When it comes to making delicious fajitas, the choice of steak can make all the difference. Fajitas are a popular Tex-Mex dish consisting of grilled steak, sliced and served on a tortilla often with sauteed peppers and onions. Two of the most popular cuts of beef used are skirt steak and flank steak. But which makes the better fajita – skirt or flank? Let’s take a detailed look at how these two steaks compare.
What is Skirt Steak?
Skirt steak is a long, thin cut of beef that comes from the diaphragm muscles of the cow. It’s a flavorful cut that is fairly thin and flat. Skirt steak has a coarse grain and is full of beefy flavor. When cooked quickly over high heat, it can become nicely charred on the outside while staying juicy inside. Skirt steak has a chewy texture due to the high amounts of connective tissue. This cut is sometimes also called fajita meat, so it is commonly used for making fajitas and can also work well for stir-fries.
Pros of Skirt Steak for Fajitas
- Traditionally used for fajitas
- Packs lots of beefy, rich flavor
- Gets nicely charred on the grill
- Chewy texture stands up well to sauteed veggies
- Low in fat compared to other cuts
- More affordable than some premium steaks
Cons of Skirt Steak
- Very thin with uneven shape can make cooking tricky
- Needs to be cooked quickly to avoid overcooking
- Can become tough if cooked too long
- Lots of gristly, chewy bits throughout
- Harder to find than other cuts of beef
What is Flank Steak?
Flank steak also comes from the underside of the cow, located in the abdominal area. This is a lean, fibrous cut that has a distinct grain running through the muscle fibers. Flank steak has a tighter grain compared to skirt steak’s looser texture. It can become tough if overcooked. The key is to slice flank steak thinly across the grain before serving. This helps break down those chewy fibers. Flank steak has good beefy flavor when cooked properly. It can work well for recipes like fajitas, stir fries, or can be roasted whole and sliced.
Pros of Flank Steak for Fajitas
- More uniform shape easier to cook evenly
- Lean cut with little fat
- Dense meaty texture
- Lower price point than other steaks like ribeye
- Readily available at most grocery stores
- Holds up well to high-heat cooking methods
- Absorbs flavors from spicy marinades
Cons of Flank Steak
- Can become tough if overcooked
- Pronounced grain requires proper slicing
- Less inherently flavorful than skirt steak
- Fibrous texture not as tender
- Can dry out if cooked too long
- Hard fat along edges needs to be trimmed
Comparing Flavor
When it comes to flavor, skirt steak generally has the advantage over flank steak. Skirt steak is cut from a section of the cow that doesn’t get much exercise, so the muscle fibers are looser. This creates a richer, beefier taste. The extra marbling also boosts juiciness and tenderness. Flank steak comes from a more worked muscle group, so the meat fibers are denser. This leads to a leaner, slightly less richly flavored cut of beef. While flank steak can certainly have good flavor when marinated and cooked quickly at high heat, skirt steak simply has a more inherently beefy taste.
Comparing Texture
The different muscle structure also leads to texture differences between the two steaks. Skirt steak has a looser grain from being a less exercised area of the cow. This creates a very chewy, fibrous texture. Flank steak’s tighter grain leads to a dense, meaty chew but can become tougher if overcooked. For fajitas, the hearty chew of skirt steak can stand up better to the sauteed peppers and onions. But flank steak can also work well if sliced properly against the grain. It comes down to personal textural preference – skirt steak will have a looser bite while flank is more dense.
Comparing Marinade Absorption
A good marinade can add lots of flavor to fajita meat. Here flank steak has a slight advantage over skirt steak. Because skirt steak is already so richly flavored on its own, a marinade doesn’t penetrate the meat as deeply. Flank steak’s tighter grain helps it absorb more of the marinade flavor. Letting a flank steak marinate for several hours allows the acid and seasonings in the marinade to really tenderize and enhance the flavor of the meat. A fast marinade can still help boost flavor for quicker cooking skirt steaks.
Comparing Shape and Cooking
The shape and structure of these two steaks also affects how they are cooked. Skirt steak is long and thin, with uneven widths throughout. This can make it harder to cook evenly. Flank steak has a more uniform shape that allows for more even cooking. Flank steak can be grilled using the direct or indirect heat methods. Skirt steak is so thin that it’s best cooked quickly over very high direct heat. This gives it time to char while preventing overcooking. So shapewise flank steak is a bit easier to grill, although skirt steak’s thin profile allows for speedy cooking.
| Steak | Shape | Cooking Method |
|---|---|---|
| Skirt Steak | Long, thin, and uneven | Best with direct high heat |
| Flank Steak | Uniform thickness | Can use direct or indirect heat |
Comparing Cost
When it comes to price, skirt steak is generally a bit more expensive pound for pound than flank steak. This is partially due to supply – flank steaks are more readily available. Skirt steak was historically treated as a cheap cut but has risen in popularity for fajitas. Now the limited availability means skirt steak commands a higher price at most grocery stores. Flank steak remains an affordable option, often costing at least $1-2 less per pound compared to skirt steak depending on cut, grade and retailer. So flank comes out ahead in terms of price and availability.
Conclusion
So which steak makes the better fajitas when all is said and done? The choice comes down to personal preference. If you want the richest, most tender and traditionally used cut – go with skirt steak. It packs the most flavor ounce for ounce and has a satisfying chewy texture. Just watch the cooking closely to prevent it from drying out. If you want something more affordable that is easier to find and cook evenly, choose flank steak. Allow a marinade time to penetrate the meat, then slice thinly against the prominent grain. Flank steak can have excellent beefy flavor too when cooked right. It just may require a bit more prep and care during cooking compared to naturally flavorful skirt steak. But both steaks can make for delicious, sizzling fajitas when you use the right techniques.