If you've ever stood at a butcher counter staring at skirt steak and flank steak, wondering which one to grab, you're not alone.
These two cuts look similar, come from the same general area of the cow, and are often used in the same recipes, but they are not the same. Once you understand the differences, choosing between them becomes much easier.
This guide breaks down everything you need to know: where each cut comes from, how they taste, how to cook them, and which one works best for your recipe.
Where Do These Cuts Come From?
Both skirt steak and flank steak come from the midsection of the cow, but they sit in slightly different spots.
Skirt steak comes from the plate section, which sits just below the rib. It's a long, flat, thin muscle that works hard throughout the animal's life, which means it's full of fat, connective tissue, and flavor. There are actually two types, inside skirt and outside skirt, with the outside skirt being more tender and flavorful.
At Frank's, we carry beef skirt steak, cut fresh from Wyoming-born-and-raised beef, for bold, restaurant-quality results at home.
Flank steak comes from the flank section, which is located in the lower abdominal area of the cow. It's a broader, thicker, and leaner cut than skirt steak. It has long muscle fibers that run in a very visible direction, which matters a lot when it comes time to slice.
You can order beef flank steak directly from Frank's, dry-aged a minimum of 14 days to develop a deeper, richer flavor before it ever reaches your table.
How Do They Taste?
Skirt steak is the more intensely flavored of the two. Its higher fat content and looser grain make it taste rich and almost buttery when cooked correctly. The texture is chewier than premium cuts like ribeye, but many people love that heartiness; it holds up to bold marinades and spices really well.
Flank steak is leaner and has a cleaner, slightly milder beefy flavor. Because it has less fat marbling, it can dry out quickly if overcooked. When properly prepared and sliced, it's surprisingly tender and satisfying.
How to Cook Each One?
Both cuts respond best to high-heat, fast cooking. Think grill, broiler, or cast-iron skillet over high flame. Neither cut should be cooked past medium; medium-rare is the sweet spot for both.
For skirt steak, marinate for at least 30 minutes (up to a few hours) to help break down the looser fibers and add flavor. Sear it on a screaming hot grill or pan for 2-3 minutes per side. Let it rest for 5 minutes, then slice against the grain.
For flank steak, marinating is even more important since it's leaner and benefits from the moisture and tenderizing acids in a good marinade. Grill or pan-sear over high heat for 4-5 minutes per side for medium-rare. Always slice against the grain; the muscle fibers run long, and cutting with them results in tough, chewy bites. Slicing against the grain shortens those fibers and makes every bite tender.
Which One Is Better for Tacos?
Skirt steak wins here. It's the traditional choice for carne asada tacos because of its rich flavor and ability to absorb marinades. Its slightly chewy texture adds great contrast against soft tortillas and fresh toppings.
Which One Is Better for Stir Fry or Salads?
Flank steak is the better pick. Its larger, flatter shape makes it easier to slice thin and even, which works beautifully in stir fries, Asian-inspired dishes, and steak salads.
Frequently Asked Questions
Q1: What is the main difference between skirt steak and flank steak?
A: Skirt steak comes from the plate section and has more fat and stronger flavor, while flank steak comes from the abdominal area and is leaner with a milder taste. Both have visible grain and should be sliced against it.
Q2: Can I use skirt steak and flank steak interchangeably?
A: Yes, in most recipes you can swap one for the other, but expect slight differences in flavor and texture. Skirt steak is richer and a bit chewier; flank steak is leaner and a bit milder.
Q3: Should I marinate skirt steak or flank steak before cooking?
A: Yes to both. Marinades add flavor and help tenderize the muscle fibers. Even 30 minutes makes a big difference, though a few hours is ideal for the best results.
Q4: What is the best way to slice skirt steak or flank steak?
A: Always slice against the grain, meaning cut perpendicular to the direction the muscle fibers run. This shortens the fibers and makes each bite much more tender.
Q5: Where can I buy fresh skirt steak or flank steak online?
A: You can order both directly from Frank's Butcher Shop. Our beef skirt steak and beef flank steak are hand-cut from Wyoming-raised beef and dry-aged for exceptional flavor.
Which One Should You Buy?
If you want bold, smoky, taco-night flavor, go with Beef Skirt Steak.
If you want a lean, versatile cut for salads, fajitas, or stir-fry, go with Beef Flank Steak.
The good news? Both are affordable compared to cuts like ribeye or filet mignon, and both deliver outstanding flavor when prepared correctly.
At Frank's Butcher Shop, every cut is hand-trimmed from Wyoming-born beef and dry-aged for a minimum of 14 days, so whichever you choose, you're starting with the best possible product.