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Skirt Steak vs Flank Steak: 3 Key Differences & Recipes for Each

Updated: September 6, 2023 by Lex Gabrielle | Leave a comment

Skirt steak and flank steak are two cuts of meat that many people typically find at their local supermarket. Flank steak is cut from the cow's abdominal area, while skirt steak is cut from the cow's diaphragm area. However, where each type of steak is cut from is just the beginning of differences in how to cook them, their flavors, and more.

Let's dive into the most important differences between skirt and flank steak.

Set of denver, top blade, tri tip steak, machete, flank, bavette London broil marble on white background top view concept space for text. — Different types of steak have different textures due to where they are cut from the cow.
©Chatham172/Shutterstock.com

Skirt Steak vs. Flank Steak: What is the difference?

The primary difference between skirt and flank steak is that skirt steak is a long, thin cut while flank steak is usually thicker and wider. As mentioned, skirt steak comes from the diaphragm (plate section) of a cow whereas flank steak comes from abdominal muscles. Both contain tough fibers, which means both skirt steaks and flanks steaks are generally marinated to increase their tenderness.

As far as flavor goes, both steaks are often described as having a robust flavor. Skirt steaks are known to have slightly more flavor as there's generally more marbling and fat content on the cut.

Let's examine each of these steaks in more detail, including different cooking and preparations for each.

Skirt Steak vs. Flank Steak Nutrition: Which Is Healthier (Fats, Calories, Cholesterol)

Skirt Steak vs Flank Steak Which is Healthier — All data compliments of the USDA

When comparing the nutritional value of skirt and flanks steaks, you'll see there's little difference. The serving sizes above come from the USDA, and they have 100 grams for flank steak and 85 grams for skirt steak. So, when comparing on a similar size basis skirt steaks will have slightly more calories, fat, and saturated fat. The reason for this is simple: skirt steaks generally have more fat and marbling.

However, it's worth pointing out that with these very small nutritional differences, you should eat the type of steak that meets your budget or tastes better to you. One finally note is that both steaks can use marinades, which will often add sugars and more calories.

Are They Good for You?

Beef and red meat are great sources of protein for a standard diet. Beef also has nutrients that can add to a person's daily needs and intake. However, it's important to maintain a healthy balance between different proteins, as beef and red meat can also cause high cholesterol and cause fatty build-ups.

What is Skirt Steak?

The diaphragm muscle of a cow is to thank for the beloved skirt steak. Skirt steaks are a longtime favorite cut for people at restaurants and steakhouses. It is offered in two different ways, inside skirts and outside skirts. The outside cut of a skirt steak comes from the outside of the chest wall. The skirt steak's inside cut comes from the ribs' lower end. Skirt steak tends to be long and lean, but also very tough, as well. Skirt steaks have a ton of marbling, and also a high-fat content. It also has a very beefy flavor.

Flank of steak covered in homemade lime and cilantro marinade in a glass dish. — Skirt steak should always be marinated before being cooked.
©Toasted Pictures/Shutterstock.com

How to Cook Skirt Steak

Most people enjoy skirt steak when it's marinated and grilled. Due to the texture of the meat, marinating the steak first is key so that the steak itself soaks in all the flavors. Many commercial kitchens at restaurants carry skirt steak on their menu. Depending on what recipe you are making, grilling the steak should be rather quick. Skirt steak does tend to cook quickly, so there's no need to leave it on the grill for too long.

The Best Way to Store Skirt Steak

Skirt steak can be purchased at a grocery store or a local butcher shop. Many times, people cook skirt steak the same day that they purchase it to maintain freshness. However, it can be kept in the refrigerator for up to 5 days. If you buy a skirt steak and do not plan to cook it that week, it can also be stored in the freezer for up to 12 months, when properly stored.

Best Skirt Steak Recipes

Skirt steak is used most often for tacos, steak salads, fajitas, or just for a regular standards BBQ with friends and family.

Peppercorn Steak with Thyme Butter Sauce Recipe

What is a Flank Steak?

