Ingredient substitution guide
Best substitutes for flat iron steaks
Best swap for flat iron steaks: Flank steak, 1:1; slice against the grain; slightly chewier.
How we checked this: these swaps come from the substitution list Well Stockd uses to match recipes, and their ratios follow ordinary kitchen practice rather than one published chart. For exact amounts on many common swaps, see the NDSU and Colorado State University extension tables listed below. Editorial policy
What can I use instead of Flat Iron Steaks?
The best swap for Flat Iron Steaks is Flank Steak, 1:1; slice against the grain; slightly chewier. Another option is Skirt Steak, 1:1; bolder beefy flavor, cook quickly over high heat. The table below also lists Hanger Steak, 3 swaps in all.
| Swap | Ratio and notes |
|---|---|
| Flank steak | 1:1; slice against the grain; slightly chewier |
| Skirt steak | 1:1; bolder beefy flavor, cook quickly over high heat |
| Hanger steak | 1:1; similar tenderness and flavor profile |
Source and limits
These swaps come from the substitution list Well Stockd uses to match recipes to your kitchen, last updated . We remove swaps known to be unsafe, but not every swap has been tested in a kitchen, and a swap is cooking guidance, not an allergen or nutrition equivalent. Check labels and what the recipe needs before substituting.
The ratios and usage notes follow ordinary kitchen practice rather than a single published chart. These two university extension tables list exact amounts for many common swaps:
- Ingredient Substitutions (FN198), NDSU Extension (opens in a new tab)
- Ingredient Substitutions (9.329), Colorado State University Extension (opens in a new tab)
Browse every ingredient and read how these swaps are sourced.