What is the difference between skirt steak and flank steak?

Babyray · August 2005

Local Wal-Mart recently has skirt... they never have flank anymore. Both look the same in the package..[p]Thanks,[p]Ray Price

Spring Chicken · August 2005

Babyray,
The Cook's Thesaurus is a great place to look up stuff like that.[p]Spring "Fresh Batteries" Chicken
Spring Texas USA
[ul][li]Cook's Thesaurus[/ul]

The Reverand · August 2005

Spring Chicken,[p]The Cooks's Thesaurus looks very useful. I know that in Northern Virginia skirt steak is usually more expensive than flank steak, at least at the typical grocery stores. Do you think that skirt steak is better for fajita's? Seems that is what is used most often in Texas, as I recall.[p]Also, have you ever heard of "flap steak" or "flap meat steak"? I bought some at Costso ($4.99 a pound) on the advice of the meat cutter who said it was used for fajitas. It seemed pretty good on the egg, but I can't seem to find a description when I search in the Cook's Thesaurus. [p]Thanks,[p]
Bob

Jose' · August 2005

Babyray,
Ping old Rumrunner. Old Texans should know what you are talking about.

Unknown · August 2005

Babyray,[p]Flank steak is a leaner, nicer cut of meat than skirt. Flank costs twice as much as skirt too, if you can even find it. Skirt steak can usually be used instead.

Rumrunner · August 2005

The Reverand, follow the link

[ul][li]Flap and skirt[/ul]

The Reverand · August 2005

Rumrunner,
Very helpful, thanks. So, if I understand correctly, flap meat is neither inner nor outer skirt, but rather a part of the sirloin. According to the link it is near the tri-tip. The flap meat I tried seemed well-marbled, and I've never (hate to admit it) tried tri-tip, but my local Harris Teeter says they can cut me one if I ask for it. Do you happen to know if the flap meat is similar to the tri-tip? Is the tri-tip marbled or should I expect more like a firm muscle with a fat cap? Do you have an opinion about flap meat vs. inner or outer skirt, etc? I don't mean to be a pain, but I know you are an expert about this.[p]Thanks for your help, just trying to learn.

Rumrunner · August 2005

The Reverand, yes, the Flap is part of the Sirloin. The "Bottom Sirloin" in fact. It's two brothers/sisters are the "Ball Tip" and the "Tri Tip". The Flap and the Tri-Tip are two different muscles and will not have the same texture. More marbling in the Flap than the Tri-Tip, but both have plenty of beef flavor. The Tri-Tip will be as you envisioned....one muscle with a fat cap (unless they trim it off). You can use the Flap Meat in any recipe that calls for Skirt and the Flap will be better, in my opinion. The Flap is also more tender than the Skirts. Flap Meat, Skirt Meat, Ball Tip and Tri-Tip (Flank, too) should all be cooked quick on a hot grill and sliced against the grain.[p]No problem with questions, I enjoy doing it.

[ul][li]Meat Questions?[/ul]

katman · August 2005

The Reverand,
Don't know if you have a Trader Joe's near you, but the store in Annapolis has been stocking tri-tip at $5.89 lb all summer. Also, the Sam's in Annapolis has frequently had pieces of something marked as tri-tip but it has too much marbling and I can't figure why they would cut "trimmings" from a tri-tip. Could be they are flap--seem to fit the description and they are great.

The Reverand · August 2005

Rumrunner,
Thank you very much, I've just learned a lot.[p]Bob

The Reverand · August 2005

katman,
Thanks, there is a TJ's in Reston (where I was a few hours ago, Reston, not TJ's) so I'll see what they have. Thanks,[p]Bob

What is the difference between skirt steak and flank steak?

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