HOME > Chowhound > Kosher >
Apr 29, 2009 03:46 PM

Beef jerky - flank steak substitute

I'm going to try making Alton Brown's beef jerky recipe (http://www.foodnetwork.com/recipes/al...), but he says to use flank steak which is in the impossible-to-find-kosher part of the cow. Any suggestions for a good substitution for flank steak?

  1. Click to Upload a photo (10 MB limit)
  1. To be Kosher it has to be from the Rib Eye forward so you could try the Shoulder Clod.

    1. I just recently made beef jerky and tried two different cuts- I really had no idea what I was going to get but looked for cuts that I could cut across the grain to insure an easier chew when dried - what i ended up with was Chuck steaks and a top of the rib steak - kept it cheap both were 6.99/7.99 pound. The chuck steak was fattier and made for a slightly moister jerky while the top of the rib was leaner and was drier - either way both were excellent

      1. If you can get skirt steak, it has a similar texture to flank and tastes much better.

        1 Reply
        1. re: embee

          That is true but be warned it tends to be rather salty - so either rinse real well it cut back on the salt in the marinade -