Short answer: flank steak comes from the cow’s abdominal muscles and is leaner, wider, and slightly more tender, while skirt steak comes from the diaphragm area, is thinner, more heavily marbled with visible fat, and has a looser grain that soaks up marinade especially well. Both are best cooked hot and fast, and both must be sliced thin against the grain – skip that step and either one turns chewy.
Where Each Cut Comes From
Flank steak is cut from the cow’s lower abdominal muscles. It’s a long, flat, relatively lean cut with a visible, tight grain running in one direction.
Skirt steak comes from the diaphragm muscle (plate section). It’s longer and thinner than flank, with a looser, more open grain and noticeably more visible fat and marbling running through it.
Flank Steak vs. Skirt Steak: Side-by-Side
| Factor | Flank Steak | Skirt Steak |
|---|---|---|
| Location | Abdominal muscle | Diaphragm (plate section) |
| Fat content | Leaner | More marbled, more visible fat |
| Texture/grain | Tighter grain | Looser, more open grain |
| Thickness | Thicker, wider | Thinner, longer |
| Best for | Marinating, stir-fry, fajitas, London broil | Fajitas, carne asada, quick high-heat grilling |
| Marinade absorption | Good | Excellent – looser grain takes on flavor fast |
| Typical price | Slightly lower per pound | Slightly higher per pound |
How to Cook Flank and Skirt Steak
- Marinate (optional but recommended). Both cuts benefit from 30 minutes to a few hours in an acidic marinade (citrus, vinegar, or yogurt-based), which helps tenderize the fibers.
- Cook hot and fast. A screaming-hot grill or cast-iron pan, 3-5 minutes per side depending on thickness, is the right approach for both – low, slow heat dries them out.
- Pull at medium-rare to medium (130-140°F internal) – both cuts get tougher the further past medium they go.
- Rest 5 minutes, then slice thin against the grain. This is non-negotiable for either cut – slicing with the grain (instead of across it) makes both noticeably chewier.
Which Should You Buy?
- Choose flank steak if: you want a leaner option, you’re making a classic London broil, or you prefer a slightly firmer bite.
- Choose skirt steak if: you’re making fajitas or carne asada, you want maximum marinade flavor absorption, or you prefer a richer, more marbled bite.
Either way, both cuts deliver a lot of flavor for the price compared to premium steaks like ribeye – they just require the marinate-hot-and-fast-slice-thin approach to shine.
FAQs About Flank Steak vs. Skirt Steak
Is flank steak or skirt steak more tender?
Flank steak is generally considered slightly more tender due to its tighter, more uniform grain, though both require slicing against the grain to avoid chewiness.
Can I substitute flank steak for skirt steak in a recipe?
Yes – they’re largely interchangeable in marinated, high-heat recipes like fajitas, though skirt steak will pick up marinade flavor faster due to its looser grain.
Why does skirt steak need to be sliced against the grain?
Skirt steak’s muscle fibers run in long, distinct lines – cutting across them (against the grain) shortens those fibers in each bite, making the meat noticeably more tender to chew.
What temperature should flank or skirt steak be cooked to?
Medium-rare to medium (130-140°F internal) is ideal for both – cooking past that tends to make these leaner cuts tough.
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