Skirt Steak vs Flank Steak: What's The Main Difference?

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October 4, 2023

Craving steak? We don’t blame you. Every bite is filled with unmatched juiciness, tenderness, and flavor.

A problem that often arises when selecting meat is that you’re faced with too many cuts of meat to choose from. There’s ribeye, filet mignon, T-bone, sirloin, beef tenderloin, and plenty more.

How do you know which to choose?

Knowing the differences between cuts will help you pick the perfect one. In this guide, we’ll go over the difference between skirt steaks and flank steaks. Read on to become a more informed meat-lover!

Originally published in 2020, this article was updated and republished on October 4th, 2023.

What Is a Skirt Steak?

When you picture a steak, a skirt steak is probably not the image that comes to mind. This cut is long, thin, and oddly shaped. It has a well-defined grain structure with plenty of loosely packed, tough fibers.

While most commonly known as skirt steaks, this cut goes by different names, including:

Romanian tenderloin
Philadelphia steak
Arrachera (in Mexico)

Skirt steaks are moderately meaty. They’re marbly, giving them a relatively high fat content, and the average cut weighs about 1.25 pounds and yields 3 servings.

As for their taste, skirt steaks have a beefy flavor. People commonly use them for fajitas or stir-fries because they work well when cut into strips.

It’s important to note that there are two types of skirt steaks:

Inside: The inside variety is shorter and skinnier. It comes with hard fat and a membrane that you need to trim away.
Outside: The outside variety is generally more desirable. While you should still trim this cut, it has much less fat. Additionally, outside skirt steak is much more flavorful. It’s usually the cut you’ll find in restaurants.

What Is a Flank Steak?

Flank steak is a large and squat cut. It’s meaty and has a low fat content. Most meat markets sell flank steaks as the whole muscle. The average cut weighs around 2 pounds and yields four servings.

Flank steak is the most popular name for these cuts, but you may also hear it called:

Beef flank
Jiffy steak
Fraldinha (in Brazil)
Sobrebarriga (in Colombia)
Babette (in France)

Flank steaks have a well-defined grain structure. They have a strong beefy flavor, but because they’re lean and a little thicker, they can be tougher to chew.

People commonly use flank steak for fajitas, London broil, Chinese stir-fried beef, etc.

What's the Main Difference Between Flank and Skirt Steak?

Now that you know what skirt and flank steaks are, let’s review their key differences.

From Different Parts of the Cow

Both cuts come from the side of the cow. Throughout the cow’s life, these areas work hard. This results in both cuts being relatively tough and fibrous.

The skirt steak comes from the plate primal. The outside variety is from the diaphragm, while the inside variety is an abdominal muscle.

The flank steak, as you might’ve guessed, comes from the flank primal.

Shape

Skirt steaks are long, skinny, and thin. Compared to other cuts of meat, flank steaks are also long and slender. However, flanks are slightly thicker and more oval-like than skirts.

Taste

Skirt steak tends to have a richer, meatier flavor than flank steak due to its higher fat content. This is true both for outside and inside skirt steak.

That rich taste makes it a good match for spices, rubs, and strong marinades.

On the other hand, flank steak tends to have a slightly milder flavor, which makes it an excellent canvas for a broader range of marinades and rubs.

100% grass-fed beef flank steak is richer and more flavorful than the standard supermarket variety while still mellow enough to pair well with marinades and spices.

Tenderness

These cuts are no filet mignon. While they offer great flavor, they’re a little tough to chew.

Flank is more tender than the inside skirt.

The outside skirt is more evenly matched and may be more tender than a flank. Keep this in mind if tenderness is important to you.

You can tenderize these cuts with a mallet or by marinating them in olive oil and citrus juice overnight.

Try Them Both in Similar Recipes

People use these cuts of meat for similar purposes. You’ll find them in fajitas, London broils, stir-fries, etc. One isn’t necessarily better than the other; it just depends on how flavorful and tender you want the dish to be.

Both cuts are great options for you, your family, and your guests. They’re tasty, affordable, and popular at barbecues.

As we’ve said, one thing to note is because of their tough fibers, these cuts can be harder to chew. Young children and seniors might find flank easier to consume.

If you get a skirt cut, remove all of the membrane and excess fat so everyone can enjoy it.

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, remember 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 – they marinate amazingly in spices.

How to Grill Each Steak

Whether you’re using gas or charcoal, the name of the game is speed. Both skirt and flank steak are best if you cook them on high heat for a short period.

Get your grill up to temperature first. Around 400°F is a good temperature for flank steak, while you can boost the heat to 500°F for skirt steak.

Make sure to pat either steak dry before putting it on the grill if you marinate it first. This helps to get a good sear and prevents marinade from dripping and burning or causing flare-ups.

Grill skirt steak for 3-4 minutes per side, and then take it off the grill and let it rest before you cut and serve.

