When it comes to choosing the perfect cut of beef for your next meal, two popular options often rise to the top: flank steak and skirt steak. Both are flavorful, affordable, and versatile, making them household favorites for dishes like fajitas, stir-fries, and grilled mains. But which one is truly better? The answer depends on your cooking preferences, diet, and even where you shop. In this comprehensive 1500+ word article, we’ll compare flank and skirt steak side by side so you can confidently decide which cut suits your next meal.
Understanding the Basics: What Are Flank and Skirt Steak?
Before we delve into their differences, let’s define each cut and understand their origins within the cow.
What is Flank Steak?
Flank steak comes from the abdominal muscles of the cow. It’s a single, long, flat cut located beneath the loin section. Known for its intense beefy flavor, flank steak is relatively lean and lacking in marbling. This cuts makes it a great option for health-conscious eaters or those looking to minimize fat.
Key features of flank steak:
- Lean texture with minimal fat content
- Tougher fibers due to working muscles in the cow
- Best when sliced thinly against the grain
What is Skirt Steak?
Skirt steak is derived from the plate section of the cow — just below the ribcage. There are two types: inside skirt and outside skirt steak. The outside skirt is generally more tender, and it’s often preferred in restaurants and across popular cuisines like Tex-Mex.
Skirt steak has a looser, more fibrous texture than flank steak, and it’s often sold with more membranes or connective tissue attached — it’s usually trimmed before sale.
Key features of skirt steak:
- More marbling and richer flavor
- Thinner than flank steak but often longer
- Includes a dense connective membrane which must be removed
Flank vs. Skirt Steak: A Head-to-Head Comparison
Let’s take a close look at how these two cuts compare across several crucial attributes:
| Attribute | Flank Steak | Skirt Steak |
|---|---|---|
| Origin | Abdominal muscles (belly area) | Plate section (below ribcage) |
| Tenderness | Moderately tough; requires thin slicing | Slightly more tender, though varies by cut |
| Marbling | Minimal | More marbling; juicier |
| Flavor Profile | Intensely beefy but leaner | Richer, more robust due to fat content |
| Cooking Methods | Best grilled or broiled; suitable for stir-fries | Ideal for quick, high-heat methods (e.g., pan-searing, grilling) |
| Fat Content | Very low | Higher; especially in visible seams |
| Price Per Pound | Usually cheaper | More expensive; sometimes double the price |
Flavor: Which Cuts Has a Stronger Taste?
Flavor is subjective, but skirt steak holds an edge due to its higher fat content. Fat enhances flavor profiles and helps retain juiciness during cooking. While flank steak offers a rich, meaty aroma, it lacks the buttery mouthfeel that skirt steak delivers.
However, flank steak is prized for absorbing marinades extremely well, especially when prepared for dishes like fajitas or bulgogi. So if you’re someone who relies heavily on marinades to build flavor, flank might seem more appealing.
Tenderness: A Common Concern
Tenderness is critical in determining which cut is better in your kitchen. Both flank and skirt steak can be tough if not cooked properly, but skirt steak usually has a more forgiving texture, particularly when it comes to quick searing.
Still, both cuts require slicing against the grain for the best texture. Slicing into thin strips not only makes the meat easier to chew, but it gives each bite a more tender appearance — as long as this is done correctly.
Cooking Considerations and Ideal Preparation Methods
To bring out the best in these cuts, it’s important to match the cooking method to the meat:
How to Cook Flank Steak
Flank steak is best cooked using medium-high to high heat methods like:
- Grilling to medium-rare (130–135°F)
- Baking followed by broiling
Because flank steak has large muscle fibers, it benefits from marinades that break down the tissue and add moisture before cooking. Aim for at least an hour of marinating — longer if possible.
How to Cook Skirt Steak
Skirt steak is ideal for searing over extremely high heat quickly — think cast iron or scorching grill — and should be served rare or medium-rare. Because it’s so thin, it should only cook a few minutes per side before resting and slicing.
