Flank Steak Substitute: How To Replace Flank Steak With Beef and Non-beef

Flank Steak Substitute - Best Alternatives

Did you know that there are beef and non-beef flank steak substitute? Read on to find out.

Flank steak is cow beef cut from the abdominal muscles. It is a good source of protein and has lots of health benefits. You might want to substitute it because it’s expensive, or you’re a vegetarian/vegan who wants to try a recipe that calls for flank steak, but you don’t want the meat, or you just can’t find it anywhere. However, if you are looking for a substitute that has similar health benefits, try our beef or non-beef substitutes in this article.

Best Beef Flank Steak Substitutes

Here are some of the most reliable substitutes for flank steak:

Skirt Steak

Skirt steak is a thin, fibrous cut of beef that comes from the cow’s diaphragm. It is often confused with flank steak, which comes from the abdominal muscles. However, the diaphragm area incision on skirt steak is preferable to flank steaks because it has more marbling and a better flavor.

Skirt steak is a popular substitute for flank steak because it has a similar flavor and texture. Skirt steak is also less expensive than flank steak, making it a more affordable option. There are two main types of skirt steak- the outside skirt and the inside skirt. The outer skirt is cut from the diaphragm area, while the inside skirt is cut from the short plate. Both are flavorful and tender, but they vary in thickness and width. The outside skirt is generally considered to be a more delicate cut than the inside skirt.

There are three main cooking methods for flank steak- grilling, broiling, and pan-frying. Grilling is done over an open flame, high heat, and usually results in a charred or blackened outside. Broiling is also done with high heat, but it’s under a heating element instead of an open flame. Lastly, pan-frying is when the steak is cooked in a hot skillet with some oil or butter.

A medium-rare steak is a good choice for those who want a tender texture and flavor. For the best results, cook the steak at 45 degrees to create additional separation or openness between fibers. When it comes to the knife angle, aim for 45 degrees to get the most out of your cut.

Hanger Steak

Hanger steak is a cut of meat from the diaphragm of beef cattle. It is often called a “hanger steak” because it hangs from the cow’s ribcage. This muscle is used to help the animal breathe and has a lot of connective tissue, which makes it best suited for slow-cooking methods like braising or stewing.

The muscle is finely sliced and drenched in fat to provide a meaty taste, which makes it have a higher fat content than flank steak. It is also more juicy and tender, making it a better choice for dishes like fajitas or tacos. This cut is often used for stir-fries, fajitas, and other dishes where a quick cooking time is desired. Grilling or pan-searing a hanger steak is the best way to bring out its wonderful taste. You can serve it rare, medium-rare, or medium with some simple seasonings.

Hanger steak is best in recipes that require marinades because the flavorings will soak into the meat. This makes it a great choice for any recipe where you want lots of flavors. Grilling a cut of meat is an easy way to cook it, but there are some things to keep in mind. For one, if you grill a steak, make sure you don’t leave it on the grill for more than two minutes per side. If you do, the steak will be tough and chewy.

Top Round

London Broil Steaks are typically made from the top round and flank cuts of beef. The top round is a muscle located on the hindquarter of the animal that is well-exercised and has a lot of flavors. The flank is a thin, flat cut that comes from the heavily exercised abdominal muscles. Together, these two cuts make for an excellent London Broil steak.

Flank Steak Replacement

One of the best substitutes for flank steak is top round. Although top round is a tougher cut of meat, it becomes more tender when marinated before cooking. The key is to use a flavorful marinade and to let the meat soak in it for at least an hour. Top round is a great substitute for flank steak in recipes that require marinades. The top round has a similar texture and flavor to the flank steak, but it is less expensive and easier to find. It can also be cooked in the same way as flank steak: 7 to 8 minutes on each side.

Tri-Tip Steak

The tri-tip steak is a triangular cut of beef that comes from the sirloin. It has the benefit of having a fat edge that is readily trimmable, making it a desirable cut for barbecuing. It is usually less expensive than flank steak. Tri-tip steak is a triangular cut of beef that has been cooked over a red oak fire. The result is a tender and juicy piece of meat that has a smoky flavor.

