What Is The Best Flank Steak Substitutes?

What Is The Best Flank Steak Substitutes: the 5 best options are skirt steak, hanger steak, flat iron steak, flap meat, and top round.

Skirt steak is the closest match for fajitas, tacos, stir-fries, and quick grilling because it is thin, beefy, and cooks fast.

Choose based on the job: use hanger steak when you want richer flavor, flat iron when you want tenderness, flap meat for marinades, and top round when you need a lean budget swap. For whole beef cuts, cook to 145°F and rest 3 minutes.

The Short Answer, With Numbers

The best flank steak substitute is skirt steak when you want the closest chew, beefy flavor, and fast cooking. Use a 1:1 weight swap: 1 pound flank steak = 1 pound skirt steak.

If skirt steak is unavailable, use hanger steak for flavor, flat iron steak for tenderness, or sirloin flap for fajitas, tacos, stir-fries, and sliced steak plates.

Best Substitutes Ranked

• 1. Skirt steak: closest substitute; use 1:1 by weight. Best for fajitas, marinades, grilling, and quick searing.
• 2. Hanger steak: richer and thicker; use 1:1, but expect a meatier center and slightly less surface area.
• 3. Sirloin flap: very good for sliced dishes; use 1:1. It handles marinades well and has a loose grain like flank.
• 4. Flat iron steak: more tender and less chewy; use 1:1. Best when you want steak slices, not the exact flank texture.
• 5. Top round steak: leaner and less forgiving; use 1:1 only if sliced very thin against the grain.

For any beef steak substitute, cook to 145°F (63°C) and let it rest 3 minutes. That is the key number for flank steak and the common beef-steak swaps above.

Worked example: if a recipe calls for 1 1/2 pounds flank steak, buy 1 1/2 pounds skirt steak. If skirt is in long strips, cut it into pan-sized pieces before cooking.

For tacos or fajitas, choose skirt or sirloin flap. A 12-ounce flank steak can be replaced by 12 ounces of either cut, then sliced thin across the grain after resting.

For steak salad or rice bowls, flat iron is the easiest swap. It is usually more tender than flank, so the result feels less chewy even at the same 1:1 weight replacement.

For London broil-style slicing, top round works, but it is the least forgiving. Keep slices thin: aim for pieces about 1/8 to 1/4 inch thick, cut across the grain.

Edge case: do not swap in ground beef for flank steak if the recipe depends on sliced steak texture. Ground beef follows a different cooking category and will not behave like flank in fajitas or steak rolls.

Edge case: if the recipe stuffs, rolls, or ties the steak, flat iron may be easier to overfill because it is thicker. Skirt or sirloin flap is usually closer in shape and bends more like flank.

Bottom line: for the most accurate substitute, use skirt steak, 1:1 by weight. For the most tender substitute, use flat iron, 1:1. For big beef flavor, use hanger steak, 1:1.

Best Flank Steak Substitutes

The best flank steak substitute is skirt steak if you want the same bold beef flavor and quick cooking. Use a 1:1 weight swap: 1 1/2 lb flank steak equals 1 1/2 lb skirt steak.

For leaner, neater slices, use top round or sirloin flap. For stir-fry, fajitas, tacos, and marinades, skirt, flap, hanger, and flat iron are the strongest replacements.

Best 1:1 Substitutes by Use

Skirt steak is the closest match in flavor. It is thinner than flank, so reduce cooking time by about 25%. If flank takes 8 minutes total, start checking skirt at 6 minutes.

Sirloin flap is the best all-purpose swap. It has a loose grain like flank and absorbs marinade well. Cut it into 4-inch sections before cooking if the piece is uneven.

Hanger steak is richer and more tender than flank. A 1 lb hanger steak usually feeds 3 people, while 1 1/2 lb is safer for 4 hearty servings.

Flat iron steak works when tenderness matters more than chew. It is thicker and more even, so it is better for steak salads or rice bowls than classic fajita strips.

Top round is the budget substitute. It is lean and can be tough, so marinate it 6 to 12 hours and slice very thinly across the grain after cooking.

How Much Substitute to Buy

Plan on 6 oz raw beef per adult for tacos, bowls, or salads. For a steak-centered plate, plan on 8 oz raw beef per adult.

Example: if a recipe calls for 2 lb flank steak for fajitas, buy 2 lb skirt or flap steak. That gives about five 6 oz raw portions after trimming and cooking loss.

If replacing flank with tri-tip, buy more. Use 1 1/4 lb tri-tip for each 1 lb flank because tri-tip is thicker, cooks more like a small roast, and may need extra trimming.