It’s also used extensively in steak tacos and grilled Asian dishes (like kalbi cuts), where the intense sear caramelizes the surface quickly, locking in juices.
Pricing and Availability: Affordability and Access
Price Points Compared
In most everyday supermarkets or butcher shops, flank steak is often the more affordable option. It’s more readily available year-round and found more frequently in standard beef cuts, whereas skirt steak has seen price spikes due to heavy international demand — particularly from overseas markets in the Middle East and Asia.
Skirt steak is now often considered a premium item, especially when it comes to the outside skirt cut, which has grown in popularity thanks to restaurant chefs who use it in signature dishes.
Seasonal and International Demand
Because skirt steak has been such an export darling for beef producers over the past few decades, its domestic supply has fluctuated. If you find it at your local butcher or grocery store, it may come with a premium price tag — sometimes double that of flank steak — depending on the time of year and the meat supplier.
Flank steak, in contrast, is more consistently available and often offered frozen when fresh supplies are low.
Where to Find Them
You can usually find both at:
- Local butcher shops (especially for grass-fed or specialty cuts)
- Supermarkets like Costco (often vacuum-sealed or in bundles)
- Online meat delivery services (especially local or heritage meat purveyors)
Skirt steak, especially the outside cut, is often labeled clearly and prepared for high-end grilling or restaurant use, while many flank steaks are either sold raw or used in prepared meal kits at grocery stores.
Nutrition: Fat, Protein, and Macros Compared
Both flank and skirt steak deliver significant amounts of protein and important nutrients like:
- Iron
- Zinc
- Niacin
- Vitamin B12
But their nutritional profiles diverge slightly.
Nutrient Breakdown (Per 3.5 oz Cooked):
| Nutrient | Flank Steak | Skirt Steak |
|---|---|---|
| Calories | ~200 kcal | ~220 kcal |
| Fat Content | ~6g | ~9g |
| Protein | ~30g | ~28g |
Note that fattier cuts of skirt steak can go up to 12g of fat per standard portion, making flank steak the better option for keto or lean proteins-focused diets.
However, if you’re willing to accommodate more fat in the name of indulgence and flavor, then skirt steak makes for a satisfying, savory cut that pairs beautifully with high-heat cooking.
Tips for Choosing a Tasty Cut: What to Look For
Next time you’re at the store or ordering direct, here’s how to make an informed decision:
1. Assess the Marbling and Fat Content
For flavor, a little marbling is always a bonus — especially in skirt steak. Look for thin seams of fat running through the cut. For flank steak, less marbling is normal, but avoid cuts that appear too dry or pale.
2. Inspect for Even Thickness
Thinner cuts will cook evenly and not lead to overcook in the middle or undercook on the edges. Most skirt steaks sold today have been flattened to an even ½-inch thickness, while flank steaks may vary — making tenderizing essential for optimal doneness.
3. Opt for Fresh Cuts
Pay attention to the sell-by or packaging date, and always look for a deep red color with no gray patches. Fatty portions shouldn’t look excessively browned or dried out. If purchasing online, ensure the cut is vacuum-sealed and packed with dry ice or cold packs.
Culinary Uses and Recipe Versatility
Flank Steak in the Kitchen
Flank steak excels in slow-to-medium cooking methods. It’s a go-to for:
- Fajitas
- Stir-fries
- Enchiladas
- Sandwiches
Its lean profile makes it ideal for those aiming for low-fat recipes — and it holds up particularly well to marinades and rubs that deeply infuse flavor.
Skirt Steak in the Kitchen
Skirt steak shines when seared quickly. Restaurant favorites that use skirt steak include:
- Steak tacos
- Tomahawk skirt steak rolls
- Carne asada
- Grilled seafood and steak medleys
Its richness and juiciness make it ideal for dishes that rely on natural beef flavor, and many chefs cite that skirt steak, when cooked and sliced correctly, is more forgiving than flank steak under high-heat environments.
