USDA data is based on a 100 g serving of inside skirt steak trimmed to 0” fat.
- 195 calories
- 20.1 grams of protein
- 12.8 grams of fat
- 65 mg of sodium
- 65 mg of cholesterol
- 1.7 mg of iron
There is also nutritional information based on an outside skirt steak served at 100 g with the other information, such as being trimmed to 0” fat being the same.
- 238 calories
- 17.7 grams of protein
- 18.4 grams of fat
- 65 mg of sodium
- 71 mg of cholesterol
- 3.35 mg of iron
A Note on Nutritional Values
Both of these values are based on pure meat and nothing else. You may find seasoned or otherwise altered versions of steaks available, as well as ones that have fat that has not been trimmed down.Naturally, the cooking process can alter these as well since fat and salt is often added during preparation, in addition to any potential sauces or other flavorings
Cooking
How Can You Prepare and Cook Skirt Steak
Skirt steak can be very tough if not prepared correctly. Tenderizing with a mallet and seasoning with a marinade that includes something like soy sauce or honey can ensure a much more tender and flavorful piece of meat. Because the meat is such a thin and already tough piece, the potential to overcook and make it unpleasant is a risk.
Skirt steak lends itself well to quick, high heat cooking methods. A quick pan sear or flash on the grill can cook a skirt to perfection quickly and offer a flavorful dish that is tender enough to enjoy. Skirt should never get cooked beyond medium rare if you want it to be enjoyable as even medium skirt steak can become remarkably tough and chewy. A well done skirt steak may very well be inedible to some people.
The grains of a skirt are loosely structured which means the meat is able to absorb marinade and seasoning easily. For that reason you don’t need a long marinade that lasts hours or even overnight. Between 30 minutes and one hour is more than enough time.
A pan at high heat for pan searing or a very hot grill at 450F to 500F can cook a skirt steak literally in just a few minutes per side. Cooking skirt steak is very quick and needs to be monitored the whole time. You want to get a good brown on each side and nothing more. Some skirt steak recipes even call for you to cook a skirt directly on coals to get that char right away and then take the steak off.
Because you are not taking a lot of time to develop flavors the best seasonings for a skirt steak are often very simple. Salt and pepper, olive oil or butter, maybe some garlic or crushed red pepper for a little kick is more than adequate for seasoning.
Serve skirt steak sliced but make sure you slice it correctly. You want to slice a skirt against the grain, not with it. Because the muscle fibers in this cut are so tough, if you cut with the grain you’re giving yourself longer, tougher muscle fibers to chew through. Cutting against the grain shortens those fibers right down which instantly makes the steak easier to eat.
How Can You Prepare and Cook Flank Steak
Flank steak has less fat content than a skirt steak so it needs to be watched a little more carefully when cooking. Like skirt, you may want to tenderize this ahead of time by pounding it out or using some kind of meat tenderizer or acid. This is highly recommended in many flank steak recipes it will cook quickly and it’s good to have a hand making it more tender.
Seasoning, like with skirt, is best kept simple. Salt and pepper at a minimum is a good approach but a seasoning rub can also be used if desired.
Flank steak can be cooked at about the same temperature as skirt steak or even slightly lower. Between 400F and 500F should be good to get a great sear, brown the meat, and get the inside to a good rare to medium rare. You’ll only need 3 or 4 minutes per side to get a perfect cook. You want an internal temperature of 130F to 135F.
When cooking flank, it’s important to remember to let it rest for at least five minutes before slicing. Like skirt steak, it’s very important to cut this steak against the grain. You want to break down those long, tough muscle fibers which will ensure it’s easier to eat the steak.
The Bottom Line
Many people will use flank and skirt steak interchangeably, though they have some noticeable differences in fat content and nutritional value which means one cut may be better suited for your chosen dish than another.
Traditionally, both skirt and steak are often overlooked as being cheap cuts and also less desirable cuts. They can be hard to cook properly which is part of the reason they sometimes get a poor reputation. If not prepared correctly, either cut can end up being tough and overcooked, making for an unpleasant eating experience.
When properly handled, both skirt and flank steaks are able to provide a delicious, beefy flavor to dishes that hold up to strong, tasty seasonings. They make for excellent tacos and fajitas and other applications where a strong sear and a cut that doesn’t lose its shape and structure after cooking is ideal.
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