19 Flank Steak Substitute Options

Navigating the meat aisle can be challenging when you’re looking for a specific cut, and sometimes you just can’t get your hands on the perfect flank steak. But fear not, finding a flank steak substitute doesn’t mean you’ll have to compromise on flavor or texture.

Several cuts of meat and even some plant-based options can serve as worthy alternatives. In this guide, we’ll delve into the world of flank steak substitutes, offering insights into their characteristics, how best to cook them, and when to use them. Whether you’re making fajitas, stir-fries, or a fancy steak dinner, we’ve got you covered. Let’s meat—ahem, meet—your new options.

What is flank steak?

Flank steak is a lean yet incredibly flavorful cut of beef that’s prized for its robust taste and fibrous texture. Hailing from the abdominal muscles of the cow, this piece of meat packs a protein punch and cooks up fairly quickly compared to thicker steaks. Flank steak is best when it’s marinated to tenderize the fibers, and it excels in dishes like fajitas, stir-fries, and roll-ups.

While often mistaken for London Broil, it’s important to note that “London Broil” isn’t actually a cut of meat but rather a cooking technique. Traditionally, this method involves marinating a tougher cut of meat and then broiling or grilling it. Once cooked, it’s sliced thinly across the grain to optimize tenderness. Although you might see flank steak used in London Broil recipes, other cuts like top round steak can also be utilized.

Steak Flank Steak Substitutes

Skirt Steak

Skirt steak is a long, flat cut that comes from the diaphragm muscles located near the abdomen of the cow. This cut has a distinctively rich and robust beefy flavor, and its texture is similar to that of flank steak, with a grainy, fibrous nature that lends itself well to a variety of culinary applications.

Fat Content

• Skirt steak is generally a lean cut, although it does have some marbling that adds flavor and juiciness. The fat content is comparable to that of flank steak, making it an excellent alternative if you’re looking for similar qualities in your meat.

Taste and Texture

• Skirt steak has a robust beefy flavor that holds up well to marinades and spices. Its texture is somewhat grainy and fibrous, so it’s important to slice it against the grain to maximize tenderness. Just like flank steak, it has the ability to absorb flavors from marinades remarkably well.

Compared to Flank Steak

• Skirt and flank steaks are quite similar in terms of their lean nature and their affinity for marinades. Both are also best when cooked quickly over high heat to retain their natural juiciness.

Best Used In:

• Skirt steak is especially excellent in dishes like stir-fries, fajitas, and other grilled meat preparations where its beefy flavor and tender texture can truly shine.

Bavette Steak

Also known as sirloin flap, bavette steak is cut from the lower belly of the cow, near the flank. This makes it closely related to flank steak in both texture and flavor. It’s a choice cut for those who love the characteristics of flank steak but are looking to try something a little different.

Fat Content

• Bavette steak has a moderate fat content, with enough marbling to add juiciness and flavor. Its fat content is comparable to that of flank steak, making it a suitable substitute in recipes where you’d typically use flank steak.

Taste and Texture

• Bavette offers a hearty beef flavor that is similar to flank steak. It has a grainy texture that lends itself well to marinades, which can help tenderize the meat. It’s best to slice it against the grain when serving to ensure maximum tenderness.

Compared to Flank Steak

• Much like flank steak, bavette has a meaty flavor and a texture that works well when marinated. It can be used in similar cooking methods and recipes, offering a slightly different but equally satisfying eating experience.

Best Used In:

• Bavette steak is best in grilling recipes, sautés, or stir-fries where its rich flavor and similar texture to flank steak can be showcased effectively.

Flat Iron Steak

Cut from the shoulder area of the cow, specifically the top blade, the flat iron steak is renowned for its tenderness and rich, beefy flavor. This makes it an excellent candidate for recipes that require quick, high-heat cooking methods.

Fat Content

• The fat content in a flat iron steak is moderate, and it offers some marbling, which contributes to its overall juiciness and flavor. Compared to flank steak, it may have a slightly higher fat content, making the meat juicier and more forgiving when cooked.

Taste and Texture

• With its deep, rich beef flavor, the flat iron steak holds its own against more expensive cuts. Its tender texture can be further enhanced by cooking it to medium-rare or medium to preserve its natural juices.

Compared to Flank Steak

• Flat iron steak tends to be more tender than flank steak and usually has a bit more fat, which provides additional flavor and moisture. Because of its tenderness, it doesn’t require marination, although it certainly won’t hurt if you choose to do so.

Best Used In:

• Grilled steak, stovetop searing, or broiling are ideal methods to showcase the flat iron steak’s best qualities.

