What To Know
- Inside skirt is a thinner and more tender cut of beef that is located on the inside of the flank.
- The various names for flank steak can be confusing, but understanding the differences can help you make informed decisions when ordering at a restaurant or buying meat at the grocery store.
- If you are looking for a flavorful and versatile steak that can be grilled, roasted, or marinated, flank steak is a great choice.
Flank steak, with its bold flavor and versatility, is a beloved cut of beef among grill enthusiasts and home cooks alike. However, you may be surprised to learn that this popular steak goes by several other names, each with its own unique culinary history and regional significance.
Flank Steak’s Culinary Alter Egos
1. London Broil
The term “London broil” refers to a specific preparation method rather than a cut of meat. Traditionally, flank steak is marinated in a mixture of soy sauce, Worcestershire sauce, garlic, and herbs, then grilled or broiled. The result is a flavorful and tender steak that has become synonymous with the name “London broil.”
2. Bavette Steak
In French cuisine, flank steak is known as “bavette,” a term derived from the French word for “bib.” Bavette steaks are typically grilled or roasted and are characterized by their rich, beefy flavor and slightly chewy texture.
3. Skirt Steak
Skirt steak is another cut of beef that is often confused with flank steak. While both cuts come from the abdominal region of the cow, skirt steak is slightly thinner and has a more pronounced grain. It is commonly used in fajitas, tacos, and other Mexican dishes.
4. Hanging Tender
Hanging tender is a small, triangular muscle located between the diaphragm and the flank. It is known for its intense flavor and tender texture, making it a prized cut among steak connoisseurs.
5. Mock Tender
Mock tender is a less tender cut of beef that is located near the flank. It is often used in ground beef and other processed meat products due to its lower cost.
6. Outside Skirt
Outside skirt is a thin, flavorful cut of beef that is located on the outside of the flank. It is often used in Asian cuisine and is known for its slightly chewy texture.
7. Inside Skirt
Inside skirt is a thinner and more tender cut of beef that is located on the inside of the flank. It is often used in fajitas and other Mexican dishes.
Choosing the Right Name for Your Steak
The various names for flank steak can be confusing, but understanding the differences can help you make informed decisions when ordering at a restaurant or buying meat at the grocery store. If you are looking for a flavorful and versatile steak that can be grilled, roasted, or marinated, flank steak is a great choice. Just be sure to ask your butcher or server for the name that is most familiar to them to avoid any confusion.
Cooking Tips for Flank Steak
Flank steak is a relatively lean cut of beef, so it is important to cook it properly to avoid toughness. Here are a few tips:
- Marinate the steak for at least 30 minutes, or up to overnight, in a flavorful marinade.
- Grill or broil the steak over high heat for a few minutes per side, or until it reaches your desired level of doneness.
- Let the steak rest for 10-15 minutes before slicing and serving. This will allow the juices to redistribute throughout the steak, resulting in a more tender and juicy eating experience.
Flank Steak Recipes
Flank steak is a versatile cut of beef that can be used in a variety of recipes. Here are a few ideas:
- Grilled Flank Steak with Chimichurri Sauce
- London Broil with Horseradish Cream
- Bavette Steak with Roasted Vegetables
- Skirt Steak Fajitas
- Hanging Tender Steak with Red Wine Sauce
Wrap-Up: Embracing the Culinary Diversity of Flank Steak
Flank steak, with its bold flavor and versatility, is a beloved cut of beef around the world. Whether you know it as London broil, bavette steak, or skirt steak, this flavorful cut deserves a place in your culinary repertoire. So next time you are looking for a delicious and satisfying steak, don’t be afraid to explore the various names and preparations that flank steak has to offer.
Frequently Asked Questions
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. Skirt steak is also more flavorful and tender.
2. Can I substitute flank steak for skirt steak in a recipe?
Yes, you can substitute flank steak for skirt steak in most recipes. However, you may need to adjust the cooking time slightly, as flank steak is slightly thicker.
3. What is the best way to cook flank steak?
Flank steak is best cooked over high heat for a few minutes per side, or until it reaches your desired level of doneness. Marinating the steak for at least 30 minutes, or up to overnight, will help to tenderize it.
4. What are some good marinades for flank steak?
There are many different marinades that can be used for flank steak. Some popular options include:
- Soy sauce, Worcestershire sauce, garlic, and herbs
- Red wine, olive oil, garlic, and rosemary
- Citrus juice, olive oil, garlic, and cilantro
- Yogurt, cumin, coriander, and garlic
5. How long should I cook flank steak?
The cooking time for flank steak will vary depending on the thickness of the steak and the desired level of doneness. For a medium-rare steak, cook for 5-7 minutes per side. For a medium steak, cook for 7-9 minutes per side. For a well-done steak, cook for 9-11 minutes per side.
