# Flank and Skirt Steak

**URL:** <https://community.anovaculinary.com/t/flank-and-skirt-steak/26439>\
**Category:** First Cook Essentials\
**Created:** [July 13, 2020, 10:13am UTC](https://community.anovaculinary.com/t/flank-and-skirt-steak/26439 "2020-07-13T10:13:51Z")\
**Posts on this page:** 2\
**Page:** 1

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**Author:** ![Candice1](https://avatars.discourse-cdn.com/v4/letter/c/e36b37/32.png) [@Candice1](https://community.anovaculinary.com/u/Candice1)\
**Post date:** [July 13, 2020, 10:13am UTC](https://community.anovaculinary.com/t/flank-and-skirt-steak/26439/1 "2020-07-13T10:13:51Z")

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I am a complete newbie. I have a thin flank steak and also skirt steak I want to cook. My issue is I need to set prior to leaving for work (8am) and don’t return home until 4:15pm. Is that too long to cook either flank steak or skirt steak? We eat around 5pm which is why it needs to set before leaving. I have seen so many different cooks times. I am looking for very tender end product. Best temperature and time? Would cooking frozen be better? Thanks for any advice.

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**Author:** ![chatnoir](https://avatars.discourse-cdn.com/v4/letter/c/ecd19e/32.png) [@chatnoir](https://community.anovaculinary.com/u/chatnoir)\
**Post date:** [July 13, 2020, 11:49am UTC](https://community.anovaculinary.com/t/flank-and-skirt-steak/26439/2 "2020-07-13T11:49:33Z")

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Candice, you have two ideal candidates to successfully meet your SV meal plan timing requirement.

Flank and skirt steaks are usually about the same thickness and will require at least 8 hours of SV cooking. For very tender results, i’d cook lomger, up to 12 hours, or even longer for additional tenderness. In my experience tenderness is a personally subjective qualification and should be based on your experience to decide.

What’s thin? _Thin_ steaks might be cut from baby beef and be about half the usual thickness from a mature animal, although i don’t often see thin cuts other than in spring when dairy farmers are culling their herds.

Cooking temperature depends on your undisclosed degree of desired doneness. I cook them to medium-rare at 131ᴼF/55ᴼC. For food safety i would not cook meat for that length of time at a lower temperature.

Cooking from frozen is always an option, but not necessarily better as it extends the cooking time required for a typical flank steak by about 2 hours to achieve a similar outcome.

Do well, and stay safe.