What Is Flank Steak
As you move towards the rear end of the cow, we get flank steak. Flank steak is a favorite in many countries and has earned nicknames, like Babette in French and sobrebarriga in Columbia.
Being from the belly of the cow, flank steak is lean with lots of muscle fibers. There is often fat along the edges of the meat, with light marbling. A sizable chunk of meat that can be tough to eat if not cooked properly. Along with skirt steak, we often use flank steak for fajitas.
Flap And Skirt Steak Sizes:
Both inside and outside skirt steak are long and flat slices with thick grain throughout the length of the meat cut. Their pieces can be 20 24 inches long and 3-4 inches wide after being cleaned and trimmed. They are typically 1-2 pounds in weight that reduces up to a quarter after being cooked.
Flap steak is generally very thin, coarsely grained with obviously directed fibers. The grain runs throughout the steak in a crosswise manner. The standard flap meat size is 2-3pounds, and you get 5-6 pounds per steer.
Thai Grilled Skirt Steak
If you love the exotic taste of Thai cuisine, or you like trying new flavor experiences, this recipe has your name on it. The long list of ingredients includes Thai staples like cilantro and peanuts, and classics including brown sugar and black pepper.
For all that, though, the only tool youre going to need to make the marinade is a whisk.
Dont expect a ton of heat in this one, but you should feel a tingle. Of course, you could always ramp it up if you like a few more Scovilles.
This is a perfect addition to stir fry or as part of an Asian-themed dinner. With so much added flavor, you dont have to add much else.
Click here for recipe and instructions: Thai Grilled Skirt Steak
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What Is Skirt Steak
In hindsight, inside and outside skirt steaks are very similar to each other. They are both long cuts of meat with a thick membrane running across the whole cut, making them hard.
However, if cut and trimmed properly, these kinds of cuts are very soft. Unlike most meat labeled as steaks, the skirt steak is thin, so they are still good for grilling or searing.
For a full-grown cow, the skirt steaks usually measure between 20 and 24 inches long and three inches wide. That is if the butcher has trimmed off the membrane and grain.
You will usually have an inside steak when you get one from your local butcher. They are sold separately for different purposes, which brings us to their first major difference.
How To Prepare Flank Steak For Grilling Or Smoking
Set yourself up for success by prepping your flank before you start grilling. Just follow these simple steps.
You should not need to trim anything off your flank steak since theres very little fat already. That means you can move straight to marinating or rubbing.
The heavy grain allows this cut to take marinade nicely, adding a lot of flavor and tenderness. You could also opt for a seasoned rub, including salt, to tenderize and flavorize before grilling.
For a more hands-on approach to tenderizing, you might want to hammer your flank steak with a tenderizing mallet. Unlike the skirt, the flank is thick enough to make this an option.
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Seasoning And Using Skirt Steak
This steak has so much flavor, I usually like it with just salt and pepper. But you could add whatever additional herbs and spices you like. Garlic powder and onion powder, for example. Or chili powder and cumin. Its also nice with rosemary and thyme.
And while you could enjoy your sliced skirt steak as-is, perhaps with some potatoes or a salad on the side, its also great for tacos, burritos, and fajitas. Try it in a sandwicha cheesesteak, for example. Or as part of a steak and eggs breakfast.
Try to avoid reheating it, though, because that can lead to the meat becoming more than medium-rarein other words, overcooked and dry.
Skirt steak is versatile, quick, easy, inexpensive , and really, really good. Use these tips to cook and slice it right, and it just might become your new favorite steak too.
Flank Steak Vs Skirt Steak: Which One Is Best
Flank and skirt steak are two amazing tasting meats. But which one is best? Find out the differences so you know which one to use for your next BBQ cook-off.
Both are tough, beefy strips of meat that are great straight off the grill. Also, both are criminally overlooked by a lot of chefs.
But what are the differences between flank steak and skirt steak?
Both are long, strange-looking cuts of meat, and a lot of the time the two are often used interchangeably. So is there actually a difference?
The main difference between the two comes down to how tough they are. Skirt steak is tougher thank flank, and carries a more intense flavor. This means that it can only be cooked as rare or medium-rare, and is usually best seared. If you prefer your steak well done or tender then I advise going for flank.
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How To Cook Skirt Steak
Both outside and inside skirt have a good amount of fat within and between the muscle strands, which helps keep it moist when grilling it. The grain on the inside skirt is a little bit wider, so it might have slightly more fat.
A lot of skirt steak recipes call for marinating the meat before grilling it, and because of its looser structure, skirt steak will absorb the flavors of the marinade quite well. But there’s no need to marinate it for more than 30 minutes or so, as .
Since skirt steak is tough, the best way to cook it is very quickly over the hottest grill you can get. As a matter of fact, some people will even skip the grill altogether and cook it directly on the coals. This actually works quite well, because you do not want to overcook skirt steak. Cooking it directly on the coals gets the surface of the meat nice and brown very quickly, without cooking the inside of the meat for too long. Ideal doneness is medium-rare to medium.