Tri-tip is not as popular as flank steak, so it might be harder to find in your local grocery store. However, If you’re looking for a steak that is similar to beef flank steak but doesn’t have as much of a strong flavor, try tri-tip roast. It is also a good option if you want to make multiple meals with the same cut of meat because too much of the contents would not hurt.

Flat Iron Steak

The flat iron steak is a cut of meat that comes from the chuck primal. It’s made from premium steak and sliced in half to allow connective tissue of fat to remain intact. The result is a flavorful, juicy steak that’s perfect for grilling or pan-frying. Flat Iron Steak is a good alternative to flank steak because it is less fatty and has a more tender texture. However, it’s important not to overcook it as it may become tough and chewy. It is a great choice for tacos or chili rubs.

Flap Steak

Flap steak and flank steak are very similar cuts of meat. They are both from the abdominal muscles of the cow and are usually less expensive than other steaks. They can be exchangeable in many recipes.

Interestingly, there is only one beef cut that can be used as a direct replacement for flank steak: the flap steak. This cut comes from the belly of the cow and is a little tougher than flank steak, but it has a similar flavor profile and can be prepared in the same way.
Flap steak has a coarse grain, which makes it take well to preparations involving marinades. Additionally, flap steak is relatively affordable and cooks quickly.

It is best cooked by searing on each side quickly to create a charred crust. The internal temperature should reach 145 degrees Fahrenheit for medium-rare. The key to flap steak’s success is high heat, so make sure you have your grill ready before you start cooking.

Top Sirloin

Top sirloin is a steak cut from the hip of the cow. It’s also known as top butt steak, center-cut sirloin, or hip sirloin steak. Top sirloin is a great beef steak to use as a substitute for flank steak in recipes that call for marinating or grilling. The top sirloin is typically more tender and has a better flavor than flank steak. Top Sirloin Steak is one of the most affordable cuts of meat. It is a flavorful, tender cut that comes from the loin primal section of the cow.

This steak can be grilled, pan-fried, or roasted. Grilling a top sirloin steak can be frustrating because it is often tough if it is overcooked. However, If you’re looking for a substitute for flank steak, look no further than top sirloin. You’ll know it’s done when it reaches an internal temperature of 135 degrees Fahrenheit.

Beef Fajita Strips

The cut of meat used in beef fajitas is flank steak. It is a thin, rectangular cut that comes from the abdominal muscles of the cow.
Beef fajita strips are a great way to enjoy the flavors of fajitas without having to do all the prep work. These pre-seasoned and ready-to-cook strips make it easy to put together a delicious meal in minutes.

These pre-packaged Beef Fajita Strips can be found in most major supermarkets. They are a quick and easy way to get that Tex-Mex flavor in your meal without having to prepare anything yourself. You can find beef fajitas in the frozen food aisle of your grocery store. They are usually pre-marinated and just need to be cooked on a grill or in a pan.

In addition, there are recipes like Beef Tacos, Carne Asada, and Beef Fajitas that use flank steak as the main ingredient. These recipes are perfect for those who want to enjoy the same great taste of beef fajitas without having to purchase the expensive cut of meat.

Ground Beef

Ground beef is a type of meat that is made from leftover trimmings of different roasts and steak. The trimmings are ground together, often with other ingredients such as fat, salt, and spices to create the desired flavor profile. Ground beef is a great substitute for flank steak because it is both cheap and easy to find. Additionally, ground beef can be used in a variety of dishes, so you’ll never have to worry about not having a good substitute for flank steak.

Flank Steak Alternative

Ground beef is an incredibly versatile ingredient. It can be used in everything from tacos to lasagna, and it absorbs flavors and seasonings really well, so it will taste amazing in stews or slow-cook recipes.

Ground beef is a popular choice for burgers, meatloaf, and tacos. However, if the ground beef is too lean, the meat will be too dry. You can add some fat to the ground beef by mixing in pork or lamb fat. This will make the ground beef more moist and flavorful.

