A Thorough Guide to the Differences Between Skirt Steak and Flank Steak: Comparing Cuts, Flavor, Price, and Cooking Methods

Have you ever found yourself wondering, “Which should I choose—skirt steak or flank steak—to be truly satisfied?” These two cuts often sit side by side at supermarkets and butcher shops, but in reality, they’re taken from different parts of the cow, and each has its own distinct fibers, fat distribution, thickness, and flavor profile. For example, skirt steak is cut from the area near the diaphragm and offers a perfect balance of lean meat and fat, resulting in a rich flavor and juiciness when grilled. On the other hand, flank steak comes mainly from the abdominal area, is low in fat and high in protein, and contains about 165 kcal per 100g and roughly 8g of fat—making it popular among health-conscious people and those focused on strength training.

But questions remain: “Which is more tender?” “What’s the best way to cook each?” “How much do they really differ in price?” Many people aren’t sure how to choose or use each cut. By understanding the characteristics, nutritional value, prices, and cooking tips for each, you can avoid costly mistakes or disappointment.

By reading this article, you’ll clearly understand the differences in location, texture, and flavor between skirt steak and flank steak, discover which dishes suit each best, compare prices and health aspects, and learn how to pick the cut that’s perfect for you. We’ll dispel your doubts and provide expert, experience-based knowledge, so you can enjoy steak more deliciously and wisely.

Basics and Details: Skirt Steak vs Flank Steak

Both skirt steak and flank steak are popular beef cuts, renowned for their unique texture and flavor, and are used in a variety of dishes. Skirt steak comes from near the diaphragm, while flank steak is cut from the lower abdominal muscle; each has different fiber orientation, thickness, and fat content. Both are commonly used in grilling, tacos, fajitas, and more, and are chosen based on texture, price, and culinary use. Even at home, you can enjoy the differences in taste and mouthfeel.

Location and Texture Differences: Skirt Steak vs Flank Steak

Skirt steak is a long, thin cut taken from just under the chest, close to the diaphragm. It has pronounced muscle fibers, a robust flavor, and a juicy texture. Flank steak comes from the cow’s abdominal area, near the hind legs, featuring thick, long muscle fibers and a leaner, chewier texture. With proper cutting and marinating, flank steak can be made tender.

• Skirt steak: Near the diaphragm, pronounced fibers, rich flavor
• Flank steak: Abdominal area, long fibers, lean and healthy

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skirt steak vs flank steak location on cow・skirt steak vs flank steak diagram

Cut Name	Cow Location	Shape	Fiber Direction	Fat Content	Flavor Strength
skirt steak	Near diaphragm	Long and thin	Horizontal	Slightly more	Very strong
flank steak	Lower abdomen	Broad and thin	Vertical	Less	Robust

Since skirt steak comes from the diaphragm muscle and flank steak from the long muscles of the abdomen, their location and texture differ clearly. A diagram of the cuts makes it easy to see exactly where each is taken from.

Inside vs Outside Skirt Steak: Internal and External Differences

There are two types of skirt steak: inside skirt steak and outside skirt steak, each with unique characteristics and best cooking methods. Inside skirt steak sits on the inner side of the diaphragm, with fine, relatively tender fibers. Outside skirt steak is from the outer muscle, somewhat thicker, and offers a richer flavor and firmer texture. For both, cutting perpendicular to the grain when serving yields the best texture.

• Inside skirt steak: Tender, take care not to overcook
• Outside skirt steak: Thicker, best for high-heat, quick cooking

Features and Cut Shape of Flank Steak

Flank steak has a broad, flat shape with fibers running lengthwise down the cut. While the thickness can vary slightly depending on the part, overall, it tends to be on the thinner side. Because the muscle fibers are quite pronounced, it can become tough if overcooked; however, marinating or slicing it thinly helps bring out its tenderness. It’s a lean cut with little fat, which makes the rich flavor of the red meat stand out.

• Thick, pronounced fibers
• When slicing, cut across the grain

Differences Between Beef Cut Names and Easily Confused Parts

Skirt steak and flank steak are often confused with flap steak or hanger steak, but each comes from a different part of the cow.

Cut Name	Location	Main Characteristics
skirt steak	Near the diaphragm	Robust flavor, juicy
flank steak	Lower abdomen	Lean, chewy texture
flap steak	Lower belly	Tender, more fatty
hanger steak	Center of diaphragm	Tender, rich flavor

Since cut names can get mixed up in recipes and cooking, focusing on the cut location and meat characteristics can help you avoid making mistakes when choosing.

