Skirt steak is the life of the fajita party—but the minute everyone else in town decides to fire up their flat-tops, it disappears from the meat counter faster than extra-hot charcoal in July. Don’t sweat it: there are plenty of other skirt steak substitutes that are each thin, flavor-packed, sear like a dream, slice up beautifully, and soak up a good marinade just as well as skirt. Below you’ll find my go-to backups, how to cook them so they still taste like your skirt steak, and a few pro tips I’ve picked up after years of feeding hungry neighbors.
Why You Might Need a Skirt Steak Swap
Sometimes the butcher runs out, sometimes the price shoots up, and sometimes you just want to try a fresh twist on taco night. Some of our favorite online purveyors of mail order meat also run out of cuts all the time. Whatever the reason, knowing a solid backup lets you keep the grill rolling. Think of these alternatives as cousins—they come from similar muscle groups, run with long grain fibers, and shine with fast, hot cooks.
What to Look for in a Substitute
Before you grab any random package labeled “thin steak,” keep an eye on three things: thickness (¼–¾-inch is the sweet spot), strong grain lines (so you can slice across them for tenderness), and marbling (built-in flavor insurance). A quick marinade or dry rub will finish the job. If you’re new to picking cuts, my deeper dive on choosing steak breaks down what the labels really mean.
The Best Skirt Steak Substitutes
Below are the eight cuts I reach for when skirt is MIA. Each header has a couple of sentences to get you oriented, then we’ll dive into why it works and how to cook it.
1. Flank Steak
Flank sits right next door to skirt on the cow, so it shares that bold, beef-forward attitude. It’s a touch thicker, which means you’ll want a two-zone fire or a screaming-hot cast-iron finish to get a crust without overcooking the center. Marinate at least 30 minutes, sear 4–5 minutes per side, let it rest (peek at my full resting guide here /letting-steak-rest) and slice thin across the grain.
Worth a watch: A quick head-to-head breakdown of flank vs. skirt in fajitas:
2. Hanger Steak
Hanger—aka the butcher’s secret—has even more marbling than skirt, so it’s crazy forgiving on the grill. Keep it whole, hit it with coarse salt and cracked pepper, then grill 5 minutes a side over high heat to medium-rare. The rich, almost liver-y depth sings in chimichurri tacos. My neighbor tasted this once and asked if I’d secretly upgraded to Wagyu—nope, just hanger done right.
3. Flat Iron Steak
Cut from the shoulder, flat iron steak is thin, tender, and packs beautiful marbling. Because it’s usually trimmed well by the butcher, you spend less time chasing silver skin and more time sipping that lager you picked to pair with dinner . Toss it on a ripping-hot grate for 3–4 minutes a side.
4. Bavette (Flap Meat)
Bavette is like the chill cousin who shows up late but still steals the show. It comes from the bottom sirloin and boasts long, loose muscle fibers that drink up marinades. Cook it exactly like skirt: quick sear, short rest, thin slices. Serve over rice with salsa verde and folks will swear you found skirt on sale.
5. Tri-Tip Strips
I’m talking strips, not the whole roast. Ask your butcher to cut ½-inch steaks across the grain of a tri-tip. You’ll get that classic Santa Maria flavor with fajita-friendly dimensions. Sear 90 seconds per side, finish to 130 °F, rest, slice thin.
6. Sirloin Tip Steak
Lean but flavorful, sirloin tip needs a little marinade love—citrus, soy, and garlic are my jam. Because it’s lean, yank it off at medium-rare and don’t skimp on the resting time. Leftovers make killer steak breakfast tacos.
7. Denver Steak
Hidden under the chuck, Denver steak delivers solid marbling without the price tag. Keep the seasoning simple and let the beef speak. I served this at a backyard beer tasting and folks couldn’t believe it wasn’t skirt (or at least flank).