Top Blade Steak

Also cut from the shoulder area of the cow, the top blade steak is a good alternative to flank steak. While relatively tender, marinating it can help break down some of its muscle fibers, making it even more so.

Fat Content

• Top blade steak has a moderate fat content, somewhat similar to that of flank steak. The marbling is not as extensive, but it’s enough to add flavor and keep the meat juicy during cooking.

Taste and Texture

• The top blade steak has a hearty beef flavor that stands up well to a variety of seasonings and marinades. While it’s generally tender, marinating can help to further tenderize the meat and enhance its flavor.

Compared to Flank Steak

• Top blade and flank steak share many similarities in flavor profile, although the top blade might require a marinade to achieve the tenderness level comparable to a well-prepared flank steak.

Best Used In:

• Top blade steak excels in stir-fries, skillet recipes, and stews, where its flavor and texture can be fully appreciated.

Tri-Tip Steak

Tri-tip steak is a triangular cut of beef located at the bottom of the sirloin, closer to the rear end of the cow. Its unique shape often leads chefs to cook it whole rather than slicing it into individual steaks. With its rich, flavorful profile, tri-tip offers a distinct culinary experience that is both similar to and different from flank steak in various ways.

Fat Content

• Tri-tip generally has a higher fat content compared to flank steak. The marbling within the meat not only makes it succulent but also ensures that it remains moist during cooking. This higher fat content makes it ideal for methods that can render the fat and make the meat incredibly tender, like slow roasting or grilling over indirect heat.

Taste and Texture

• When it comes to taste, tri-tip is noticeably richer due to its higher fat content. The flavor is robust and beefy, amplified by the natural marbling. The texture is tender but still offers a satisfying chew, similar to that of a good sirloin. It absorbs both dry rubs and marinades well, and it’s highly versatile, adapting to a variety of culinary styles and seasoning approaches.

Compared to Flank Steak

• Flank steak is leaner and comes from the abdominal area of the cow, making it less fatty but also potentially less tender if not cooked carefully. It’s best suited for quick, high-heat cooking methods like grilling or broiling. Flank steak tends to have a beefier, almost gamy flavor, which pairs well with strong marinades. Unlike the tri-tip, it usually requires marinating for an extended period to break down its tougher fibers.

Best Used In:

• Tri-tip shines in grilled or roasted meat dishes that can showcase its higher fat content and robust flavor. Whether it’s barbecued tri-tip with a smoky rub or an oven-roasted tri-tip adorned with a fragrant herb crust, this cut of meat offers a delectable alternative to flank steak for those looking to change up their culinary routine.

Hanger Steak

Originating from the upper belly area of the cow, the hanger steak offers a rich, beefy flavor and a texture that is generally more tender than flank steak. It’s a cut that is often considered a “chef’s secret” due to its excellent balance of flavor and tenderness.

Fat Content

• The hanger steak has a moderate amount of marbling, contributing to its rich flavor and tender texture. Compared to flank steak, it may have slightly more fat, adding extra juiciness and flavor.

Taste and Texture

• Known for its robust beefy flavor, the hanger steak requires little in the way of seasoning to shine. Its natural tenderness makes it an excellent choice for high-heat, quick cooking methods.

Compared to Flank Steak

• While both cuts offer robust flavors, hanger steak tends to be more tender and can be more forgiving during the cooking process due to its higher fat content.

Best Used In:

• Grilled dishes, broiling, or stir-fries are ideal methods for this flavorful cut.

Top Sirloin Steak

Cut from the upper middle of the cow, near the tenderloin, top sirloin steak is a lean yet tender choice, similar to flank steak but with slightly more tenderness.

Fat Content

• Top sirloin is relatively lean, though it does offer some marbling that enhances its flavor. It’s quite comparable to flank steak in terms of fat content.

Taste and Texture

• With its balanced, beefy flavor, the top sirloin is an adaptable cut that responds well to a variety of seasoning and cooking methods. Its tenderness makes it ideal for quick-cooking applications.

Compared to Flank Steak

• Top sirloin offers a bit more tenderness compared to flank steak but retains a similar leanness, making it a suitable alternative.

Best Used In:

• Grilling, broiling, and stir-frying are the top cooking methods to bring out the best in top sirloin steak.

Bottom Sirloin

Sourced from the rear of the cow, adjacent to the tenderloin, bottom sirloin is less tender than top sirloin but still offers a good balance of flavor and texture as a substitute for flank steak.