Thorough Comparison: Flavor, Texture, and Cooking Suitability

Skirt steak and flank steak are both highly popular cuts of beef, but each has its own unique characteristics. Understanding the differences between the two allows for greater variety in your cooking and helps you select the best ingredient for each dish. Here, we’ll break down the differences in flavor, texture, and cooking methods from both a scientific and practical perspective. By learning about each cut, you’ll be able to make everything from grilled dishes and tacos to stir-fries at home.

Flavor Differences and the Impact of Fat Content

Skirt steak is prized for its rich, beefy flavor and moderate marbling, which gives it a juicy character. In contrast, flank steak is much leaner and is known for its clean, refined taste. Because it’s low in fat, it allows you to really taste the natural flavor of the meat. The difference in the ratio of fat to lean meat also affects the satisfaction level and calorie count of your dishes. See the table below for a comparison.

Cut	Flavor	Fat Content	Lean Meat Ratio	Recommended Dishes
skirt steak	Rich & juicy	Moderately high	Slightly lower	Tacos, grilling
flank steak	Light & refined	Low	High	Stir-fries, roasting

Skirt Steak vs Flank Steak Nutrition · Skirt Steak vs Flank Steak Calories

Since skirt steak contains a bit more fat, it’s also higher in calories, but it provides plenty of iron and protein as well. Flank steak is low-fat and high-protein, making it a great choice for those wanting to keep calories down or are on a diet. Both cuts are excellent sources of B vitamins and minerals, making them a healthy option overall. Notably, both are rich in iron and zinc, which help replenish energy and build muscle.

Texture and Tenderness Comparison

Skirt steak has prominent fibers, offering a satisfying chew and rich meat juices. Flank steak, on the other hand, has finer fibers, resulting in a firmer texture that can also be made quite tender. For both cuts, how you slice and prepare the meat makes a big difference in the final texture. The key to a delicious result is to cut across the grain.

• skirt steak: Distinct fibers and substantial chew
• flank steak: Fine fibers and more tender texture

Which is More Tender: Flank or Skirt Steak?

Flank steak tends to be just a bit more tender, but with both cuts, the texture can change significantly depending on how you cut or marinate the meat. Marinating helps loosen the muscle fibers, making the meat even more tender. The main points are to avoid overcooking and to slice against the grain.

Cooking Suitability and Recommended Methods

skirt steak is high in fat, and grilling it over high heat for a short time brings out its flavor. It’s perfect for tacos, fajitas, and steak sandwiches. Flank steak, on the other hand, is versatile and easy to use in stir-fries, roasts, and stews when sliced thin. Both cuts benefit from marinating, which enhances both their flavor and tenderness.

• skirt steak: High-heat grilling, tacos, fajitas
• flank steak: Stir-fries, roasts, stews

skirt steak vs flank steak marinade・best skirt steak recipes

Skirt steak and flank steak both pair exceptionally well with marinades. Ideally, soak them in a citrus or soy sauce-based marinade for 30 minutes to 2 hours. Garlic and lime work great with skirt steak, while wine vinegar and herbs complement flank steak. Popular recipe ideas include grilled skirt steak tacos or Asian-style stir-fried flank steak.

Price Trends・Buying Guide and Cost Performance Comparison

Latest skirt steak vs flank steak price trends

Beef prices fluctuate frequently, but both skirt steak and flank steak are popular as relatively rare cuts. Currently, skirt steak tends to be priced slightly higher than flank steak. This is because less skirt steak can be obtained from a single cow. Prices for each cut also vary depending on region and sales channel, with the price gap tending to widen in major metropolitan areas or places where imported beef accounts for a higher proportion. The table below summarizes and compares the typical price ranges for each cut.

