Needing a great flank steak substitute can really throw your game off.
It's a special cut of meat. Its texture and flavor are unique. You already know that skirt steak is your best bet—but your butcher's out of it.
Hang on, though. Hanger steak? Will that work? What about a flat iron steak?Now we're cooking with gas. I'm here to take you through the very best flank steak substitutes.
Jump to:
What is Flank Steak?
Flank steak is a lean, oblong cut of beef from the cow's belly that has gained popularity due to its rich flavor and versatility in cooking methods. Flank steak is commonly utilized in recipes such as fajitas, stir-fries, and London broil.
Cooking this cut requires either high heat (grilling or searing) or low and slow braising to tenderize the meat properly.
Where Does Flank Steak Come From?
The flank steak comes from the abdominal muscles of the cow. This area does not see much movement, which results in a leaner cut with less marbling than other cuts like ribeye or New York strip steaks.
Though it may be leaner than other cuts, flank steak still offers a hearty taste and is a great choice for those seeking healthier choices at the butcher's.
Flank Steak Cooking Methods
- Grilling: One popular method of preparing flank steak is grilling over high heat. The intense heat helps create a delicious crust on the outside while keeping the inside juicy and tender.
- Searing: Another option is pan-searing your flank steak on medium-high heat using oil with a high smoke point like avocado oil or grapeseed oil. Sear each side until browned before finishing off in an oven preheated to 400°F (200°C).
- Braising: For a more tender result, you can opt for slow-cooking a flank steak in a flavorful liquid like beef broth or red wine. This method allows the meat to become fork-tender while absorbing all the delicious flavors from the braising liquid.
Tips for Tenderizing Flank Steak
Since flank steak is a lean cut with minimal marbling, it's essential to tenderize it before cooking.
One way to do this, as explained by the team at Serious Eats, is by using a meat mallet or even just the back of a heavy spoon to pound out any tough fibers in the meat.
Another option is marinating your flank steak in an acidic marinade containing ingredients like lemon juice, vinegar, or pineapple juice. These acids help break down muscle fibers and make your cooked steak more tender.
Knowing diverse beef cuts and how they can be employed in dishes helps you immensely when you're casting around for the best flank steak substitutes. I'm here to guide you through those options.
Top 6 Beef Substitutes for Flank Steak
Never panic in the kitchen. I'm always here when you need urgent recipe substitutions—here are some ideal flank steak replacements that can be used in various recipes, ensuring a delicious meal without sacrificing taste or texture.
1. Skirt Steak
Skirt steak, like flank steak, comes from the cow's belly area but is slightly more tender due to its higher fat content.
It has a rich beefy flavor and works well when marinated and cooked quickly over high heat (grilling or pan-searing). It's my go-to for almost all flank steak recipes—try it, and you'll see why!
Skirt steaks can also be sliced thinly across the grain after cooking to maximize tenderness. Substitute skirt steaks 1:1 with flank steaks.
Best for: Skirt steak is at its best when grilled or seared in a hot frying pan. Enjoy it in carne asada tacos, steak kebabs or skewers, stir-fries, or simply grilled and served with chimichurri sauce.
RELATED: Top 7 Skirt Steak Substitutes for Delicious, Healthy Meals
2. Flat Iron Steak
A good substitute for flank steak is flat iron steak, which comes from the top blade section of the shoulder. This cut offers a similar lean profile but may require some extra attention before cooking.
Use a meat mallet to tenderize it properly before seasoning and cook it using hot-and-fast methods such as grilling or pan searing. It's a similar size to a flank steak, so an even swap is fine.Best for: Flat iron steak enjoys rich flavors; consider pan-frying it and serving it with mushroom gravy, decadent mashed potato, and buttery greens. Its bold profile stands out in tacos, fajitas, and other Mexican classics.
3. Top Sirloin Steak
Top sirloin steak can rescue any flank steak recipe. It has a strong, beefy flavor, which means it'll do plenty of work in dishes with short cooking times on high heat, like beef stir fry.
It's also a natural alternative for grilling. It's at its most tender when cooked quickly, so if you're throwing a party and need a fast turnover on your grill, top sirloin is your friend. You're about to see a significant upgrade to your fajitas.
If you're planning to sear or grill your beef, take care to buy top sirloin and not bottom sirloin steak. The latter is much cheaper (which is appealing) and tougher (which is not).
