Top 8 Best Substitutes For Skirt Steak

Best Substitutes For Skirt Steak

Skirt steaks are a popular choice among meat enthusiasts everywhere. This cut of beef is nearly ideal for any sort of recipe and cooking method. It’s extremely delicious whether grilled, seared, or roasted!

But what if your favorite skirt steak is no longer available from your butcher? You can use strip loin steak, flank steak, ribeye steak, and flap steak and many other substitutes for skirt steak.

But, first and foremost, let’s learn more about the skirt steak cut. It’s a form of beef cut with longer and flatter meat. Because of how it’s cut, the skirt steak has more flavorful and tender meat. It’s cut from the beef’s rear quarter, which contains more meat and less fat.

This is commonly used to make beef fajitas, quick and simple dinner steaks, pulled beef sandwiches, and a variety of other dishes. Depending on how it’s prepared, it can be paired with a selection of side dishes. Skirt steak is usually a good choice for noteworthy dinners.

The Best Substitutes For Skirt Steak

1. Strip Loin Steak

Strip loin steak

One of the best options for skirt steak substitutes is a strip loin steak. Strip loin steak, commonly known as strip steak, is a cut of beef obtained from the bottom portion of the cow’s loins. This meat comes from a muscle that doesn’t do much work, so when it’s cooked, it’s even more tender and juicy. 

When the skirt steak is unavailable, you can request this cut from a butcher. Surely, there isn’t much of a difference. The only difference is the way it’s cut. When cut, strip loins are somewhat thicker. You may have it cut thinner by the butcher, exactly like skirt steaks, or you can cut it yourself at home. Although it may not be as lean as skirt steak, the strip loin offers a similar taste and can be cooked in a variety of ways.

Once you’ve obtained the ideal cut for your strip loin steaks, you can start using them in your meals. Check that the meat is fresh from the butcher to provide a more juicy and delicious flavor. Marinade it in accordance with the recipe you’re creating, especially if the meat is partially chilled.

When the meat is at the proper temperature, steaks are exquisite. The steaks go well with salads, noodles, and pasta. It’s also great for grilling, broiling or pan-frying, and it pairs well with a variety of sauces for an unbeatable eating experience. 

2. Flank Steak

Flank Steak

Flank Steak is our second skirt steak substitute. This cut is from the belly of the animal, so it has some fat mixed in with it that helps keep things moist and tender during cooking. This makes flank steak a great option if you want to use your skirt steak in a recipe where you’ll be grilling or searing over high heat on an outdoor grill or indoor cast iron pan.

Because it comes from the cow’s abdominal area and lower chest, the cut is slimmer than skirt steak. This cut has significantly less fat and more lean meat. Cooking flank steaks requires a wide range of skills to avoid overcooking, which can result in dry and gummy meat.

When substituting flank steak for skirt steak, think about what kind of food you’ll serve it with. We highly recommend slow-cooking flank steaks for goulash soup or grilling them over a hot charcoal fire.

Pounding the meat is the best way to keep it soft. It will help it soften and thin out, preventing a chewy texture when cooked.

We don’t suggest it for preparing a basic steak meal because it’s very thin and has little to no fat. But if you want to grill it, flank steaks should be grilled quickly over high heat and need only a few slices from an onion or lemon squeezed over them if desired. Flank steaks are fantastic when thinly sliced against the grain after cooking so each bite has lots of interesting textures to enjoy!

Flank steaks can still be used in a number of different meals. Just be careful how you cook and handle the steaks to avoid them drying out.

3. Ribeye Steak

Ribeye Steak

This is one of the world’s most popular beef cuts. Even at home, we prefer this cut for a delicious steak. This type of cut is made from the muscle that covers the whole rib area. It’s also a longissimus muscle, like strip loin steak, but with less movement from the animal. As a result, it has a tender texture.

In nearly all recipes, ribeye steak can be substituted for skirt steak.  It is a relatively inexpensive cut of meat that has a higher fat content, which makes it extremely flavorful. Its flavor, texture, and aroma have made it a favorite of all hungry palates.  

Ribeyes are best served at medium-rare and can be prepared in many different ways. Try adding sliced onions, mushrooms, or peppers to the top of the steak while cooking to add flavor. You could also try basting the steak with marinade before cooking it for even more flavor. If you want to keep things simple, just sprinkle some salt and pepper on your ribeye and sear both sides before finishing off in the oven for about 5 minutes at 400 degrees Fahrenheit. The high heat will give the outside of the steak a nice crust while keeping the inside tender and juicy.

In addition to steak dishes, we utilize ribeye steak in spicy fajitas. We thin it out and cut it into strips before marinating it in our fajita seasoning. It tastes incredibly delicious and juicy.

4. Flap Steak

Flap Steak

Flap steak may be an unfamiliar term for some people, but not to worry because it’s basically just a cut of beef with a nice fat content! If you’re looking for something really tender and juicy to substitute skirt steak, than flap steak is your choice. 

It often known as flap meat or sirloin tips in New England. This particular cut of meat is obtained from the animal’s bottom sirloin butt. It is also a thin cut of steak, similar to skirt steak. It’s the ideal combination of lean and fatty meat.

Flap steak is great for cooking with because you can use different cuts and thicknesses depending on what you’re making and how much time you have. It’s no surprise that most butcher shops grind it and offer it as beef patties. This is the ideal cut for a juicy burger bite. This cut of meat is becoming increasingly popular as a choice for steaks and other beef-based recipes.

