Flank steak is a popular cut of beef known for its rich flavor and versatility, often used in dishes like fajitas, stir-fries, and steak salads.
However, it’s not always available or may not fit every recipe’s needs.
Fortunately, there are several excellent substitutes for flank steak that offer similar textures and flavors.
Whether you’re looking for a beef alternative or a different protein entirely, these 15 substitutes will help you create delicious meals without sacrificing taste.
List of Substitutes for Flank Steak
1. Skirt Steak
Skirt steak is one of the best substitutes for flank steak due to its similar texture and flavor.
It comes from the diaphragm of the cow and is known for its rich, beefy taste.
Skirt steak is slightly more tender than flank steak, making it an ideal alternative for grilling, stir-frying, or using in fajitas.
- Best Use: Fajitas, grilling, stir-fries.
- Flavor Profile: Rich and beefy, with a slightly more intense flavor than flank steak.
- Cooking Tip: Cook skirt steak quickly over high heat and slice it thinly against the grain for the best results.
2. Hanger Steak
Hanger steak is another flavorful option that closely resembles flank steak.
Known for its tenderness and rich flavor, hanger steak is often referred to as the “butcher’s cut” because it was traditionally kept by butchers for themselves.
It works well in many of the same dishes where you’d use flank steak.
- Best Use: Grilling, broiling, or pan-searing.
- Flavor Profile: Tender and juicy with a robust beef flavor.
- Cooking Tip: Marinate hanger steak before cooking to enhance its flavor, and cook it to medium-rare for the best texture.
3. Flat Iron Steak
Flat iron steak is a highly versatile cut of beef that is tender and flavorful, making it a great substitute for flank steak.
It comes from the shoulder area of the cow and has a well-marbled texture, making it ideal for grilling, pan-searing, or even slow-cooking.
- Best Use: Grilling, pan-searing, or slow-cooking.
- Flavor Profile: Rich, tender, and juicy with a mild beef flavor.
- Cooking Tip: Flat iron steak cooks quickly, so sear it over high heat for a few minutes on each side to maintain its juiciness.
4. Top Sirloin Steak
Top sirloin steak is a lean, flavorful cut that can easily replace flank steak in most recipes.
It’s a bit thicker than flank steak but works well when sliced thinly.
Its lean texture makes it great for grilling, stir-frying, or even roasting.
- Best Use: Grilling, roasting, stir-fries.
- Flavor Profile: Mild beef flavor with a leaner texture.
- Cooking Tip: Top sirloin benefits from a good marinade to tenderize the meat and bring out its flavor.
5. Tri-Tip Steak
Tri-tip steak is a triangular cut from the bottom sirloin and is known for its tender texture and rich flavor.
It’s an excellent substitute for flank steak, especially in recipes that call for grilling or roasting.
Tri-tip steak is easy to cook and has a flavorful fat cap that adds richness to the meat.
- Best Use: Grilling, roasting, or slow-cooking.
- Flavor Profile: Tender with a slightly nutty and beefy flavor.
- Cooking Tip: For the best results, grill tri-tip steak over medium heat and slice it against the grain for optimal tenderness.
6. Ribeye Steak
Ribeye steak is one of the most flavorful cuts of beef due to its high fat content.
While it’s much more marbled than flank steak, it can be a delicious substitute if you’re looking for something rich and indulgent.
Ribeye works well in grilling or pan-searing recipes where its fat can render and add flavor.
- Best Use: Grilling, pan-searing.
- Flavor Profile: Rich, juicy, and deeply beefy due to its marbling.
- Cooking Tip: Ribeye is best cooked medium-rare to medium, allowing the fat to melt into the meat for maximum flavor.
7. Brisket
Brisket is a tougher cut of beef that requires slow cooking, making it an ideal substitute for flank steak in recipes like stews, braises, or slow-cooked dishes.
Though not as tender as flank steak when cooked quickly, brisket becomes fall-apart tender when cooked low and slow.
- Best Use: Slow-cooking, braising, barbecuing.
- Flavor Profile: Rich, smoky, and intensely beefy when slow-cooked.
- Cooking Tip: Brisket needs to be cooked for several hours at low heat to break down the tough connective tissue, resulting in tender, flavorful meat.