Short Rib

The short rib is a cut of beef that comes from the chuck or plate and it’s similar to flank steak in texture and flavor. They are a delicious and fatty cut of meat that can be cooked in a variety of ways. The most popular way to cook them is by boiling them in an oven-safe container.

The short rib is a cut of beef that is often compared to the flank steak. The two cuts are similar in size and shape, and they both have a lot of marbling. However, the short rib has more fat and is slightly less tender than the flank steak. Short ribs are a great cut of beef, but they can be expensive. If you’re looking for a cheaper and still delicious alternative, flank steak is your best bet. In a cast-iron pot, add flavors such as brown sugar, apple juice vinegar, margarine, and ketchup to give it that signature short rib flavor.

Short ribs are great beef flank steak substitutes. They cook in a broiler for 350 degrees Fahrenheit for three hours or until delicate.
It is much more tender and flavorful than flank steak, making it a great substitute for those who want to enjoy a delicious beef dish without spending too much money.


Brisket is a cut of beef that can be cooked in various ways. It’s often used in barbecue, but it can also be used in dishes like beef stew. It is a good substitute for Flank Steak in soups and beef stews because it has a similar shape, just a different thickness.

Best Non-beef Flank Steak Substitute

Portobello Mushrooms

Portobello mushrooms are a great, meaty substitute for flank steak in dishes like this Portobello Philly Cheesesteak. They’re hearty and filling and provide a ton of flavor to the dish.

Portobello mushrooms have a meaty texture and earthy flavor that makes them a great stand-in for beef flank steak in recipes. They’re also low in calories and high in fiber, making them a healthy option for those looking for a delicious alternative to traditional steak dishes.

Portobello mushrooms are very big, ranging between 5-6 inches in length, and they have a meaty texture that makes them perfect for slicing into thin strips.

Portobello mushrooms are a great substitute for flank steak in dishes such as fajitas, tacos, and stir-fries. They have a meaty texture and a rich flavor that makes them a popular vegetarian option. Additionally, portobellos are easy to identify due to their dark brown gills.

Portobello mushrooms are available in a variety of colors and sizes. They are dense and fibrous, so they stand up to grilling. Plus, they are versatile and add a deep flavor to the dish.


Tofu is a soy-based meat replacement that is made from curdled soy milk. It is a very versatile food and can be used in many different dishes. Tofu has a relatively neutral flavor, so it can take on the flavors of the dish it is cooked in. In addition to being a vegetarian-friendly alternative, tofu is also a nutritious option, and it is high in protein. Additionally, it absorbs the flavors of the sauce or marinades it is cooked in, making it a versatile ingredient.

Use Tofu Instead of Flank Steak

Tofu is readily available in most grocery stores and can be cooked in a variety of ways. It is a good substitute for flank steak because it has a high-fat content. In a pinch, you can substitute one piece of tofu for a small piece of flank steak. Make sure to cook through the dish; if you’re cooking in a curry or barbeque, be careful not to overcook the tofu.

Chicken Breast

Chicken breast is a low-fat and high-protein alternative to beef flank steak. They are white meat and have a mild flavor, making them versatile in the kitchen. It can be used in a variety of dishes, such as stir-fries, stews, fajitas, and tacos. Chicken breast is also a great addition to salads.

Chicken can be overcooked if it becomes dry and tough. When this happens, the chicken can be difficult to chew and may not have a lot of flavors. To avoid overcooking chicken, make sure to cook it until it is no longer pink in the center and remove it from the heat before it becomes too dry.

Don’t forget to cook chicken breast thoroughly so that there are no bacteria present. The best way to do this is to use a food thermometer and ensure that the internal temperature reaches 165 degrees Fahrenheit. In addition, chicken breast is a great substitute for flank steak. It can be used in stews and stir-fries without any problems. The best part is that it is available and cheaper than beef flank steak. You can either sauté it with vegetables or eat it as it is without any fuss.

