Difference Between Skirt and Flank

Skirt vs Flank

There is always something pleasurable with a good piece of steak. However, steak can defined by how it is cut and on what part of the animal it was derived. One of the popular steak cuts, skirt steaks and flank steaks, come from the identical area of the cow – the area between the rib and the hip.

Both skirt steaks and flank steaks have similar characteristics. Both are long, thin, flat, and tough.
In order to use them in cooking, these steak cuts are recommended to be immensely marinated in order to soften and tenderize the meat while immersing the meat in flavor. Both steak cuts also need to be cooked very quickly or very slowly.

Skirt steaks and flank steaks are most enjoyable when cooked or eaten rare to medium rare. Both meats are flavorful and have a full meat flavor. Also, both steaks can be substituted and used interchangeably for each other in cooking recipes. In addition, both meats can be served as whole, by itself, or with other ingredients.

Skirt steaks and flank steaks are located close to each other in terms their location. The skirt steak is often cut first in the part closer to the front. The flank steak is cut in the same location but only after the skirt steak has been cut.
The skirt steak is considered as longer, fatter, thinner, and is easier to cook compared to the flank steak. In comparison, the flank steak is tougher, more solid, leaner and a healthier choice (due to its less fat content) than a skirt steak cut. Flank steak is often characterized as an elongated and thin steak cut.

Skirt steak is also considered as having two distinct kinds. The first one is the outside skirt steak where the cut is from the diaphragm or plate muscles. The second one is the inside skirt steak cut from the beef flank. Both skirt steaks are boneless, but the outside skirt steak has a thick membrane that had to be taken out before cooking. The inside skirt steak does not contain any membranes or fat. Most skirt steak cuts are used for making Cornish and Mexican dishes; it is also the perfect meat for Chinese stir-fry, Mexican fajitas, Cuban Churrasco, authentic Bolognese sauce, and many more recipes.

On the other hand, flank steak is also called bavette. The Mexicans, the French and the Columbians are very fond of this steak cut. This steak cut is often used for Asian dishes, mostly Chinese, and the London broil recipe. Also, flank steak has a history of being a poor man’s meat. Today, flank steak is considered as one of the favorite steel cuts.
A big difference would be the cutting style of the steak. Skirt steaks are often cut across the grain for maximum tenderness. Cutting against these prescribed instructions might result in frayed fibers and toughness of the meat. Today, both steaks are very popular for many people due to its economic price and full meat taste as well as flavor. Homes and restaurants both serve skirt steaks and flank steaks for any occasion and events. Both steak cuts are being patronized by consumers compared to the sirloin and filet mignon cut.

Summary:
1. Skirt steaks have two types – the outside skirt steak and the inside skirt steak. Flank steak has none.
2. A skirt steak is cut on the front of the location while the flank steak is cut behind after the removal of the skirt steak.
3. The cut in a skirt steak is recommended to be across the grain.

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