Get ready to fire up the grill and learn the secrets behind choosing, preparing, and cooking skirt steak and flank steak to perfection. It’s all about the sizzle!
Anatomy
Before we go into all the taste and texture differences, let’s get into the anatomy. It’s good to know where your food comes from!
Flank steak, as you might expect from its name, comes from the cow’s hindquarters. It doesn’t usually contain bones. Skirt steak is sourced from the same general area.
However, don’t confuse the two. Skirt steak is a bit closer to the front of the cow, located right below the ribs (per BRD.com).
Cut to Perfection
When it comes to skirt steak vs. flank steak, both cuts bring unique flavors and textures to your barbecue. Skirt steak is known for its robust flavor.
Flank steak is the lean, mean grilling machine of the two. It’s slightly thicker with less fat, but don’t let that fool you.
With the right seasoning and a careful eye on the grill, flank steak becomes irresistibly tender. Appreciate the distinct qualities that each cut brings to the table—literally.
Nutritional Differences
Flank steak has a little less fat, but does that make it more nutritious? Well, it is lower in calories, according to Tasting Table.
Other than that, they’re not that different in terms of nutritional value. Both are pretty high in protein, which is probably what you’re eating it for.
So, the big difference in nutritional content between flank vs. skirt steak comes down to other factors. What sauces are you using? How about sides?
Marinate Magic
When it comes to elevating your grill game, marinades are key. The right marinade can whisk these cuts from simply good to a lingering taste.
It’s all about those zesty ingredients soaking into every fiber. The secret’s in the soak! Marinating these tougher cuts breaks down the fibers, infusing them with succulent flavors.
A citrus-based marinade might uplift a flank steak, while a skirt steak revels in a soy-based concoction. It’s culinary art, bringing out the best in these beloved cuts.
Grill Marks Galore
When it comes to grilling, knowing the difference between skirt steak vs. flank steak can elevate your BBQ game. Both cuts are superb for those picturesque grill marks.
Achieving perfect grill marks is also about technique. Whether you’re team skirt steak or flank steak, ensure your grill is sizzling hot before laying down the meat.
This high heat is crucial for searing those lines. Let the steak cook undisturbed for a few minutes, then flip. It’s not just cooking, it’s an art form!
Tender Tactics
Grasping the nuances between skirt steak vs. flank steak can elevate your culinary game. While both cuts are prized, knowing proper tenderization can make your meal great.
Tender tactics start at the butcher’s counter. When debating skirt steak vs. flank steak, consider the texture and grain. These factors are pivotal in marinating and cooking.
Marinades can soften and tenderize your meat, especially if the steaks are soaked for a while (per FoodFanatic.com). Make sure the texture isn’t too soft.
Flavor Infusion
When debating between skirt steak vs. flank steak, it’s all about choosing the right cut for flavor infusion. Skirt steak’s bold taste marries well with marinades.
Flank steak is leaner, but requires a keen touch to unlock its potential. A quick sear and a flavorful rub make this cut unforgettable.
Both cuts are prime candidates for infusing flavors that’ll make your dishes sing. Whether you’re grilling, broiling, or pan-searing, remember to marinate early.
Heat Matters
Grilling the perfect steak involves more than just tossing it on the flame. Skirt steak, with its quick-cooking nature, thrives over high heat for a short time.
Flank steak asks for a bit of patience and an eye on the grill. This leaner cut benefits from medium heat and a careful watch to avoid overcooking.
Let your steak rest after it’s off the grill. Give it a few minutes for those juices redistribute, ensuring every slice is as flavorful as the last.
Resting Rules
Ever wonder why your BBQ heroes insist on letting that skirt steak or flank steak rest before slicing into it? It’s not just to torture you with anticipation.
Allowing the steak to rest helps the juices redistribute, making each bite juicier and more flavorful. It’s a simple trick that elevates your grilling game.
This key step ensures that every slice is tender, juicy, and packed with flavor. Resist the urge to slice right away, and let your steak take a nap.
Slice it Right
How do flank and skirt steak differ when it comes to slicing for tenderness? Both pack a flavor punch, but their texture requires a steady hand for slicing.
These cuts have long muscle fibers that can be tough if not treated right. Slicing against the grain turns them into buttery, tender delights.
Flank is leaner, while skirt soaks up marinades like a champ. But no matter the choice, slice thinly against the grain for the ultimate taste sensation.
