Knowing a skirt steak alternative somewhat benefits you when the main ingredient is not available in your kitchen.
Skirt steak is undoubtedly one of the most favorite dishes for meat lovers. It brings a perfect texture of tenderness and juiciness equaled by no other meat.
What if you don’t have a skirt cut at hand or want to go for a more affordable ingredient? We recommend you top 7 options for a proper alternative. Let’s dive right in and make your plate tastier!
Top 7 Skirt Steak Alternatives
When it comes to skirt steak substitutes, we find the following 7 cuts of meat close to the original taste to finish your recipe.
1. Flank Steak
Flank steak is harvested from the belly muscles of the cow, which share some qualities with the skirt. They are both flat and long, coming with a distinctive grain across each cut. However, the grain on the flank cut runs in a different direction from the one on skirt cut.
This cut is less fat and leaner than a skirt cut, so it is slightly tougher. Cooking flank steak requires extra care so as not to overcook and dry it up. You can also tenderize it by pounding or using an acidic marinade for a better flavor.
Thanks to its texture, flank steak is high in protein yet low in calories; thus, it is well-suited for gymers or those on a diet. This steak also contains a significant amount of niacin, improving digestion and reducing stress.
Special Recipes
Let Grilled Orange Flank Steak be a star in your meal. The secret of this recipe is to marinate the steak well with orange marmalade and other seasonings like garlic, ginger, soy sauce, and sugar overnight.
We take advantage of the orange acidity to soften the beef, and the marmalade texture will leave a glossy and juicy look. If orange marmalade does not tickle your fancy or is not available in your kitchen, the best substitute for orange marmalade will also do the trick.
Another dish you should try is Balsamic-Marinated Stuffed Flank Steak. First, you should mix the steak with the marinade of balsamic vinegar, Dija mustard, garlic, salt, and pepper.
Then, grill and roll the steak with cheese and basil or spinach inside. Right at the first moment when it hits your tongue, let enjoy the tangy beef with balsamic flavor and cheese stuffing pouring out.
Flank steak must be cut against the grain to make it easier to chew. No one loves an unpleasantly chewy steak.
2. Flap Steak
Flap meat, also known as sirloin tip, comes from the belly section like flank steak, yet a little bottom in the sirloin part. This cut is thin and not very tender like skirt steak but more budget-friendly. Therefore, you can use them interchangeably in almost every recipe.
Flap cut is leaner and more coarse-grained than skirt steak, which can absorb the marinade more effectively. It would be best to only cook flap steak medium or medium-rare on high heat to get it firm. Too rare flap meat can be unpleasantly chewy and mushy.
Sirloin is a wonderful source of protein, essential for the immune system and cell rebuilding. This cut brings 75 milligrams of cholesterol per 3-ounce serving, important for hormone release and cell growth.
Special Recipes
Have you ever heard of Spice-Rubbed Grilled Flap Meat? Massaging the steak with black and red pepper, you can glorify the beefy flavor. The coarse-grain texture enables flap steak to easily soak up the marinade.
When grilling on high heat, the flap steak will end up with a brown dry surface, together with a juicy and tender texture inside.
This cut can also be a dressing in stir-fried dishes with vegetables or salads. Moreover, cubed flap meat marinated overnight makes a perfect brewer for barbecue.
It is better to use a cast iron pan for cooking flap steak to avoid overcooking and achieve a gorgeous brown crust.
3. Flat Iron Steak
Flat iron steak is cut from the chuck or the cow’s shoulder, delivering a comparable size and leanness to skirt cut. However, this steak is extremely tender, more marbled, and slightly beefier than a skirt cut.
Flat iron steak is a thick cut, so it is better to thinly slice it into tacos or subs before serving. Due to its density, we suggest a brief sear on high heat before proceeding to cook it at a lower temperature to get the desired finish.
