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Flat Iron Steak Substitutes

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Flat iron steaks are soft, flavorful, and well-marbled cuts of beef that are great for grilled delights. They may be purchased in a variety of grocery shops around the country and are notably popular as low-cost alternatives to more pricey steaks. Who could say no to good and inexpensive beef? Not many, to be sure.

Despite the meaty tastes that flat iron steaks provide dishes, it is possible that you will not be able to get it in your area. However, as a result of this setback, you may be looking for outstanding flat iron steak replacements in your recipes.

This article has discussed some of these replacements, which may provide wonderful outcomes in your dishes. Continue reading to see what makes these alternatives terrific substitutions and how to convert them into delicious dinners.

Flat Iron SteakNutrition Facts

Flat Iron Steak Substitutes

What is a Flat Iron Steak?

Flat Iron Steak Substitutes

A flat iron steak is a steak cut against the grain of the animal’s chuck or shoulder. Butler’s steak, feather blade steak, or oyster blade steak are other names for it. Because of the presence of a gristly fascia membrane that must be removed, this results in a delectable but somewhat rough cut.

The flat iron steak is becoming more popular. It is currently available in grocery stores and on restaurant menus as a less costly alternative to more expensive steaks; it is almost as tender as a tenderloin for a fraction of the price. In certain areas, a less costly cut of the same animal, such as Kobe beef, is often provided.

Because of the marbling process, flat iron steak has a rich taste that is considered meaty. Although delicious on its own, this cut benefits from marinating and often absorbs the tastes of the items it is served with.

Uses of Flat Iron Steak in Recipes

The flat iron steak is a flexible cut that may be grilled simply with oil and salt or after marinating in a flavorful marinade. Because of its muscular composition, it is best if not overdone; the optimal doneness is medium-rare, or approximately 135 F (60 C). This steak is great for grilling since the strong heat and rapid cooking time bring out the rich flavor of the meat.

The following are some dishes that frequently require flat iron steak:

  • Beefsteak gyros
  • Beefsteak Al Forno
  • Ginger beef and noodle bowls
  • Beef pot pie
  • Sesame flat iron steaks on wonton crisps
  • Beef flat iron steak with balsamic pepper sauce
  • Beef tikka with pineapple coconut raita
  • Flat iron steaks with peanut sauce
  • Lemon pesto flat iron steaks
  • Grilled beef tacos
  • Porcini-dusted steaks with horseradish crusts
  • Pan-seared steaks with romesco sauce
  • Grilled steaks with pistachio mushroom rice
  • Grilled balsamic steak and tomatoes
  • Carnita con chiles
  • Mini beef tacos with citrus salsa

Substitutes for Flat Iron Steak

A few chunks of meat have the taste and texture of a flat iron steak. If you’re out of luck and can’t locate any flat iron steak to use in your meaty dishes, any of the following alternatives may be substituted:

Skirt Steak

The texture of skirt steak and flat iron steak may be somewhat different. Skirt steak is more difficult to make since it is made from diaphragm muscles. Even when cooked to perfection, skirt steak contains more grit than flat iron steak.

However, both cuts benefit from fast cooking at high heat. Your favorite flat iron steak marinade, for example, will work just as well on skirt steak. Skirt steak is prepared similarly to flat iron steak, and it cooks nicely over high heat since it has little to no fat.

Skirt steak, like flat iron steak, is a low-cost choice owing to its chewiness. Finally, when utilizing the identical marinades, there will be little taste difference between the skirt and flat iron steaks.

Bavette Steak

The Bavette steak is an excellent and cost-effective alternative to flat iron steak. It’s highly delicate and reacts nicely to high-heat grilling, and its structure allows it to absorb marinades effectively.

Bavette steak has an open grain structure, which suggests that its muscle fibers are relaxed, enabling marinades to penetrate the flesh more efficiently. Thinly sliced and stir-fried, sautéed in a pan, or grilled, this cut is wonderful. If you dislike a strong meaty flavor, you may adjust the taste of bavette steak and tone down the beefy flavor to your liking.

