What To Know
- This term is used to describe a cut that is taken from the inside of the flank, closer to the abdominal cavity.
- The skirt steak is a long, thin cut that is similar to flank steak but has a slightly more pronounced grain.
- This is a triangular cut that is located at the bottom of the flank.
Flank steak, the flavorful and versatile cut of beef, has captivated culinary enthusiasts worldwide. But amidst the grilling and marinating, a lingering question arises: does flank steak have another name? Join us as we delve into the world of meat nomenclature to uncover the true identity of this beloved cut.
The Origins of Flank Steak
Flank steak derives its name from its location in the cow’s abdominal region, specifically the flank. This muscular section is responsible for supporting the animal’s internal organs. When butchered, the flank is sliced across the grain, resulting in long, thin strips of meat.
Alternate Names for Flank Steak
While “flank steak” is the most commonly recognized name, it does have several lesser-known aliases:
- London Broil: This term originated in the 19th century when British butchers began selling flank steak as a more affordable alternative to traditional roasts.
- Bavette: In French cuisine, flank steak is known as “bavette,” meaning “bib.” This refers to the cut’s shape, which resembles a bib.
- Arrachera: In Mexico, flank steak is called “arrachera,” derived from the Nahuatl word “arrascar,” meaning “to scratch.”
- Hanging Tender: This name refers to the fact that the flank steak hangs from the diaphragm and is not attached to any bones.
Regional Variations
The name of flank steak can also vary depending on the region:
- Outside Skirt Steak: In some parts of the United States, flank steak is referred to as “outside skirt steak.”
- Inside Skirt Steak: This term is used to describe a cut that is taken from the inside of the flank, closer to the abdominal cavity.
- Hanger Steak: In the United Kingdom, flank steak is sometimes called “hanger steak” due to its hanging position.
Other Cuts from the Flank
In addition to the main flank steak, there are also several other cuts that come from the flank area:
- Flap Steak: This is a smaller, thinner cut that is located below the flank steak.
- Skirt Steak: The skirt steak is a long, thin cut that is similar to flank steak but has a slightly more pronounced grain.
- Tri-Tip: This is a triangular cut that is located at the bottom of the flank.
Choosing and Cooking Flank Steak
When selecting flank steak, look for cuts that are evenly colored and have a fine grain. Flank steak is best cooked over high heat, such as grilling or pan-searing, to tenderize the meat. Marinating the steak in a flavorful sauce or rub before cooking can enhance its flavor.
The Bottom Line: Embracing the Versatility of Flank Steak
Whether you know it as flank steak, London broil, bavette, or arrachera, this versatile cut of beef offers endless culinary possibilities. Its bold flavor and affordability make it a favorite among meat lovers and home cooks alike. So next time you’re craving a satisfying meal, consider reaching for a flank steak and exploring its many delicious incarnations.
Basics You Wanted To Know
1. What is the difference between flank steak and skirt steak?
Flank steak is slightly thicker and has a more pronounced grain than skirt steak. It is also located higher in the cow’s abdominal region.
2. Can flank steak be cooked rare?
Yes, flank steak can be cooked rare, but it is important to slice it thinly against the grain to ensure tenderness.
3. What is the best way to marinate flank steak?
Flank steak benefits from marinating for several hours or overnight in a flavorful mixture of herbs, spices, and liquids such as olive oil, soy sauce, or citrus juice.
4. What are some popular flank steak recipes?
Flank steak can be used in a variety of dishes, including grilled fajitas, stir-fries, tacos, and sandwiches.
5. Is flank steak a good cut for slow cooking?
No, flank steak is not a good cut for slow cooking as it tends to become tough and chewy.
