Unveiled: the secret alias of flank steak that you never knew
What To Know
- Flank steak is a long, flat cut of beef derived from the abdominal muscles of the cow.
- In the United States, flank steak gained popularity in the mid-20th century as a budget-friendly alternative to more expensive cuts.
- Whether you know it as flank steak, bavette, London broil, jiffy steak, or outside skirt steak, this versatile cut offers a flavorful and affordable option for a wide range of dishes.
Flank steak, a versatile cut of beef renowned for its bold flavor and affordable price, has sparked curiosity among culinary enthusiasts: “Does flank steak have another name?” This blog post will delve into the world of flank steak, exploring its alternative monikers and uncovering the fascinating history behind this beloved cut.
Flank Steak: The Basics
Flank steak is a long, flat cut of beef derived from the abdominal muscles of the cow. It is typically lean and flavorful, with a pronounced grain that requires proper slicing to enhance tenderness. Flank steak is a popular choice for grilling, marinating, and stir-frying due to its versatility and affordability.
Alternative Names for Flank Steak
While “flank steak” is the most common name for this cut, it is also known by various other names, including:
- Bavette Steak: In French cuisine, flank steak is often referred to as “bavette,” meaning “bib.” This name alludes to the shape of the cut, which resembles a bib.
- London Broil: This term is commonly used in the United States to describe flank steak that has been marinated and grilled. The origin of the name is unclear, but it is believed to have originated from the notion of “broiling” the meat in a city setting.
- Jiffy Steak: In some regions, flank steak is marketed as “jiffy steak” due to its quick cooking time. This name emphasizes the convenience of this cut, which can be cooked in a matter of minutes.
- Outside Skirt Steak: Flank steak is sometimes confused with outside skirt steak, another cut derived from the abdominal region of the cow. However, outside skirt steak is typically thinner and less flavorful than flank steak.
Historical Origins of Flank Steak
The use of flank steak dates back centuries. In ancient Rome, gladiators were said to consume flank steak as a source of strength and stamina. This cut was also a staple in medieval Europe, where it was often used in stews and soups. In the United States, flank steak gained popularity in the mid-20th century as a budget-friendly alternative to more expensive cuts.
Culinary Applications of Flank Steak
Flank steak’s versatility shines through in a myriad of culinary applications:
- Grilling: When grilled over high heat, flank steak develops a delicious char and tender interior. Marinating the steak beforehand enhances its flavor and tenderness.
- Marinating: Flank steak benefits greatly from marinating. Its lean texture allows it to absorb flavors well. Popular marinades include soy sauce, garlic, ginger, and herbs.
- Stir-frying: Flank steak’s thinness makes it ideal for stir-frying. Cut into thin slices, it cooks quickly and evenly, infusing the dish with a burst of flavor.
- Slicing: Slicing flank steak thinly against the grain is crucial for maximizing tenderness. This technique helps break down the muscle fibers, resulting in a more enjoyable eating experience.
Health Benefits of Flank Steak
In addition to its culinary appeal, flank steak offers several health benefits:
- High in Protein: Flank steak is an excellent source of protein, essential for building and repairing tissues.
- Rich in Iron: This cut is a good source of iron, which is vital for carrying oxygen throughout the body.
- Low in Fat: Flank steak is naturally low in fat, making it a lean and healthy choice.
Final Thoughts: Embracing the Versatility of Flank Steak
Flank steak, with its diverse culinary applications and rich history, is a true culinary chameleon. Whether you know it as flank steak, bavette, London broil, jiffy steak, or outside skirt steak, this versatile cut offers a flavorful and affordable option for a wide range of dishes. Embrace the culinary possibilities of flank steak and unlock its potential to elevate your meals.
Questions We Hear a Lot
Q: What is the best way to cook flank steak?
A: Flank steak can be grilled, marinated, or stir-fried. Grilling over high heat is a popular method, but marinating the steak beforehand enhances its flavor and tenderness.
Q: How do I slice flank steak properly?
A: To maximize tenderness, slice flank steak thinly against the grain. This technique helps break down the muscle fibers, resulting in a more enjoyable eating experience.
Q: Is flank steak a healthy choice?
A: Yes, flank steak is a lean and healthy choice. It is high in protein, rich in iron, and low in fat.