8. Thin-Cut Chuck Steak
Yep, the humble chuck can step up if you slice it thin. Ask the butcher for ¼-inch “sandwich steaks.” A quick 30-minute marinade and a blazing-hot sear turn an inexpensive cut into fajita gold.
Here’s a breakdown of skirt, flank, flap, and Sierra steaks side-by-side:
Cooking Tips So Your Substitute Still Tastes Like Skirt
Even the best cut swap needs proper technique. Below are a few keys I never skip.
Marinate (or Dry Rub) for Flavor and Tenderness
A zippy marinade with acid (lime, orange, vinegar) loosens up the muscle fibers, while salt pulls seasoning inside. If I’m in a rush, a dry rub of salt, pepper, smoked paprika, and a pinch of brown sugar works wonders. Trust me—my kids demolish fajitas seasoned this way, and they barely notice the veggie specks.
High Heat, Short Cook
All these cuts thrive on speed. Aim for 500 °F grill temps or a cast-iron pan that smokes when it meets oil. Sear each side, then move to a cooler zone if needed. Overcooking turns thin steaks into beef jerky.
Always Rest, Always Slice Against the Grain
Give the meat 5–10 minutes to let juices redistribute, then find those long muscle fibers and slice perpendicular to them. A sharp knife and a bias cut equal buttery bites—even on leaner sirloin tip.
Skirt Steak Substitutes FAQ
What’s the closest cut to skirt steak in flavor and texture?
Flank steak is the most similar: thin, beefy, and loaded with grain lines that slice up tender when cut properly.
Does hanger steak cook the same way as skirt?
Mostly, yes. Hanger is slightly thicker, so add an extra minute per side and check internal temp for medium-rare.
Can I use flat iron steak for fajitas?
Absolutely. Flat iron’s marbling and thin profile make it perfect for fast sears and quick taco assembly.
Is bavette steak the same as flap meat?
Yes. Bavette is the French term; U.S. butchers often label it “sirloin flap.” Same cut, same cooking method.
Do I have to marinate tri-tip strips?
It helps, but a well-seasoned dry rub and proper slicing across the grain will still give you tender results.
What internal temperature should I target?
Pull most of these cuts at 130 – 135 °F for medium-rare. Leaner cuts like sirloin tip dry out past that.
Can I sous-vide skirt substitutes?
Yes, especially for thicker hanger or flank. Two hours at 129 °F, then a hot sear, keeps them juicy.
Is outside skirt different from inside skirt?
Yes. Outside skirt is thicker and a bit more tender. If you find outside skirt, treat it like a prize.
Are these substitutes good for stir-fry?
Definitely. Thinly sliced flank, hanger, or flat iron sear quickly in a wok without turning chewy.
What if I can’t find any of these cuts?
Go for thin-cut chuck or even shaved ribeye. Season boldly, sear hot, and slice thin—same principles apply.
Can chicken thighs replace skirt steak in fajitas?
They work flavor-wise, but you’ll miss the beefy chew. If you go poultry, marinate longer and cook to 165 °F.
Is skirt steak ever sold pre-marinated?
Sometimes. If so, pat it dry before grilling so sugar in the marinade doesn’t burn too fast.
Final Thoughts
Running into an empty skirt-steak shelf doesn’t have to derail taco Tuesday. Armed with these eight substitutes—and the right sear-rest-slice routine—you’ll still drop plates that make the whole block wander over to peek at your grill. I can’t get over how sleek these cuts look once that crust forms; my buddy swore the flat iron I served last weekend was skirt until he saw the package. Use the tips above, trust your thermometer, and keep those tortillas warm.
Further Reading
Curious to keep sharpening your beef game? Check out these deep dives next—each one links to a full guide right here on Own The Grill:
- How resting beef changes juiciness and texture
- My step-by-step reverse-sear method for thicker cuts
- Full rundown of Wagyu marbling and grill temps
- A backyard-tested guide to pairing beer styles with steak night
- Santa Maria tri-tip for when you want smoky flavor in slab form
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