Flank steak subsitute?

tarheelmatt

Wife wants to cook a dish that requires flank steak.  Well, for some reason, in my area, flank, hanger, flatiron, etc cannot be found.  Can you use a London Broil?  This is generally a thick piece of meat in my area when in the meat case.  Isn't flank generally thin? 

NDG

look for Flat Iron . . . its great!

RaleighGuy

Have you tried Kroger or Harris Teeter? Both around here have flank, flat iron, and hanger. 

Richard Fl

See if you can find a skirt steak.  Do you have any Latin grocery stores near you.  Depending on what you are cooking IMHO top sirloin, London broil or round steak cut into small pieces or thinly sliced can be used in many dishes .

Photo Egg

Pick up a cheaper grade, whole beef tenderloin, from Sams Club or Costco. SB around $10 a pound. It can be butterflied flat. It would be great. Thickness would be in your control as you lay it out. It will take marinade much faster. Flank here is up to nearly $8 a pound if not on sale.

SmokeyPitt

London broil is a confusing term because it is really more of a method of cooking, and I think traditionally it uses flank steak. In my area, they typically sell top round as london broil.   So, it's possible what your store has labeled as london broil is flank steak. 

Flank steak isn't always thin.  The last one I cooked was about an inch thick in the thickest part. 

tarheelmatt

Just called a local place and they do have flank steak, but around $8lb!  Wowzers!  I can get Ribeyes or NY Strips for that price.  Guess by the time and effort it takes to go to the closes HT or Sams I would save money to go there. 

tarheelmatt

@smokeypitt I have read where London Broil is the same, however the pieces of London Broil I see almost looks like a roast size/thickness. 

Durangler

Flank steak, in my neck of the woods, is generally 1/2" thick & oval dinner plate size. 1.5 pounds average.
London broil (top round) is generally 1" to 1.5" thick up to 3.5 pounds.

tarheelmatt

@Durangler I have never paid attention to flank before, but the London broil you indicate in your area is about what I see.  Looks like a "roast" to me. 

Little Steven

Sirloin flap meat