The flank steak is a lean, elongated muscle located below the loin. The meat is chewy here, as there are many fibrous tissues — when cooked right, this is no problem at all.
The flank steak has a low-fat content and rarely displays prominent marbling.
The Flank Steak is also known as the London Broil.
What is a Skirt Steak?
The skirt steak is an inner muscle that supports the cow’s diaphragm, and for many years, the membrane-like steak was discarded as offal. The frowned-upon steak was given to field workers for a cheap, energy-rich meal. This is the origin of the authentic fajitas!
The skirt steak, though, is kind of tough, so it benefits from an acidic marinade and cutting the meat against the grain is strongly advised.
Both of these cuts can be used interchangeably in recipes along with the Inner Skirts and Bavette Steak!