Cooking and Slicing Rules

For beef steaks, chops, and roasts, the safe minimum internal temperature is 145°F with a 3-minute rest. Use a thermometer in the thickest part, not near fat or an edge.

Flank-style cuts should be sliced across the grain. If the grain runs left to right, cut top to bottom. For fajitas, aim for slices about 1/4 inch thick.

Edge case: if your substitute is much thicker than flank, such as flat iron or tri-tip, do not rely on the flank recipe’s minutes. Cook to temperature, rest 3 minutes, then slice.

Edge case: if using pre-cut stir-fry beef, cook it quickly in a single layer. Crowding the pan makes it steam, so cook 1 lb in 2 batches in a 12-inch skillet.

• Closest flavor: skirt steak
• Best overall: sirloin flap
• Most tender: flat iron steak
• Best budget pick: top round steak
• Best for roasting: tri-tip

How To Choose A Substitute

Choose the substitute by matching flank steak’s 3 key traits: lean texture, visible grain, and thin shape. A good swap cooks fast, slices cleanly, and works with marinades or high heat.

• 1. Match the cut to the cooking method. For grilling, broiling, or cast iron, pick skirt steak, flap steak, hanger steak, or flat iron. For slow braising, use chuck steak instead, not a thin quick-cook cut.
• 2. Compare thickness before price. Flank steak is usually about 3/4 to 1 inch thick. If your substitute is 1 1/2 inches thick, it will not cook the same. Either pound it to about 1 inch or increase cooking time.
• 3. Use skirt steak when you want the closest fajita-style result. Skirt is thinner, fattier, and more intensely beefy than flank. It cooks quickly, so use high heat and watch it closely. It is best sliced into 1/4-inch strips across the grain.
• 4. Use flap steak when you need a forgiving swap. Flap meat is coarse-grained like flank but often has more marbling. It handles marinades well and stays juicier if slightly overcooked. Use it for tacos, steak salads, rice bowls, or stir-fry.
• 5. Use flat iron when tenderness matters more than shape. Flat iron is usually more tender than flank and has a finer grain. It is a strong choice for steak plates or sandwiches, but it will not give the same long, wide slices.
• 6. Adjust by weight, not by piece count. If a recipe calls for 1 1/2 pounds of flank steak, buy 1 1/2 pounds of skirt, flap, hanger, or flat iron. Two small steaks totaling the same weight will cook faster than one large piece.
• 7. Cook beef steak substitutes to the proper minimum. Beef steaks, chops, and roasts should reach 145°F and rest 3 minutes. Check the thickest part with a thermometer, especially if the substitute is thicker than flank.

Worked Swap Examples

For fajitas: replace 1 1/2 pounds flank with 1 1/2 pounds skirt steak. Because skirt is thinner, start checking earlier. Slice across the grain into narrow strips after resting.

For stuffed flank steak: choose a wide, thin flap steak or butterflied top round. Avoid hanger steak here because its shape is irregular and harder to roll evenly.

For stir-fry: use flat iron or flap steak. Chill the meat 15 to 20 minutes before slicing so you can cut cleaner 1/8-inch to 1/4-inch strips across the grain.

If the substitute has 2 grain directions: cut the steak into sections first. Rotate each section so every slice crosses the grain. This matters most with skirt and hanger steak.

If the only option is sirloin: choose top sirloin, slice thinly, and marinate. It is less fibrous than flank, so it works better in strips than as one large carved steak.

Skirt Steak Versus Flank Steak

Skirt steak is the closest high-flavor substitute for flank steak, but it is thinner, fattier, looser-grained, and cooks faster. Use it when you want strong beef flavor, quick searing, and sliced steak for tacos, fajitas, rice bowls, or salads.

Key Differences At A Glance

For a 1 1/2-pound flank steak recipe, use about 1 1/2 pounds of skirt steak by weight. Do not swap by piece count, because one flank steak may equal 2 or 3 separate skirt steak strips.

The biggest adjustment is time. A 1-inch flank steak might need several minutes per side over high heat. A 1/2-inch skirt steak can overcook quickly, often needing only a hard sear on each side.

For safety, cook beef steaks, including flank and skirt, to 145°F and rest for 3 minutes. Use a thermometer in the thickest part, especially with uneven skirt steak ends.

How To Substitute Skirt Steak In A Flank Steak Recipe

If the recipe says to marinate flank steak for 2 to 12 hours, skirt steak usually works well with the same marinade, but its looser grain absorbs seasoning faster.

For a salty marinade, start checking flavor sooner. A 45- to 90-minute marinade can be enough for thin skirt steak, while flank steak often benefits from a longer soak.

