Is skirt and flank the same?
Flank is the leanest of the two. … But because it's so lean, it can be dry and tough if overcooked or sliced too thickly—it's important to cook flank to no more than medium and slice it very thinly against the grain. Skirt steak is often used in Mexican fajitas.
Can I use skirt steak instead of flank?
Skirt steak, a cut of beef that is boneless and comes from the brisket, is an appropriate substitute — like flank steak, this is a tough piece of meat; however, with proper cooking it can become quite tender.
Is there another name for skirt steak?
Skirt steak comes from either of two separate muscles inside the chest and abdominal cavity, below the ribs, in the section of the cow known as the beef plate primal cut. The two muscles are the diaphragm muscle, called the outside skirt, and the transversus abdominis muscle, or inside skirt.
Which is better flank or flat iron steak?
Flank steak is cut from the abdominal area and is rather tought. … Flat iron steaks are good as well, though, and might be easier to cook (more room for error). They'll also stay more tender if cooked a little longer, so if you're cooking for someone who prefers their meat more cooked flat iron might be a better choice.