Is Flank Steak Called Something Else? The Answer Will Surprise You!

Flank steak, a flavorful and versatile cut of beef, has gained immense popularity in recent years. However, many people wonder if it goes by any other names. In this comprehensive guide, we’ll explore the various aliases of flank steak and delve into its unique characteristics.

What is Flank Steak?

Flank steak is a long, flat cut of beef taken from the abdominal muscles of the cow. It is known for its bold flavor, lean texture, and affordability. Flank steak is commonly used in dishes like fajitas, stir-fries, and grilled sandwiches.

Is Flank Steak Called Something Else?

Yes, flank steak is known by several different names around the world. Some of its common aliases include:

• Bavette (French): In France, flank steak is known as “bavette,” meaning “bib.” This refers to the shape of the cut, which resembles a bib.
• London Broil (United States): In some parts of the United States, flank steak is sold as “London broil.” However, true London broil is made from top round steak.
• Jiffy Steak (United Kingdom): In the United Kingdom, flank steak is often called “jiffy steak” due to its quick cooking time.
• Arrachera (Mexico): In Mexico, flank steak is known as “arrachera,” meaning “to tear.” This refers to the way the meat is typically scored or marinated before cooking.
• Vacio (Argentina): In Argentina, flank steak is called “vacio,” meaning “empty.” This is because the cut comes from the empty space between the ribs and the abdominal cavity.

Why Does Flank Steak Have Different Names?

The different names for flank steak stem from cultural and regional variations. In some countries, the cut is named after its physical characteristics, such as its shape or texture. In other countries, it is named after the traditional ways in which it is prepared or cooked.

Characteristics of Flank Steak

Despite its different names, flank steak shares several distinctive characteristics:

• Long and Flat: Flank steak is typically long and flat, with a uniform thickness.
• Grainy Texture: The meat has a grainy texture due to the presence of long muscle fibers.
• Bold Flavor: Flank steak has a robust and beefy flavor that is slightly gamey.
• Lean Cut: Flank steak is a lean cut of beef with a low fat content.

Cooking Flank Steak

Flank steak is best cooked quickly over high heat, such as grilling, pan-frying, or stir-frying. To achieve maximum tenderness, it is recommended to marinate the steak before cooking. Marinating helps break down the tough muscle fibers and enhance the flavor.

Recommendations: The Many Faces of Flank Steak

Flank steak, a versatile and flavorful cut of beef, is known by various names around the world. Its different aliases reflect cultural and regional variations in culinary traditions. Despite its diverse nomenclature, flank steak consistently offers a bold and beefy taste experience when cooked properly.

Common Questions and Answers

1. What is the best way to cook flank steak?
Flank steak is best cooked quickly over high heat, such as grilling, pan-frying, or stir-frying. Marinating the steak before cooking helps enhance its tenderness and flavor.

2. Can I substitute flank steak for another cut of beef?
Yes, flank steak can be substituted for other lean cuts of beef, such as skirt steak, hanger steak, or top round steak. However, it is important to adjust the cooking time accordingly.

3. How do I know when flank steak is done cooking?
Flank steak is done cooking when it reaches an internal temperature of 135-145°F (57-63°C) for medium-rare to medium. Use a meat thermometer to ensure accuracy.

4. What are some popular dishes that use flank steak?
Flank steak is commonly used in dishes like fajitas, stir-fries, grilled sandwiches, and tacos. It can also be used in salads, soups, and stews.

5. How can I make flank steak more tender?
Marinating flank steak in an acidic marinade, such as one made with citrus juice or vinegar, helps break down the tough muscle fibers and tenderize the meat.