{"id":4837,"date":"2022-08-19T08:25:25","date_gmt":"2022-08-19T08:25:25","guid":{"rendered":"https:\/\/pitmastercentral.com\/?p=4837"},"modified":"2023-06-30T11:14:35","modified_gmt":"2023-06-30T11:14:35","slug":"flank-vs-skirt-steak","status":"publish","type":"post","link":"https:\/\/pitmastercentral.com\/flank-vs-skirt-steak\/","title":{"rendered":"Flank vs Skirt Steak: Which Is More Flavorful, Tender, and Cheaper"},"content":{"rendered":"\n

If I were to advise you, I’d say the flank stick has the best quality of the two. It has a thicker, wider, and heavier meat than the skirt steak. The skirt steak is just a thinner and longer cut, although with more flavor than the flank steak. The problem I have with skirt steaks are their tough muscle fibers<\/a>, especially the outer skirt steak. <\/p>\n\n\n\n

At the butcher store, I’ve seen several instances where the skirt and flank steaks are used interchangeably. But to me, the difference is as day and night. Yet you still come across people confusing one for the other. So, are the flank and skirt steak really the same? If not, what are the differences? In this article, I’ll  try to end this debate once and for all. <\/p>\n\n\n

\"Flank<\/figure>\n\n\n

What Is Better, Flank or Skirt Steak?<\/h2>\n\n\n\n

The skirt steak has a better flavor and a higher fat content, which is why many people think it’s an overall better steak. <\/p>\n\n\n\n

However, the flank steak has a thicker, wider, and heavier meat than the skirt steak. Also, it’s a versatile cut. It’s more expensive<\/a> and is a top choice for restaurants. You don’t see them go for skirts even when both cuts can be used to make the same steak recipes<\/a>. <\/p>\n\n\n\n

The skirt steak is just a thinner, tougher, and longer cut, although with more flavor than the flank steak. The tough fibers are the reason I choose flank steaks for my recipes. If I have to go for skirt steaks, I often choose to cook the steak rare or medium rare. <\/p>\n\n\n\n

The flank steak is bright red in color. It has a full beefy flavor and a much wider grain. It’s got a finer grain than the skirt steak. A skirt steak is darker in color. <\/p>\n\n\n\n

Regardless, when these are cooked and thinly-sliced correctly, both skirt and flank steaks are wonderful cuts of meat. Each cut to its benefits and taste.\u00a0<\/p>\n\n\n\n

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