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Skirt steak??

Is a skirt steak a flank steak?

I see it on menus always, and I always get a different answer!

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  1. Similar, but not exactly the same. Here's a beef cuts ID diagram from OK State's animal science dept: http://www.ansi.okstate.edu/resource-...

      1. re: Angelina

        The skirt steak is not labeled on the above diagram. It is part of the 'short plate', in front of the flank.

      2. while, I do not see skirt steak on the diagram I think if I recall one of my butchers (at our local market with many beef vendors) telling me, that the skirt steak is from around the throat area. Skirt steak has a ton of flavor, and is not as lean as flank. like flank, it should be cut across the grain. it is a must for authentic tacos or frajitas.

        1 Reply
        1. re: lyn

          The skirt steak is not labeled on the above diagram. It is part of the 'short plate', in front of the flank.

        2. according to my butcher it is the diaphragm.

          1. OK steer-geography aside the skirt steak is a great cut of meat. You can either marinate (lots of other threads about choices) or just season and cook 3-4 minutes per side on the grill for medium rare. As opposed to flank I do not slice it but serve in chucks. The flanks I either marinade or season and grill longer than skirts since it is a much thicker cut and then I do slice against the grain.

            1 Reply
            1. re: jfood

              I agree. Skirt steak is my favorite cut of meat. A good one, anyway. One that is well marbled. It can be grilled or fried in a very hot cast iron skillet (salt and peppered first) for a verrrry short time. It's best rare. It's tasty and chewy and must be cut against the grain or it's like eating rubber bands.

              Great with just a big green salad and garlic bread.