If you’ve been wanting flank steak but can’t find it at your local grocery store or online, there are several good substitutes available. Here are several simple flank steak substitutions you can try today, whether you want to grill in the summer or for a special event.

What is Flank Steak?

Flank steak is a kind of beef cut that comes from the abdomen muscles of a cow. While it is not strictly a steak, it is regarded one of the best pieces of beef.

It’s also known as bavette or jiffy steak, and it’s usually cooked whole before being split into small slices.

It’s a lean cut of beef with minimal fat that’s a touch tougher on the outside. However, depending on how you prepare it, it may be soft and juicy.

Best Flank Steak Alternatives

Skirt Steak

The skirt steak is one of the most popular alternatives to flank steak. This cut is flat and boneless and is located around the belly.

There are two kinds of skirt steak: exterior and interior. Cooks should be aware of this since the softness of both varieties differs.

It has a larger fat content than flank steak and is best grilled, broiled, or cooked over high heat in a cast-iron pan. Skirt steak has a propensity to become rough when not marinated before cooking.

Skirt steak is a terrific substitute for flank steak when you’re short on time and want something quick and tasty. It’s a terrific addition to stir-fries, fajitas, and tacos.

Hanger Steak

Another fantastic substitute for flank steak is hanger steak. Hanger steak has the benefit of being more soft owing to its increased fat content.

Hanger steak is found on the underside of the cow, towards the loin, and is also known as butchers cut.

It, like flank steak, is a low-cost cut of beef that has grown in popularity in recent years due to its delicious taste.

It’s ideal to baste hanger steak with a marinade before grilling it. Grilling must be done with caution since it might lose softness due to overcooking.

Grill for no more than two minutes on each side and aim for medium-rare.

Because of its versatility and taste, it is ideal for fajitas, salads, or as a main meal with vegetables or mashed potatoes.

Tri-Tip Steak

This triangular boneless beef may be found directly beneath the flank steak. It is less costly than flank steak and has a fatty edge that may be trimmed.

Some people advocate reducing the fat to make it a healthier alternative, however this may be done after cooking to keep the taste.

While it may not be available in every state since it is more popular on the West Coast, you should be able to locate a tri-tip piece with the assistance of a butcher.

This lean and soft cut of beef is ideal for grilling, roasting, and slow-cooking recipes like stews and chili.

To minimize hardness or chewiness before grilling, it should be marinated ahead of time and grilled for a brief period on each side.

Top Round

Top round is another fantastic alternative for a mild, lean cut of meat to substitute flank steak. Because it is sliced from the tops of the cow’s hindquarters, this enormous piece of steak is known as round.

It is comparable to flank steak in that it is a rough cut of beef that is inexpensive at your local grocery store.

As a result, additional care must be taken to prepare the flesh before cooking. One method is to massage it with herbs like garlic, salt, and pepper and leave it on the counter for an hour.

Another option is to follow the same process but use a marinade of your choice. Broiling or using slow cooker methods to break down the muscle is your best chance for keeping tenderness after this stage.

Avoid cooking this steak since it would most likely result in a tough steak.

Flat Iron Steak

This cut, also known as Blade steak, originates from the cow’s shoulder. It is split in half to expose two cuts: the top blade and the flat iron.

Flank steak is somewhat slimmer than flank steak, yet both pieces of meat are bursting with flavor. Flat iron steak is soft and flavorful, making it great for grilling or slow cooker meals.

Despite its softness, don’t overcook it since it will turn chewy.

Flap Steak

Flap steak is a thin, lean cut of beef that is occasionally used in place of flank steak in certain recipes. It originates from the cow’s gut, making it a potential candidate owing to the comparable texture.

Grilling is an excellent method of cooking since the intense heat produces a tender, juicy texture. As with flank steak, it should be well-marinated ahead of time to improve tenderness.

Flap steak is a good alternative when you’re short on time since it cooks fast on the grill, making it a popular choice among grillers.

Some people like to sear it on the grill for crispy edges and a soft inside. While grilling, keep an eye on the temperature of the steak since it might turn dry if overdone.

What Cut is Most Similar to Flank Steak?

Skirt steak is the clear winner when it comes to the finest flank steak alternative. Even though it is a thinner and rougher cut of beef than flank steak, it is the finest substitute when a recipe asks for flank steak.

This is because the flavor and texture are so similar that you may not be able to tell them differently.

Skirt steak has a more meaty taste and a little more chew than flank steak, but it’s hardly detectable.

Is Flank Steak the Same as Flat Iron Steak?

Even though some people mistake the two, flank steak and flat iron steak are distinct cuts of beef.

Flat iron steak is taken from the cow’s shoulder, while flank steak is cut from the abdominal muscle.

Also, although both are delicate and tasty, flank steak is leaner than flat iron steak, which contains more fat. Flat iron should be cooked to medium-rare, whereas flank steak may be grilled or braised.

Is Flank Steak the Same as Sirloin?

Sirloin originates from the cow’s hip and is often leaner than other cuts. It is one of two components of the beef loin primal cut, which is further subdivided into top and bottom sirloin.

Butchers achieve this by cutting between the top sirloin’s major muscle and the knuckle or sirloin tip.

As a popular and reasonably priced cut of meat, it is perfect for a number of cuisines, particularly Chinese and Italian meals. It is leaner than flank steak but just as flavorful.

Top Sirloin steak is juicy and soft, and is often grilled to medium-rare. If cooked properly, it will preserve its softness; but, if temperatures rise too high, it may become rough.

Sirloin steak is a popular grilled meat, particularly when served with veggies, in fajitas, slow cooker chili, or in a well-seasoned stir-fry. It’s also tasty as a standalone steak with rice or mashed potatoes.

Is Flank Steak Same as London Broil?

London broil was initially cooked using flank steak, but throughout time, various pieces of beef were used.

London broil is sometimes associated with a specific piece of meat, however it is simply a way of cooking beef cuts.

If you ask for London broil at the butcher, you’ll almost certainly get flank steak. Despite this, other common cuts for London broil include top rounds, blade roasts, and sirloin.

London broil is made by grilling marinated beef medium-rare and then cutting it into thin strips across the grain. The cuts used in London broil are often lean and rough.

For good reason, flank steak has become the most popular cut of beef in London Broil. It’s a lean, flat cut that works well in a variety of meals.

This is owing to the versatility of flank steaks, which may be grilled, pan-fried, braised, and added to slow-cooker meals such as stews.

Slow cooking techniques are ideal for flank steak since they increase softness and produce tasty and luscious beef meals that are popular at London Broil.

When making a London boil, the meat should be marinated for many hours. Searing at high heat using a broiler, grill, or pan-frying takes place throughout the cooking step.

To serve, cut London broil into thin slices suitable for cold salads, tacos, sandwiches, or as a dinner with sides like as vegetables.