Randall Lineback Flank Steak and Skirt Steak

Flank Steak and Skirt Steak are often used interchangeably in recipes. Reference photos at the bottom of the page to see the difference in the appearance of both the raw and cooked products. - MUST be properly thawed, see under INFO, at top of page. Trim off any silver-skin on each, and Boldly hammer the Flank Steak. Joe also hammers the Skirt Steak, but that's a matter of choice.

TO PREPARE

1) Try a quick marinade of garlic (crushed, sliced, or minced), olive oil, fresh herbs (chef's choice, though we love to include rosemary), red wine vinegar, and lemon juice. This will help to tenderize and bring out the juiciness of the meat. CLICK HERE for our No Fail Marinade recipe.

2) Cook to medium rare- in a skillet, saute pan, or very quickly on the grill.

3) Let rest for at least 5 minutes after cooking so that the steak reabsorbs its juices.

4) ALWAYS carve these cuts very thinly across the grain to serve and to ensure tenderness.


FLANK STEAK

Randall Lineback Flank Steak (raw)

Randall Lineback Flank Steak (raw)

Randall Lineback Flank Steak (in marinade)

Randall Lineback Flank Steak (in marinade)

Randall Lineback Flank Steak (cooked)


SKIRT STEAK

Randall Lineback Skirt Steak (raw)

Randall Lineback Skirt Steak (raw, trimmed)

 

Randall Lineback Skirt Steak (cooked)


SIDE BY SIDE COMPARISON (BELOW):

Flank Steak (left) and Skirt Steak (right)

Randall Lineback Flank Steak (left) and Skirt Steak (right)