Cut	Price per Pound	Features	Supply
Skirt steak	$11–$18	Strong beef flavor, pronounced grain	Rare
Flank steak	$9–$15	Lean, mild red meat, tender texture	Relatively abundant

This price difference is especially noticeable when demand is high for popular dishes like grilled steaks, tacos, or fajitas. Prices also fluctuate according to season and import conditions, so be sure to check the latest market rates before buying.

skirt steak price per pound・flank steak price per pound

The average price per pound for skirt steak is generally between $11 and $18, while flank steak usually goes for about $9 to $15. The main factors affecting these price fluctuations are overall beef supply, the rarity of the cuts, and high demand. Skirt steak has a pronounced grain and robust flavor, making it ideal for grilling, marinating, or Mexican dishes, but since only a limited amount can be taken from each cow, it tends to command a premium price. In contrast, flank steak is relatively easy to find and widely used, from home kitchens to restaurants. You can often get a good deal by shopping during special sales or promotions.

Value Comparison Beyond Price

It’s important to consider not just price, but also flavor and ease of preparation. Skirt steak has a distinctive juiciness and flavor, and yields its best taste when quickly grilled or marinated. Flank steak is low in fat, making it a good choice for those seeking healthier options or for use in thin-sliced stir-fries and tacos.

Tips for Maximizing Cost Performance

• Skirt steak is best for richly flavored dishes like tacos and fajitas
• Flank steak is low in fat, highly versatile, and great for recipes that use larger quantities
• Marinating and cutting methods bring out the best texture and taste in both

Which to choose depends on your intended dish and personal preference. For maximum satisfaction beyond just price, it’s important to also focus on preparation and cooking methods.

Where to Buy? Recommended Places and How to Choose

Skirt steak and flank steak are available at major supermarkets, specialty butcher shops, and online retailers. Here are the features and tips for selecting each purchasing option.

• Supermarkets
  The appeal lies in a wide price range and the choice between domestic and imported products. Targeting special sale events can boost cost performance.
• Butcher Shops
  You can discuss freshness and cuts of specific parts, and request your preferred thickness or preparation. Highly recommended if you prioritize quality.
• Online Shopping
  Offers a wide variety of rare cuts, as well as US and Australian options. Ideal for bulk purchases or gifts.

Key Points for Selection

1. Choose the cut according to your cooking purpose
2. For rare cuts, purchasing early or reserving is best
3. Use trusted stores or online sites

Select the optimal cut and place of purchase based on your desired flavor, texture, and cooking method.

Skirt Steak and Flank Steak from a Health & Nutrition Perspective – Suggestions for Meals and Training

Detailed Nutritional Comparison – Protein, Fat, Calories, Vitamins & Mineral Balance

Both skirt steak and flank steak are lean red meats notable for their high protein content. However, the nutritional balance varies by cut. The table below compares the main nutritional values per 100g.

Cut	Protein (g)	Fat (g)	Calories (kcal)	Iron (mg)	Vitamin B12 (μg)
Skirt steak	21	12	210	2.6	2.5
Flank steak	22	8	180	2.2	2.1

Skirt steak is a little higher in fat and is prized for its rich flavor. Flank steak is leaner, offers more protein, and has fewer calories. Both are rich in iron and vitamin B12, making them excellent for preventing anemia and supporting energy metabolism. By understanding their differences, you can choose the right cut for your goals and physical condition.

Suitability for Dieting & Strength Training – Assessment as Low-Fat, High-Protein Cuts and Cooking Tips

During dieting or muscle training, low-fat, high-protein cuts are ideal. Flank steak is lower in fat and high in protein, making it easier to manage calories. Skirt steak is also rich in protein, but since it contains more fat, it’s helpful to trim excess fat before cooking or use grilling or roasting methods that don’t require extra oil.

Recommended preparations: Flank steak is easy to use sliced thinly for salads, tacos, or stir-fries. Skirt steak becomes tender when marinated and quickly cooked at high heat. Using seasonings or marinades can help create a satisfying, low-calorie dish.

Main Points

• Flank steak: Low calorie, high protein – great for dieting and body shaping
• Skirt steak: Rich flavor, firm texture – can reduce fat content depending on cooking method

Choosing with Allergies or Dietary Restrictions in Mind – Cuts to Fit Specific Health Needs

Even for those with allergies or dietary restrictions, skirt steak and flank steak are basically gluten-free and dairy-free, making them suitable for many restricted diets. Their high iron and vitamin B12 content also helps supplement nutrients that may be lacking in plant-based diets.

If you want to limit fat intake, flank steak is recommended; if you want to prioritize flavor and volume, skirt steak is a good choice. Both can be enjoyed with simple cooking methods that bring out the natural taste of the meat, so they are also recommended for those who want to avoid excess seasoning or are health-conscious.

