Flank Steak Alternatives
Flank Steak Alternatives: The Best Cuts to Use
Flank steak is one of those cuts that home cooks love—it’s flavorful, lean, and great for quick meals like fajitas, stir-fries, or grilled steak salads. But sometimes, it’s either sold out or just not in the budget. The good news? There are several excellent flank steak substitutes that cook and taste just as good, sometimes even better depending on the dish.
Whether you’re grilling, marinating, or slow cooking, here’s everything you need to know about the best flank steak alternatives, how they compare, and how to cook them right.
What Makes Flank Steak Special
Flank steak comes from the cow’s abdominal muscles, which means it’s lean, fibrous, and packed with beefy flavor. It’s not naturally tender like a ribeye, but it becomes beautifully tender when marinated and sliced against the grain.
Because it’s so versatile, it’s used in dishes from Korean bulgogi to steak tacos to London broil. When substituting, you’ll want a cut with similar texture and flavor so it cooks and slices the same way.
The Best Alternatives to Flank Steak
Here’s a quick chart comparing popular substitutes and how they stack up against flank steak:
| Cut | Texture | Flavor | Fat Content | Best Cooking Methods |
|---|---|---|---|---|
| Skirt Steak | Similar grain, slightly tougher | Rich and beefy | Medium | Grilling, searing, fajitas |
| Flat Iron Steak | More tender | Mild and juicy | Medium-high | Grilling, pan-searing |
| Hanger Steak | Very tender | Deep, rich flavor | Medium-high | Grilling, broiling |
| Top Round (London Broil) | Lean, a bit firmer | Mild | Low | Marinating, broiling |
| Flap Steak (Bavette) | Loose grain, tender | Bold and beefy | Medium | Grilling, slicing thin |
| Tri-Tip Steak | Firm and lean | Balanced, slightly nutty | Low-medium | Grilling, roasting |
Each of these cuts can stand in for flank steak depending on what you’re cooking and your texture preference.
Choosing the Right Substitute
- For Fajitas or Stir-Fry: Go with skirt or flap steak. Both have a loose grain that absorbs marinades beautifully.
- For Grilling: Flat iron or hanger steak are great choices because they stay juicy even without a marinade.
- For Broiling or Oven Roasting: Top round or tri-tip are leaner options that cook evenly and slice well against the grain.
Cooking Tips
No matter which cut you pick, here are a few tips to make sure your steak turns out tender and flavorful:
- Marinate if lean: Cuts like top round or tri-tip benefit from a few hours in a marinade to tenderize the meat and boost flavor.
- Cook hot and fast: For thin cuts like skirt or flap steak, high heat for a short time is best.
- Rest before slicing: Always rest your steak for at least 5 minutes after cooking so the juices redistribute.
- Slice against the grain: This is key—cutting across the muscle fibers keeps the meat tender, no matter which cut you use.
Flank Steak vs Its Alternatives: Nutrition Chart (per 4 oz cooked)
| Cut | Calories | Protein | Fat | Notes |
|---|---|---|---|---|
| Flank Steak | ~230 | ~25g | ~12g | Lean and flavorful |
| Skirt Steak | ~240 | ~23g | ~14g | Slightly fattier, bolder taste |
| Flat Iron | ~250 | ~26g | ~15g | Tender and juicy |
| Top Round | ~200 | ~27g | ~7g | Very lean, needs marinade |
| Flap Steak | ~220 | ~25g | ~11g | Great flavor, easy to cook |
| Tri-Tip | ~210 | ~26g | ~10g | Balanced and lean |
FAQs:
Can I use skirt steak instead of flank steak?
Absolutely. Skirt steak is the closest match in flavor and texture. It’s slightly fattier and thinner, so adjust your cook time—it’ll cook faster than flank steak.
Is flat iron steak the same as flank steak?
Not quite. Flat iron is from the shoulder and is more tender, while flank is leaner and chewier. They can be used interchangeably in most recipes, though flat iron doesn’t need as much marinating.
What’s the best flank steak alternative for grilling?
Hanger or flat iron steak. Both have great marbling and stay juicy when grilled over high heat.
Can I use top round for flank steak recipes?
Yes, but it’s lean and can be tough if overcooked. Always marinate and slice thinly against the grain.
What if I’m cooking from frozen?
You can cook flank steak or its substitutes straight from frozen by adding about 50% more cooking time. For best texture, though, thaw the steak overnight in the fridge or in a sealed bag under cold water for 30–45 minutes.
Which cut is most budget-friendly?
Top round and flap steak are usually the most affordable. Skirt and hanger can be pricier depending on where you shop, but they deliver the best flavor payoff.
The Bottom Line
Flank steak might be the classic choice for many recipes, but it’s far from your only option. Skirt and flap steak are the closest in flavor and texture, while flat iron and hanger steak make great upgrades if you want something even more tender. For leaner dishes or marinades, top round and tri-tip work perfectly.
The key is simple—choose a cut that suits your cooking method, don’t skip the marinade if it’s lean, and always slice against the grain. You’ll end up with a delicious, flavorful steak dinner no matter which cut you use.
