Flank Steak vs Skirt Steak: Key Differences Explained

Flank steak and skirt steak are the two most commonly confused cuts at the meat counter. Both are thin, both are great for grilling, and both require slicing against the grain. But they come from different parts of the cow and have distinct flavor profiles, textures, and ideal cooking applications.

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Where They Come From

Flank steak comes from the abdominal muscles of the cow, below the loin. It’s a large, flat cut with a clearly visible long grain structure running lengthwise. A typical flank steak weighs 1.5 to 2.5 pounds and measures about 12 to 14 inches long by 6 to 8 inches wide.

It’s a single muscle called the rectus abdominis, the same muscle group that forms human abs. This gives it a uniform thickness of about three-quarters to one inch throughout most of the cut.

Skirt steak comes from the diaphragm area, either the inside skirt or the outside skirt. Inside skirt is thinner and more tender. Outside skirt is thicker and slightly tougher. Most grocery stores sell outside skirt; inside skirt is often claimed by restaurants for fajitas.

Outside skirt measures roughly 20 to 24 inches long but only 3 to 4 inches wide, with a thickness of about half an inch. Inside skirt is shorter, around 16 to 18 inches, but slightly wider. Each cow yields one flank steak and two skirt steaks (one inside, one outside), which explains why these cuts command higher prices despite being tougher than premium steaks.

The location matters because it determines how the muscle worked during the animal’s life. The diaphragm (skirt) contracts with every breath the cow takes, making it a heavily worked muscle with pronounced grain and intense flavor. The abdominal wall (flank) supports the cow’s body weight but doesn’t contract as frequently, resulting in a slightly more tender texture.

Flavor

Skirt steak has a more intense, beefy flavor than flank. Its higher fat content and the diaphragm muscle’s unique composition create a richer taste that stands up to bold seasonings and marinades. This is why it’s the traditional choice for fajitas and carne asada.

The intramuscular fat (marbling) isn’t visible in large streaks like in a ribeye, but it’s distributed throughout the loose grain structure. When cooked hot and fast, this fat renders and bastes the meat from within.

Flank steak has a cleaner, leaner beef flavor. It’s still very beefy, but without the extra richness of skirt steak. Flank works well when you want the meat flavor to blend with other ingredients rather than dominate them.

The leaner profile also means it benefits more from marinade for moisture, not just flavor. Without added fat from oil or marinade, flank can taste slightly dry even when cooked to proper temperature.

Texture and Tenderness

Skirt steak has a looser, more open grain that makes it chewier in a satisfying way when properly cooked and sliced. It also makes it an excellent marinade absorber, since the open fibers soak up flavor quickly. A 30-minute marinade on skirt penetrates as deeply as a 4-hour marinade on flank.

The trade-off is that loose grain also means skirt shrinks more during cooking, losing up to 25% of its raw size compared to 15% for flank.

Flank steak has a tighter grain and is slightly more tender than skirt when sliced thin against the grain. It holds its shape better in sliced preparations like stir-fry and London broil. The denser muscle structure means each slice has a firmer bite, which some prefer for salads or grain bowls where the meat needs to stand up to other textures.

Flank also maintains its shape better during high-heat searing, making it easier to get an even crust without edges curling up.

Neither cut is truly tender in the way a tenderloin or ribeye is. Both rank around the same toughness level as top round, but proper cooking and slicing technique make them far more enjoyable to eat than round cuts. The difference between properly sliced flank or skirt and improperly sliced versions is dramatic, like comparing a tender bite of meat to chewing rubber bands.

Best Cooking Methods

Both cuts need high heat and short cooking time. Overcooking either one past medium turns it from pleasantly chewy to unpleasantly tough. The target is 130°F for medium-rare on both. At 140°F and above, the muscle fibers contract so tightly they squeeze out moisture and become unpleasantly stringy.

Skirt Steak

Grill over maximum heat for 2 to 3 minutes per side. The thin profile means it cooks fast. Let it rest 5 minutes, then slice against the grain at a 45-degree angle. A squeeze of lime and a sprinkle of fajita seasoning is all you need for restaurant-quality fajitas.

For skirt, high heat means a grill running 500°F or hotter. Cast iron on a stovetop works equally well. Get the pan smoking hot, add the steak dry (pat off marinade first), and don’t move it for 2 minutes. Flip once.

The biggest mistake with skirt steak is moving it around too much. It needs those 2 minutes undisturbed to form a crust. The second biggest mistake is cutting into it immediately after cooking. That 5-minute rest allows the fibers to relax and reabsorb juices. Cut it immediately and those juices run onto the cutting board instead of staying in the meat.

Flank Steak

Grill over high heat for 4 to 5 minutes per side (it’s thicker than skirt). Marinate for 4 to 8 hours beforehand for the best flavor penetration. Slice very thin against the grain. Flank steak also works excellent as a stir-fry cut when sliced thin before cooking.