If the recipe calls for grilling one whole flank steak, divide skirt steak into 6- to 8-inch lengths first. Smaller pieces fit the pan better and make it easier to cut across the grain later.

Worked example: if a recipe serves 4 with 1 1/2 pounds flank steak, buy 1 1/2 pounds skirt steak. After trimming and cooking, plan about 5 to 6 ounces cooked steak per adult, depending on sides.

For fajitas, skirt steak may be the better choice. Its ridges hold marinade, char, lime juice, and pan juices well. Slice it thin, about 1/4 inch, across the grain for less chew.

For steak salad, flank has the cleaner bite. Skirt can feel richer and more fibrous, so cut it thinner, closer to 1/8 inch, and serve it warm rather than cold.

Inside Skirt Versus Outside Skirt

Outside skirt is usually thicker, wider, and more tender. Inside skirt is often thinner, narrower, and a bit tougher. Either can replace flank steak, but outside skirt is the premium swap.

If using inside skirt, avoid thick rolling or folding in the pan. Keep it flat against high heat. Crowding causes steaming, which makes the steak gray before the surface browns.

Edge case: if your skirt steak is under 1/2 inch thick, treat it like a fast-sear cut. Use very high heat, dry the surface well, and pull it as soon as it reaches the target temperature.

Edge case: if your flank steak recipe includes stuffing or rolling, skirt steak is usually a poor substitute. It is narrower and less even, so fillings leak and the meat cooks unevenly.

Best rule: choose skirt steak over flank when flavor and char matter most; choose flank when you need neater slices, a leaner plate, or a wider steak for presentation.

Substitution Amounts And Cooking Changes

Use flank steak substitutes by weight, not by piece count. For most recipes, replace 1 lb flank steak with 1 lb trimmed substitute. Adjust only when the cut is fattier, thicker, or much thinner.

Fast Weight Conversions

For fajitas serving 4, a recipe calling for 1 1/2 lb flank can use 1 1/2 lb skirt, hanger, flat iron, flap, or top round. Use about 1 3/4 lb tri-tip steak before trimming.

For 2 lb flank in a stuffed or rolled recipe, avoid skirt unless the recipe can be unrolled. Use 2 lb flat iron or top round instead. If pieces are small, overlap by 1 inch before filling.

If the substitute has a thick fat cap, buy more. A 1 1/4 lb tri-tip steak may yield about 1 lb after trimming. A 1 lb flat iron usually needs little trimming and can replace flank directly.

Cook Time Changes By Thickness

Flank is often about 3/4 to 1 inch thick. If your substitute is 1/2 inch thick, start checking 2 minutes earlier. If it is 1 1/2 inches thick, plan on 3-5 extra minutes total.

Skirt steak is the fastest swap. For a hot skillet or grill, cook a 1/2-inch skirt steak about 2-3 minutes per side, then check temperature. Do not use flank steak timing blindly.

Flat iron and hanger are thicker and denser. For pieces around 1 inch thick, start with 4-5 minutes per side over high heat, then move to lower heat if the outside browns too fast.

Top round is leaner than flank. Pound it to 1/2 inch for stir-fry, fajitas, or roulades. If left thick, it can taste dry even when cooked correctly.

Temperature And Resting

For beef steaks, chops, and roasts, cook to 145°F and rest 3 minutes. This applies to flank steak and beef steak substitutes such as skirt, hanger, flat iron, top round, and tri-tip steak.

Use an instant-read thermometer in the thickest part. On thin skirt steak, insert the probe sideways from the edge so the tip stays centered in the meat instead of touching the pan or grill.

Marinade And Slicing Adjustments

Keep the same marinade volume for equal weights. For 1 1/2 lb meat, use the marinade written for 1 1/2 lb flank. Do not double marinade just because skirt looks wider and thinner.

Top round needs the biggest help. Marinate 6-12 hours if the recipe allows. Skirt and flap absorb quickly; 30 minutes to 2 hours is usually enough for strong acidic marinades.

Slice all substitutes across the grain. For skirt steak, the grain often runs across the narrow width, so cut the steak into 3-4 inch sections first, then slice each section thinly across the fibers.

For sandwiches and tacos, slice 1/8 inch thick. For plated steak, slice 1/4 inch thick. Top round should stay at 1/8 inch because thicker slices feel tougher than flank.

Best Uses For Each Cut

Use the substitute based on the job: fajitas need wide, flexible slices; stir-fries need thin strips; steak salads need clean medium-rare-style slices; stuffed rolls need a broad, flat sheet.