Fat Content

• The fat content in bottom sirloin is moderate, comparable to that of flank steak. However, marinating can help tenderize the meat and enhance its natural flavors.

Taste and Texture

• Bottom sirloin provides a hearty beef flavor, though it can benefit from a marinade to help tenderize it.

Compared to Flank Steak

While less tender than both top sirloin and flank steak, the bottom sirloin still makes for a reasonable substitute, especially when marinated.

Best Used In:

Grilling or broiling are recommended, especially after a good marination session to maximize flavor and tenderness.

Flap Steak

• Flap steak is a lesser-known but incredibly versatile cut that comes from the bottom sirloin of the cow. It shares many similarities with flank steak in terms of flavor and texture, making it an excellent substitute.

Fat Content

• Flap steak features a moderate amount of marbling, which enhances its beefy flavor and makes it fairly juicy. Compared to flank steak, the fat content is quite similar.

Taste and Texture

• Just like flank steak, flap steak has a grainy texture and rich, beefy flavor. It’s highly receptive to marinades, which can help to tenderize the meat and infuse additional flavors.

Compared to Flank Steak

• Flap steak can be thought of as a sibling to flank steak. They are similar in terms of fat content, flavor profile, and texture, making flap steak an easy substitute.

Best Used In:

• Stir-fries, grilling, and sautés are the ideal cooking methods for this flavorful cut.

Top Round Steak

Derived from the rear leg of the cow, top round steak is a lean and less tender option compared to flank steak. However, it can be tenderized through proper preparation and cooking techniques.

Fat Content

• Top round is relatively lean, with minimal marbling, making it less fatty than flank steak.

Taste and Texture

• This cut offers a more subdued beefy flavor compared to the richer, more robust profile of flank steak. The texture is also leaner and less forgiving, so it benefits from tenderizing treatments like marination or slow cooking.

Compared to Flank Steak

• Top round is leaner and less tender than flank steak but can mimic its qualities when cooked correctly. Because of its leaner nature, it’s less forgiving if overcooked.

Best Used In:

• Slow-cooked dishes and braises are excellent methods for this cut, but it can also be thinly sliced for quick-cooking applications like stir-fries.

Fish and Chicken Flank Steak Alternatives 

Chicken Breast

Chicken breast is a versatile white meat option that serves as a lean and more neutral-flavored substitute for flank steak.

Fat Content

• Chicken breast is quite lean, even more so than flank steak. It contains minimal fat, which can be a pro or a con depending on your dietary needs and flavor preferences.

Taste and Texture

• The flavor of chicken breast is subtle and neutral, making it a blank canvas for an array of spices, herbs, and marinades. Its texture is tender but can become dry if overcooked, unlike the more forgiving nature of flank steak.

Compared to Flank Steak

• While flank steak has a beefy, hearty flavor, chicken breast offers a lighter, more delicate taste. It’s also less fibrous, providing a different mouthfeel. It won’t mimic the richness of beef, but it can be a satisfying alternative for those seeking something leaner or for a change in protein.

Best Used In:

• Chicken breast excels in dishes where quick cooking is beneficial but still allows for the absorption of flavors from sauces and marinades. It’s well-suited for stir-fries, sautés, and grilled dishes, making it a versatile substitute in recipes that traditionally feature flank steak.

Tuna Fillet

Tuna, particularly high-grade yellowfin or bluefin, can serve as a surprising yet effective substitute for flank steak in specific culinary applications.

Fat Content

• Tuna fillets can vary in fat content, but cuts like bluefin tuna can be quite fatty, resembling the moderate fat content of flank steak. This fat provides moisture and richness that enhances the overall dining experience.

Taste and Texture

• The flavor profile of tuna is unique, but its meaty, umami notes can stand up well against the robust, beefy flavor of flank steak. The texture of a high-quality tuna fillet can be akin to steak when seared to a medium-rare finish, offering a satisfying bite and a firm, yet flaky, texture.

Compared to Flank Steak

• While tuna is inherently different from beef, its firm flesh allows it to mimic the texture of steak, making it an interesting alternative for those looking to venture beyond traditional meat options. Its ability to absorb flavors also makes it versatile for various marinades and rubs, much like flank steak.

Best Used In:

• Tuna works exceptionally well in dishes that call for quick, high-heat cooking methods, similar to flank steak. It shines in seared or grilled preparations and can be featured in steak salads, sushi rolls, or even steak-like entrees when cooked to medium-rare.

Vegetarian Flank Steak Substitutes 

Tofu

Extra-firm tofu offers a versatile and adaptable plant-based alternative to flank steak. Its ability to soak up flavors makes it a great candidate for marination.

