What Is Flank Steak Known As? The Answer Will Surprise You!

Flank steak, a cut of beef renowned for its robust flavor and affordable price, has captured the attention of culinary enthusiasts worldwide. But what is flank steak known as? This enigmatic cut holds a myriad of names, each reflecting its unique characteristics and cultural influences.

The Origin of Flank Steak

Flank steak derives its name from its anatomical location, situated beneath the loin and above the plate in the cow’s abdominal region. This positioning results in a lean, muscular cut with a noticeable grain.

Alternative Names for Flank Steak

1. Bavette Steak (France)

In the culinary heartland of France, flank steak is known as bavette steak. This name evokes the cut’s chewy texture and intense beefy flavor.

2. Hanger Steak (United States)

Across the Atlantic, in the bustling kitchens of the United States, flank steak is often referred to as hanger steak. This designation stems from its proximity to the diaphragm, giving it a distinctive, slightly offal-like flavor.

3. London Broil (United States)

London broil, a term widely used in the United States, is a marinade-based preparation of flank steak. This technique tenderizes the cut while infusing it with a burst of savory flavors.

4. Outside Skirt Steak (United States)

Another American moniker for flank steak is outside skirt steak. This name highlights its position on the outer edge of the skirt steak, a larger cut from the cow’s diaphragm.

5. Arrachera (Mexico)

In the vibrant culinary landscape of Mexico, flank steak is known as arrachera. This term reflects the cut’s popularity as a grilled street food delicacy.

6. Vacío (Argentina)

Argentina, renowned for its exceptional beef, has its own unique name for flank steak: vacío. This Spanish word translates to “empty,” alluding to the cut’s lean nature.

7. Boneless Short Rib (United States)

Although not as common, flank steak is sometimes referred to as boneless short rib in the United States. This name draws attention to the cut’s similar flavor profile to short ribs, but without the bones.

Cooking Flank Steak

Flank steak’s versatility extends to its cooking methods. Whether grilled, roasted, or seared, this cut thrives when cooked quickly over high heat. Marinating the steak before cooking enhances its tenderness and infuses it with additional flavors.

Nutritional Value of Flank Steak

Flank steak offers a lean source of protein, essential for muscle building and repair. It is also a good source of iron, zinc, and B vitamins.

Recommendations: Unveiling the Culinary Enigma

Flank steak, a cut of beef renowned for its robust flavor and versatility, has captured the attention of culinary enthusiasts worldwide. Known by a myriad of names, including bavette steak, hanger steak, and arrachera, this cut holds a unique place in culinary cultures across the globe. Whether grilled, roasted, or seared, flank steak offers a delectable and nutritious meal option.

Frequently Asked Questions

1. Is flank steak a tough cut of meat?

Yes, flank steak is considered a tougher cut of meat due to its lean nature and noticeable grain. However, marinating and cooking it quickly over high heat helps tenderize it.

2. What is the best way to cook flank steak?

Flank steak is best cooked quickly over high heat using methods such as grilling, roasting, or searing. Marinating it beforehand enhances its tenderness and flavor.

3. What are some popular flank steak recipes?

Flank steak can be used in various recipes, including fajitas, stir-fries, salads, and sandwiches. It is also a popular choice for marinating and grilling as a flavorful outdoor meal.

4. Is flank steak healthy?

Yes, flank steak is a lean source of protein and provides essential nutrients such as iron, zinc, and B vitamins. It is a healthier alternative to fattier cuts of beef.

5. Can flank steak be used in slow cooker recipes?

Flank steak is not typically recommended for slow cooker recipes as it can become tough and dry. It is better suited for quick cooking methods.