Most importantly, skirt steak absolutely must be sliced thinly against the grain. Because it’s so long, your best bet is to cut it into shorter sections first and then slice those sections across the grain.
Skirt Steak Temperature When Done
Skirt steak is a thin cut of beef that is perfect for grilling. It cooks extremely fast so you need to watch it closely to make sure you dont overcook it. With that being said, exactly at what temperature is a skirt steak done?
Skirt steak is at its most flavorful at an internal temperature of between 125 and 135 degrees Fahrenheit, depending on personal taste preferences.
Skirt steak is a versatile cut of meat that can be prepared in many ways. Because of its loose, grainy texture, it is perfect for absorbing marinades as well as dry rubs.
Because skirt steak is so thin, you can cook it over direct heat for the entire length of the cooking process, unlike thicker cuts of beef, such as a tri tip.
In this article, I will discuss the best cooking methods for skirt steak and why the best internal temperature for skirt steak when done is between 125 and 135 degrees Fahrenheit.
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How Much Meat And Fat Each Steak Holds
If you are diet conscious and want skirt steak or flap steak without fat, its not possible. There is some quantity of fat in each one, and even if you have a thin meat cut, by no means will it be devoid of fat. So, dont get fooled by the appearance of a lean cut.
Also, fat makes it more juicy and flavored.
Here is the nutritional information for flap steak and skirt steak:
Beef Flap Steak
Serving size: 3 oz.
Total Calories: 225
Whats The Difference Between Outside Skirt Steak And Inside Skirt Steak
Glad you ask!
Outside Skirt Steak is a popular meat cut praised for its rich fat marbling, tenderness and flavor. This is a very favorite cut among Argentinians, who also know it as âentraÃ±aâ. On the other hand, Inside Skirt Steak comes from the flank and is thinner, leaner and narrower than its outside counterpart.
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What Is Skirt Steak Called At The Grocery Store
Skirt steak should be labelled as skirt steak at the grocery store. However, it may sometimes be called fajita steak. Its often sold as a long, thin cut of meat, but it may be pre-sliced ready for cooking. Flank steak is sometimes referred to as London Broil, although this is technically the name of a dish, rather than a cut.
It isnt unusual to find skirt or flank steak at a grocery store, but they arent stocked everywhere.
The best place to buy specific cuts of meat is at the butchers. As they tend to receive the entire animal, its easier to get large cuts of the leaner meat. If ordering skirt steak, you may be asked if you prefer inside skirt or outside skirt. Truthfully, there isnt much of a difference. Outside is thicker, and inside shrinks more when cooking.
Which Is Better For Fajitas Flank Steak Or Skirt Steak
Skirt steak is the traditional cut for fajitas, but flank can work in its place. Skirt steak is better because of how well it marinades. The fibers in skirt steak arent tightly-knit, which allows the marinade and seasoning to penetrate deeper into the cut.
The strong meaty taste of skirt steak is also good, as it holds up to the heavy spicing of fajitas. Fajitas are best cooked with a quick sear over a high heat, which is perfect for the lean meat of skirt steak.
However, flank steak can also be used for fajitas, even if it isnt as well suited. Flank steak is a more tender cut, but with a closer knit fiber. This means that while it will hold a marinade, the flavors wont reach as deep. Flank steak has a less intense flavor, which some prefer.
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Who You Should Serve Each Cut To
Both cuts are great options for you, your family, and your guests. They are tasty, affordable, and popular at barbecues. As weve said though, one thing to note is because of their tough fibers, these cuts can be harder to chew. Young kids and seniors might find flank easier to consume. If you get skirt, be sure to remove all of the membrane and excess fat so everyone can enjoy.
How Does Skirt Steak Taste
Both are very flavorful cuts of beef, but the outside is without a doubt more flavorful than the inside. Both pack a hearty and robust beef flavor and both are very well marbled as you can see below after the steaks are trimmed. Id compare the marbling in these cuts to that of a prime grade ribeye, and certainly better than the flank steak they are often compared to. Because of the thick grain of this cut, many people prefer to marinate these steaks.
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How To Slice Them
As the flap meat fibers run crosswise all the way in the steak, its difficult to cut it into thin-sized pieces. The best way to cut it is to first divide it into three to four big pieces by slicing with grain. Then rotate them to 90 degrees and slice further against the grain.
Skirt steak also has a distinct grain and should also be sliced against the grain.
Some Famous Skirt Steaks
How To Cook Skirt Steak:
Ive written a pretty comprehensive blog about the best way to cook skirt steak here, where I discuss using a very high heat to sear while not cooking past medium rare. This cut of beef is also great for marinating the course grain and thin nature of the cut allows marinade to work well for thin slices used for tacos and quesadillas.