Chicken breast is low in fat and high in protein, which makes it a healthy option. Additionally, chicken breast can be grilled, broiled, or pan-fried relatively easily.

Chicken breasts are quick to absorb flavors with dry rubs and marinades, making them versatile for many different dishes. However, if you’re looking for a red meat substitute, boneless chicken breast is a great option. A little bit of Mexican seasoning can turn plain chicken breast into a delicious fajita, taco, or burrito.

Shiitake Mushrooms

Shiitake mushrooms are a type of mushroom that is exceptionally famous for Asian cooking. They have a rich, earthy flavor that pairs well with many different marinades and sauces, and can be used in a variety of dishes. Shiitake mushrooms are a great meatless substitute for flank steak. However, they can be somewhat chewy, so be careful when cooking them. Otherwise, they make a delicious and healthy addition to any dish. The texture and flavor of the Shiitake mushrooms are similar to beef, making them a perfect replacement for this dish.

Flank steak is therapeutically valuable because it contains zinc and selenium. Selenium is an essential mineral that helps the body’s antioxidant system protect cells from damage. Additionally, shiitake mushrooms are a great 1:1 substitution for beef flank steak due to their chewy texture and earthy flavor profile.

Vegetable/Vegan Steaks

There are many vegetable and vegan steak substitutes on the market today. They can be used as a direct replacement for meat in most recipes, or they can simply be added to enhance the flavor and nutritional value of a dish.

If you’re looking for a delicious and easy way to grill out this weekend, try tacos or fajitas with some delicious vegetarian steaks. There are many different types of vegetable steaks available at your local grocery store, so be sure to explore all of your options.
There are vegan items in supermarkets these days and even whole aisles devoted to vegetarian food. So, if you’re looking for a good vegetable or vegan steak, you’re in luck. Veggie lover steaks are not made from animals – they’re usually soy-based or made with other vegetables. They might not taste exactly like meat, but they’re definitely better than meat and much healthier!

There are many vegetable and vegan steak substitutes that you can pick from, depending on your dietary needs. If you are looking for a substitute for flank steak, two vegetable steaks will do the trick: eggplant, and portabella caps. Just be mindful of the size of your food portion so that you can compare it to the necessary measure of a flank steak.


Seitan is a food that is made from wheat gluten. It has a meaty texture that makes it a popular vegetarian and vegan substitute for beef flank steak. Seitan is a food that is high in protein. Seitan is also low in fat and calories, making it a healthy choice for those looking for a hearty meal.

It is an option for vegetarians and vegans who are looking for a meat-like texture in their food. It has a chewy texture and can mimic the flavor of chicken or mushrooms. This makes seitan a popular meat substitute for vegetarians and vegans.
You can find seitan in any organic or health market, or at the grocery store. So if you’re looking for a non-beef flank steak substitute, seitan is definitely worth trying!

Seitan is popular for its texture and bland flavor, which allows it to absorb flavors well. To make seitan more palatable, it is important to season it properly with the right spices and marinade.

Flank Steak Health Benefits

Flank steak is a type of beef that is known for its protein content. It is a good source of nutrients, including protein, zinc, and vitamin B12. Flank steak is a healthy cut of meat that offers many health benefits. In addition to being low in calories and high in protein, flank steak also has 12 grams of fat (6 saturated; 6 monounsaturated). This makes it a good option for people who are looking for a healthy and satisfying meal.

Flank Steak contains:

  • 6.3mg of niacin and 30% of the daily value.
  • 6mg of vitamin B6 and 24% of the daily value.
  • 1.5mcg and 24% of the daily value of vitamin B12.176mg and 18% of the daily value of phosphorus.
  • Zinc of about 4.2mg and 27% of the daily value.
  • Selenium of about 25mg with a daily value of 36%.

A three-ounce serving of flank steak contains about 162 calories, 24 grams of protein, 6 grams of fat. 3 grams of monounsaturated, zero grams of polyunsaturated, zero grams of carbohydrate, zero grams of sugar, and zero grams of fiber.

