With this article, we are going to enlighten you about various skirt steak substitutes. As a famous cut of almost thin and long beef, chefs often use skirt steak in carne asada and chimichurri recipes. But in spite of that, if you can’t find this cut at your local grocery store, there are some great alternatives you can use in place of skirt steak.
In the hope that you won’t be wandering through the supermarket looking for a substitute for skirt steak, we’ve selected some of the best cuts of meat you can use instead. So even if your butcher runs out of skirt steak, you should be able to use one of these options instead. Here is the list of various skirt steak substitutes. Let’s get started!
What is skirt steak?
A skirt steak is one of the tastiest cuts of beef, and although it is one of the heaviest cuts with a lot of connective tissue, it is still a delicious steak to grill. In the part of the beef known as the primary cut of meat, the skirt steak comes from one of two separate muscles in the chest and abdominal cavity, under the ribs. The two muscles are the diaphragm muscle, outer skirt, and transverse abdominal muscle, inner skirt.
The inner and outer skirts are both long, flat muscles with thick granules that extend the length of the muscle. When cut, these narrow cuts of meat measure 20 to 24 inches long and three to four inches wide.
As there are only two steaks per side of beef, one inside and one outside, almost every outer skirt ends up in a commercial kitchen. So if you see a skirt steak at a butcher shop, it’s almost always the inside skirt.
A membrane encases the outer skirt, which must be removed before preparing it. After the meat has dried, the membrane will become like paper and peel off easily. As a result, the membrane will be wet and a little more challenging to peel off without tearing the flesh. Most butchers will peel and cut steaks before selling them.
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Alternative Term For Flank Steak
The flank steak comes from below the loin beef flank and sirloin. These portions are at the base of the stomach of the animal. It helps the cow walk and twist, so the muscles work hard. They are tough, lean, and have long, thick fibers. On one end, it is about an inch thick, tapering to about 1/2 inch on the thinnest end. Fat can sometimes be seen on the thinner end. This is because muscle is in an area surrounded by fat, but it is lean by itself.
One of the more common terms for flank steak is ‘London Broil’. Sometimes you will see it written like that in supermarkets or on menus. Two lesser-known terms are Flank Steak Filet and Jiffy Steak. Find Bavette steak in French or Arracera in Spanish if you’re shopping in the ethnic market or overseas. Taste and texture are two of the reasons chefs and cooks around the world choose flank. Unfortunately, due to language differences, it is available in most countries under a different name.
4 Best Skirt Steak Substitute
As a Skirt Steak Substitute, here are some excellent choices:
Flank Steak
If you’re looking for a Skirt Steak Substitute, flank steak should be one of your favorites. The cut of beef gives the skirt steak one of the closest similarities in appearance, taste, and texture. A flank steak is one of the best options if you’re searching for a leaner cut of beef. It is usually cut around the lower breast and belly of the beef and has less fat than skirt steak.
Wing steaks tend to be thicker and wider than skirt steaks. When comparing equal-sized slices, flank steaks are generally less tough. As a thick and low-fat cut of meat, flank steak should be sliced thinly and cut along the grain to prevent a lump of chewy meat when cooked.
Ribeye Steak
Bone-in ribeye steaks contain a piece of the rib bone and can be boneless or bone-in. In some cases, the bone extends a few inches beyond the tip of the ribeye muscle, while in others, it is trimmed more or less flush with the meat. A bone-in ribeye is sometimes referred to as a “rib steak.”
In almost all dishes, ribeye steaks can be best Skirt Steak Substitute with little noticeable difference. You can grill them, put them in sandwiches, or eat them on top of a salad. Steaks can also be used in stir-fries and noodles or sauteed with carrots and potatoes.
Strip Loin Steak
Tenderloin, strip steak, T-bone, and porterhouse steaks are some of the most tender and popular cuts of beef below the backbone. Grilling or broiling are great ways to prepare loin cuts. Strip loin steaks come either bone-in or boneless. For the closest resemblance to skirt steaks, it is best to use boneless strip loin steaks. Strip lion steaks are expensive since they are considered high-end beef cuts. However, it usually has good marbling and is juicy and flavorful.
Flap Steak
Flap steak is a thin, relatively lean, coarse-grained steak obtained from the belly of a steer, near where flank steak is sourced. Technically, flap meat is part of the bottom sirloin butt. When marinated before cooking on high heat, flap steak is better prepared than skirt steak. Whether broiled, pan-fried, grilled, or stir-fried, flap steaks are tasty and flavorful.
Flap steaks can also be cut using the same method as skirt steaks. After cooking, it is essential to slice flap steak thinly across the grain to prevent lumpy, chewy meat. Flap steak is an excellent choice for bistro steaks, stir-fries, and Mexican grilled meats and proved to be the best Skirt Steak Substitute.
Hanger Steak
Hanger steak, also known as butcher steak or hanger fillet, is part of the animal’s upper abdomen. It has a texture and taste similar to flank steak and is usually the softest cut in animals. Similar to skirt steak, it is a sirloin steak with a slightly rough texture and rich taste Hanger steaks are recommended to be cooked in rare or medium so that they do not become grainy or hard.
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Bottom Line
In conclusion, exploring alternative cuts to skirt steak adds a versatile dimension to your culinary repertoire. The diverse options of flank steak, hanger steak, flat iron steak, and sirloin provide unique textures and flavors, allowing you to tailor your dishes to perfection. Whether you’re grilling, pan-searing, or broiling, these substitutes deliver a delightful dining experience. The key is to understand the characteristics of each cut and match them with your recipe’s requirements. Embrace the opportunity to experiment with these substitutes, elevating your cooking skills and ensuring a delicious outcome. Whether you’re preparing fajitas, stir-fries, or grilled masterpieces, the world of steak substitutes offers a flavorful journey that enhances your culinary creations.
FAQs
Sometimes, skirt steak may not be readily available or may not suit a particular dish. Substituting allows flexibility in choosing cuts that better meet your preferences or recipe requirements.
Flank steak is often considered the closest substitute for skirt steak due to its similar texture and flavor. However, hanger steak, flat iron steak, and sirloin are also excellent alternatives.
Yes, sirloin is a suitable substitute for skirt steak. While it may have a different texture, sirloin offers a robust beefy flavor that works well in various recipes.
