13 Best Beef Flank Steak Alternative


Previously, flank steak was a less expensive alternative to other, more tender steaks. That isn’t always the case, though, since flank (also known as flap or bavette steak) has gained popularity.

You may be wondering why you’re still utilizing it for your barbecue when there could be better options. People have more choices than they realize.

However, in terms of flavor, texture, and pricing, skirt steak or flat iron steak are the finest options.

Flank steak is recognized for its hardness. It originates from the flank region in the abdominal area, which is worked out every time the cow moves, resulting in long muscle fibers and a distinct lack of fat content.

Its lean, fibrous nature has traditionally kept it at the lower end of the beef quality scale, but that doesn’t mean it’s a terrible cut.

If you don’t know what you’re doing, flank steak can turn out chewy and dense. However, with a little care and attention, when cooked quickly and thoroughly, flank steak can compete with the best of them.

That being said, when switching flank steak for another sort of beef, you should be aware of how the meats compare and what adjustments you may need to make in terms of preparation due to the variations.

Beef Flank Steak Alternative

1. Skirt steak

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Of all beef cuts, skirt steak is arguably the most comparable to flank steak. It’s a thin cut that may be sliced across the grain to make delicious fajitas or stir-fries.

It can also be cooked in the same way as flank steak, for a few minutes on a high-heat grill or skillet.

Skirt steak is somewhat fattier than flank steak, making it more tender and less likely to dry out. However, it is possible to overcook this cut, so proceed with caution. An acidic marinade might help tenderize it before cooking.

2. Top Round Steak

This cut is derived from the upper back of the thigh, making it somewhat rough, similar to flank steak. That means all of your favorite flank steak marinades will work wonderfully with it.

It is also generally less expensive. You can use a tenderizing hammer to make the flank steak flatter.

Top round, like flank steak, is often referred to as London broil. But don’t be fooled; this term refers to a cooking style.

3. Hanger steak

This cut originates from the cow’s underside, near the loin area, making it fatter and more delicate. While it has a slightly different texture than flank steak, it is close enough in flavor to be a decent alternative.

Its shape is likewise comparable to flank steak—flat and wide. This form makes it ideal for fajitas because it is easy to cut into strips.

When grilling hanger steak, make sure not to overcook it. While it has a higher fat content, its thin texture dries out quickly, leading it to become harsh when overcooked.

4. Tri-tip steak

This boneless cut originates from the bottom of the sirloin and is also known as triangular steak. It’s simple to cook because the majority of the fat is concentrated in a single strip on the side. It is preferable to leave this strip on while cooking and then clip it off before serving.

When prepared with the fat on, it remains juicy during cooking yet can imitate the leanness of flank steak once cut. This gives you the best of both worlds and produces a versatile cut of beef.

5. Flat Iron Steak

The flat iron steak is cut from the cow’s shoulder and is filled with flavor. Its meat contains delicate marbling, allowing it to be grilled medium-rare with little risk of drying out. While it may not pass as flank steak, it is an excellent choice for fajitas and stir-fry.

This cut is sometimes referred to as butler steak. However, it is less common than flank steak and frequently more expensive.

6. Top Sirloin Steak

Top sirloin is tri-tip’s counterpart, with a somewhat comparable flavor and texture. However, it is far fatter and more sensitive. This makes it an excellent choice for grilling or sautéing, as it can get a rich sear without drying out. Its softness distinguishes it from flank steak, yet it retains lots of taste.

Top sirloin steak is ideally grilled medium rare, rested, and then cut into diagonal pieces.

7. Ground beef

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Depending on the recipe, simple ground beef may be sufficient to provide the desired flavor and texture.

While it lacks the natural grain of flank steak, it tastes similar and has a distinct texture. Furthermore, it may create a taco filling that rivals any classic fajitas.

Perhaps the most appealing aspect of ground beef is its versatility. Burgers, chili, meatloaf, and other dishes are simple to prepare with just a pound or two of beef. Of course, you can find it in any grocery shop, so it’s always on hand.

8. Tofu

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While tofu may not appear to be a suitable flank steak substitute at first glance, it may play an important role in stir-fry recipes.

Tofu requires correct cooking and seasoning. With a little effort, you can replicate the flavor and texture of your favorite cut of beef.