Selenium, niacin, zinc, b6, and b12 are all important vitamins that flank steak contains. Selenium is beneficial in preventing cancer and improving thyroid function. Niacin helps the body turn food into energy while also helping to lower cholesterol levels. Zinc is essential for wound healing and a healthy immune system. B6 is important for mood stability and red blood cell production while B12 helps keep nerve cells functioning properly.

How to Cook?

There are two ways to cook flank steak: hot and fast or long and slow. The purpose of cooking is to break down the connective tissues by cutting thin slices. Flank steak can be replaced with beef and non-beef cuts. When it comes to cooking flank steak, there are a few things you can do to make sure it turns out just the way you want it. For one, you can cut at a 45-degree angle to make wider slices. Secondly, marinate for 12 to 24 hours for the best flavor; however, if you marinate for too long, you’ll sacrifice the Maillard crust.


Flank steak is a great cut of meat to grill. It is generally thinner so it cooks quickly, and it has a lot of flavors so a simple marinade is all you need. Here is one we suggest:


  • 1 flank steak
  • 1/2 cup olive oil
  • 1/4 cup soy sauce
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 cloves garlic, minced.


Combine all ingredients in a resealable bag or container, marinate for at least an hour, turning occasionally, then grill over medium heat for 6-8 minutes per side, or until the desired doneness is reached. Flank steak is a thin cut of meat, so it only takes a few seconds to cook beyond the point of no return. For medium-sized flames, grill for 3 minutes on each side.

Slow Cooking

Slow cooking is a process where food is cooked at a low temperature for an extended period of time. The most common way to do this is by setting the oven to around 200 degrees Fahrenheit and letting it cook for six to eight hours. This will produce tender, juicy results that are perfect for dishes like stews and roasts.

Slow cooking is the perfect way to cook beef because it results in a melt-in-your-mouth texture. The key is to use low heat and to cook it for a long time. This will ensure that the beef is cooked all the way through without becoming tough or dry.

On The Stove

Cooking on a stove is one of the most common ways to prepare food. There are many ways to do this, but one easy way is to spray a pan with some cooking spray or add olive oil and cook on each side for about four minutes each. Cast-iron skillets are perfect for stove-top cooking. The even heat distribution will cook the meat evenly, and you can use a higher temperature without worrying about skillet melting.

Medium rare is the perfect temperature for cooking steak. It is not too rare where it is still red in the center and not overcooked where it is dry and tough.

In The Oven

Cooking takes only a few minutes of your time and is relatively easy in the oven. The food will cook evenly without any fuss or mess. First, preheat your oven to 350 degrees Fahrenheit. Then, place the steaks on a pan and cook for about 5 minutes on each side. When you’re done cooking your dish, allow it to rest for 10 minutes before serving. This will allow the food to settle and ensure that everything is cooked evenly.


Broiling is a form of cooking where food is placed under direct heat. It is important to remember that the steak should be medium-rare when broiling steak. This means that the inside of the steak will be a pinkish-red color and not overcooked.
Preheat your oven and grill them for about 5 minutes, then the food to rest for about 5-10 minutes before serving to lock in the juices.

Best Flank Steak Recipes

Here are some of my favorite recipes for flank steak, enjoy!

Basic Flank Steak Recipe


  • 1 flank steak.
  • 2-3 teaspoons garlic powder (not garlic salt).
  • salt and pepper.


Place the steak on a dish or in a small bowl after removing it from the refrigerator. Garlic powder, salt, and pepper should be sprinkled on both sides. Allow the steak to rest on the counter for an hour, wrapped in plastic wrap. If you put the steak on the grill when it’s too cold, you’ll get a steak that’s overcooked from the outside and too raw in the center.

Preheat the grill to medium-high heat and place the steak on it. Grill the steak for 4 minutes, then rotate it 45 degrees without turning it over.

