If you’re a steak lover, you know that there are many different cuts of beef to choose from. Flank steak is a popular choice for its affordable price and delicious flavor.

But what if you can’t find flank steak at your local grocery store or butcher? What kind of steak is similar to flank steak? Let’s explore some options.

Sirloin Flap Steak
One option is sirloin flap steak, also known as bavette or sirloin tip. It comes from the bottom sirloin primal cut and has a similar texture to flank steak. Sirloin flap steak is slightly thicker than flank steak and has a more pronounced grain, but it can be cooked in the same way.

Ribeye Cap Steak
Another option is ribeye cap steak, also known as Spinalis Dorsi. This cut comes from the same area as ribeye but is taken from the outer edge where it meets the spinalis muscle. Ribeye cap steak has a rich beefy flavor and tender texture that is similar to flank steak.

Hanger Steak

Hanger steak, also known as butcher’s steak or hanging tender, is another great substitute for flank steak. It comes from the diaphragm muscle of the cow and has a similar texture to flank, with a slightly more intense flavor.

Skirt Steak

Skirt steak comes from the plate primal cut and has a grain that runs diagonally across the meat. It has a distinct beefy flavor and Chewy texture that makes it an excellent substitute for flank.

  • Tips for Cooking: All these steaks are leaner than other cuts like ribeye or NY strip, so they should be cooked quickly over high heat to keep them tender.
  • Marination: To enhance the flavor and tenderness, marinating these steaks for a few hours before cooking can make a big difference.
  • Slicing: It’s important to slice these steaks against the grain to maximize tenderness.

In conclusion, there are several kinds of steak that are similar in texture and flavor to flank steak. Sirloin flap steak, ribeye cap steak, hanger steak, and skirt steak are all great substitutes that can be cooked in the same way and provide a delicious alternative to flank steak. Remember to marinate before cooking, slice against the grain, and cook quickly over high heat for best results.