8. Short Ribs
Short ribs are another great substitute for flank steak in slow-cooked recipes.
They offer a rich, beefy flavor with plenty of marbling, making them ideal for braising or slow roasting.
When cooked correctly, short ribs become incredibly tender and flavorful.
- Best Use: Braising, slow-cooking, barbecuing.
- Flavor Profile: Deeply beefy with a rich, melt-in-your-mouth texture.
- Cooking Tip: Slow cook short ribs for several hours to achieve the best tenderness and flavor.
9. Top Round Steak
Top-round steak is a lean cut from the cow’s hindquarters and can substitute for flank steak in many dishes.
It’s not as tender as other cuts but works well when marinated and cooked quickly over high heat.
- Best Use: Grilling, broiling, stir-frying.
- Flavor Profile: Mild beef flavor with a firm texture.
- Cooking Tip: Marinate top round steak to help tenderize it and slice it thinly against the grain for best results.
10. London Broil
London broil is not a specific cut of meat but rather a cooking method typically used with tougher cuts like flank or top round steak.
It’s an affordable and lean option that, when marinated and broiled, becomes a tender and flavorful substitute for flank steak.
- Best Use: Broiling, grilling, marinating.
- Flavor Profile: Mild beef flavor with a lean texture.
- Cooking Tip: Marinate London broil overnight to tenderize it, and cook it quickly under high heat for the best flavor and texture.
11. Chuck Steak
Chuck steak is a more affordable cut of beef that comes from the shoulder area of the cow.
It’s tougher than flank steak but can be a great substitute in recipes that involve slow cooking or braising.
When cooked properly, chuck steak becomes tender and flavorful.
- Best Use: Slow-cooking, braising, stewing.
- Flavor Profile: Rich, beefy flavor with a tougher texture that becomes tender when cooked slowly.
- Cooking Tip: Marinate or braise chuck steak to break down its toughness and enhance its flavor.
12. Beef Fajita Strips
Beef fajita strips are pre-sliced pieces of beef, often made from cuts like skirt or flank steak.
They are an ideal substitute for flank steak in fajita recipes or stir-fries.
They save time and offer similar flavor and texture without the need for slicing.
- Best Use: Fajitas, stir-fries, tacos.
- Flavor Profile: Beefy and savory, similar to flank steak.
- Cooking Tip: Cook fajita strips quickly over high heat to maintain their tenderness and flavor.
13. Chicken Thighs
For a leaner and slightly different flavor profile, chicken thighs can be a versatile substitute for flank steak, especially in recipes like stir-fries or fajitas.
They provide a rich, savory flavor and tender texture, making them an excellent alternative for those looking to reduce their red meat intake.
- Best Use: Stir-fries, fajitas, grilling.
- Flavor Profile: Rich and juicy with a mild flavor.
- Cooking Tip: Grill or sauté chicken thighs over medium-high heat to retain their juiciness.
14. Pork Tenderloin
Pork tenderloin is a lean and tender cut of pork that can substitute for flank steak in many dishes.
It’s mild in flavor but absorbs marinades well, making it suitable for grilling, roasting, or stir-frying.
- Best Use: Grilling, roasting, stir-frying.
- Flavor Profile: Mild, lean, and tender with a subtle pork flavor.
- Cooking Tip: Marinate pork tenderloin before cooking to infuse flavor and keep it juicy during the cooking process.
15. Portobello Mushrooms
For a plant-based option, portobello mushrooms are an excellent substitute for flank steak.
Their meaty texture and ability to absorb flavors make them a great alternative for vegetarians or those looking to cut back on meat.
They work well in grilling or sautéing recipes where a hearty texture is needed.
- Best Use: Grilling, roasting, sautéing.
- Flavor Profile: Earthy, savory, with a meaty texture.
- Cooking Tip: Marinate portobello mushrooms to enhance their flavor and grill or sauté them for a steak-like experience.
Conclusion
Whether you’re looking for a meaty alternative or a plant-based option, these 15 substitutes for flank steak provide plenty of versatility in the kitchen.
From the rich flavors of skirt and hanger steak to the tender texture of chicken thighs and pork tenderloin, each substitute brings its unique qualities to the table.
Experiment with these options to find the perfect fit for your recipe!
