Before you start cooking, take a few minutes to prepare your substitute. If you’re using a beef option like skirt steak or sirloin, trim any excess fat, but leave some for flavor. For chicken thighs, remove the skin if you prefer a leaner cut, or leave it on for extra juiciness. If you're working with portobello mushrooms, simply remove the stems and wipe them clean with a damp cloth.

A good marinade is the secret to making your substitute as flavorful as possible. Marinating helps tenderize the meat (or mushrooms) and infuses them with delicious seasoning. Here's a simple marinade recipe you can use for most substitutes:

Ingredients:

¼ cup olive oil

2 tablespoons soy sauce or balsamic vinegar

1 tablespoon honey or brown sugar

3 cloves garlic, minced

1 teaspoon dried herbs (thyme, oregano, or rosemary)

Salt and pepper to taste

Instructions:

Whisk together the olive oil, soy sauce (or balsamic vinegar), honey, garlic, and herbs.

Pour the marinade over your substitute and refrigerate for at least 30 minutes, or up to 2 hours. The longer it marinates, the more flavor it will absorb!

Each substitute requires a slightly different approach to cooking, but the key is high heat and quick cooking to keep things tender and juicy.

For Skirt or Sirloin Steak:

Preheat your grill or skillet over medium-high heat.

Cook your steak for 3-5 minutes per side for medium-rare, or adjust the time based on your desired doneness.

Let it rest for a few minutes before slicing thinly against the grain for the best texture.

For Chicken Thighs:

Heat a skillet or grill pan over medium-high heat.

Cook the thighs for about 6-8 minutes per side, until they’re golden brown and cooked through (internal temperature should reach 165°F).

Let them rest for a few minutes, then slice or serve whole.

For Portobello Mushrooms:

Preheat your grill or skillet over medium heat.

Grill or sauté the mushrooms for 4-5 minutes per side until they’re tender and juicy.

Slice and serve as you would flank steak, or chop them up for stir-fries and salads.

Once your substitute is cooked to perfection, let it rest for a few minutes before slicing. Resting allows the juices to redistribute, ensuring a moist, flavorful bite. For meat substitutes, be sure to slice against the grain for the most tender texture. If you're using mushrooms, slice them into thick, hearty pieces that mimic the texture of flank steak.

With these simple steps, you’ll be able to create a flank steak substitute that’s just as tender and delicious as the real thing. Whether you’re cooking for a crowd or enjoying a cozy dinner, these substitutes will elevate your meal with ease!