Flank steak, a beloved cut known for its rich flavor and affordability, often sparks curiosity. One common question is: Does flank steak go by any other names? The answer, while seemingly simple, involves regional variations, butchering techniques, and even marketing strategies. Let’s dive deep into the world of flank steak and explore its aliases.
Understanding Flank Steak: A Butcher’s Perspective
Flank steak comes from the abdominal muscles of the cow, specifically the flank primal cut located below the loin. This area works hard, resulting in a lean, muscular cut with prominent grain. This grain, those visible muscle fibers running lengthwise, is crucial to understanding how to cook and slice flank steak for optimal tenderness.
Its location contributes to its characteristics: the close proximity to the diaphragm and other working muscles results in a flavorful but tougher piece of meat compared to more tender cuts like filet mignon or ribeye. The key to enjoying flank steak lies in proper preparation and cooking techniques.
Flank Steak’s Many Names: A Global Journey
While “flank steak” is the most widely recognized term, several alternative names exist, influenced by geographical location and butchering traditions. Understanding these names can help you navigate different butcher shops and recipes confidently.
Regional Variations in Naming
The terminology used for meat cuts can vary significantly from country to country, and even within regions of the same country. This variation is due to different butchering practices, language, and cultural preferences.
London Broil: A Source of Confusion
Perhaps the most common source of confusion is the term “London broil.” While technically a cooking method (broiling), it’s often used as a name for flank steak, especially in the United States. However, “London broil” can also refer to top round steak or even other cuts. The ambiguity makes it essential to clarify with your butcher when purchasing “London broil.” Ask specifically which cut of meat it refers to to avoid any surprises.
Therefore, while “London Broil” is often associated with flank steak, it’s not always flank steak.
Bavette: A French Delicacy
In France, flank steak is often referred to as “bavette.” However, “bavette” can also refer to other cuts of steak, specifically the sirloin flap. Similar to the “London broil” dilemma, it’s crucial to know what you’re getting. French butchers often distinguish between “bavette d’aloyau” (sirloin flap) and “bavette de flanchet” (flank steak). “Bavette de flanchet” is the most accurate translation for flank steak.
Other International Terms
Beyond the UK and France, many other regions have their own terms for flank steak. In some Latin American countries, it might be called “sobrebarriga,” although that can sometimes refer to other cuts as well. These alternative names reflect the cultural significance and diverse culinary applications of flank steak worldwide. Understanding these regional differences can enrich your understanding of the cut and its potential in various cuisines.
The Marketing Angle: Fancy Names and Consumer Appeal
Sometimes, butchers or grocery stores might use more descriptive or appealing names to attract customers. These names might highlight the steak’s flavor or suggest cooking methods.
“Inside Skirt Steak”: A Common Misnomer
Occasionally, flank steak might be mislabeled or confused with “inside skirt steak”. Both cuts are thin and flavorful, but they come from different parts of the cow. Inside skirt steak is from the plate primal, closer to the ribs, and is generally narrower and thinner than flank steak. While similar cooking methods can be applied, it’s crucial to know the difference, as the texture and flavor profiles can slightly differ.
Creative Marketing Terms
Some butchers may invent names, such as “Flank Roast” or “Grilling Steak,” to emphasize particular uses. These aren’t official terms, but rather marketing strategies designed to appeal to customers looking for specific qualities in their meat.
Identifying Flank Steak: Key Characteristics
Regardless of what it’s called, knowing how to identify flank steak visually is essential. Look for these key characteristics:
- Visible Grain: Prominent, long muscle fibers running lengthwise.
- Flat Shape: Relatively thin and flat, typically around 1/2 to 1 inch thick.
- Lean Appearance: Minimal marbling (intramuscular fat) compared to cuts like ribeye.
- Rectangular Form: Elongated rectangular shape.
If you are uncertain, do not hesitate to ask your butcher. A good butcher will happily explain the cut and its characteristics.
Cooking Flank Steak: Tips for Tender and Flavorful Results
No matter what name it goes by, flank steak requires specific cooking techniques to ensure tenderness and optimal flavor. Due to its lean nature and pronounced grain, overcooking can easily result in a tough and chewy steak.
Marinating: A Must for Flavor and Tenderness
Marinating flank steak is highly recommended. A marinade with acidic ingredients (like vinegar or citrus juice) helps break down the muscle fibers, tenderizing the meat. Flavorful ingredients such as garlic, herbs, soy sauce, and Worcestershire sauce can enhance the steak’s natural taste. Marinate for at least 30 minutes, and ideally for several hours, or even overnight, in the refrigerator.
High-Heat Cooking: Searing for Success
Flank steak is best cooked quickly over high heat, such as grilling or pan-searing. This method creates a flavorful crust while keeping the inside juicy and tender. Aim for medium-rare to medium doneness (130-140°F).
Slicing Against the Grain: The Key to Tenderness
This is the most crucial step in preparing flank steak. After cooking, allow the steak to rest for 5-10 minutes before slicing. Resting allows the juices to redistribute, resulting in a more tender and flavorful steak. Then, using a sharp knife, slice the steak thinly against the grain. This shortens the muscle fibers, making the steak significantly easier to chew. Failure to slice against the grain will result in a tough and chewy experience.