Sirloin Steak

Sirloin may be used in place of flat iron steak. This cut comes from the hip and has a lot of chew to it. Even though the meat is thin, it has a lot of flavor.

Although you may use this as a last resort if you don’t have any other alternatives, bear in mind that sirloin comes in two varieties: top and bottom sirloin. Because it is more tender, the former is best grilled, while the later is better roasted. Choose a top sirloin cut if you’re intending to cook BBQ dishes using sirloin as a flat iron steak substitute.

Because of the density of this cut, it may take longer to cook. As an example, a 1.5 steak may need up to 15 minutes of cooking time. Cook the steak for approximately seven minutes on each side for a medium-rare result.

Frequently Asked Questions (FAQs)

Is flat iron steak the same as flank steak?

The neck and shoulders of a chuck roast are used to make flat iron steak. Flank steak, on the other hand, is derived from the animal’s lower back or hindquarters.

Can flat iron steak substitute for flank steak?

In any dish, flat iron steak may be used in lieu of flank or skirt steak. The flat iron steak, on the other hand, requires a certain cooking process and temperature. Cooking it medium-rare brings out the best taste and texture. Flank steak is a bit more forgiving when it comes to temperature.

Which is better: flat iron or ribeye?

Is there a distinction to be made between a ribeye and a flat iron steak? Both have a similar taste profile, as far as anybody can tell, but flat iron steak has more even marbling than ribeye, and flat iron is softer.


Flat iron steaks are wonderful beef cuts that are packed with meaty tastes. Aside from their flavor, many like them because they are inexpensive, particularly when compared to other forms of steak.

If you can’t locate any flat iron steak to utilize in your dishes, consider one or more of our suggestions. These alternatives, including flat iron steaks, work well for grilled meals and deliver delicious results.


What steak is similar to a flat iron steak?

Flat Iron Steak (also known as Butler’s Steak, Top Blade, Oyster Blade, or Feather Steak) The flat iron steak originates from the cow’s shoulder, sliced from the blade.

What is the best substitute for flat iron?

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Is flat iron steak the same as flank?

When I suggest flat iron steak to people, they often inquire if it is comparable to flank steak. It isn’t. Flat iron is made from the neck and shoulder of a chuck roast. Flank steak is cut from the animal’s lower back or hindquarter.

Can flat iron steak be substituted for flank steak?

Is it possible to interchange flank steaks with flat iron steaks? Both flank and flat iron steaks may be replaced in any recipe for convenience. After all, they both benefit from a nice marinade and are at their finest when not overdone and sliced against the grain.

What cut is the poor man’s filet?

Petite Tender Shoulder

Butcher’s steak is so called because it needs some expertise to remove, and it is (deservedly) popular among real beef connoisseurs. This lean, juicy cut looks and tastes like a little tenderloin, hence it’s also known as the poor man’s tenderloin.

Is flat iron similar to sirloin?

Sirloin steak has a rougher texture because it is made from harder muscles with naturally tougher fibers. Meanwhile, flat iron steak is more tender since it is cut from high-quality muscle in the cow’s top portion.

Is flat iron a cheap cut?

Flat Iron is the second most tender cut (after tenderloin), and it’s inexpensive! A tenderloin steak may cost more than $10 per pound, but a flat iron steak costs roughly $4 per pound. When you’re purchasing many steaks to serve a family, that’s a significant difference.

Why not use flat iron?

Unfortunately, this renders flat irons unsuitable for a number of reasons: Cuticles get injured at temperatures over 350 degrees Fahrenheit (180 degrees Celsius). Flat ironing’s clamping and tugging action removes cuticles, permanently harming the strands. The heat might also cause your scalp to dry out and peel.

What are the 2 types of flat iron?

Tourmaline, ceramic, and other materials are often used in flat irons.

Is flat iron steak like ribeye?

Flat iron steak has a deep, meaty taste comparable to ribeye or strip steak. It’s a soft and juicy beef cut that’s great for grilling or pan-searing. It is also wonderfully marbled while remaining lean, making it a healthier alternative than some of the other cuts of beef.

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