Grill flank steak for 4-6 minutes per side, depending on the thickness of the steak. Overall, you shouldn’t cook flank steak for longer than 10-12 minutes. Take it off the grill and let it rest for at least 10 minutes before you cut and serve.

Some people choose to smoke these cuts. This can add a bit of flavor, but it’s usually not worth the effort. The cut won’t be in the smoker very long, and you’ll still have to finish with a sear.

How to Cut the Meat

Both skirt and flank steak offer the best eating experience when you cut them against the grain instead of with the grain.

But what does that mean?

When you look at any steak, you can get an idea of what direction the muscle fibers are arranged in. You can also see how long or short the fibers are.

Skirt steak and flank steak both have long muscle fibers, which can be tough to chew if you cut in the same direction as those fibers. So it’s best to cut in the opposite direction and make thin slices rather than thick ones.

Think of it like trimming the ends of a bunch of strings. You don’t want long, tangled strings – you want short bits that barely hold together.

You'll get the most tender result by cutting either flank steak or skirt steak this way.
Price

Skirt steaks are usually less expensive than flanks. However, the price difference is minimal. If you want to try a flank, it’s worth paying a little extra.

It’s also worth noting that not every grocery store carries both cuts or carries them at the same time. So you might not get the cut of meat you planned on cooking, and it definitely won’t be ethically raised 100% grass-fed!

Skirt Steaks vs Flank Steaks: Which Is Better?

After reading this guide, you’re probably left with a burning question. Which cut is superior?

One is not necessarily better than the other. It all depends on your personal flavor and tenderness preferences.

Check out our 100% grass-fed beef skirt steak and flank steak, or take a break from beef and try our 100% grass-fed bison skirt steak and bison flank steak!