Apart from the vital protein it provides, flat iron steak is fully packed with zinc, crucial for strengthening your immune system and reducing oxidative stress.
Besides, a significant amount of iron found in this cut helps to produce hemoglobin – a substance in red blood cells enabling them to carry oxygen to the lungs.
Special Recipes
Flat iron steak is so versatile when appearing in many dishes. Simply grilled flat iron cuts can be served with a side dish like rice or noodles. You can also add it to salads or tacos.
Besides, you should try Rosemary and Red Wine Flat Iron Steak at least once. As you may know, red wine pairs well with beef because they neutralize the tannic and beefy flavor. Rosemary will highlight the flavor of the steak and reduce its greasiness.
It is all about the timing to make a perfect medium-rare flat iron steak. Start by searing both sides on high heat for 1-2 minutes. Then grilling on medium heat for 12-14 minutes for a 1.5-inch steak.
4. Hanger Steak
Hanger steak, also known as butcher’s steak, is taken from the diaphragm muscle of the upper belly. Hanger steak is a great skirt steak alternative because it is similarly thin and slightly grainy. This cut is famous for its tenderness and full flavor.
Although it is more tender than skirt steak, hanger steak is prone to toughness due to long exposure to dry heat. Therefore, you’d better cook it medium-rare. The best marinade for this steak should contain acidic components like wine, citrus juice, or vinegar.
Hanger steak is low in cholesterol, reducing the risk of cancer. Also, this piece of meat is rich in vitamin A and D. Vitamin A supports your eyes’ strength and boosts the immune system. Meanwhile, vitamin D helps to generate calcium for your bones.
Special Recipes
Properly the best way to cook hanger steak is to grill it to maintain the whole flavor. Don’t be afraid that you will get tired of grilled steak. There are hundreds of ways to upgrade your beef steak plate.
We recommend the Grilled Hanger Steak Fajita With Pungent Sauce. You should mix the steak and vegetables with the marinade of lime juice, olive oil, and garlic the night before to tenderize and enhance its flavor.
The pungent sauce will be a perfect combination of acidity from lime, sweetness, and spiciness from red chilies. The full-flavored grilled steak served with tasty stir-fried vegetables can make anyone mouth-watering.
To know how well the steak is being cooked, gently press the meat with your thumb. If it has a soft feel and comes with a slight spring back, your steak is medium-rare.
5. Striploin Steak
Another skirt steak alternative is striploin steak. This steak comes from the spine, the perfect middle area between tenderloin and ribeye parts. Coming from an inactive muscle, it is more tender and juicy than skirt steak.
Because of its tenderness, you can cook striploin steak rare, medium, or well-done. It is the heat and time that matter. We recommend using a cast iron pan instead of broilers since it allows you to evenly grill and easily control the heat.
Striploin steak contains a huge amount of selenium, an antioxidant lowering oxidative stress and enhancing the immune system. Besides, this meat is high in vitamin B that does wonder for cell growth.
Special Recipes
You can thinly slice striploin steak and serve as a topping for salads, pasta, or noodles. Otherwise, a grilled striploin steak can pair well with bread or hamburgers.
If you are looking for a simpler recipe, try striploin steak with garlic butter. First, you should sear the steak with a little oil on a very hot pan.
Once there is a caramelized crust on all sides, melt some tablespoons of butter and cook it to the desired texture. Enjoy the full flavor of garlic and butter, coming with the juicy, tender, and fatty meat in your mouth.
To give your steak a nice crust, it’s best to use neutral-flavored oil such as canola, corn, or grapeseed oil with a high smoke point.
6. Ribeye Steak
Ribeye cut is named the king of steak in the world. You can harvest this steak from the rib section, running from ribs six to twelve. People love it for its tenderness, full flavor, and fatty marbling throughout.
Since this beef cut is thick, it is better to cut it into cubes or strips before marinating. You are free to cook rare, medium, or well-done steak, but we suggest medium or well-done to bring out the fatty juice.