Key Points for Selection

• Safe for gluten- and dairy-free diets
• Excellent for iron and vitamin B12 supplementation
• For fat restriction, choose flank steak; for rich flavor, choose skirt steak

Detailed Comparison of Skirt Steak, Flank Steak, and Other Related Cuts – Broadening Your Meat Selection from Multiple Angles

The choice of beef cut greatly influences the final result and flavor of your dish. Skirt steak, flank steak, and flat iron steak are all popular for their strong, lean beef profile, but each cut comes from a different part of the cow and has its own unique characteristics. The table below compares their main differences.

Cut Name	Location on Cow	Meat Characteristics	Fat Content	Price Range (Approx.)
Skirt Steak	Around the diaphragm	Coarse fibers, rich and robust flavor	Low	Slightly high
Flank Steak	Abdomen	Firm, lean red meat with springiness	Very low	High
Flat Iron Steak	Near the shoulder blade	Tender, moderately fatty, strong umami	Medium	Medium
Hanger Steak	Near the diaphragm	Tender, deep flavor, highly prized	Low	High
Flap Steak	Abdomen (near the loin)	Moderate fat, chewy texture	High	Average

Each of these cuts offers a different texture, flavor, and optimal cooking method. By choosing according to your intended use or personal preference, you can create the best possible dish.

Skirt steak vs flank steak vs flat iron steak – Comprehensive comparison of flavor, texture, and cooking methods

Skirt steak is especially known for its rich, intense flavor and thick fibers that provide a satisfying chew. Flank steak is leaner with a pronounced beefiness and is considered healthy due to its low fat content; its hallmark is a firm texture. Flat iron steak stands out for its tenderness and well-balanced fat, making it particularly juicy.

Cut Name	Flavor Profile	Texture	Example Cooking Methods
Skirt Steak	Strong beefy flavor, deep richness	Coarse fibers, chewy	High-heat grilling, marinating, tacos
Flank Steak	Clean, lean beef taste	Springy, slightly firm	Thinly sliced grilled, stir-fry, fajitas
Flat Iron Steak	Tender, juicy, full umami	Fine-grained, very tender	Steak, roast, salad

Both skirt steak and flank steak are best enjoyed when quickly seared with a marinade, allowing the natural flavor of the beef to shine. Flat iron steak remains tender even when cut thick, making it versatile for various dishes.

Differences with hanger steak and flap steak – Distinctive qualities and points for culinary use

Hanger steak is a rare cut from near the diaphragm, prized for its tenderness and deep, rich flavor. Flap steak, from part of the abdomen, offers moderate fat and a pleasantly chewy texture. While similar to skirt and flank steaks, the best choice depends on your cooking method and the type of dish you’re making.

• Hanger steak turns out tender and juicy when seared quickly at high heat.
• Flap steak easily draws out its umami through marinades or seasonings, making it well-suited for tacos or stir-fries.
• Skirt steak and flank steak both benefit from marinating to break down fibers, followed by a quick, high-heat cook.

Choose the best cut according to your cooking purpose and preference.

Recommended Dishes for Each Cut – Suggested Beef Cuts by Cuisine Type

Each cut shines in different culinary genres. Here are some recommended pairings.

• Skirt steak: Tacos, fajitas, yakiniku, Asian-style stir-fries
• Flank steak: Salads, roast beef, stir-fries, steak sandwiches
• Flat iron steak: Steak, grilling, pasta topping
• Hanger steak: Red wine stew, grilling, simple sauté
• Flap steak: Tacos, stir-fries, barbecue

By choosing cooking methods that make the most of each cut’s characteristics, your meals become even more enjoyable. Master choosing and preparing beef to expand your culinary repertoire.

Skirt Steak & Flank Steak Cooking Variations and Recipe Suggestions – Practical Dishes and Seasoning Techniques

Skirt steak and flank steak lend themselves to a wide variety of preparations that bring out their best. Both are lean red meat cuts, but their flavor, texture, and cooking methods vary, making them suitable for many dishes. With your choice of cut, slicing method, and seasonings, you can recreate authentic recipes like tacos, fajitas, and carne asada. The table below compares main cooking variations and recommended dishes.