5 Easy Ground Beef Recipes with Few Ingredients: Quick and Delicious Meals

Ground beef is a kitchen staple, and it’s easy to see why. This incredibly versatile protein source is easy to cook and naturally packed with flavor. Today, we’re sharing five simple ground beef recipes – needing only a few ingredients – that will bring a little flair to your dinner table. From Mexican to Italian to Asian, these recipes will help you whip up quick dishes that taste like you spent all day in the kitchen. The secret to these delicious recipes? We use grass-fed, grass-finished beef – you’ll taste the difference! Grass-fed beef is also better for you and the planet. No antibiotics or GMOs means better nutritional quality. Plus, we raise our cattle on regenerative pastures where they’re free to roam. They enjoy happy, healthy lives and nurture the natural ecosystem. It’s a farming method that’s a win-win—for your plate, your body, and the environment. So, let’s get cooking! 1. Ground Beef Tacos This speedy, tasty taco dish comes together in just 20 minutes. It’s perfect for a quick midweek meal–or a weekend taco party! Here are the ingredients you’ll need: 1 Lb grass-fed ground beef 8 Taco shells or tortillas 1 Cup shredded lettuce 1 Cup shredded cheese Salsa and guacamole to serve And, of course, our healthy seasoning (no added sugars or preservatives, and MSG-free): 1 TBSP Chili powder 1 TBSP Paprika 1 TSP Garlic powder 1 TSP Cumin 2 TSP Salt And here’s what to do to make this 5 ingredient ground beef recipe: Heat a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spatula, until browned and fully cooked, about 6-8 minutes. Sprinkle the dry seasonings over the cooked beef. Follow the package instructions, which usually involves adding a bit of water (around 2/3 cup) and letting it simmer for a few minutes until the sauce thickens. When cooked, grab your taco shells or tortillas and start filling them with ground beef. Add the garnishings of your choice. You can add shredded lettuce and a generous sprinkle of cheese to each taco. If you’re using salsa and guacamole, add a dollop of each at this point. Serve and enjoy while they're warm! 2. Beef and Rice Skillet Cooking with one pot is great on those busy nights when you just don’t want to do the dishes. With maximum flavor and minimal washing up, this recipe is sure to become a family favorite. You’ll need the following: 1 Lb Ground beef 1 Cup Long-grain white rice 2 Cups Beef broth 1 Cup Frozen peas and carrots Salt and pepper to taste Here’s how to make it: Cook the ground beef. In a large skillet over medium heat, break up the ground beef with a spatula and cook until it’s browned and fully cooked – about 6-8 minutes. Add vegetables, broth, and rice. Stir in the rice, beef broth, peas, and diced carrots. Make sure everything is evenly combined. Bring to a boil. After the pot comes to a boil, reduce the heat to low. Cover the skillet with a lid and let simmer for 20 minutes, or until the rice is tender and the liquid is fully absorbed. Remove the lid, stir, and taste. To ensure everything is just right, taste your creation after a quick mix. If needed, season with salt and pepper. Serve and enjoy. Separate the meal between 4-6 plates and dig in! 3. Beef and Tomato Pasta This hearty, comforting pasta dish comes together in under 30 minutes. It’s also highly customizable. You can add peas, carrots, peppers–whatever needs to be used in the fridge! To start, assemble these ingredients: 1 Lb Ground beef 1 Large onion, diced 1 Can (14.5 oz) diced tomatoes 8 Oz pasta (any shape) 1 TSP Paprika 1 TSP Garlic powder 1 Cup Shredded cheese (optional) Salt and pepper to taste Here’s how to make this: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside. While the pasta is cooking, heat a large skillet over medium heat. Add the ground beef and diced onion. Cook, breaking up the beef with a spatula, until the meat is browned and the onions are softened – about 8-10 minutes. Drain any excess fat. Stir in the diced tomatoes, paprika, and garlic powder. Let the mixture simmer for 5-7 minutes—season with salt and pepper to taste. Add the cooked pasta to the skillet. Mix everything until the pasta is coated in the beef and tomato mixture. Sprinkle the shredded cheese over the top and stir. Serve and Enjoy! 4. Asian Ground Beef and Cabbage Stir-Fry This paleo-friendly stir fry recipe is rich in meaty, umami flavors. It’s a great choice if you’re craving takeout but want a healthy (and quick) alternative! You’ll need these ingredients: 1 Lb Ground beef 1 Small head of cabbage, shredded 1/2 Cup shredded carrot 2 TBSP Bragg’s Aminos or Soy sauce (low sodium) 1 TBSP Honey 2 Cloves garlic, minced 1 Inch Ginger, grated Salt and pepper to taste Extra virgin olive oil Red chili flakes (optional) Brown rice or cauliflower rice, to serve How to make it. Mix ingredients. Combine the soy sauce, honey, minced garlic, and grated ginger in a small bowl. Set aside. Heat a large skillet over medium heat. Add the oil and the ground beef. Cook, breaking it up with a spatula, until browned and fully cooked–roughly 6-8 minutes. Add the shredded cabbage and shredded carrots to the skillet. Stir everything together and cook for about 5-7 minutes, or until the cabbage begins to wilt. Pour the soy sauce and honey mixture over the beef and vegetables. Toss everything together until evenly coated and cook for another 3-4 minutes. If you like a bit of heat, sprinkle in some red pepper flakes. Taste and adjust with salt and pepper as needed. Serve the stir-fry over a bed of your chosen rice. 5. Ground Beef and Black Bean Chili We simply couldn’t share a list of ground beef recipes without including a good ‘ol fashioned chili. This cozy, protein-packed dish is the definition of comfort food—perfect for chilly evenings when you need something warm and hearty. Here’s what you’ll need: 1 Lb Ground beef 1 Can (15 oz) Black beans, drained and rinsed 1 Can (15 oz) Diced tomatoes with green chilies 1/2 Cup Water Salt and pepper, to taste Shredded cheese (optional) Sour cream (optional) Brown rice or cauliflower rice, to serve And our healthy chili seasoning mix: 2 TBSP Chili powder 2 TSP Ground cumin 1 TSP Garlic powder 1 TSP Onion powder 1 TSP Salt ¼ TSP Cayenne pepper Here’s how to make it: Cook the ground beef. In a large pot over medium heat, cook the ground beef until browned and fully cooked, about 6-8 minutes. Add in everything else. Toss in the black beans, diced tomatoes with green chilies, dry ingredients, and water to the pot. Give it a good stir. Bring the chili to a boil, then reduce the heat to low. Let simmer for 20-25 minutes, stirring occasionally. Taste and season. Add salt and pepper if needed. Ladle the chili into bowls, serving with your favorite rice. For an extra touch, top it off with a sprinkle of shredded cheese or a dollop of creamy sour cream! Grab a spoon and dive in! Is Ground Beef Healthy? Ground beef has an excellent nutritional profile. It’s rich in protein, iron, and other essential vitamins and minerals. However, not all ground beef is the same. Meat from concentrated animal feeding operations (CAFOs) has been shown to be lower in nutritional quality. If you’re concerned about your health, look for grass-fed and grass-finished beef. This type of beef has a better ratio of Omega 3 to Omega 6, and is higher in antioxidants and minerals. Which Ground Beef Is Best? 100% grass-fed and grass-finished ground beef is the best home cooking option. It’s incredibly flavorful, nutritionally rich, and better for the environment. Of course, there are different types of grass-fed ground beef–and that’s where your personal health and wellness goals come in: If you’re watching your fat intake, our ground sirloin is the leaner option at 90/10. Ground beef is great for everyday meals, and comes in at 85/15. Choose gourmet ground beef for show-stopping meals and entertaining, which is about 80/20. How Long Will Ground Beef Last in the Fridge? Raw ground beef lasts in the fridge for up to 3 days. If you have leftovers after cooking, you can store them in the fridge for up to 4 days. Ready to taste the difference? Are you ready to taste the difference that high-quality, grass-fed beef can make in your meals? Order Seven Sons’ ground beef today and elevate your meals.

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Skirt Steak vs Flank Steak: What's The Main Difference?

What Is a Skirt Steak?

What Is a Flank Steak?