If you’re looking for the perfect substitute for skirt steak, you’ve come to the right place! Skirt steak is a classic cut of beef that is incredibly easy to cook and absolutely delicious.
Unfortunately, it can be difficult to find in some local stores or markets.
Fortunately, plenty of skirt steak substitutes can provide an equally delicious meal. Let’s glance at some of my favorite substitutes for skirt steak for making the tastiest dish.
What cut of meat is a skirt steak? What is skirt steak best for?
Skirt steak is a lean cut of meat taken from the plate part of the cow. It comes in two varieties, outside and inside skirt steak, and both are quite flavorful.
When cooked correctly, their texture is tender with a chewy outer layer that has a more intense taste than other cuts of beef.
Skirt steak is best for grilling as it can take high direct heat without becoming dry and tough, but it can also be lightly pan-fried for tacos or fajitas.
It should be served medium rare to keep it juicy and succulent.
Best skirt steak substitutes
1. Flank Steak
Flank steak is probably the closest substitute for skirt steak. It’s a relatively lean cut from the abdominal muscles of the cow, which makes it slightly tougher than skirt steak.
That said, if you marinate your flank steak properly and don’t overcook it, you’ll end up with a tender and flavorful dish that rivals even the best skirt steaks.
2. Flap Meat
Also known as sirloin tips or bavette steaks, flap meat is another great substitute for skirt steak. It comes from the bottom sirloin of the cow and has a lot of marbling throughout its thick cut.
This gives it an intense flavor and makes it ideal for grilling or pan-frying over high heat.
It also works well with marinades and sauces because its texture holds up to longer cooking times without becoming too tough or dry.
3. Hanger Steak
A hanger steak is one of the most versatile cuts of beef you can buy. It has a rich flavor and tender texture that makes it perfect for grilling or braising over low heat.
Hanger steaks come from the lower chest region of cows, so they tend to have more fat than other cuts like flank or skirt steaks—which means they retain moisture better when cooked over high heat.
They also work well in stews and slow cooker recipes since their texture can stand up to long cooking times without becoming too tough or dry.
4. Tri-Tip Roast
For those who prefer something that is more budget-friendly, a tri-tip roast can make an excellent substitute for skirt steak.
Tri-tip roast comes from the bottom sirloin area of the cow and offers a milder flavor than both flank steak and hanger steaks do.
It should also be cooked no further than medium doneness in order to ensure tenderness.
5. Top Sirloin
Top sirloin is an excellent substitution for skirt steak if you’re looking for something with slightly less fat but still plenty of flavors.
Top sirloin comes from the loin area of the cow and has a mild beefy flavor with some marbling throughout each cut.
It’s best cooked over medium-high heat using quick-cooking methods such as grilling or pan-searing.
6. Flat Iron Steak
Flat iron steaks are an excellent alternative to skirt steaks because they have a very similar flavor profile as well as a tender texture when cooked properly.
Flat iron steaks come from the shoulder area of the cow and have minimal fat content, making them an ideal choice if you’re looking for something lean yet flavorful.
They should be grilled or pan-seared over medium-high heat in order to keep them tender and juicy while still getting nice color on each side of the meat.
7. Chuck Eye Steak
Chuck eye steaks are another great option when looking for a good substitute for skirt steaks due to their similar flavor profile and tender texture when cooked properly.
Chuck eye steaks come from the shoulder area of the cow and have moderate marbling throughout each cut, giving them plenty of flavor without being too fatty or overly rich like some other cuts can be.
Chuck eye steaks should be cooked quickly over medium-high heat in order to keep them tender while still getting some nice color on each side of the meat before serving.
8. London Broil
London broil is another great option when searching for an alternative to skirt steaks due to its similarity in terms of both texture and flavor profile when cooked properly (..e., grilled).
London broil comes from either top round or bottom round cuts, making it relatively inexpensive compared to other cuts like ribeye or filet mignon yet still offering plenty of beefy flavors when cooked correctly over medium-high heat.
9. Sirloin Tip Roast
Sirloin tip roast shares many similarities with tri-tip roast in terms of flavor.
But it is significantly cheaper than both tri-tip roast and flank or skirt steaks which makes it an appealing option for those on a budget who still want great-tasting food without breaking the bank!
10. Chuck Roast
Chuck roast is another great option when substituting for skirt steak because it has a great beefy flavor.
It can be slow-cooked until it’s tender enough to shred or slice into thin strips, making it perfect for tacos, fajitas, burritos – you name it!
Read more: Best Brisket alternatives
Conclusion on skirt steak substitute
With so many different alternatives out there, finding a substitute for skirt steak doesn’t have to be difficult—or expensive!
Whether you’re looking for something with more fat content, like hanger steak, or something leaner, like flat iron steak, there’s sure to be an option that will work perfectly in your recipe!
By choosing one of these seven substitutes listed above, you’ll be able to get all the same deliciousness as traditional skirt steak without breaking your budget.
FAQs on skirt steak substitute
Q1. What can I use instead of flank or skirt steak?
If you’re seeking a substitute for flank or skirt steak, there are several delicious options that make excellent alternatives. Flank and skirt steak are tougher cuts of meat, so an easy but flavorful solution is to opt for something a bit more tender.
Some protein-rich options that come to mind include hanger steak, sirloin (or top sirloin), rib-eye, New York strip steaks, and filet mignon.
Depending on the recipe, however, even leaner cuts like chuck roast can work wonderfully as they are particularly forgiving in terms of cooking time and don’t require the same care as more delicate proteins.
With the right marinade or sauce to create an unforgettable meal, all you have to do is decide which cut best suits your culinary fancy.
Q2. Is sirloin steak the same as skirt steak?
When it comes to steak, many recipes call for sirloin or skirt steak, but do you know the difference between these two cuts of beef? Sirloin and skirt steak may both be flavorful and tender, but there are several key differences between the two.
Sirloin is from a section relatively higher up on the side of the cow; it is taken from a muscle that does not receive much exercise, making its texture generally quite fine.
Skirt steak is extracted further down right before the flank and contains more fat than sirloin due to its location near an animal’s hind legs; this brings more flavor in exchange for being slightly tougher than its counterpart.
Understanding these variations can make all the difference when cooking a juicy, delicious steak.