Grilled Skirt Steak vs Flank Steak Question...?

[Funwithfood]

I have yet to grill skirt steak, but came up with some questions in my research...

1.) Why do some Grilled Skirt Steak recipes call for cutting the steak in pieces prior to grilling? (Why not grill it whole, then slice to retain more juices.)

2.) It appears that skirt steak is grilled for a shorter duration than flank steak. Is this true, and if so, why?

Any feedback/experience is appreciated.

[jfood]

i do skirts several times a month. I find the best way to handle their length (can be 2 feet long) is to cut them into my serving portions before the grill. This also allows for different marinades for various family members. They are much thinner than flanks and can cook in anywhere from 3-6 minutes per side. Flanks will take much longer due to their thickness.

I also read on many threads that people slice their skirts against the grain (I am a firm believer in the theory for other cuts), but I have found that once they are in my portioned sizes before grilling I plate one with the sides and let the individual slice on their own. Never a complaint.

[Karl S]

Skirt steak can be very long, too long for a grill, in which case you need to section it. That's what that's about.

Skirt steak is much thinner than flank (about 50%), and with a more open grain, so it cooks much faster.

[Funwithfood]

It's from a restaurant supply and is labeled Angus Beef Skirt Plates. It's vacuum-sealed, 3" thick and about 12" long. Maybe there are actually *two* in there.

[cheryl_h]

I've never cut skirt steak before grilling, it doesn't make any sense to me. Skirt is much more tender than flank (as adamclyde said) and a whole lot more tasty. We grill it hot and fast, let it rest about 10 minutes, then slice thinly across the grain. I don't like beef at all but skirt is the one exception to my prejudice.

[adamclyde]

not sure why you would cut it before grilling. You'd cut it before sauteing for a stir fry or something... but not sure why you'd do it before you grill it. I think your intuition is right - you should grill it whole, then slice it across the grain. Amazing, that skirt steak.

Skirt grills shorter because it is much thinner - generally - than flank. Skirt at times is around 1/4 to 1/2 inch thick, whereas flank is 1/2 to 1 inch thick. Also, when you buy skirt, you'll notice a huge difference in look at texture. Skirt is fattier and looks almost like it has been pounded - so I think it probably cooks faster, given that it has more "surface area."

Personally, I'd choose skirt over flank any day if I am grilling it. I find it more flavorful, more tender and easier than flank.

anyhow, just my thoughts...