Flap steaks are best prepared at high heat, whether grilled or pan-fried. Because it absorbs the marinade so well, it’s also fantastic as a classic butter pan-fried steak dish. We definitely suggest that you marinate the meat overnight to give it a big flavor boost.

Other recipes that you can make with it include stir-fried dishes with vegetables or noodles, salads, sautéed potatoes and carrots, and even a hearty soup. It’s a versatile cut that can be utilized in a wide range of dishes. It won’t even make a difference if you use skirt steak instead.

5. Flat Iron Steak

Flat Iron Steak

The Flat Iron is a steak that is taken from the shoulder blade of beef. It can be grilled, broiled, or pan-fried. This steak does not have a lot of fat on it, but it does have some marbling for flavor.

The flat iron steak can be substituted in any dish that calls for skirt steak with very little effort and minimal change to the overall flavor profile. You can substitute Skirt steak for Flat Iron Steak in recipes like stir-fries and pan-fried dishes, as it has a similar texture. You will want to cook it to a medium well doneness. For the best results, use a large skillet on high heat for about two minutes per side for a two inch thick steak. To get an even better sear, place the steak on preheated cast iron or nonstick frying pan and cook for one minute before flipping it over. Then lower the heat to medium-high and let it sit there until you see browning on both sides of the meat.

One downside to this cut of meat is that it has a lot more connective tissue in it than other steaks do. This means that you will need to cook it for longer periods of time if you are looking to avoid tougher cuts of steak.

6. Sirloin Tip Side Steak

Sirloin Tip Side Steak

The sirloin tip side steak is another great substitute for skirt steak. Sirloin Tip Side Steak is obtained from the Sirloin’s side part. Because any excess fat in this cut is removed before it is packaged by retailers, this steak is distinguished by its leanness and reduced cholesterol level.

The sirloin tip has a similar texture, but the flavor is different. You can use this cut of meat for any recipe that calls for skirt steak. It tastes amazing whether grilled or pan-fried on a stove and is perfect for steak salad, tacos, fajitas, and other dishes.

One of our favorite lean and healthy steak entrées is sirloin tip steak. When properly prepared and cooked, it can be almost as tender as certain premium cuts at a fraction of the price.

Marinating your sirloin steak before grilling or broiling it makes the meat more soft and delicious. Best marinades are sauces made with oil, spices, and acidic substances such as vinegar or lemon juice. The acids in the marinade breakdown the meat tissue, resulting in tender meat.

7. Hanger steak

Hanger steak

Hanger steak, which is also known as the butcher’s tenderloin, is like a cross between flank and skirt steak because they’ve got both an exterior layer of fat and an interior layer of meat on them, making it a great skirt steak substitute. 

With a taste that has been described as a cross between beef and pork, it may not seem like the most obvious choice. However, this cut of meat comes with a lot of benefits!

It’s leaner than other types of steak, so it’s perfect for those who are looking to reduce their fat intake. It has an incredible marbling of fat throughout the meat and can give your meal a really rich flavor. It’s also pretty affordable when you compare it to other cuts of steak- you’re going to be able to enjoy your favorite dishes without breaking the bank!

You might be wondering if there are any drawbacks to using hanger steak. Well, while it’s lean and delicious, some people might find it tough because of its long muscle fibers. If you decide to make this substitution, try cooking the steak on low heat for a few minutes before adding any more heat to get that extra crispiness on the outside.

Hanger steak also cook really fast too–in less than 10 minutes on high heat–so it is perfect for when you need dinner quick.

8. Beef Tenderloin

Beef Tenderloin

The beef tenderloin is one of the most well-known cuts of beef and is easily the most expensive. It’s also one of the most versatile, which is why it’s such a great substitute for skirt steak if you want to try something new.

The tenderloin might be less flavorful than skirt steak but you can make up for this with seasoning or marinating. Additionally, if you’re cooking indoors on a grill pan, griddle, or stovetop griddle, you’ll want to sear your meat to seal in all that flavor before flipping and finishing it off on low heat.

If you’re cooking outdoors over an open fire, then searing isn’t necessary because the high heat will give your meat a crunchy exterior without any smoky flavors from searing. You’ll also want to keep your flame lower so that you don’t overcook it.

Beef tenderloin has a uniform shape and thickness, making it easy to cut into small portions for perfect appetizers. It’s also worth noting that there are two types of beef tenderloins: those that come pre-sliced and those that come whole and need to be sliced yourself. Both options are delicious, though pre-sliced is more convenient for use in recipes.

Last Thoughts

Out of all alternatives presented, we would always choose our first love, Ribeye Steak. Although slightly more expensive, ribeyes are unquestionably the best cut of meat. It’s a combination of the best lean meat and high-fat content, and when you take just one bite, it feels like an explosion in your mouth.

It has the same properties as skirt steak. That is why it is easy to replace one for the other in practically all beef recipes. You may always negotiate with your butcher to save money, especially if you’re a regular customer.

Overall, a substitute for skirt steak will depend on the dish you are planning to make. Always research the quality of the meat cut and how it affects the meal. How different is it in terms of flavor, texture, and aroma. Make a list of everything and compare it to other available meats.

When you find that one of the cuts closely meets the qualities you’ve outlined, you’ve found your winner. You will never go wrong with your choices, and the food will always be delicious.

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