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Flank steak is a lean, flavorful cut from the abdominal muscles. It has long muscle fibers and intense beefy flavor, best when sliced thin against the grain.
Flank steak has long, tough muscle fibers running lengthwise. Cutting against perpendicular to these fibers shortens them, making each bite tender.
Both are lean and flavorful. Flank is wider, thicker, and from the belly. Skirt is thinner, longer, and from the diaphragm with more fat marbling.
Do not overcook - aim for medium-rare to medium max. Slice thin against the grain. Consider marinating with acidic ingredients to tenderize.
Refrigerate for 3-5 days or freeze for up to 12 months. Marinating 2-24 hours improves tenderness.
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