Ribeye steak is an excellent source of sodium, supporting the proper balance of water and minerals. Besides, this steak delivers a great amount of fat, which is useful for those wanting to gain more weight.
Special Recipes
Ribeye cut is incredibly versatile because it pops up in many recipes. You can use it as a dressing for salads, the center for beef sandwiches, or beef skewers for barbecue. More simply, serving it with a little salt, pepper, and butter is enough to get the best out of this steak.
Ribeye Steak With Mushroom Gravy is also a special dish you should taste. It would help if you roughly grilled the steak to squeeze out the fat, bringing out a melt-in-your-mouth texture. It’s time to experience the grilled juicy steak flooded with creamy mushroom sauce.
Try to cook the fat first by turning the steak over on a hot pan. Once the fat melts, cook either side of the steak in the fatty juices. You will be satisfied with a plate of juicy and fatty beefsteak.
7. Beef Tenderloin
Beef tenderloin has many different names like fillet, filet mignon, and eye fillet. Coming from the loin of the cow, this beef cut is properly the most expensive skirt steak substitute on the list. It offers less beefy flavor yet much more tender than skirt steak.
There are many methods to cook fillet steak, but the perfect one is to start with pan searing and end up with an oven finish. This way gives your steak a caramelized crust outside with an amazingly tender and juicy inside that is cooked evenly throughout.
Filet mignon is rich in calories yet low in fat, which is ideal for people wanting to keep their weight in check. Including beef tenderloin in your diet means that you will consume a great amount of vitamin B, thus boosting your energy level and promoting cell health.
Special Recipes
Similar to a ribeye steak, beef tenderloin is a staple in many beef-based dishes. You can grill it and serve with a side dish or stew with vegetables.
Especially, you will fall in love with the Beef Fillet With Port Shallots And Celeriac Cream. The celeriac cream will boost the beef flavor of the steak. Plus, the creamy topping mashed potato and juicy beef make a perfect combination that can satisfy any dainty eaters.
It is best never to use fish sauce to make a marinade for beef tenderloin. Your dish will become awfully sour and chewy.
Common Asked Questions
Below are some questions related to skirt steak that you might wonder when cooking it.
What Is Skirt Steak And Its Health Benefits?
Skirt steak is a flat and long cut from 2 separate diaphragm muscles inside the chest, right below the ribs. This section is prized for its intensely beefy flavor profile.
The skirt is a great source of vitamin B12 and B6, supporting the nerve and immune system. Also, it offers protein and essential amino acids that can meet your nutritional needs.
How To Cook Skirt Steak?
Because skirt steak is not famous for its tenderness, it is best to quickly cook over the hottest grill you can have. Cooking too long can make it even tougher. You can use a cast iron pan or a hot skillet with olive oil or butter to retain its moisture.
To reduce its toughness, it is advisable to trim the membrane and slice thinly against the grain.
What Is The Difference Between Skirt And Flank Steak?
Coming from the bottom belly area of the cow, flank steak is thicker and wider than skirt steak. Skirt steak contains more tough fibers and a beefy flavor than flank steak.
Due to its toughness, skirt steak is best served rare or medium-rare, while flank steak can be well-done and tender.
What Is The Difference Between Striploin And Ribeye?
Striploin, also referred to as New York strip, is a large cut from the loin section that can be cut into many portions. It has more muscles and connective tissue, which is more beefy yet less marbling and fatty cap than ribeye.
Ribeye comes from the rib area and is more tender than striploin. Ribeye steak contains more marbling and visible fat, bringing more juiciness when melting.
Conclusion
Sometimes, you can not put your hands on the key ingredient when making your beloved skirt steak dish. There is no need to worry because you can always replace it with other cuts of beef.
You can pick up one of the top 7 options mentioned above. Otherwise, it is up to you to find a skirt steak alternative whose flavor, texture, and aroma please you the most .