Sauce Pairings
Pairing these cuts with the perfect sauce really complements the meat. A chimichurri sauce, with its vibrant herbs and tangy vinegar, works for both cuts, enhancing their beefiness.
Love a bit of heat? Consider a spicy chipotle sauce to drizzle over your skirt or flank steak. This combination brings a smoky depth.
If you’re aiming for a more classic approach, a rich peppercorn sauce can’t be beaten. This sauce adds a peppery bite and creamy texture, creating a sophisticated balance.
Side Stars
Never forget the mighty power of side dishes. A zesty coleslaw or a creamy potato salad can complement the robust flavors of either steak, harmonizing the meal.
Grilled asparagus and charred corn on the cob are both great options. Whether it’s skirt or flank steak, these sides promise to be showstoppers at your feast.
If you like roasted vegetables but the previous two just aren’t your speed, try squash and zucchini. They’re both easy to make and delicious when grilled.
Seasoning Secrets
The right seasoning blend can elevate these cuts to new culinary heights. Think bold spices and fresh herbs to complement their rich flavors.
Want to get that restaurant-quality taste at home? For both skirt and flank steaks, a mix of smoked paprika, garlic powder, and cumin can work wonders.
Let’s not forget the power of a good marinade, especially when debating steaks. A combination of soy sauce, lime juice, and brown sugar balances the savory with sweetness.
Char Charms
Grilling enthusiasts know the magic of a good char. It can elevate a simple piece of meat to culinary excellence (and it just looks plain cool).
With skirt steak, you get a more intense beef flavor and a texture that soaks up marinades beautifully. It’s ideal for those smoky BBQ vibes.
Flank steak stands up well to high heat. It’s all about that balance of smokiness and tenderness, turning your steak night into an unforgettable experience.
Grill Cleaning 101
No matter your choice, a clean grill ensures smoky flavor. Keeping those grates pristine makes your meats sing—whether it’s marbled skirt steak or the lean flank.
Residue from previous BBQ sessions can interfere with the cooking process, affecting the taste. So, scrubbing down after each use ensures your steak gets the spotlight it deserves.
Both cuts are fantastic, but they deserve a clean stage to shine. Regular cleaning also extends your grill’s life, making it a trusty companion for your steak adventures.
Timing is Everything
Skirt steak, beloved for its flavor, requires a keen eye to avoid overcooking. Flank steak asks for precise timing to achieve that tender chew.
Skirt steak thrives over high heat for a short blast on each side. Flank steak prefers a medium flame to coax out its best texture.
Remember, resting is as crucial as the cooking itself. Giving them a few minutes to relax after grilling ensures juices redistribute, making every bite succulently perfect.
Plating Perfection
Presentation matters. Both cuts have their own unique charm, and with the right slicing technique, they can make your plate look like a masterpiece.
The texture of a steak can influence its visual appeal. Thin, against-the-grain slices of flank steak can create a visually stunning effect, elevating your dish’s overall appeal.
Laying your steak atop vibrant vegetables or next to a creamy mash can make all the difference. Color and texture contrasts are key to a mouth-watering presentation.
Cooking Techniques (Beyond Grilling)
We’ve gone on and on about grilling. True, it’s probably the most common way to cook a steak, but it’s definitely not the only one.
Another common way to cook both flank and skirt steak is pan searing. The cooking times differ, though you’ll need oil and a large skillet for both.
If neither of those methods seem appealing, it’s time to whip out the slow cooker, especially if you want your meat tender. What can’t a slow cooker do?
Prices and Availability
This will vary depending on where you are and the kind of beef you’re buying. A pound of organic skirt steak is about $14.
Similarly, a pound of flank steak sells for around $12. This is usually the case — skirt steak tends to be a little more expensive than flank.
Because of this, flank steak tends to be more widely consumed and available. However, skirt steak isn’t rare. You should be able to easily find both.
Storage and Preservation Tips
When it comes to storing steak, there aren’t any differences from cut to cut. If you buy it raw, then it’ll last about four days in the fridge.
According to the USDA, cooked steak doesn’t last any longer. You should use up those leftovers after a few days to avoid bacterial growth.
If you want your steak to last longer, we suggest freezing it. Raw steak can last for months on end in the freezer (and maybe a year).