Thin cut steaks are a popular and delicious cut of meat, but with so many different types, it can be confusing to know the difference between them. We will take a closer look at four common types of thin steaks:
- skirt steak
- flank steak
- flatiron steak
Skirt Steak
Skirt steak is a thin and flavourful cut of beef that comes from the plate, which is located near the belly of the cow. It is best cooked quickly over high heat, either grilled or pan-fried, and is often used in dishes like fajitas or stir-fry.
Flank Steak
Flank steak is a thicker and wider cut of meat that also comes from the plate. It has a strong beef flavor and a slightly tougher texture, but is still tender when sliced against the grain. It is best cooked quickly over high heat and is great for marinades.
Flatiron Steak
The flatiron steak is cut from the top blade of the cow and is known for its tenderness and mild flavour. It is a versatile cut that can be grilled, broiled, or pan-fried, and is great for slicing and serving as a steak.
So there you have it! Each of these steaks offers its own unique beef flavour profile, texture, and cooking method, so choose the one that best fits your taste and favourite cooking style. Whether you’re looking for a tender, mild steak or a flavourful, chewy cut, you’re sure to find a flat steak that you’ll love.