Flank steak is a larger cut of meat than a skirt steak. The flank steak is taken from the abdominal area of the cow, but more towards the bottom. The location of the steak cut tends to make it much tougher than others. This is why flank steak contains hardly any fat. Flank steak is inexpensive and easily purchased at any grocery store or market.

Raw, flap or flank, also known Bavette steak near butcher knife with pink pepper and rosemary. Black background. Top view. — Flank steak is tough and dense.
©Chatham172/Shutterstock.com

How to Cook Flank Steak

Flank steak is easy to cook because it has hardly any fat. Flank steak has dense tissue, so many chefs tend to use a meat tenderizer before cooking to break down the tissue and make it a bit softer. Unlike skirt steak which is cooked rather quickly, flank steak is cooked slowly to maintain the flavor.

The Best Way to Store Flank Steak

The best way to store flank steak, similar to skirt steak, is in the refrigerator for several days. The maximum that flank steak should be stored in the refrigerator is 5 days, or when the steak begins to brown. Storing flank steak in the freezer is also safe, as long as it is stored in an air-tight container or wrap.

Best Flank Steak Recipes

Flank steak is also used often for steak tacos and fajitas. In addition, many people like to use flank steak for sandwiches and stir-fry recipes. Flank steak can be purchased both pre-cut for stir-fry and also whole to cut at home.

Grilled B.L.T. Steak Recipe

What Other Cuts Are Similar?

Skirt steak and flank steak are typically two steaks that are considered similar when purchasing and cooking for specific recipes. However, other steaks can be purchased in place, if you are looking for different textures and tastes, but still in a similar family. A hanger steak is a good match for the two, as well as a flat iron steak. In addition, a sirloin flap steak, or sirloin tips, are also a good choice for recipes where you are cutting the steak up.

The Final Verdict

Infographic comparing skirt steak and flank steak. — Both of these cuts have a robust, beefy flavor.

Skirt steak is a long, thin cut of meat, while flank steak is almost always thicker and wider. This is a key way to tell these two cuts of meat apart!
The location of each of these cuts differs. Skirt steak comes from the diaphragm, while flank steak comes from the abdominal muscles.
Skirt steak usually has more marbling, meaning higher fat content.

Skirt steak and flank steak are two similar steaks, yet extremely different in cut, texture, and taste. Both steaks are easily purchased at your local grocery store or butcher, and both are excellent for a good marinade and on the grill. Skirt steak is a little juicier and tender than flank steak if you are looking for that. Flank steak, however, is easier to use for recipes where you want to strip the steak, like tacos, fajitas, and stir-fry.

Before you go, you need to check out this spinach-stuffed flank steak recipe:

Spinach-stuffed Flank Steak

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Author: Moms Who Think
Yield: Serves 4

Print Recipe

Ingredients

Scale

¼ cup dried tomatoes (not oil packed)
1 1-pound beef flank steak or top round steak, trimmed of separable fat
⅛ teaspoon salt
⅛ teaspoon black pepper
1 10-ounce package frozen chopped spinach, thawed and well drained
2 tablespoons grated Parmesan cheese
2 tablespoons snipped fresh basil

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Instructions

1. In a small bowl soak the dried tomatoes in enough hot water to cover for 10 minutes. Drain. Snip into small pieces.

2. Meanwhile, score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place meat between 2 pieces of plastic wrap. Working from center to edges, pound with the flat side of a meat mallet into a 12×8-inch rectangle. Remove plastic wrap. Sprinkle with the salt and pepper.

3. Spread the spinach over the steak. Sprinkle the softened tomatoes, Parmesan cheese, and basil. Roll the steak up from a short side. Secure with wooden toothpicks at 1-inch intervals, starting ½ inch from an end. Cut between the toothpicks into eight 1-inch slices.

4. Place sides cut side down on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat until done as desired, turning once. Allow 10 to 12 minutes for medium rare (145°F) or 12 to 16 minutes for medium (160°). Before serving, remove toothpicks.