Cook for an additional 4 minutes. Flip the steak over and cook until it reaches 125 degrees Fahrenheit on a meat thermometer. Remove it from the oven and place it on a hot dish to rest for 10 minutes before cutting.

Marinated Flank Steak with Grilled Peaches


  • 3/4 cup of LAWRY’S Teriyaki Marinade with Pineapple Juice
  • 2 tablespoons of McCormick® Sesame Seed
  • 1/4 cup ketchup
  • 1 1/2 pounds flank steak
  • 1 tsp of red pepper
  • 3 ripe peaches cut into quarters


In a small bowl, combine the marinade, ketchup, sesame seed, and red pepper. 2 tablespoons marinade saved for brushing
Place the steak in a large exchangeable plastic bag. Turn to coat well with the remaining marinade mixture. For 5 minutes, massage the steak and marinade together. Then, take the meat out of the marinade.

Grill the steak for 7 to 8 minutes on each side over medium-high heat or until the desired doneness is reached, coating with the remaining marinade mixture. Any leftover marinade should be discarded. Peach slices should be grilled for 1 to 2 minutes for each side, or until golden brown. Thinly slice the meat across the grain. Serve with peaches that have been grilled.

Steak Fajita Quesadillas


  • 2 tsp. of chili powder
  • 1 tsp. of ground cumin
  • 1 tsp. of dried oregano
  • Kosher salt
  • 1 lb. flank steak
  • 2 Tbs. of vegetable oil
  • 1 thinly sliced medium yellow onion
  • 1 thinly sliced bell pepper
  • 1 finely chopped clove garlic
  • 6 large flour tortillas (burrito size)
  • 1 lb. Mexican-style
  • about 4 cups of shredded cheese blend
  • Sour cream, salsa, Mexican hot sauce, and guacamole for serving


Combine the chili powder, cumin, oregano, and 1 teaspoon salt in a small bowl. Rub the steak in the spice mixture.
Heat 1 tablespoon oil in a large nonstick pan over medium-high preparation, or preheat an oiled grill to medium-high heat (400°F to 475°F). Cook the steak for 4 to 5 minutes, flipping once, until rare. Place on a chopping board to cool. Allow resting for 5 minutes before slicing thinly across the grain.

Bring the pan to the heat and, if necessary, add extra oil. Season the onion, bell pepper, and garlic with salt and pepper, then simmer, stirring periodically, for about 5 minutes, until the onion is soft and the peppers are crisp-tender. Place it in a bowl and put it aside.

With paper towels, wipe out the pan and set it aside. Place the tortillas on a flat surface to work with. Half of each tortilla should be covered with 1/3 cup of cheese. Over the cheese, evenly distribute the meat and vegetables. Over the meat and vegetables, sprinkle the remaining 2 cups of cheese. Split each tortilla in half so that the empty side hides the filling.

In a skillet, heat 1 tsp. oil over medium heat until it shimmers. Cook until golden brown and the cheese melt on 2 of the quesadillas, about 3 minutes for each side. Repeat with remaining oil and quesadillas in two more batches, then transfer to a clean cutting board. Serve the quesadillas in wedges with salsa, guacamole, sour cream, and hot sauce.

Grilled Chili-Garlic Flank Steak with Avocado Butter


  • 8 Tbs. of unsalted butter at room temperature
  • Cut into small dice 1/2 large ripe Hass avocado
  • 2 Tbs. of finely chopped fresh cilantro
  • 2 tsp. of fresh lime juice
  • 1 tsp. of finely chopped serrano
  • 1 tsp. toasted ground coriander
  • Kosher salt
  • 2 Tbs. of olive oil
  • 2 tsp. of granulated garlic
  • 2 packed tsp. of dark brown sugar
  • 1 tsp. of chili powder
  • Freshly ground black pepper
  • 1-1/2 to 2 lb. flank steak


Combine the butter, avocado, cilantro, lime juice, serrano, coriander, and 1/2 teaspoon salt in a medium mixing bowl. Refrigerate after wrapping in plastic wrap.

