One of my absolute favorite recipes to make is carne asada that calls for flank steak or skirt steak. The fact that this and many other recipes give you the option makes sense—the two cuts of meat are pretty similar, But at the same time, they are different cuts. So, there must be at least a couple of differences, right? I needed to satisfy my curiosity, so I reached out to Kevin Smith from a family-owned butcher shop Beast & Cleaver in Seattle to get some answers. Because, yes, there are key distinctions between these two cuts of meat.
What’s the Difference in Taste and Texture?
Swapping one cut of meat for the other is OK, but here are the key differences to know.
Smith says that flank steak is more tender, but the beef’s flavor is milder than skirt steak. While skirt steak is similarly tender, there are three different types—two “inside” and one “outside”—that differ slightly in flavor and fattiness.
Smith explains, “The outside skirt is extremely marbled and fatty, with a very beefy flavor, while the inside skirt steaks are beefier than the flank, but not as beefy as the outside skirt.” Smith says the outside skirt is more tender than the inside skirt and is secretly the best steak on the animal. (Noted!) You can talk to your butcher and specifically request the outside skirt steak.
The Best Way To Cook Skirt Steak vs. Flank Steak
“Skirt steaks lend themselves to grilling better as there is a lot of outside fat, which crisps up really well.” On the other hand, “flank steak is leaner and takes better to being cooked in a pan with butter or oil.” This is because the steak will sit in fat, retaining more of its flavor and tenderness, whereas fat would be dripping off if cooked on a grill.
Smith recommends cutting both steaks against the grain for maximum tenderness and adds that although skirt steaks are often used in tacos, he hails them as great steaks on their own. “They don’t have to be chopped up in another dish.”
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