Fat Content

Tofu is relatively low in fat compared to flank steak, especially when you opt for the extra-firm variety. Its lower fat content can be beneficial for those watching their intake.

Taste and Texture

• Tofu has a neutral, slightly nutty taste that serves as a blank canvas for flavors. Its texture, especially when using the extra-firm variety, can be quite meat-like, particularly when well-prepared and cooked properly.

Compared to Flank Steak

• While tofu doesn’t offer the beefy flavor of flank steak, its texture and ability to absorb marinades can make it a convincing substitute in certain dishes.

Best Used In:

• Ideal for stir-fries, grilled dishes, and Buddha bowls where its absorbency and texture can shine.

Portobello Mushrooms

Portobello mushrooms provide a meaty, earthy alternative to flank steak. They also possess a satisfying texture when cooked.

Fat Content

These mushrooms have a significantly lower fat content than flank steak, making them a healthier alternative.

Taste and Texture

• Portobellos have an earthy flavor and a meaty texture, offering a depth of flavor that works well in a variety of dishes.

Compared to Flank Steak

• Though they can’t replicate the beefiness of flank steak, Portobello mushrooms do offer a textural similarity and a rich, earthy flavor that stands up well on its own.

Best Used In:

• Grilled mushroom steaks, stir-fries, or fajitas, where their meaty texture and absorbing capabilities can be fully appreciated.

Cauliflower

Cauliflower is another plant-based option that can be cut into thick “steaks” for grilling or roasting.

Fat Content

• Cauliflower is extremely low in fat, making it a light and healthy alternative to flank steak.

Taste and Texture

• Cauliflower has a mild, slightly nutty taste. When roasted or grilled, it takes on a tender yet meaty texture.

Compared to Flank Steak

• While cauliflower lacks the strong, beefy flavor of flank steak, its hearty texture when cooked makes it a worthy plant-based substitute.

Best Used In:

• Roasting, grilling, or serving as a base for various toppings. Its neutral flavor makes it adaptable to a variety of seasoning profiles.

Tempeh

Made from fermented soybeans, tempeh offers a nutty, earthy flavor and a firm texture that holds up well to cooking.

Fat Content

• Tempeh has a moderate fat content but it’s primarily comprised of unsaturated fats, which are healthier than the saturated fats found in flank steak.

Taste and Texture

• Tempeh has a distinctive nutty flavor and a grainy texture that can mimic meat when prepared well.

Compared to Flank Steak

• Tempeh lacks the beefy flavor of flank steak but offers a robust, nutty taste and a meat-like texture that can be quite satisfying.

Best Used In:

• Excellent in vegan grilling, stir-fries, or stews, where its hearty texture and ability to absorb flavors make it a standout.

Jackfruit

Unripe jackfruit can mimic the texture of shredded beef and is exceptional at absorbing flavors.

Fat Content

• Jackfruit is low in fat, providing a healthier alternative to flank steak.

Taste and Texture

• Jackfruit has a relatively neutral flavor, allowing it to absorb other flavors well. Its texture can be quite meaty when cooked, particularly when shredded.

Compared to Flank Steak

• While jackfruit lacks the beefy kick, its texture and flavor-absorbing qualities make it an intriguing substitute for shredded or pulled meat recipes.

Best Used In:

• Vegan pulled “pork,” stews, or tacos, where its texture and flavor-absorbing qualities shine.

Seitan

Seitan is made from wheat gluten and has a very meat-like, chewy texture.

Fat Content

• Seitan is very low in fat and is mostly protein, making it a lean substitute for flank steak.

Taste and Texture

• Seitan has a somewhat neutral flavor but its texture is quite chewy, mimicking the feel of meat.

Compared to Flank Steak

• Seitan won’t give you the beefy flavor of flank steak, but its chewy texture is a good stand-in for meat-based dishes.

Best Used In:

• Stir-fries, stews, or grilling, where its chewy texture can best mimic meat.

Beet Steak

Beets offer a completely different, naturally sweet alternative to flank steak when sliced, marinated, and cooked.

Fat Content

• Beets are virtually fat-free, making them a low-calorie alternative.

Taste and Texture

• Beets have a natural sweetness and a tender yet firm texture when cooked.

Compared to Flank Steak

• Beets offer a sweet, earthy flavor rather than a beefy one, but their hearty texture can somewhat mimic that of meat when cooked.

Best Used In:

• Roasted dishes, salads, or as a side, where their natural sweetness and hearty texture can be appreciated.

