What To Know
- Flank steak is derived from the flank, a long and flat muscle located on the underside of the cow.
- Flank steak, a versatile and flavorful cut of beef, is known by a variety of names around the world.
- Flank steak is a long, thin steak cut from the flank of the cow, while skirt steak is a thinner, tougher cut from the diaphragm.
Flank steak, a flavorful and versatile cut of beef, has gained popularity among grill masters and home cooks alike. However, you may encounter it under different names, leading you to wonder, “Is flank steak called something else?” This comprehensive guide will delve into the various aliases of flank steak, exploring its regional variations and alternative names.
The Origins of Flank Steak
Flank steak is derived from the flank, a long and flat muscle located on the underside of the cow. This muscle is responsible for supporting the cow’s abdominal organs. When butchered, the flank is divided into two long, thin steaks, which are typically sold as flank steak.
Regional Variations of Flank Steak
London Broil
In the United States, flank steak is often labeled as “London broil.” This name originates from the early 1900s when British butchers began selling flank steak as a cheaper alternative to traditional roasts. The term “broil” refers to the method of cooking the steak, which involves grilling or broiling.
Bavette
In France, flank steak is known as “bavette,” meaning “bib.” This name is derived from the shape of the steak, which resembles a bib. Bavette is typically grilled or braised and is often served with a flavorful sauce.
Arrachera
In Mexico, flank steak is called “arrachera.” This name is believed to have originated from the Nahuatl word “arraca,” meaning “to slice.” Arrachera is a popular ingredient in Mexican dishes, such as tacos and burritos.
Alternative Names for Flank Steak
In addition to the regional variations listed above, flank steak may also be referred to by the following names:
- Chinese Skirt Steak
- Hanger Steak
- Outside Skirt Steak
- Thicker Skirt Steak
Why Flank Steak Has Multiple Names
The use of multiple names for flank steak can be attributed to several factors:
- Regional Differences: Different regions have their own culinary traditions and preferences, which can influence the names given to cuts of meat.
- Marketing: Butchers and retailers may use different names to differentiate their products and appeal to specific customer bases.
- Historical Evolution: Over time, the names of cuts of meat have evolved and changed due to factors such as changes in butchery techniques and consumer preferences.
Choosing the Right Flank Steak
When selecting flank steak, look for meat that is bright red in color and has a fine grain. Avoid steaks that are excessively thin or have a lot of fat or connective tissue. Flank steak is best cooked using high-heat methods, such as grilling or broiling, to tenderize the meat.
The Bottom Line: Unmasking the Many Faces of Flank Steak
Flank steak, a versatile and flavorful cut of beef, is known by a variety of names around the world. Whether you call it London broil, bavette, arrachera, or something else, this cut offers a delicious and affordable option for grilling, broiling, or stir-frying.
Top Questions Asked
1. What is the best way to cook flank steak?
Flank steak should be cooked using high-heat methods, such as grilling or broiling, to tenderize the meat.
2. What is the difference between flank steak and skirt steak?
Flank steak is a long, thin steak cut from the flank of the cow, while skirt steak is a thinner, tougher cut from the diaphragm.
3. Can flank steak be used in stir-fries?
Yes, flank steak can be used in stir-fries. Cut the steak into thin strips and cook it over high heat in a wok or large skillet.
4. What is a good marinade for flank steak?
Flank steak can be marinated in a variety of sauces, such as soy sauce, olive oil, garlic, and herbs.
5. How long should I marinate flank steak?
Flank steak should be marinated for at least 30 minutes, but no longer than 24 hours.
