Flank Steak’s Surprising Alias: What You Don’t Know About Your Favorite Cut

Flank steak, a flavorful and versatile cut of beef, has sparked curiosity among meat enthusiasts and home cooks alike. The question of whether flank steak goes by other names has been a subject of debate. In this comprehensive guide, we will explore the various names associated with flank steak, its unique characteristics, and the culinary applications that make it a beloved ingredient.

What is Flank Steak?

Flank steak is a long, flat cut of beef derived from the abdominal muscles of the cow. Its coarse grain and lean texture give it a distinctive chewy texture that pairs well with marinating and bold flavors.

Is Flank Steak Called Something Else?

1. London Broil

In the United Kingdom, flank steak is commonly referred to as London broil. This name originated from the traditional method of grilling or broiling the steak in a marinade.

2. Bavette Steak

In France, flank steak is known as bavette steak. The term “bavette” refers to the flap-like shape of the cut.

3. Arrachera

In Mexico, flank steak is called arrachera. It is a popular ingredient in tacos and other street food dishes.

4. Hanger Steak

While not technically a flank steak, hanger steak is often confused with it due to its similar appearance and texture. Hanger steak is a small, tender cut located near the diaphragm.

Unique Characteristics of Flank Steak

• Lean and flavorful: Flank steak is a lean cut with a robust beefy flavor.
• Coarse grain: Its coarse grain gives it a chewy texture that benefits from marinating or tenderizing.
• Versatile: Flank steak can be grilled, roasted, pan-fried, or stir-fried.
• Affordable: Flank steak is relatively affordable compared to other cuts of beef.

Culinary Applications for Flank Steak

• Marinating: Flank steak absorbs marinades well, making it ideal for dishes with bold flavors.
• Grilling: Grilling over high heat quickly sears the steak, creating a flavorful crust while leaving the interior tender.
• Roasting: Roasting at a lower temperature for a longer period breaks down the connective tissue, resulting in a more tender steak.
• Pan-frying: Pan-frying is a great way to achieve a crispy exterior and a juicy interior.
• Stir-frying: Flank steak can be cut into thin strips and stir-fried for a quick and flavorful meal.

Tips for Cooking Flank Steak

• Marinate: Marinate the steak for at least 30 minutes to enhance its flavor and tenderness.
• Slice against the grain: Cutting the steak against the grain helps break down the chewy fibers.
• Cook quickly: Flank steak cooks quickly over high heat. Avoid overcooking to prevent it from becoming tough.
• Let it rest: Allow the steak to rest for a few minutes before slicing to allow the juices to redistribute.

Summary: Embracing the Versatility of Flank Steak

Whether you call it flank steak, London broil, bavette steak, arrachera, or hanger steak, this versatile cut of beef offers a delicious and affordable option for a variety of culinary creations. Its unique characteristics and adaptability make it a favorite among meat lovers and home cooks alike.

Basics You Wanted To Know

1. What is the difference between flank steak and London broil?
A: In the United States, flank steak and London broil are the same cut of meat. However, in the United Kingdom, London broil refers to a specific method of marinating and grilling flank steak.

2. Is flank steak a tough cut of meat?
A: Flank steak can be tough if it is not cooked properly. Marinating, slicing against the grain, and cooking quickly over high heat help tenderize the steak.

3. What are some popular marinades for flank steak?
A: Popular marinades for flank steak include citrus juices, soy sauce, garlic, herbs, and spices.