Combine the oil, garlic, brown sugar, chili powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small saucepan over medium heat. Cook, stirring periodically, for about 2 minutes, or until the sugar melts. Allow the mixture to cool before applying it to the steak. Allow yourself 15 to 30 minutes of resting time.

In the meantime, light a medium-high (400°F to 475°F) gas or charcoal grill fire, or heat a grill pan to medium-high. Grill the steak for 8 minutes, rotating once, until medium-rare (125°F to 130°F).

Transfer to a chopping board, slather with butter, cover with foil, and set aside to rest for 5 to 10 minutes. Slice it against the grain and serve with the remaining butter if desired.

Grilled Steak Tacos with Spicy Slaw


  • 1-1/2 tsp. of pure ancho chile powder
  • 2 tsp. of granulated sugar
  • Kosher salt
  • freshly ground black pepper
  • 1-1/4 lb. flank steak
  • cut 1 large red onion into rounds (1/2 inch thick)
  • 1 to 2 stemmed medium jalapeños
  • 2 Tbs. olive oil
  • 3 cups of green cabbage thinly sliced
  • 1 Tbs. of fresh lime juice
  • 8 corn tortillas
  • 1/2 cup of sour cream
  • Lime wedges for serving


Make a medium (375°F) fire on the gas or charcoal grill. Meanwhile, combine the ancho powder, 1 tsp. Sugar, 2 tsp. Salt, and 3/4 tsp. pepper in a small bowl. Pat the steak dry, season both sides with the ancho mixture and set aside at room temperature while the grill heats. Sprinkle 1 tbsp. Oil, 1/2 tsp. Salt, and 1/2 tsp. Pepper over the onion rounds and jalapenos on a large platter.
Combine the cabbage with the lime juice, the remaining 1 teaspoon sugar, and 1/2 teaspoon salt in a large mixing basin. Add the remaining oil.

On the grill, place the meat, onions, and jalapenos. Grill the steak for 5 to 6 minutes, flipping once until cooked to your taste (130°F to 135°F). Grill the vegetables until grill marks emerge and they’re barely tender, about 4 to 6 minutes for the jalapenos and about 8 minutes for the onion, flipping once. (If the onions begin to burn, move them to a cooler portion of the grill or reduce the heat.) Place the steak and veggies on a cutting board and set aside for 5 minutes to rest.

Cut the onions and jalapeños finely, then add them to the mixture and combine thoroughly. Season with lime juice, pepper, and salt to taste. Spread 4 tortillas on the grill and cook for 1 minute, flipping once, until heated and softened. In a kitchen towel, stack the warmed tortillas; repeat with the remaining tortillas. Slice the steak thinly and place a couple of slices on each warm tortilla. Serve with slaw and a dab of sour cream on top. Serve with lime wedges.

Frequently Asked Questions

What is flank steak?

Flank steak is a cut of meat that is often confused with regular steak. However, it does not come from the flank as its name suggests but from the belly of the cow.

This cut is usually tougher than other types of steak and needs to be marinated or cooked for a longer time to be tender.
The flank steak is different fromfrom other steaks because it lacks fat and marbling. This makes it less tender than other steaks and means that it needs to be cooked differently to be eaten properly. However, it still remains a popular choice for barbecue and grilling.

How does flank steak differ from other high-budget beef cuts?

The flank steak is a budget beef cut that comes from the abdominal muscles. Skirt steak is from the diaphragm, and hanger steak comes from near the ribcage. They are all less expensive cuts of meat, but they differ in terms of taste and texture.

Flank steak is a more versatile cut of beef than other types of steaks, such as ribeye or tenderloin. It can be used for braising or grilling and still maintain its flavor. Additionally, hanger steak can also be used for braising or grilling, but it is best when marinated first.

Flank steak and skirt steak are both budget beef cuts that love a good marinade. This is because they are two of the most tender steaks from the cow. Hanger steaks can be quite tender as well, but they don’t require a marinade. Slice flank steak against the grain for maximum tenderness.

How does skirt steak differ from flank steak?

