Will Beef Round Work Instead of Flank Steak

10 All-time Substitutes For Flank Steak

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In one case upon time, flank steak was considered a lowly cut of beef, oftentimes discarded or basis into hamburger. Past nature, it'south tough. And a tough cutting of beef used to be synonymous with an inexpensive cut of beefiness (via The Atlanta Periodical-Constitution). Every bit its name suggests, flank steak comes from the moo-cow's flank — or, the muscle located on the abdomen or underside of the moo-cow, below the loin and rib cage.

While flank steak had a loyal fan base in Tex-Mex and Southwest cooking styles, home chefs in other parts of the United States were puzzled over how to set up information technology. Toss it on the grill and you'd end up with a tasteless, chewy hunk of meat. Make the mistake of cut it with the grain and yous may as well be serving shoe leather. And so along came the Food Network with its roster of cooking shows and charismatic chefs introducing regional flavors and specialities to a national audience, and we got more ideas.

In the case of flank steak, we learned how to marinate and piece the deal-priced cut of meat to brand sizzling fajitas and overstuffed burritos. Gradually, nosotros expanded our horizons to contain flank steak into Asian-inspired dishes similar Mongolian beef and Italian braciole (via Taste of Home). And the residuum, as they say, is history.

Fast forward a few decades and that once lowly cut of meat with an equally low cost point is now one of the most popular beefiness cuts in the United States. In most major markets, y'all'll find information technology priced at, or near, the cost per pound for grill-favorite sirloin strip steak.

It's good to know you take options when information technology comes to buying meat that's affordable and tastes groovy. A good idea is to expect for sales and ask your butcher for suggestions — even grocery store meat-cutters (many of them, anyway) are willing to offer communication about choices and substitutes for specific preparations. And in a compression you can follow this guide with 10 worthy swaps for flank steak that cook up and gustation just as good.

i. Brim Steak

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Even though It'south not quite as lean, skirt steak is a mutual stand-in for flank steak, according to eHow. Information technology comes from the plate of the cow, which, as Texas Monthly says, is located in the middle of the steer just below the ribeye. Information technology's a good alternative for flank steak when the preparation calls for grilling, broiling, or cooking over loftier heat in a cast-iron skillet.

Although it has a higher fat content, skirt steak still has a tendency to get tough when information technology'due south prepared. For all-time results, marinate it before cooking, be conscientious not to overcook it, and always slice confronting the grain. When done right, information technology's a nifty replacement for flank steak in dishes like fajitas and stir fries. Because it's a thin cutting, Bon Appétit suggests brim steak as a quick-cooking pick when y'all're craving beef, but short on time. Glaze the steak with olive oil, place it into a hot skillet, melt for two to iii minutes per side, let rest for x minutes, and slice confronting the grain (nosotros can't stress this enough) into thin strips.

2. Superlative Round

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If yous've ever seen a steak labeled London broil at the grocery store, yous were probably looking at either a flank steak or a tiptop round cutting (via eHow). That'southward because London broil isn't a specific cut of meat. Instead, information technology'due south a broad term that applies to a whole family of steaks; namely, cuts that are usually lean and often tough. And according to Reluctant Gourmet, London broil is actually a fashion of cooking. So, if you stroll into your local butcher shop and ask for London broil, it's probably a toss-upwards whether you'll go flank steak, top round, or some other relatively tough cutting of meat.

So, it can be surmised that flank steak and height round are interchangeable in many preparations — especially whatever recipe involving a marinade. Interesting side note: London broil is really non from London. Early references advise it originated in the 1930s in Philadelphia, Pennsylvania.

3. Hanger Steak

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Another expert substitute for flank steak is hanger steak. This style is usually cut thin, like flank steak, but it has a higher fat content making it but a footling bit more tender. According to eHow, hanger steak comes from the underside of the cow, most the loin. The best preparations include basting with a marinade, and so in this case, hanger steak is a skillful stand-in for flank steak when used in dishes similar fajitas.

If you lot determine to grill it, be conscientious not to get over about 2 minutes per side, unless you lot similar your steak served tough. Sometimes called hanging tender (via My Recipes), hanger steak has gained a following in the United States over the past decade or so. Prior to that, information technology was sometimes called the "butcher's cut," a reference to its popularity amid butchers who prized it for its impressive flavour long before home cooks — or even professional chefs — were in on the secret.

four. Tri-Tip Steak

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Tri-tip steak is another suitable and affordable swap for flank steak. The triangular, boneless cut of beef comes from the bottom (aka the tip) of the sirloin. Too known as triangle steak, co-ordinate to eHow, tri-tip steak has the do good of an hands trimmable fatty edge — though, for the all-time season, do the cut later on cooking.

Well-known in California Wine Country as the master ingredient in Santa Maria-style barbecue (basically, sirloin roasted over a reddish oak burn), tri-tip traces its roots to the mid-20th century when a local grocer, Bob Schutz, decided to showcase the cut equally steak. Before that, information technology was commonly basis or used as stew beef.

According to Santa Maria Valley, the cutting was long considered a throw-away for a few reasons including the fact that, because there is merely ane tri-tip per side of beefiness, grocers thought information technology would be a waste product of infinite in the display case. Thankfully that opinion has changed over time and this cutting is now more readily available.

five. Flat Iron Steak

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Gourmet Sleuth suggests switching in flat iron steak — a meridian blade cut — for flank steak when yous need a adept substitute. According to Food Fire Friends, top blade steaks come from the chuck fundamental, or shoulder, of the cow. Taking information technology a step further, a flat atomic number 26 steak is a specific cut of blade steak. Information technology's attached past fat connective tissue to the top blade roast.