Meat Substitutes

Various commercial products like Beyond Meat or Impossible Foods aim to replicate the taste and texture of real beef.

Fat Content

• These substitutes are engineered to mimic the fat content of meat, though the types of fats used can vary by brand.

Taste and Texture

• These products aim to closely mimic the taste and texture of beef, offering a “meaty” experience for those who are looking for a plant-based alternative.

Compared to Flank Steak

• Most commercial meat substitutes are specifically designed to emulate the taste and texture of beef, making them the closest match to real flank steak in plant-based form.

Best Used In:

• These substitutes are versatile and can be used in any recipe where you’d normally use flank steak, including grilling, stir-frying, or stews.

Best Ways to Cook Flank Steak

Flank steak is a versatile cut of beef that is lean, flavorful, and perfect for a variety of cooking methods. Its long, fibrous grain can make it tough if not prepared correctly, but when done right, it’s incredibly tender and tasty. Here are the best ways to cook this beloved cut of beef:

Grilling

Why It Works

Grilling is one of the most popular methods for cooking flank steak. The high heat and open flame give the meat a smoky flavor and a nice char on the outside.

How To Do It

Preheat your grill to high heat. Season the flank steak generously with salt and pepper, and any other desired seasonings. Place the steak on the grill and cook for about 4-6 minutes per side for medium-rare. Always let the steak rest for a few minutes before slicing against the grain.

Broiling

Why It Works

Broiling is another high-heat method that quickly cooks the steak, allowing the meat to retain its juices and flavors.

How To Do It

Place the steak on a broiler pan and insert it into a preheated oven, positioned so the meat is about 4 inches from the heating element. Broil for 5-7 minutes per side for medium-rare, and let it rest before slicing.

Pan-Searing in a Cast Iron Skillet

Why It Works

A cast-iron skillet retains heat well and gives the meat a delicious, crispy crust. This method is perfect for those who don’t have access to a grill but still want a high-heat cooking option.

How To Do It

Preheat your cast-iron skillet over high heat. Add a small amount of oil and place the seasoned flank steak into the skillet. Sear for about 3-4 minutes on each side for medium-rare. Optionally, you can add butter and aromatics like garlic and rosemary in the last minute of cooking to infuse more flavors. Let it rest before slicing against the grain.

Sous Vide

Why It Works

Sous vide allows for precise temperature control, ensuring that the steak is cooked to your desired level of doneness without any risk of overcooking.

How To Do It

Seal the seasoned steak in a vacuum-sealed bag and place it in a preheated water bath set to your desired temperature (usually around 130°F for medium-rare). Cook for 1-4 hours, then finish by searing on high heat for a crust.

Flank Steak Substitute FAQs

What can I use if I don’t have flank steak?

If you don’t have flank steak, there are several other cuts you can use depending on your specific needs. Skirt steak and bavette steak are good options for similar textures and flavors. For more tender cuts, you might opt for flat iron or top blade steak. In plant-based diets, extra-firm tofu or tempeh can be suitable alternatives.

What is the closest cut to flank steak?

The closest cut to flank steak is likely the bavette steak, also known as sirloin flap. It’s sourced from the lower belly of the cow, similar to flank steak, and offers a comparable texture and flavor profile. Like flank steak, it is highly receptive to marinades and should be sliced against the grain when served.

What is the same as flank steak?

While no cut is exactly the same as flank steak, skirt steak comes very close. It’s often confused with flank steak due to its similar grainy texture. It’s cut from the diaphragm muscles, close to the cow’s abdomen, and has a rich, beefy flavor. Both cuts are excellent when marinated and quickly cooked over high heat.

Can you replace flank steak with top sirloin?

Yes, top sirloin can be a suitable replacement for flank steak, particularly if you’re looking for a cut that’s a bit more tender. While the flavor profile may differ slightly, top sirloin’s lean nature and quick-cooking properties make it a good alternative, especially for grilling and stir-frying.

Is top round similar to flank steak?

Top round is similar to flank steak in that it is also a lean cut of beef. However, it is less tender than flank steak and is often used in slow-cooked dishes or braises to tenderize it. If using top round as a substitute for flank steak, it’s advisable to marinate it for a longer period or to tenderize it through slow cooking.

Steak Recipes

Copycat Texas Roadhouse Steak

Sizzle Steak Recipe

Air Fryer Rib Eye Steak

What to Serve with Flank Steak

Chipotle Fajita Veggies

Canned Spinach Recipes

Smoked Queso

Smoked Corn on the Cob

Have questions or suggestions about a flank steak substitute? Leave them in the comments below.