Let’s clear this up immediately, skirt steak and flank steak are not the same. They differ in where they’re cut from, how thick they are, how they feel when you chew them, and how bold their flavor is. They’re often cooked in similar ways, which is why people mix them up. Still, once you know what to look for, the differences are easy to spot. Let’s be real, it’s like confusing two coworkers just because they wear the same uniform.

Skirt steak comes from the plate section of the cow, close to the diaphragm. This area moves a lot, so the muscle fibers are long and loose. The cut itself is thin, flat, and stretched out, with a very visible grain running across it. Texture-wise, skirt steak is coarse and can feel chewy if overcooked, but it rewards good technique. It has more fat than flank steak, which gives it a deeper, more intense beef flavor. That richness is why skirt steak is a favorite for fajitas, tacos, and other dishes where seasoning and char matter.

Next, cooking skirt steak. High heat is key. A hot grill or pan, a fast sear, and you’re done in minutes. After that, slicing against the grain is essential. Skip that step and the steak will feel tougher than it needs to be. Done right, it’s juicy, bold, and satisfying.

Flank steak, on the other hand, comes from the lower abdominal area, just beneath the loin. It’s still a hardworking muscle, but the cut looks different. Flank steak is wider, thicker, and more uniform in shape. It’s also much leaner, with very little visible fat.

Because of that leanness, flank steak has a firmer texture and a slightly milder beef flavor. That doesn’t mean it’s boring. It just means it plays well with marinades, sauces, and spices without overpowering them. Think stir-fries, steak salads, or London broil. After that, technique matters even more. Overcook flank steak and it dries out fast. Cook it hot and quick, let it rest, then slice thinly against the grain, and it becomes tender and easy to eat.

Now, how do these cuts compare to others you might know? Ribeye sits on the opposite end of the spectrum. It’s tender, heavily marbled, and rich, with fat that melts into the meat as it cooks. Sirloin lands in the middle. It’s moderately tender, has a clean beef flavor, and works well for grilling or roasting. Tenderloin is the softest of all, very lean, and subtle in flavor, often chosen for elegance rather than intensity. Compared to those cuts, skirt and flank steaks stand out for their bold structure and their need for proper handling.

So which one is better, skirt steak or flank steak? The honest answer is neither wins in every situation. Skirt steak is better if you want strong beef flavor, quick cooking, and a cut that loves marinades with spice or acid. It’s expressive and dramatic on the grill. Flank steak is better if you want a leaner option, a cleaner flavor, and a cut that adapts easily to different cuisines. It’s dependable and versatile.

After that, it comes down to preference. Some people value richness. Others want balance. Both cuts demand respect. High heat, short cooking time, and correct slicing are non-negotiable. Miss one step and the steak lets you know.

If you enjoy learning about steak but prefer to leave the execution to professionals, there’s another option. At Lawry’s The Prime Rib Jakarta, classic beef cuts are prepared with precision and consistency in a refined fine dining in Jakarta setting. From carefully seasoned steaks to slow-roasted prime rib, every detail is handled with intention.

You can explore Lawry’s menu to see how beef is treated with care and technique. When you’re ready, simply book your seat and enjoy steak without worrying about timing, temperature, or grain direction.