Like bottom round steak, this cut is great for slow-cooking recipes, but it's the more flavorful top cut of meat you want here. Sirloin is typically a little thicker than flank, but they're often sold at the same weight: a 1:1 swap is ideal.Best for: Top sirloin steak shines when it's served sliced with a rich jus. It works especially well with the Japanese flavor palate. Marinade it in soy sauce and mirin, pan-fry the steak and then serve it alongside rice and pickled vegetables.
4. Tri-Tip Steak
Tri-tip steak, sometimes called triangle steak, has a similar beefy flavor to flank steak but is often more affordable. If you're considering using flank steak in a slow-cooked recipe, you can save a few bucks while ensuring fantastic flavor by using the tri-tip.
Tri-tip can be marinated and cooked using hot-and-fast methods or slow-cooked for tender, flavorful results. These steaks are often sold in larger, untrimmed portions; you'll want to cut it to about 8oz to match an average flank steak.
Best for: Chinese-style grilled tri-tip steak is fantastic; its rich, beefy taste is complemented by the delicate seasonings.
Pan-fried tri-tip with garlic butter finished in the oven or air fryer is delicious, although use caution if you're putting butter in an air fryer. It also stars in regional classics like Kansas City Burnt Ends.
5. Hanger Steak
Another excellent option is hanger steak, which comes from the diaphragm area of the cow. This cut offers a rich, meaty flavor and tenderness that rivals flank steak when prepared correctly.
Hanger steaks are best marinated before cooking quickly over high heat (grilling or pan-searing) and sliced thinly against the grain after resting. These steaks are sometimes sold uncut, but you can ask your butcher to cut them into 8oz portions (or to match the size indicated in your flank steak recipe).
Best for: Hanger steak is also known as butcher's steak for a good reason—its flavor speaks for itself.
Keep it simple; grill, air-fry, or pan-sear this cut and serve it with infused butter plus a pan sauce. Garlic butter and thyme butter are my personal favorites. Creamy mashed potatoes or roasted winter vegetables are a perfect accompaniment.
Related: Is Air Fryer Steak as Good as the Grill?
6. Bavette Steak
Bavette steak, also known as flap steak, flap meat, or sirloin tip, comes from the region near the tri-tip.
While not as well-known as other cuts, bavette offers a similar texture to flank steak with its long muscle fibers and lean profile. Marinate it before grilling or searing it on high heat for optimal taste and tenderness.
For those looking for an equally bold, beefy alternative, this is a great option as it provides protein and can be marinated and cooked similarly to flank steak. It can be substituted 1-for-1.Best for: Bavette steak is wonderful in a Mexican marinade. Lime juice, cilantro, and garlic bring out the beef's richness. It's an excellent choice for carne asada or fajitas and flourishes in Southern US grilling recipes featuring bourbon glazes or rich pomegranate barbecue sauce.
Related: 6 Best Liquid Smoke Substitutes for Tasty Recipes
Non-beef Alternatives for Flank Steaks
For those who want non-beef flank steak alternatives, there are suitable substitutes that can still provide a delicious meal experience while maintaining a healthy diet.
1. Tofu
A protein-rich vegan alternative, tofu is an excellent substitute for flank steak in various recipes. Its firm texture allows it to absorb marinades and seasonings effectively, mimicking the beefy flavor of flank steaks when prepared correctly.
To achieve the best results, opt for extra-firm tofu and press out any excess liquid before marinating. You can then cook your tofu using methods such as pan searing or grilling—just like you would with flank steak.
You'll want about 8oz of tofu to stand in for a steak.
Best for: Tofu shines in East Asian stir-fry recipes calling for high heat. It absorbs garlic and ginger flavor and takes to smoky spices such as smoked paprika and chipotle, making it perfect for grilling.
2. Skinless Chicken Breast
Another lean cut similar in consistency to flank steak is skinless chicken breast. This popular poultry option can be marinated, grilled, or seared to achieve a delicious and tender result. Juicy air fryer chicken breast is also sublime.
To guarantee your chicken stays succulent and flavourful, keep away from overcooking it by utilizing a meat thermometer to check if it's done. Chicken breast works well in dishes like fajitas and stir-fries as an alternative to flank steak.
Some large chicken breasts may deliver two portions compared to the average weight of a steak. Weigh the breasts before cooking; you're aiming for about 8oz per portion.Best for: Skinless chicken breast can be pan-seared and finished in the oven, then served with garlic and thyme butter as a flank steak replacement. It's a great choice for fajitas and air fryer taquitos if you're serving guests who would rather avoid red meat.
