Flank steak is a cut of beef steak taken from the flank, which lies forward of the rear quarter of a cow, behind the plate. French butchers call the cut bavette, which means “bib”. Flank steak is relatively long and flat cut, with significant graining. Flavorful but chewy, it is beef bottom round steak for stir fry cut thinly on the bias for ease of consumption.
The inside skirt steak is often confused with the flank steak, which is the tail of the porter house and T-bone steaks of the short loin found on the flank, and hanger steak. The name “skirt steak” for the butcher’s cut of beef diaphragm has been in use since at least the 19th century. The cut is defined as extending to the 10th rib in the early 20th century. Skirt steak is the cut of choice for making fajitas, arrachera, Chinese stir-fry, churrasco, and in Cornish pasties. To minimize toughness and add flavor, skirt steaks are often marinated before grilling, pan-seared or grilled very quickly, or cooked very slowly, typically braised. They are typically sliced against the grain before serving to maximize tenderness. Archived from the original on July 7, 2011.
Market Classes and Grades of Meat”. American Meat Trade and Retail Butchers Journal. Everyone Eats: Understanding Food and Culture. Tex-Mex, Cal-Mex, New Mex, or Whose Mex?