The difference between flank and skirt steak comes from where it is cut on the cow. Flank steak is cut from the abdominal muscles, while skirt steak is cut from the diaphragm.

The name also reflects this: flank comes from the word “flank,” which hangs down on either side of the ribs, while skirt steak gets its name from hanging off the bone in a similar way. Skirt steak is also known as the outside skirt, inside skirt, and hanging tender.
Finally, it’s important to note that flank steak is considered a kind of meat, while skirt steak is not.

What does flank steak taste like?

Flank steak has a very intense beefy flavor. It is also lean, meaning there is no fat on it, which can be a good or bad thing, depending on your preference.

Flank steak is a bit too large for more delicate dishes, but it’s an appeal to anyone who appreciates meaty tasting meat. In addition, it has a robust flavor that some might call “gamey,” making it a perfect choice for those who want something different than the standard beef roast or steak.

What are the other names of flank steaks in stores?

When looking for a flank steak to make London broil, it’s essential to ask the butcher for help. The cut is also sometimes labeled “flat iron” or “skirt steak” in grocery stores, so be sure to clarify which one you’re getting.

The top round cut is also called London Broil. It is a beefsteak that comes from the round primal cut. The entire round primal cut is located on the upper back part of the cow, and it includes the top round steak, eye of round roast, and bottom round roast/steak.

Is flank steak expensive?

Flank steak is a relatively cheap cut, so it’s famous for grilling and barbecuing. Other cuts such as sirloin, ribeye, and T-bone are more expensive because they come from higher up on the cow and are therefore more tender.

On the whole, flank steaks are an excellent option for cooks looking to save money on red meat. They are flavorful and can be cooked in a variety of ways.

Is flat iron steak the same as flank steaks?

Flat iron steak and flank steak are both types of beefsteaks, but they come from different cow parts. Flat iron steaks are cut from the shoulder blade, and flank steaks are cut from the lower part of the cow’s abdomen. They are both relatively thin steaks, but the flat iron is a bit thicker.

Do you need to tenderize flank steak?

Yes, you should tenderize flank steak before cooking it. This will help break down the fibers in the meat, which will also help retain the meat’s juicy flavors.

If you want to have a softer steak, you can let it sit in the marinade for a while before cooking. However, if you want to cook quickly, it should be done in a hot pan for about 5 minutes on each side before cooking longer at lower temperatures for another 10 minutes or so.

How do you tenderize flank steak?

The best way to tenderize flank steak is to use a meat mallet or a food processor. Make sure to cut the meat into thin strips before adding any marinades.

What gives flank steak its taste and texture?

Flank steak is a delicious, juicy cut of meat that is packed with flavor.
The steak is taken from the abdominal muscles of the cow and has a grain that runs parallel to the muscle fibers. This gives the steak its unique texture and taste.

Is beef sirloin the same as flank steak?

No, they aren’t. Beef Sirloin Fold is cut from the sirloin primal and has a well-defined grain direction. It has a lot of marbling, which gives it great flavor and makes it very tender. Some people also call it flank steak, although there is technically a difference between the two. This cut is best sung as it has a lot of flavors and can stand up to intense marinating. It’s also of great value as you can feed many people with it.

Is flank steak the same as chuck steak?

No. Chuck steak is a cut of beef that comes from the shoulder area of the cow. It is a tough cut of meat, but it has a good flavor.
Flank steak is a cut of meat that comes from the abdominal muscles of a steer. This muscle is used for locomotion, so the steak can be tough if not cooked properly.

In the United States, chuck steak is used to make hamburgers and steak sandwiches. The meat comes from the shoulder of the cow and has a lot of connective tissue, which makes it challenging. However, when it’s slow-cooked or braised, chuck steak becomes tender and flavorful.


Now you can substitute flank steak easily with the list of alternatives above, whether you’re a vegetarian or a meat lover. So it turned out to be not that hard, right? I hope you enjoyed our favorite recipe suggestions for trying flank steak, don’t hesitate to suggest more!

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