Flank Steak vs. Skirt Steak: Clearing Up the Confusion
Flank steak and skirt steak are often confused due to their similar appearance and cooking methods. However, they are distinct cuts of meat.
Origin and Location
As mentioned earlier, flank steak comes from the abdominal muscles, while skirt steak comes from the diaphragm muscles. Skirt steak is thinner and has a more intense beefy flavor compared to flank steak.
Taste and Texture
Skirt steak tends to be more tender than flank steak, even without marinating. It also has a looser muscle fiber structure, making it easier to chew. Flank steak, with its tighter grain, benefits significantly from marinating and proper slicing.
Culinary Uses
Both flank steak and skirt steak are excellent choices for grilling, stir-fries, and fajitas. However, skirt steak is often preferred for dishes where a strong beefy flavor is desired.
In Conclusion: A Versatile Cut by Any Name
While flank steak may go by different names depending on the region or marketing strategy, its characteristics remain consistent: a lean, flavorful cut with a prominent grain. Understanding these alternative names, knowing how to identify flank steak, and employing proper cooking techniques will ensure a delicious and satisfying experience. Whether you call it flank steak, bavette, or London broil, this versatile cut offers a wide range of culinary possibilities.
What other names might flank steak be sold under?
Flank steak is most commonly known as flank steak, but depending on the region or butcher shop, you might encounter it labeled as “London broil.” It’s important to note, however, that while flank steak is often used for London broil, the term “London broil” can sometimes refer to other cuts of beef as well, typically tougher cuts that benefit from marinating and high-heat cooking methods. Always clarify with your butcher to ensure you are getting flank steak if that is your intention.
Another less common name sometimes used for flank steak is “bavette,” particularly in French cuisine. While technically, bavette can also refer to other cuts, especially the flap meat (often called sirloin tip), it’s occasionally used to describe flank steak as well. The key is to look for the characteristic long, flat shape and pronounced grain of the flank steak to ensure you’re purchasing the correct cut.
Is flank steak the same as skirt steak?
No, flank steak and skirt steak are distinct cuts of beef, although they are often confused due to their similar appearance and cooking methods. Both are thin, flat cuts with a strong grain and are well-suited for marinating and grilling, but they come from different parts of the animal and have slightly different textures and flavors.
Flank steak comes from the abdominal muscles of the cow, located below the loin. Skirt steak, on the other hand, comes from the diaphragm muscles. Skirt steak tends to be thinner and has a more intense beefy flavor than flank steak. It also cooks more quickly due to its thinner profile.
What are the characteristics that define flank steak?
Flank steak is easily identifiable by its long, flat shape and very visible grain running lengthwise along the entire cut. It’s typically rectangular and about 1 inch thick, although thickness can vary slightly. The pronounced grain is a key indicator and is what makes slicing against the grain after cooking so crucial for tenderness.
Another defining characteristic is its relatively lean nature. While it does have some marbling, flank steak is generally a leaner cut compared to other steaks like ribeye or New York strip. This lean profile makes it a good option for those watching their fat intake, but it also means it can become tough if overcooked.
Why is it important to slice flank steak against the grain?
Slicing flank steak against the grain is crucial for maximizing tenderness and ensuring a pleasant eating experience. The “grain” refers to the long muscle fibers that run the length of the steak. Slicing with the grain results in long, tough strands that are difficult to chew.
By slicing against the grain, you are effectively shortening those muscle fibers, making the steak significantly more tender and easier to chew. This simple technique transforms a potentially tough cut into a delicious and satisfying meal. Look closely at the direction of the grain before slicing and cut perpendicular to it.
How should I marinate flank steak for the best results?
Marinating flank steak is highly recommended due to its relatively lean nature and strong muscle fibers. A good marinade will help to tenderize the meat, add flavor, and keep it moist during cooking. The marinade should typically include an acid (like vinegar, citrus juice, or wine), oil, and various herbs and spices.
For best results, marinate flank steak for at least 30 minutes, but preferably for several hours or even overnight in the refrigerator. Longer marinating times allow the flavors to penetrate deeper into the meat and further tenderize the muscle fibers. Avoid marinating for excessively long periods (over 24 hours), as the acid can start to break down the meat too much, resulting in a mushy texture.
What are the best cooking methods for flank steak?
Flank steak is best suited for high-heat, quick-cooking methods such as grilling, broiling, or pan-searing. These methods allow you to achieve a flavorful sear on the outside while keeping the inside tender and juicy. It’s important to avoid overcooking flank steak, as it can become tough and dry very quickly.
Aim for a medium-rare to medium doneness (internal temperature of 130-140°F). Use a meat thermometer to ensure accuracy. After cooking, let the steak rest for at least 5-10 minutes before slicing against the grain. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product.
What are some popular dishes that use flank steak?
Flank steak is a versatile cut that can be used in a variety of dishes. It’s a popular choice for fajitas, where it’s grilled or pan-seared and sliced into strips to be served with tortillas, peppers, and onions. It’s also excellent in stir-fries, salads, and steak sandwiches.
Another popular application is for London broil, where the steak is marinated, broiled, and thinly sliced. Flank steak can also be used in dishes like carne asada, where it’s marinated in a citrus-based sauce and grilled. Its robust flavor and ability to absorb marinades make it a great option for many different cuisines and flavor profiles.