Skirt Steak: Best For Fajitas And Tacos

Skirt steak is the closest swap when the recipe depends on big beef flavor. Use it 1:1 by weight for flank steak in fajitas, tacos, carne asada, rice bowls, and chopped steak sandwiches.

For a 1 1/2 lb flank steak recipe, buy 1 1/2 lb skirt steak. If the skirt comes in 2 long strips, cook them separately so the thin end does not overcook before the thick end browns.

Slice skirt steak across the grain into 1/4-inch strips. The grain usually runs across the narrow width, not the long length. Cut wrong and the chew can feel 2 to 3 times tougher.

Flat Iron Steak: Best For Sliced Steak Dinners

Flat iron is the best choice when you want tender slices on a plate, salad, or grain bowl. It is thicker and more evenly marbled than flank, so it handles a hot pan well.

Use a 1 to 1 swap by weight. A 12 oz flank steak can be replaced with a 12 oz flat iron. For 4 servings, plan on 4 to 6 oz raw steak per person, depending on side dishes.

Cook beef steaks, chops, and roasts to 145°F, then rest 3 minutes. Use an instant-read thermometer in the thickest part, not through the edge or a fatty seam.

Hanger Steak: Best For High-Heat, Restaurant-Style Steak

Hanger steak is a strong substitute for grilled or pan-seared flank when beefiness matters more than a perfectly flat shape. It works best whole, then sliced after cooking.

Buy about 10% extra if trimming is needed. For example, to replace 1 lb usable flank steak, buy about 1.1 lb hanger steak if the butcher has not removed the center membrane.

Edge case: hanger can have a thick center and tapered tips. Pull the thin tips off the heat first if they reach the target before the middle. Rest, then slice across the grain.

Top Round Or London Broil: Best Budget Substitute

Top round is leaner and less forgiving, but it works for marinated grilled steak, steak sandwiches, and meal-prep slices. It is best when cut thin after cooking.

Use it when price matters. If flank costs $13 per lb and top round costs $7 per lb, a 2 lb recipe drops from $26 to $14 before marinade and sides.

Do not use thick top round for quick stir-fry unless you slice it very thin. Aim for 1/8-inch strips, cut across the grain, and cook in small batches so it sears instead of steaming.

Sirloin Flap: Best All-Purpose Swap

Sirloin flap, also called bavette, is one of the most flexible flank steak substitutes. Use it for fajitas, steak salads, sandwiches, tacos, and quick grilled dinners.

It has a loose grain like skirt but is often thicker. If one piece is 1 inch thick and another is 1/2 inch thick, start the thicker piece 2 to 3 minutes earlier.

For a marinade-heavy flank recipe, sirloin flap is usually better than flat iron because its open texture catches more seasoning. Slice 1/4 inch thick for tacos and 1/2 inch thick for plated steak.

Tri-Tip: Best For Feeding A Group

Tri-tip is not shaped like flank, but it is a smart substitute when the recipe is sliced steak for 6 to 8 people. It works best roasted or grilled whole, then carved.

Expect a 2 to 3 lb tri-tip to replace multiple flank steaks. It is thicker, so it is poor for stuffed flank rolls or 10-minute skillet recipes.

Tri-tip has grain that changes direction. Split it where the grain turns, then slice each section across its own grain. This one cut makes the difference between tender slices and stringy ones.

Frequently Asked Questions

What is the best substitute for flank steak?

Skirt steak is usually the best flank steak substitute. It has a similar long-grain texture, cooks fast, and works well for fajitas, stir-fries, tacos, and grilling. Use it 1:1 by weight, but slice it thinly against the grain because it is often chewier.

Can I use skirt steak instead of flank steak?

Yes. Use skirt steak in the same amount as flank steak. It is thinner, so it may cook faster, especially over high heat. For whole beef steak, cook to 145°F (63°C) and rest 3 minutes. Slice across the grain for tenderness.

What is a cheaper substitute for flank steak?

Top round steak is often a cheaper flank steak substitute. It is lean and best when marinated for at least 2 hours, then sliced thinly. Use it for London broil, steak sandwiches, or stir-fry. Avoid overcooking because it can turn dry quickly.

What can I use instead of flank steak for fajitas?

Use skirt steak, sirloin flap, or flat iron steak for fajitas. Skirt steak gives the closest texture and beefy flavor. Cut cooked meat into thin strips across the grain. If using beef steak, the safe minimum is 145°F (63°C) with a 3-minute rest.

Is flat iron steak a good flank steak substitute?

Yes. Flat iron steak is a good substitute when you want a more tender cut than flank steak. Use it 1:1 in recipes for grilling, pan-searing, or steak salads. It is thicker, so check doneness with a thermometer and slice thinly before serving.

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