Which Is Truly Better: A Final Evaluation
There’s no one-size-fits-all winner between flank steak and skirt steak — but depending on your priorities, each has standout qualities.
Go with Flank Steak If:
- You prefer a lean option with a beefy punch
- You’re planning to marinate your steak for flavor
- You want a budget-friendly cut for regular use
- You’re preparing dishes that call for slicing, like stir-fries
Choose Skirt Steak If:
- You’re aiming for quick cooking and high-heat searing
- You want a richer, juicier bite without heavy seasoning
- You’re preparing Tex-Mex or Asian dishes where oil retention matters
- You’re dining out with guests and want a show-stopping cut
Making the Right Cut: Your Decision Starts With the Recipe
Ultimately, which steak is better depends on how you intend to cook. For weekday dinners and meal preps, flank steak is a practical choice. For weekend grilling and indulgent steaks, skirt steak takes the crown.
Before you shop, ask yourself:
- How will this steak be cooked — grilled, roasted, or seared?
- How much fat do I want in my dish?
- What flavor profile are I aiming for?
Answering these questions will help you decide which cut makes the most sense for your next dinner plate.
Keep Experimenting!
Both flank steak and skirt steak are perfect test subjects for learning the art of steak preparation. If you’ve mastered flank, challenge yourself with the more delicate texture of skirt. If you prefer the bold taste of skirt but want a leaner bite, flank steak is ready for your next marinade experiment.
So don’t be afraid to keep rotating through both cuts until you’ve found your perfect steak pairing.
Final Thoughts
In this extensive comparison, we’ve weighed everything from flavor and price to cooking tips and nutritional value. Whether you opt for flank or skirt steak, you’re choosing cuts that offer exciting flavor, texture, and nutritional value. The next time you’re at the butcher or hitting the grill, you’ll know exactly which steak is best for your recipe — and you’ll impress friends and family with the delicious results.
So go ahead — experiment with both — and let your taste buds decide which one deserves top billing on your dinner plate.
What is the difference between flank and skirt steak?
Flank and skirt steak come from different parts of the cow and have distinct textures and flavors. Flank steak is cut from the lower back or hindquarter of the animal and is known for its lean, flat shape and bold beef flavor. It has a tighter grain compared to skirt steak, which means it can be slightly less tender if not cooked properly. Skirt steak, on the other hand, comes from the diaphragm area and is divided into two types: inside and outside skirt. It is longer, narrower, and has a looser, more fibrous texture with more marbling, which contributes to a richer flavor.
Both cuts benefit from marination and high-heat cooking methods, but skirt steak tends to be more forgiving in terms of tenderness. Because of its location and use in the cow’s body, flank steak can become tough if overcooked or sliced incorrectly. Skirt steak, while also needing proper slicing against the grain, often retains more juiciness due to its fat content. Understanding these differences can help you choose the right cut depending on the cooking method and desired outcome.
Which steak is more tender: flank or skirt?
Between flank and skirt steak, skirt steak is generally considered more tender, especially when cooked properly and sliced thinly against the grain. This tenderness comes from the cut’s fibrous structure and higher fat content, which helps preserve moisture during cooking. Although skirt steak has more chew than cuts like ribeye or tenderloin, it is typically preferred in dishes where a tender bite is important, such as fajitas or tacos.
Flank steak, while flavorful, is leaner and has a denser muscle structure, which can make it tougher if not cooked and sliced correctly. It requires careful attention to cooking time—best seared quickly over high heat and then rested before slicing. Both steaks benefit from marinating to tenderize the meat and infuse flavor, but skirt steak usually offers a more tender mouthfeel when prepared with the same technique. For diners who prefer a softer bite, skirt steak may have the edge.
What are the best cooking methods for flank and skirt steak?
Both flank and skirt steak perform best when cooked quickly over high heat, such as grilling, broiling, or pan-searing. These cuts are lean and benefit from dry-heat methods that sear the outside while keeping the interior juicy. Cooking them to medium-rare or medium is essential, as overcooking can lead to toughness. Marinating both steaks for several hours before cooking enhances flavor and helps break down muscle fibers, improving texture.