Food Fire Friends further explains butchers remove that connective tissue to reveal two separate cuts of meat — the elevation bract steak and the apartment fe steak. The boilerplate apartment iron steak is about one-inch thick and weighs about eight ounces. It gets its name from its resemblance to erstwhile-fashioned flat irons that were heated on a stove and used to press clothes. It'due south a rich, flavorful, tender cutting of meat, and Beef It's What's For Dinner points to it as a good choice for grilling. It also works well in slow-cooker recipes.

six. Flap Steak

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Flank steak and flap steak are interchangeable in many recipes, according to Gourmet Sleuth. A flap steak is a thin, somewhat lean cut of meat that, like flank steak, comes from the abdomen of the cow. (Another note: Flap meat cut into cubes instead of steaks is called sirloin tip.) Also like flank steak, it has a coarse grain, then information technology takes well to preparations involving marinades.

While information technology's a practiced pick for marinades, flap steak likewise works well on the grill where high heat is the key to its success. Information technology cooks speedily, but some grill masters like information technology for that very reason, intentionally charring the edges to get crispy bits of beefiness that border the soft inside. If you cull to experiment with charring, go along a close middle on the internal temperature of the steak. If it'south undercooked, it tends to exist as well chewy. Overcooked, it'due south unpleasantly dry.

When y'all're set to serve, slice the steak across the grain into thin strips.

7. Pinnacle Sirloin

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Weber Grill Review gives a nod to sirloin steak equally a suitable substitute for flank steak, but reminds its audience in that location are two kinds of sirloin — top sirloin and lesser sirloin. It's recommended to cull top sirloin when you're replacing flank steak. Co-ordinate to Chef'due south Resources, height sirloin is found just beneath the tenderloin. It's much more tender than bottom sirloin, which is commonly basis, stewed, or braised. Other names for elevation sirloin include peak butt steak, center cutting sirloin, and hip sirloin steak.

Information technology works well in recipes calling for rubs or marinades. It'due south also good in stir-fries. Gourmet Sleuth says pinnacle sirloin steak ranks among the most affordable cuts of meat. Information technology holds up well for grilling, even without a marinade, but be careful not to overdo it. Aim for a medium-rare temperature. Once washed, let the cooked steak residue, then cut into slices on the diagonal.

8. Craven Breast

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Loving the recipe, but not feeling like beef? Consider switching in boneless, skinless chicken breast for a change of footstep. Co-ordinate to Recipe Marking, chicken breast tin stand in for flank steak in all kinds of recipes including stews, stir fries, and grilled preparations. It's low in fatty and high in poly peptide, and is quick to absorb the flavors of the dry out rubs and marinades you employ to cook with information technology.

Echoing the pick, eHow points to chicken breast equally an especially good option to replace flank steak in dishes that telephone call for sautéed protein with vegetables. Substitute Cooking points out that boneless craven breast is a great go-to replacement for anyone trying to limit their intake of red meat, noting information technology works really well with Mexican seasonings in dishes like fajitas, tacos, and burritos.

A quick word of caution: Be extra careful not to overcook boneless craven chest. It can chop-chop go from simply-right and juicy to chewy, dry out, and tough.

9. Portobello Mushrooms

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If you're looking for a vegetarian alternative to flank steak, portobello mushrooms are tasty and meaty. Though they aren't likely to fool die-hard meat eaters regardless of preparation. Like flank steak, portobello mushrooms are quick to blot marinades. In add-on to their meat-like texture, they have a satisfying, bawdy flavour. And they're large, with caps averaging 5 to half dozen inches in diameter (via Specialty Produce), a size that could friction match up to some cuts of meat.

These types of mushroom caps are smooth and range in color from beige to brown with fleshy, dark chocolate-brown gills on the underside. Stems are dense and fibrous. Portobello mushrooms are extremely versatile and even stand up to grilling. Oh My Veggies suggests substituting portobello mushrooms for flank steak in fajitas. They're likewise good in tacos, enchiladas, and mushroom bourguignon.

It'southward interesting to note that, due to their size and texture, portobello mushrooms were widely unheralded in the Us until the 1980s when marketers began selling them as a healthy alternative to beef, and they've been popular always since.

10. Tofu

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86Eats suggests you can as well sub in tofu for flank steak to create a satisfying vegan culling for meat-based fajitas, quesadillas, tacos, and pot pies. The key to success is sticking with super firm tofu. The preparation 86Eats developed involves combining tofu, seitan (a vegan meat alternative made from hydrated gluten), and contrasted seasonings and flavorings. And then, they say to shape the dough into flank steak-shaped loaves, bake, air-condition, and so take out and slice or grill the "steaks" for specific dishes.

Recipe Marking also names tofu as a suitable replacement for flank steak, noting its chapters to bloom into a flavorful alternative given the right blend of marinades and seasonings. Readily available in virtually grocery stores, tofu is a soy-based poly peptide that's made by condensing soy milk and pressing it into blocks in a fashion like to making cheese. While tofu is loftier in protein and low in calories, it has a high fat content and offers other vital nutrients.

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