3. Portobello Mushrooms
If you're looking for a vegetarian option that still offers the meaty flavor associated with flank steak, portobello mushrooms are an excellent choice. These large fungi have a robust texture that holds up well when cooked at high heat (such as grilling or pan-searing).
Marinate them just like you would with beef cuts before cooking to enhance their savory taste even further. Portobellos make a great vegan flank steak alternative in recipes such as stuffed mushrooms. They're also an excellent vegan burger option when paired with caramelized onions for burgers, as they provide both substance and depth of flavor.
Too many mushrooms can be overwhelming; you'll want to substitute in about half the weight of the steak, so roughly 4oz of mushrooms.
Best for: Portobello mushrooms are a fantastic replacement for flank steak in a stir fry. They're also suited to grilling—consider adding them to kebabs or even bulking out a grilled burger.
RELATED: What to Substitute for Mushrooms: 17 Great Options to Use
Tips for Substituting Flank Steak in Any Recipe
Regardless of the substitute you choose, proper preparation is essential for achieving the desired taste and tenderness. Tenderizing meat before seasoning helps enhance its flavor profile while reducing cooking time.
Should You Tenderize Meat Before Seasoning?
Tenderizing your meat choice, whether it's a flank steak alternative like skirt steak or a non-beef option like chicken breast, is crucial to achieving a succulent and flavorful dish. Using a meat mallet can help break down tough fibers in the protein, making it more tender and easier to chew.
Another popular method involves marinating the meat with acidic ingredients such as lemon juice or vinegar that help soften muscle fibers without compromising texture. Scientific American explains the science of acidic marinades here.
- Pound your selected cut using a meat mallet to break down tough fibers.
- Create an acidic marinade with ingredients like citrus juices or vinegar to further tenderize your chosen substitute.
- Avoid over-marinating proteins because this may lead to mushy textures instead of desirable tenderness levels.
What's the Best Cooking Method for Flank Steak?
The ideal cooking method depends on both personal preference and specific characteristics of each cut of beef or alternative protein source:
1. Hot-and-Fast: Cooking at high temperatures for a short period of time is ideal for lean cuts like flank steak, skirt steak, or chicken breast. This method helps seal in juices and flavors while preventing the meat from drying out. Grilling or pan-searing are popular hot-and-fast techniques.
2. Long-and-Slow: For tougher cuts such as hanger steak or triangle steak, slow cooking methods like braising can help break down connective tissues and achieve tender results without sacrificing flavor. Braising involves searing the protein first to develop a rich crust before simmering it in liquid over low heat until fork-tender.
FAQs About Flank Steak Substitutes
A suitable substitute for flank steak would be skirt steak, hanger steak, or flat iron steak. These cuts share similar characteristics and can be prepared in the same manner as flank steaks. For non-beef alternatives, consider using tofu or portobello mushrooms.
In terms of tenderness and flavor, ribeye or filet mignon may be considered superior to flank steak. However, these cuts are generally more expensive. If you're looking for a more affordable option with similar qualities to flank steaks, try tri-tip or sirloin tip-side steak.
The best substitute for both skirt and flank steaks would be hanger steaks due to their comparable texture and flavor profile. Flat iron steaks also make an excellent alternative as they have a similar grain structure that allows them to absorb marinades well.
Never Be Outflanked in the Kitchen Again!
Many a desperate chef has reached for the nearest and cheapest cut of meat, hoping it'll work as a flank steak substitute.
Now you know better than that.
From skirt steak to top sirloin, there are several great options—you know this. And now you're the hero who can save Steak Night every time.Let's light that fire and get that perfect flank steak alternative sizzling!
Recipe
Best Flank Steak Substitutes
Ingredients
- Skirt steak
- Tofu
Instructions
Beef Alternative: Skirt Steak
- Skirt steak is a good substitute for flank steak because it has a similar texture and flavor profile, cooks quickly, and is usually less expensive.
Non-Beef Replacement: Tofu
- Tofu can be used as a good substitute for flank steak by marinating it in a flavorful sauce and then grilling, baking, or stir-frying it to mimic the texture and taste of meat. Opt for extra-firm tofu.
You can find the video in the post above. If you don't see a video, please check your browser settings.
Leave a Reply