If you are in Australia and looking to cook a recipe that calls for flank steak but can’t find it in your local supermarket, don’t worry. There are plenty of other cuts of meat that you can use instead. In this article, we’ll explore some of the best alternatives to flank steak and how to cook them.

What is Flank Steak?

Before we delve into the alternatives, let’s first understand what flank steak is. Flank steak is a lean cut of beef that comes from the abdominal muscles or lower chest of a cow.

It’s known for its strong beefy flavor and fibrous texture. Due to its leanness, it’s often marinated before cooking to tenderize the meat.

Alternatives to Flank Steak

Skirt Steak: Skirt steak is the most popular alternative to flank steak because it has a similar texture and flavor profile. It comes from the diaphragm muscle of a cow and has more marbling than flank steak, making it more tender. Skirt steak also has long fibers, so it’s important to cut against the grain when slicing.

Hanger Steak: Hanger steak is another excellent substitute for flank steak as it’s also a lean muscle cut with a rich flavor profile. It comes from the plate section of the cow and has a coarse texture with intense beefy flavors.

Chuck Steak: Chuck steak comes from the shoulder section of a cow and has more fat content than flank or skirt steaks. However, if cooked correctly, it can be just as tender with plenty of flavor.

Rump Steak: Rump steak comes from the hindquarters of a cow and is known for its excellent flavor when cooked on high heat. It’s slightly tougher than flank or skirt steaks but can be made tender by marinating or slow-cooking.

How to Cook Flank Steak Alternatives

When cooking these alternatives, it’s crucial to cut against the grain when slicing to avoid chewiness. Here are some methods for cooking each cut:

Skirt Steak: Skirt steak can be grilled, seared, or broiled. It’s best cooked quickly over high heat and can be marinated beforehand for extra tenderness and flavor.

Hanger Steak: Hanger steak is best grilled or pan-seared on high heat. It’s important to let it rest after cooking before slicing against the grain.

Chuck Steak: Chuck steak is ideal for slow-cooking methods like braising, stewing, or pot-roasting. It’s also great for grilling or pan-searing if sliced thinly against the grain.

Rump Steak: Rump steak is best cooked on high heat by grilling or pan-searing. It can also be slow-cooked in a marinade for extra tenderness and flavor.

In Conclusion

Flank steak may be a popular cut of meat, but there are plenty of other alternatives available in Australia that can provide similar flavors and textures. Skirt steak, hanger steak, chuck steak, and rump steak are all excellent substitutes that can be prepared in different ways depending on your preferences. Remember to slice against the grain when cutting any of these cuts to ensure maximum tenderness.