For stir-fry, partially freeze the flank for 30 minutes before slicing. It firms up enough to cut paper-thin slices more easily.

Reverse searing works surprisingly well for flank if you want more control. Cook it in a 275°F oven until it hits 120°F internal (about 25 minutes), then sear in a ripping-hot cast iron pan for 60 seconds per side. This method gives you a deeper crust and more even doneness from edge to center, though you sacrifice some of the traditional char flavor.

Both cuts also perform well under a broiler set to high, positioned 3 to 4 inches from the heating element. This mimics the intense top-down heat of a restaurant salamander and works when outdoor grilling isn’t an option. If you’re looking for more tips on grilling these budget-friendly beef cuts, proper technique makes all the difference.

Marinade Strategy

Acid-based marinades (lime juice, vinegar, yogurt) work faster on skirt than flank due to the looser grain. A 2-hour marinade on skirt penetrates as much as 6 hours on flank. But don’t go past 4 hours on skirt with high-acid marinades or the surface texture turns mushy.

The acid denatures proteins on the exterior, which is good for tenderness but bad for texture when overdone.

Flank handles longer marinades better, up to 12 hours in acidic marinades without texture issues. Oil-based marinades with minimal acid (like chimichurri used as a marinade, not just a sauce) can go even longer without harm.

For both cuts, salting at least 2 hours before cooking (or just before) works better than salting 30 minutes ahead. The 30-minute window is when salt has drawn moisture out but hasn’t had time to be reabsorbed, leaving the surface wet and preventing a good crust.

Price

Skirt steak used to be a bargain cut, but its popularity for fajitas and carne asada has driven prices up significantly. It costs as much or more than flank steak at many retailers. Flank steak has also increased in price but tends to be slightly more affordable.

Costco typically sells USDA Choice flank steak competitively priced to competitively priced per pound and skirt steak (when available) competitively priced to competitively priced per pound. Walmart runs slightly lower, competitively priced to competitively priced for flank and competitively priced to competitively priced for skirt. Aldi occasionally stocks both as Special Buys competitively priced to competitively priced per pound, but availability is inconsistent.

Butcher shops charge a premium but often carry inside skirt, which is harder to find at chain stores. Expect competitively priced to competitively priced per pound for inside skirt at a dedicated butcher. It’s worth the upcharge if you’re making fajitas for a special occasion. The tenderness difference is real.

Both cuts have limited supply per animal (one flank and two skirts per cow), which keeps prices higher than more abundant cuts like chuck or round. A single cow yields roughly 3 to 4 pounds of flank and 6 to 8 pounds of skirt (inside and outside combined). Compare that to 15+ pounds of chuck or 20+ pounds of round, and the price gap makes sense.

When buying either cut, look for bright red color with no brown spots or off smell. Some browning on vacuum-sealed meat is normal (it’s called met-myoglobin and it’s harmless), but it should turn bright red within 15 minutes of opening. Avoid any steak with a slick or sticky surface. That’s bacterial growth.

Best Uses

• Fajitas: Skirt steak (traditional choice). The loose grain soaks up marinade fast and the rich flavor stands up to peppers, onions, and tortillas.
• Stir-fry: Flank steak (holds shape when sliced thin). Pre-slice before cooking and it stays in distinct pieces rather than shredding.
• Carne asada: Either works; skirt is traditional. Outside skirt mimics the texture of street-cart carne asada better, but flank is easier to find.
• London broil: Flank steak. This is just a preparation method (marinate and broil), not a cut, but flank is the classic choice.
• Steak salad: Either one, sliced thin. Flank has a cleaner flavor that doesn’t overpower greens; skirt adds more richness.
• Pinwheels/roll-ups: Flank steak (larger, flatter surface). Pound it to even thickness, spread filling, roll, tie, and slice into rounds before cooking.
• Tacos: Skirt steak. The beefy intensity pairs better with simple toppings like cilantro, onion, and lime.
• Cheesesteaks: Flank steak, sliced thin before cooking. It stays in distinct strips rather than clumping.

For kebabs, neither cut is ideal. They’re too thin and cook unevenly on skewers. Stick with sirloin or top round cubes for kebabs.

Storage and Prep

Both cuts freeze well for up to 6 months if vacuum-sealed or wrapped tightly in plastic wrap plus foil. Freeze them flat rather than rolled to speed up thawing. Thaw in the fridge overnight, not on the counter. A 2-pound flank steak takes about 12 hours to thaw fully in a 38°F refrigerator.

Before cooking, trim any silver skin (the thin, shiny connective tissue) from flank steak. It doesn’t render during cooking and creates chewy spots. Skirt usually comes pre-trimmed, but check the edges for any thick membranes and slice them off. Just as you would carefully reheat other quality cuts to