4 Best Substitutes For Skirt Steak (Try These First)

Skirt steak can also be marinated to help tenderize it and enhance its flavor and it is best cooked rare to medium-rare to avoid it becoming tough and dry. It is often used in dishes such as fajitas, carne asada, and stir-fries.

While it’s popular in Tex-Mex cuisine, skirt steak isn’t always easy to find. Frustrating, right? Especially when you’re craving a steak dinner to treat yourself.

If you can’t find skirt steak or don’t want to spend the money on it, there are a few substitutes that you can use. In this article, I’ll share my experience with the different skirt steak substitutes that I’ve tried.

I’ll talk about the differences and similarities between each one so that you can make an informed decision when cooking dinner tonight! To be able to pick the perfect replacement, it is very important to know about skirt steak and its properties.

Substitutes For Skirt Steak

  1. Flap Steak
  2. Flank Steak
  3. Hanger Steak
  4. Flat Iron Steak

Flap Steak

Flap steak is a type of skirt steak that comes from the sirloin bottom. It’s also sometimes called sirloin flap, boneless butt steak, or bottom sirloin butt steak.

Flap steak has a distinctively rich flavor with a slightly gamey taste. The texture is slightly chewy but tender, making it a good option for dishes that require slow cooking. The best method to cut is to do so in the direction of the grain.

Flap steak is best cooked using methods that involve marinating or braising, such as grilling, stir-frying, or stewing. The steak should be cooked quickly over high heat to prevent it from drying out.

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When cooked properly, flap steak has a moist and juicy texture with a slightly pink center. The exterior should be browned and crisp.

Flap steak can be used in any dish that calls for skirt steaks, such as fajitas, tacos, and stir-fries. It can also be cut into smaller pieces and used as kabob meat or chopped up for other dishes like soups and stews.

However, one thing to keep in mind is that skirt steak will have a better texture and be more tender than flap steak.

Flank Steak

Flank steak is a long, flat cut of beef that comes from the abdominal area of the cow. It has a rich, beefy flavor and a chewy texture and is best cooked using methods that involve quick cooking times, such as grilling, broiling, or pan-frying.

While cutting it is best to go along the direction of the grain. Flank steak is also often marinated before cooking to help tenderize the meat.

When shopping for flank steak, look for a cut that is pink in color with uniform marbling throughout. It should also be relatively thin so that it cooks evenly.

When cooked properly, flank steak makes an excellent main course for a casual dinner party or family gathering.

If you want to try something different, flank steak can also be used to make stir-fries and, at times, can be labeled as “stir-fry beef” in the grocery store. Whichever way you choose to cook it, flank steak is a delicious and versatile option for any meal.

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Flank steak is relatively more tender than skirt steak. So if you prefer your steak to be more on the tender side, the flank steak will be the perfect choice for you.

Hanger Steak

Hanger steak is a type of beef steak that is also known as butcher’s steak or hanging tender. It is a flavorful and juicy cut of meat that is relatively tender, making it a good choice for grilling or pan-frying.

The flavor of hanger steak is similar to other types of beef steak, but the texture can vary depending on how it is cooked. For example, if it is grilled or pan-fried, the steak will be slightly chewy with a bit of char on the outside.

However, if it is braised or stewed, the steak will be more tender. The texture of hanger steak can also vary depending on the age of the animal.

Hanger steak is a versatile cut of meat that can be used in a variety of ways: pan-searing, grilling, marinating, sous-vide, fajitas, and stir-fries. It can also be cut into smaller pieces and used as an all-purpose beef for stews and other dishes.

Hanger steak has a long, flat shape and is usually dark red. It is a relatively lean cut of meat, so it benefits from being marinated before cooking. This helps to tenderize the meat and infuse it with flavor.

Flat Iron Steak

Flat iron steak, also known as top blade steak, is a flavorful and versatile cut of beef that makes an excellent substitute for skirt steak. It has a rich, beefy flavor with a slight mineral taste that is well-suited for dishes with bold sauces or seasonings.

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The texture of flat iron steak is dense and slightly chewy, with a medium to fine grain. When cooked properly, it should be juicy and moist with a pinkish-red color throughout.

Flat iron steak is an all-purpose cut of beef that can be grilled, pan-fried, or roasted. When shopping for flat iron steak, look for cuts that are about 1-inch thick and 3-4 inches wide.

The steak should be well-marbled with white streaks of fat running through the meat. Avoid steaks that are excessively lean or have large areas of gristle.

Flat iron steak is best cooked using methods that involve quick cooking at high heat, such as grilling or pan-frying. Braising or slow cooking is not recommended as it will dry out the steak and make it tough. When grilling, cook the steak over direct heat.

FAQs

What is an inside skirt steak?

The inside skirt steak is a cut of beef that comes from the plate, which is located between the rib and the flank. This area is known for being tough, so it’s important to cook it properly to enjoy its taste and texture.

When cooked correctly, an inside skirt steak will have a rich flavor and a tender, juicy texture and when raw, the steak has a dark red color with marbled fat throughout.

What is an outside skirt steak?

An outside skirt steak is a cut of meat that is taken from the area around the animal’s ribs. It is a relatively tough cut of meat, but it is also very flavorful. When cooked properly, it can be quite tender.

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The steak should be cooked quickly over high heat to retain its juices and keep it from becoming tough. When cooked, the outside skirt steak should be reddish-pink in the center and slightly browned on the outside.

Is inside or outside skirt steak better?

These two types of skirt steak are both equally good, with attributes that are more appropriate for one dish than another. So when it comes to which of the two is better, it comes down to an individual’s personal preference.

Conclusion

There are a number of different skirt steak substitutes that you can use in your cooking. Each has its own unique flavor and texture, so it is important to know what to look for when shopping.

Now, whenever you aren’t able to find skirt steak in the grocery store, you’ll know that there are substitutes for it.

So instead of wasting your precious time in search of skirt steak to make dinner for a special someone or family you can just pick up one of the steaks listed above and prepare your food.