Cut into slices and coat with a soy-based marinade or any of your favorite flank steak marinades. Then bake at 350°F for 30 minutes. When you remove it, you will notice a harder texture, a brown color, and a meat-like flavor.

9. Flap Steak

Flap steak has long been used as an alternative to flank steak due to its thin cut and comparable form.

Similar to flank steak, it is relatively skinny, comes from the cow’s belly, and has a coarse grain. It’s a wonderful choice for grilling since its thin edges brown and crisp up beautifully, adding texture and flavor.

While it has its advantages, be mindful that flap steak can be unpredictable. When undercooked, it is chewy, and when overcooked, it becomes excessively dry.

10. Chicken Breast

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You’re unlikely to convince your family that chicken breast is flank steak, but it might be a fantastic option for a last-minute dinner.

It has a coarse grain similar to flank steak and a similar fat content if you stick with white meat. If you’re concerned about it drying out, a chicken thigh could be a better option.

Marinades are essential if you want to elevate your chicken supper to another level. You may use most flank steak recipes to achieve a comparable flavor or look for ones that are specifically for chicken.

11. Portobello mushrooms

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While mushrooms do not have the same amount of protein or fat as meat, they have a surprisingly similar flavor, which is why they are frequently consumed together.

If you want a close visual resemblance, use portobello mushrooms. Their bigger size lets you cut large steaks that can be baked, grilled, or pan-fried.

You may also marinate portobello mushrooms in your favorite flank steak marinade. Most steak or chicken marinades will be a good fit because they have comparable flavors.

Keep in mind that most mushrooms are high in water content. That means you have to cook them completely to acquire that toothsome, meaty texture. They will shrivel and darken once the water has been drained, giving you the desired texture.

12. Tuna Fillet

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While many people perceive fish to be on the opposite end of the protein spectrum from red meat, the correct kind and preparation can result in similar flavors and sensations.

Cook a thick tuna filet in a pan, frying it on both sides until crisp. If you leave the middle pink, you can cut small slices similar to flank steak.

Of course, fish will always have a more delicate texture than red meat, so don’t expect a perfect match. Overall, this is an excellent flank steak substitute for tacos or any recipe that emphasizes taste.

13. Cauliflower

Many people enjoy flank steak because of the flavors it acquires on the grill. If you’re looking for classic char stripes, most vegetables can provide a comparable effect.

Cauliflower is an excellent alternative because it can be chopped into large slices and grilled effortlessly.

Marinades, like mushrooms, are essential in this recipe. There are numerous possibilities, but beginning with soy sauce or Worcestershire will aid in the development of those essential umami qualities.

Why Would You Substitute Flank Steak?

The most typical reason for beef flank steak alternative is that you cannot find one when you need it. However, you may prefer a different cut of meat or wish to change the flavor of a beloved meal.

Not to mention that some people avoid red meat, are vegetarians or vegans, and require a viable alternative to this popular cut of beef.

Also, knowing which steak cuts perform well in different dishes makes it much easier to be versatile and effective in the kitchen!

FAQs on Beef Flank Steak Alternative

What differentiates flank steak from other cuts?

Flank steak is a wider, thinner cut that tastes fantastic on the grill, grilled, or sautéed. Because it has a lower fat level, it requires precise preparation to achieve the greatest flavor and texture. However, when properly prepared, it has a strong beef flavor.

What’s another word for flank steak?

In certain grocery stores, flank steak is known as London broil. However, if you’re considering getting this cut of steak, make sure it’s what you want. The top round is also known as London Broil.

In France, flank steak is also known as bavette steak. Both terms are interchangeable.

How are flank steaks prepared?

Flank steak is a somewhat lean cut, therefore it can be rough if not properly prepared. One preparation tip is to chop it across the grain to help break down the meat fibers. An acid-based marinade can also aid in tenderizing it.

Another foolproof method for making your flank steak easier to eat is to tenderize it with a meat mallet. It is already pretty thin, so it only needs a little pressing to get it just perfect.

Is flank steak expensive?

Despite its exquisite flavor, flank steak is rather affordable. The reason for this is that it is leaner and rougher than other cuts, requiring further preparation. This makes it an excellent choice for individuals who wish to enjoy a good steak without exceeding their budget.


Flank steaks are a versatile cooking item, but there are plenty of terrific alternatives available.

Remember, when replacing a steak with a different cut of meat, you should consider the most crucial aspects of that steak in your dish.

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