We’ll cover 6 flank steak alternatives (with a recipe!) Flank steak substitutes like skirt steak, boneless blade steak, or flat iron steak work just as well. Here's how to get that perfect sear, juicy interior, and restaurant-style flavor.
WHAT IS FLANK STEAK?
Flank steak is a lean, flavorful cut from the cow’s lower chest. It's famous for its long, fibrous grain—perfect when marinated and sliced against the grain. It is great in dishes like fajitas, stir fries, steak and rice bowls, grilled plates, and more.
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6 ALTERNATIVE CUTS TO FLANK STEAK
Note: Please scroll to the full printable recipe card at the bottom for the recipe, ingredient quantities, and the method.
1. SKIRT STEAK
Closest match. Skirt steak is slightly fattier but has that same long grain. Marinate, grill, and slice thin.
Great for: Fajitas, tacos, Korean BBQ, sliced onto salad, or beef stir fry with rice.
Cooking Tip: Cook on high heat for a short time to avoid chewiness.
2. FLAT IRON STEAK
Lean, tender, and wildly underrated. Flat iron has great marbling and similar cook times.
Great for: Quick gravy roasts, pan searing, using in stir-frys, or slicing into salads.
Bonus: It's a high-protein cut that's budget-friendly! Serve it with my creamy garlic sauce. 👇
3. HANGER STEAK
Known as the “butcher’s secret,” it’s incredibly flavorful and tender when cooked medium rare.
Great for: Steak sandwiches, tacos, or serving with honey-glazed carrots and rice.
Heads up: It’s rich—slice it thin and share with your favorite pasta like my French onion pasta recipe.
4. TOP ROUND (LONDON BROIL)
Leaner and tougher than flank, but delicious when marinated and slow-cooked.
Great for: Slow cooker beef with gravy, shredded beef tacos, or healthy meal prep bowls.
Pro Tip: Slice super thin after cooking for max tenderness.
5. TRI-TIP STEAK
This triangle-shaped roast is flavorful and juicy, best when grilled or roasted.
Great for: Slow roast, BBQ, and slicing over rice or salads.
Why we love it: It’s a healthy, low-fat option that still delivers on flavor.
6. SIRLOIN TIP SIDE STEAK
A budget-friendly powerhouse. Lean, meaty, and ideal for marinades.
Great for: Kebabs, stir fries, or slicing into wraps.
Flavor boost: Use a bold marinade like garlic soy with honey for richness.
❓FAQS
"Flank steak" is the standard U.S. name
Any of the above-mentioned steak alternatives.
Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚
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6 FLANK STEAK ALTERNATIVES (WITH A RECIPE!)
- Total Time: 5 minutes Prep Time + 6 min Cook Time = 16 minutes
- Yield: 1 steak 1x
Description
Skirt steak, boneless blade steak, or flat iron steak work just as well as flank steak. Here's how to get that perfect sear, juicy interior, and restaurant-style flavor.
Ingredients
1 lb/450 g steak of choice, such as skirt steak, boneless blade steak, or flat iron steak. 1 inch/ 2 cm thick
1 tablespoon of olive oil
1 teaspoon salt
½ teaspoon black pepper
Instructions
Preheat your pan or grill
Set your cast iron skillet or grill to high heat. Let it heat until smoking hot—this may take several minutes, but it’s key for that deep, golden crust.
Prep the steak
Brush both sides of the steak lightly with oil. You can use a basting brush or some paper towel. Season generously with salt and freshly ground black pepper.
Cook the steak
Place the steak in the hot pan or on the grill. Let it sizzle undisturbed until a deep brown crust forms and the steak lifts easily—about 2–4 minutes, depending on thickness.
Using tongs, flip and cook the other side for another 2–4 minutes, or to your desired doneness.
Let it rest
Remove the steak from the heat and place it on a cutting board. Rest for at least 5 minutes to lock in the juices.
Slice and serve
Slice against the grain using a sharp knife and chopping board. Serve as is or top with your favorite sauce—like chimichurri, my creamy garlic butter sauce, or a soy-honey glaze.
Notes
HOW LONG DO YOU COOK STEAK FOR?
RARE: 2 minutes per side.
MEDIUM TO RARE: 3 minutes per side.
MEDIUM: 4 minutes per side.
WELL DONE: 5-6 minutes per side.
Times may vary slightly depending on steak thickness. Always let it rest after cooking!
- Category: Main Course, Family Dinners, Sauces
- Method: Stove Top
- Cuisine: American
Shana says
Wow that was unusual. I just wrote an incredibly long comment but after I clicked submit my
comment didn't show up. Grrrr... well I'm not writing
all that over again. Regardless, just wanted to say excellent blog!
Nikki says
Hi Shana, thank you so much for your lovely comment — you truly made my day (actually, my year!). I’m so sorry your first comment didn’t show up, but I really appreciate you taking the time to rewrite and send another one. It means a lot to me! Nikki