Tri Tip vs Flank Steak: What’s The Difference?

tri tip vs flank steak
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tri tip vs flank steak

Cooking the perfect steak is less about the recipe and more about the kind of meat you’re using. Tri tap and flank meat are both used for making steaks. However, there’s a slight difference in the texture. It is necessary to choose the right meat for a good steak. You’ve come to the right place if you can’t make up your mind regarding which one is better. Continue reading to know everything about Tri Tap and flank meat.

Tri Tip vs Flank Steak

Tri-tip

The tri-tip steak cut is not ordinary.  This part of beef is cut from the bottom sirloin of the sub primal cut. The triangular shape of the Tri-tip piece makes it stand out. Most chefs tend to use the exact triangular shape while others chop the Tri-tip in smaller pieces. The tri tap is packed with fats and fascia and weighs around 5 pounds. A cleaned tri-tip piece weighs relatively less as compared to an uncleaned piece.

The tri-tip is ideal for beef steaks. If you’ve never tried tri-tip steaks before, you’re definitely in for a treat. The tri-tip is not only used for cooking steaks but is utilized in other beef recipes too. Cooking the tri-tip piece is easy and requires little effort. You can cook the tri-tip piece in multiple ways. To make the beef tender, grilling or roasting it is a great option.

If you have time you can boil the beef or steam it on a steamer. To add flavor to the beef you must marinate it for an extended period. Overnight marination is advisable for the Tri-tip beef. The fat on the beef should be side down while you cook the beef. This technique ensures even cooking. The beef can be baked in an oven for about 10-12 minutes depending on how you like your steak. Another easy way to eat tri tap steaks is by simply grilling them on the grill pan. Make sure not to overcook the beef otherwise the beef gets very dry.

Flank steak

The flank steak is among some of the tastiest meat. While most of us call it flank steak, the truth is, it’s not a steak at all. The meat of flank steak is cut from the abdominal muscles of the animal. The distinctive taste and texture of Flank meat come from its location. The abdominal part of animals is right behind the chest and holds great muscles. These muscles are richly supplied with blood and have a wonderful taste. It is safe to say that the flank steak is the juiciest of all steak pieces.

Flank meat is not used for cooking steaks. This piece of soft meat is ideal for steak fajitas and can be stir-fried for Chinese recipes.

Flank meat tends to stay tender even after cooking it for prolonged periods. Some multiple techniques and recipes can help you cook the ideal steak. But the easy hack to a great flank steak is good marination. Make sure you marinate the flank overnight. Using salt and vinegar with the remaining spices helps tenderize the might. Once the raw meat has absorbed the necessary marination, it tastes wonderful when cooked.

It is recommended to cook flank meat on slow heat to achieve the perfect taste. The recommended temperature is around 125-130 degrees when you take the flank steak off the stove. However, you can take the temperature up to 135 degrees or more if you like your steak medium-rare.

When serving flank meat, make sure to cut the meat against the grain. You’ll ruin the steak serving if you cut in the direction of the grain.

Concluding Thoughts

Tri-tip and flank meat are both ideals for steaks. The tri-tip meat has a distinctive shape and is easy to cook. It is not as popular as the flank steak. The flank steak is the least expensive and is readily available. The abundant amount of abdominal muscle in the flank meat makes it rich in flavor and ideal for juicy steaks.

The flank steak is simple to cook and requires less cleaning. The tri-tip meat has a good amount of fat on it. The flank steak is the option of choice for most individuals due to its taste.

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