In addition to high-heat cooking, both cuts are ideal for slicing thinly and serving in dishes like stir-fries, tacos, or salads. Proper slicing is key—always cut perpendicular to the grain to shorten the muscle fibers and make the meat easier to chew. For those who want to slow-cook, flank steak may be a better candidate than skirt, but it still benefits from finishing techniques like charring or searing to preserve flavor and texture.
Which steak is better for fajitas: flank or skirt?
Skirt steak is traditionally the preferred cut for fajitas due to its marbling, tenderness, and rich flavor after grilling. Its loose texture allows it to absorb marinades well, and the natural fat content keeps it juicy during the high-heat cooking typically used for this dish. Skirt steak’s long, flat shape also makes it easy to char on a skillet or grill and then slice into strips for serving warm with tortillas, peppers, and onions.
Flank steak can be used as a substitute for fajitas and performs well when properly marinated and cooked to medium-rare. However, it tends to be a bit denser and less forgiving if overcooked. Since fajitas require tender, sliceable meat that can hold up to the smoky flavors of the grill, many chefs and home cooks prefer skirt steak for its authentic texture and flavor. If skirt steak is not available, flank steak can still produce a flavorful and satisfying dish when handled correctly.
How do the flavor profiles of flank and skirt steak compare?
Flank steak has a rich, meaty flavor and is known for its bold beefy character. Because it is lean and has a tighter grain, it delivers a concentrated taste that can be enhanced with marinades or spice rubs. It doesn’t have a lot of fat marbling, so its flavor relies more on proper seasoning and cooking technique. Grilled flank steak, especially when basted with a smoky or tangy sauce, can be deeply savory and satisfying for steak lovers who appreciate a strong beef taste without heavy fattiness.
Skirt steak, in contrast, has a more robust and buttery flavor due to its marbling and higher fat content. It’s often described as one of the most flavorful cuts available, especially when grilled or pan-seared with a simple seasoning. The loose muscle fibers allow the fat to render more evenly, giving it a juicier and more intense beef flavor. This makes skirt steak an excellent choice for dishes where maximum flavor is desired, like tacos, burritos, or grilled sandwiches.
Which steak is more affordable and where can I buy it?
Skirt steak and flank steak are both relatively affordable compared to premium cuts like ribeye or filet mignon, but skirt steak is typically the more economical of the two. Due to its popularity in international cuisines and high demand in export markets, it may vary in price depending on location and availability. However, in most supermarkets and local butcher shops, especially those stocking American-raised beef, skirt steak is commonly found and priced reasonably.
Flank steak is also widely available and often sold as part of general steak cuts in grocery stores and online meat retailers. Because it’s used in a variety of meal preparations—from stir-fries to London broil—it remains a staple for budget-conscious cooks. Both cuts can often be found in the refrigerated meat section or ordered by request if not displayed on the shelf. For best quality and pricing, shopping at local butcher shops, ethnic markets, or bulk retailers is recommended.
Can I substitute flank steak for skirt steak and vice versa?
Yes, flank steak and skirt steak can often be substituted for one another in recipes, especially those that involve marinating and high-heat cooking. Since both cuts require similar cooking methods and slice best against the grain, swapping one for the other will still yield good results, though there may be slight differences in flavor and texture. When substituting for skirt steak, flank steak should be marinated longer to offset its denser grain and improve tenderness.
For recipes that specifically call for skirt steak, such as carne asada or fajitas, flank steak can work well but may not be as juicy or flavorful due to its lower fat content. Conversely, skirt steak can replace flank steak in dishes like tacos, grilled salads, or steak bowls. Keep in mind that skirt steak has a looser texture, which may affect the bite slightly. Adjust cooking time and slicing technique accordingly to ensure the best outcome when substituting either cut.