Cut	Recommended Dishes	Characteristics	Sample Dishes
Skirt steak	Grilling, tacos, carne asada	Rich umami, more fat, tender	Mexican BBQ, stir-fries
Flank steak	Fajitas, roast, stir-fries	Lean red meat, pronounced grain	Salads, tacos

Key Points

• For best flavor and tenderness, slice against the grain
• Pairs excellently with marinades, spices, and herbs
• Versatile for steak, grilling, or tacos

Grilling & Broiling Techniques – Detailed Tips on Cooking Time and Heat Level

The keys to grilling skirt steak and flank steak are cooking time and heat. Both cuts should be cooked hot and fast to keep the meat juicy and avoid dryness.

• Skirt steak is thin, so grill over high heat for 2–3 minutes per side, removing it as soon as the center reaches medium rare. Be careful not to overcook, as it becomes tough.
• Flank steak is a bit thicker but should also be grilled over high heat for 3–4 minutes per side. After grilling, let it rest wrapped in foil for about 5 minutes to lock in the juices and keep it moist.
• For both cuts, always slice thinly and on a bias against the grain after cooking to ensure a tender bite.

Grilling Tips

1. Let the meat come to room temperature before grilling
2. Use a hot grill or skillet
3. Keep the seasoning simple (salt and pepper) to highlight the beef’s natural flavor

Best Uses for Tacos, Fajitas, and Carne Asada – Slicing, Seasoning, and Cooking Methods for Popular Dishes

Skirt steak and flank steak are especially popular in Mexican dishes like tacos, fajitas, and carne asada. Adjusting your slicing and seasoning to suit each dish is key.

• For tacos, thinly sliced, narrow strips of skirt steak are recommended. Grill it until fragrant, and enhance the flavor simply with salt, pepper, or chili powder.
• For fajitas, use flank steak, sliced thinly along the grain. Sauté with bell peppers and onions, and finish with lime and cumin for an authentic taste.
• Carne asada can be made with either skirt steak or flank steak, but the key is to marinate thoroughly. Soaking the meat in orange juice, lime, garlic, and cilantro will make it tender and full of flavor.

Recommended Usage List

• Tacos: Thinly slice skirt steak and serve with salsa or avocado
• Fajitas: Slice flank steak and wrap in tortillas
• Carne asada: Either cut works; be sure to marinate well and grill

Best Marinade and Seasoning Recipes – Ingredients and Timing for Tender, Flavorful Results

Both skirt steak and flank steak become more tender and flavorful when marinated. Using acidic ingredients in particular helps break down the fibers, improving the texture.

Basic Marinade Ingredients

• Olive oil
• Lime or lemon juice
• Soy sauce
• Garlic (minced)
• Paprika powder or cumin
• Cilantro
• Salt & pepper

Marinating Steps and Timing

1. Mix all ingredients and coat the meat thoroughly.
2. Place in a zip bag or sealed container and marinate in the refrigerator for 1 to 3 hours.
3. Bring to room temperature just before cooking to ensure even doneness.

Effects of Marinating

• The acidity and oil loosen the meat fibers, resulting in a juicy and tender finish.
• Spices and herbs add a rich aroma, making this marinade adaptable to many dishes.

With this marinade recipe, both skirt steak and flank steak can be used to enjoy authentic Mexican dishes or Asian-inspired menus right at home.

Complete Guide to Choosing and Using Both Cuts – The Best Selection for Every Occasion

Choosing the right beef cut greatly affects the finished dish and overall flavor impression. Both skirt steak and flank steak are popular lean cuts, but they differ in characteristics and ideal uses. Selecting correctly according to your use or preference will help you create delicious dishes sure to surprise your family or guests. Use the following guide to choose the best cut for each scene or purpose.

Recommended Cut Selection by Cuisine Genre – Differences for Steak, Stir-Fries, Barbecue, and Mexican Dishes

Selecting cuts that best suit each cuisine genre is important for making the most of their characteristics.

Cuisine Genre	Recommended Cut	Reasons & Characteristics
Steak	flank steak	Thick, juicy, and satisfying to chew. Enjoy the texture of its muscle fibers.
Stir-Fry/Chinese	skirt steak	Easy to cut into thin strips, cooks quickly, and has a strong beefy flavor.
Barbecue	skirt steak	Perfect for high heat. Fat distributes well and grills up fragrant and tasty.
Mexican (Tacos, Fajitas, Carne Asada)	skirt steak	Intense beef flavor, goes well with marinades, and can be thinly sliced for authentic taste.