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Should You Marinate Skirt Steak
Skirt steak has a unique accordion-like structure of coarse muscle fibers that provide increased surface area. That means more flavor can be captured, giving the meat a tasty boost.
No more than 30 minutes is needed for marinating time so that the taste does not overpower the beef. Instead, serve with some additional sauce for dipping or topping. Make sure to dry the meat after marinating .
How Do You Cook Beef So Its Tender
8 Simple Ways to Make Tough Meat Tender Physically tenderize the meat. For tough cuts like chuck steak, a meat mallet can be a surprisingly effective way to break down those tough muscle fibers. Use a marinade. Dont forget the salt. Let it come up to room temperature. Cook it low-and-slow. Hit the right internal temperature. Rest your meat. Slice against the grain.
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Best Cooking Practices For Each
Seeing as they have a low fat content, flanks require little preparation. With skirts, you should trim off the excess fat. If you get the inside variety, be sure to trim away the membrane.Both cuts have loosely packed muscle fibers, allowing them to marinate well. You can marinate them to give them a little extra flavor. This is why they work so well in Mexican dishes â they marinate amazingly in spices. Both also grill quickly. You should turn up the heat and watch them closely. Do not cook past medium rare. If you cook past medium rare, it will be very tough. Some people choose to smoke these cuts. This can add a little flavor, but it is usually not worth the effort. The cut wont be in the smoker very long, and youll have to finish with a sear anyways.
Skirt Steak Vs Flank Steak Which Is Best What Are The Differences
Skirt steak and flank steak often get confused, probably due to them being so little known. So we thought wed clear up the confusion in this comparison. Read on if you want to know the differences between them, and become an expert in these two lesser-known cuts.
In this Skirt steak vs Flank steak battle, were going to go deep with a couple of lesser-known steaks that deliver fabulous flavor, cook easily, and offer plenty of options for serving.
Were going to show where they come from, the differences between them and how best to use them. We shall also share prep and grilling tips, nutritional info, and plenty of facts to help you choose the right cut for you.
To close it out, well tell you which steak wins for flavor, ease of cooking, and more. Plus, weve put together three recipes for each cut to get you started.
Youd be forgiven for thinking the line up of steaks available is comprised entirely of the big names like filet mignon, t-bone and Porterhouse. But, theres much more to the story than just those, wonderful as they are. There are more than a dozen different steaks for the adventurous griller to choose from!
Is your new favorite steak waiting to be discovered in the two we look at here? Theres only one way to find out
|Flank primal, below the loin. Rear belly.|
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Skirt Steak Vs Flank Steak: Whats The Main Difference
Craving steak? We dont blame you. Every bite is filled with unmatched juiciness, tenderness, and flavor. A problem what arises when selecting meat is that youre faced with so many different cuts of meat. Theres ribeye, filet mignon, T-bone, sirloin, beef tenderloin, and plenty more. How do you know which to choose? Knowing the difference between cuts will help you pick the perfect one. In this guide, we go over the difference between skirt steaks and flank steaks. Read on to become a more informed meat-lover!
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How To Grill Skirt Steak And Flap Steak
Get a skirt meat cut, outside skirt if lucky enough, and remove the outer papery membrane attached to it. For the inside skirt, some extra fat might be sticking out just bring it in shape.
Now marinate it because its tough, and to get the most of its flavor, you need to make it tender by marinating. Let it sit for 6-12 hours for the best results. You can also go with a dry rub such as kosher salt, but only if you prefer this way.
Now, its time to gill the skirt. Before you put the cut over the grill, the grill should be screaming hot. Put The steak on the grill, and dont leave it as it is. If its a thin slice, you need to change the side every two minutes to make it medium-rare. Be careful not to cook it past medium-rare if you dont want it rubbery or leathery.
Slice against the grain and serve it.
The same goes for the flap steak, except that Flap isnt cooked over extreme heat as you can for the skirt steak. Just build a reasonable fire, keep it on one side of the grill, and lay on the flap. Flip it every minute until the heat gets from 125°F to 130°F on the fattest part.
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How Long Can Skirt Steak Be Marinated
Skirt steak and flank steak are ideally marinated for 4 to 12 hours. Skirt steak can be marinated overnight, or for up to 24 hours. Although you can marinate skirt steak for longer, it wont improve the flavoring, and may break down the meat too much.
As steak marinades, the flavoring penetrates through the fibers of the meat. For tougher cuts, such as flank and skirt, this helps to break down these fibers and tenderize the meat. The loose knit fibers of the skirt steak makes it the ideal meat for marinating, and the strong beef flavor works well with a range of spices.
Acid is a vital ingredient in a marinade, as this is what breaks the fibers. When the meat is left to marinate for too long, it breaks these fibers too much. Rather than becoming tender, the meat turns mushy.