Best Substitutes for Flank Steak
Flank steak is a lean, fibrous cut from the cow's belly that weighs 1-2 pounds and measures about 12 inches long by 6 inches wide. It has long muscle fibers running the length of the meat, which makes it chewy if cooked wrong but incredibly flavorful when handled right. The key is high heat cooking (grilling, broiling, or searing at 400F+) for 3-5 minutes per side to medium-rare (130-135F internal temp), then slicing against the grain in 1/4-inch strips. Flank steak absorbs marinades well because it's only about 1 inch thick. When substituting, you need a cut with similar lean texture, strong beefy flavor, and the ability to cook quickly without drying out.
Best Overall Substitute
Skirt steak at a 1:1 ratio by weight. It has the same long muscle fibers, similar thickness (3/4 to 1 inch), and identical cooking requirements. Skirt steak is actually more tender than flank and has slightly more marbling, making it even better for tacos, fajitas, and stir-fries.
All Substitutes
Skirt steak
1:1 by weightSkirt steak comes from the diaphragm muscle and has the same long grain structure as flank. It's thinner (3/4 inch vs flank's 1 inch) so it cooks 1-2 minutes faster per side. The flavor is beefier and richer because skirt has more marbling. Like flank, you must slice against the grain or it's tough. Skirt absorbs marinades in 30 minutes vs flank's 2-hour minimum because it's more porous.
Top sirloin steak
1:1 by weightTop sirloin is leaner than flank but has a tighter grain structure, making it naturally more tender. It's usually cut 1-1.5 inches thick, so adjust cooking time to 4-6 minutes per side for medium-rare. The flavor is milder than flank, so boost your marinade with extra acid (add 2 tablespoons more citrus juice) and salt. Sirloin doesn't absorb marinades as well, so marinate 4-6 hours minimum.
Flat iron steak
1:1 by weightFlat iron comes from the chuck shoulder and has excellent marbling with a uniform grain. It's more tender than flank but thicker (1.5-2 inches), requiring 5-7 minutes per side to reach 130F. The grain runs lengthwise like flank, so slice against it in 1/4-inch strips. Flat iron has rich, beefy flavor that works without marinades, but benefits from 30-60 minutes in acidic marinades.
Hanger steak
1:1 by weightHanger steak hangs between the rib and loin and has intense beefy flavor with moderate tenderness. It's usually 1-1.5 inches thick with a central membrane you can remove or cook through. Cook 4-5 minutes per side to 130F internal temperature. Hanger has coarser grain than flank, so slice 3/8-inch thick against the grain. It takes marinades well but doesn't need them due to natural flavor intensity.
Tri-tip steak
1:1 by weightTri-tip is triangular cut from the sirloin with grain running in multiple directions. It's thicker than flank (2-3 inches) and more tender, requiring 6-8 minutes per side to reach 135F. The grain changes direction across the steak, so you'll need to slice different sections at different angles. Tri-tip has mild beef flavor and benefits from 2-4 hours in marinades. Works best when butterflied to 1-inch thickness for faster cooking.
London broil (top round)
1:1 by weightLondon broil refers to top round steak that's been marinated and broiled. It's leaner than flank with tighter grain structure. The meat is usually 1.5-2 inches thick and requires 6-8 minutes per side under the broiler set to high. London broil needs 4-24 hour marinades with acid (wine, vinegar, citrus) to break down tough fibers. Slice paper-thin (1/8 inch) against the grain or it's chewy.
Strip steak (sliced thin)
1:1 by weightStrip steak is more expensive but significantly more tender than flank. Buy 1-inch thick steaks and slice them into 1/4-inch strips before or after cooking. Cook strips 2-3 minutes per side in a hot pan (400F+) or cook whole steaks 3-4 minutes per side to 130F, then slice. Strip steak has excellent marbling and rich flavor without marinades, but works well with simple salt and pepper 30 minutes before cooking.
Chicken breast (pounded thin)
1:1 by weightPound boneless chicken breasts to 1/2-inch thickness using a meat mallet. This creates similar cooking time (3-4 minutes per side) and allows for quick marinades (30-60 minutes). Chicken needs to reach 165F internal temperature vs beef's 130F, so use a thermometer. The grain structure is different, so slice on the bias in 1/4-inch strips. Chicken absorbs marinades faster but won't have the same rich, meaty flavor.
How to Adjust Your Recipe
Check your cooking method first. Flank steak needs high heat (450F+ grill or cast iron pan) for 3-5 minutes per side. Thicker cuts like tri-tip or sirloin need 6-8 minutes per side or lower heat (375F) to cook evenly. Always use a meat thermometer for cuts over 1.5 inches thick. When substituting in marinades, lean cuts like top round need 4+ hours while marbled cuts like flat iron only need 30-60 minutes. Adjust slicing technique based on grain direction. Flank and skirt have obvious lengthwise grain, but tri-tip grain changes direction across the cut. For stir-fries, pre-slice all substitutes to 1/4-inch strips and cook in batches to avoid overcrowding.
When Not to Substitute
Don't substitute when the recipe specifically calls for flank steak's unique shape and thinness, like Korean galbi or certain rolled preparations. Avoid substituting in recipes that rely on flank's specific marinating time (2-4 hours is optimal). Very tender cuts like ribeye or filet mignon will overcook using flank steak methods. Don't use tough cuts like chuck roast or brisket as substitutes since they require completely different cooking methods (low and slow vs high and fast). Budget cuts like round steak need much longer marinating (12-24 hours) and won't work for quick weeknight meals.
Frequently Asked Questions
Can I use ribeye instead of flank steak for fajitas?
Yes, but adjust the cooking method. Ribeye is much more tender and fatty, so reduce cooking time to 2-3 minutes per side for 1-inch thick steaks. Skip long marinades since ribeye doesn't need tenderizing. Cut to 130F internal temperature and slice against the grain. The flavor will be richer but less chewy than traditional fajitas. Expect to pay 2-3x more than flank steak.
How do I make tough cuts tender like flank steak?
Use acidic marinades with vinegar, citrus juice, or wine for 4-24 hours depending on the cut. Add 1 tablespoon of acid per cup of marinade. Pound thicker cuts to 1 inch using a meat mallet. Cook at high heat (450F+) for short time, then slice very thin (1/8 inch) against the grain. Don't overcook past 135F internal temperature or any cut becomes tough.
What's the difference between skirt steak inside and outside cuts?
Outside skirt is wider (6-8 inches vs 3-4 inches), thicker, and more tender with better marbling. Inside skirt cooks 1-2 minutes faster due to thinness but has slightly chewier texture. Both work as flank substitutes at 1:1 ratios. Outside skirt costs 20-30% more but delivers better results for grilling and fajitas. Inside skirt works fine for stir-fries and quick-cooking dishes.
Can I substitute ground beef for flank steak in tacos?
Yes, but the texture and cooking method change completely. Use 80/20 ground beef at 1:1 weight ratio. Cook ground beef 6-8 minutes in a skillet, breaking it apart, until it reaches 160F internal temperature. Season with cumin, chili powder, and garlic to mimic flank steak marinades. Ground beef won't have the chewy texture or need slicing, making it easier for kids and faster weeknight cooking.
How long should I marinate flank steak substitutes?
Tender cuts like strip steak need 30-60 minutes maximum or they become mushy. Medium-tough cuts like sirloin work best with 2-4 hours. Very tough cuts like top round require 6-24 hours in acidic marinades. Thin cuts under 1 inch (skirt steak, pounded chicken) absorb flavors in 30 minutes. Always marinate in the refrigerator and never exceed 24 hours or the texture breaks down.