Flank steak is great as a thick-cut main dish, while skirt steak’s versatility comes from being easily chopped for many recipes.

Tips for Choosing, from Beginners to Pros – Explained by Price, Cooking Difficulty, and Taste Preferences

Knowing the characteristics of each cut can help you avoid mistakes when buying or cooking.

• Price Range Comparison
• Skirt steak is slightly more expensive than flank steak, but both are more affordable compared to premium cuts.
• Price examples (approximate): skirt steak around ¥1,800 per pound, flank steak around ¥1,600 per pound
• Cooking Difficulty
• Skirt steak becomes tender when sliced thinly, but care must be taken as it can become tough if overcooked.
• Flank steak is thicker, so the key to deliciousness is managing the heat and allowing it to rest after cooking.
• Taste Preference
• Skirt steak is recommended for those who want to really savor the rich flavor and umami of beef.
• Flank steak is ideal for those who prefer a lighter, leaner taste and a satisfying chew.

As you can see, choosing based on your purpose, experience, and taste preference will help you create a dish without fail.

Suggested Alternative Cuts – Specific Examples and Uses for Skirt Steak Alternatives and Flank Steak Alternatives

If skirt steak or flank steak is not available, you can substitute with the following cuts.

Alternative Cut	Characteristics & Recommended Uses
Flat iron steak	Tender and juicy. Perfect for steaks or stir-fry dishes.
Hanger steak	Rich in umami, great for fajitas or tacos.
Flap meat	Texture and flavor similar to skirt steak. Great for Mexican dishes.
Sirloin	Widely available and versatile for many different recipes.

Be sure to slice these cuts against the grain as with the originals, and bring out their best flavor with marinating or grilling. By choosing the optimal method and use, you can enjoy authentic beef dishes at home.

Frequently Asked Questions and Answers about Skirt Steak vs Flank Steak

Which is better skirt steak or flank steak?・What is better for fajitas skirt or flank steak?

Both skirt steak and flank steak are popular lean beef cuts, but each has its own unique characteristics. Skirt steak comes from near the diaphragm and is known for its strong umami and firm texture. Flank steak is from the abdominal area and is prized for its milder flavor and relatively tender meat.

Skirt steak is often chosen especially for fajitas and tacos. The reasons are that its long fibers absorb marinades well, and it develops a savory char when grilled over direct heat. Flank steak can also be used for these dishes, and is recommended if you prefer a slightly more tender texture.

Below is a comparison table of the two.

Cut Name	Flavor	Texture	Price Range	Suitability for Fajitas/Tacos
Skirt steak	Rich and juicy	Firm	Slightly higher	Very suitable
Flank steak	Mild	Tender	More affordable	Suitable

Choose according to your intended use and personal preference.

Which is better for carne asada flank or skirt?・What is the poor man’s steak cut?

For carne asada (Mexican-style grilled beef), skirt steak is traditionally used. Skirt steak absorbs marinades easily and develops a delicious char when grilled over an open flame. Flank steak also works for carne asada, but has a somewhat lighter flavor.

Flank steak, skirt steak, and hanger steak are known as the “poor man’s steak cut.” These cuts are often offered at relatively affordable prices compared to ribeye and sirloin, making them well-suited for home cooking.

Cut Name	Carne Asada Suitability	Value for Money	Other Names / Characteristics
skirt steak	Very high	Slightly high	Thin, long, strong umami
flank steak	High	Reasonable	Coarse grain, tender
hanger steak	High	Reasonable	Rich flavor, rare cut

Choosing the right cut and preparation method based on your preference is key.

Tips and Precautions for Foolproof Cooking – Managing Slicing, Heat, and Marinating Time

To make skirt steak or flank steak delicious, how you slice, your heat control, and marinating time are essential.

1. Slicing

• Always cut across the grain after cooking. This makes the steak easier to chew and more tender.

1. Heat

• Grill over high heat for a short time, taking care not to overcook the inside. Overcooking can make the meat tough, so aim for medium-rare to medium.

1. Marinating Time

• 30 minutes to 2 hours is ideal for marinating. This allows the acidity and spices to penetrate the meat and bring out its flavor.

To summarize the key points:

• Grill over high heat for a short time
• Slice across the grain
• Keep an appropriate marinating time

If you follow these three rules, you can enjoy authentic flavors with skirt steak or flank steak right at home.