Flank steak unraveled: exploring its aliases and culinary potential

Flank steak, a flavorful and versatile cut of beef, goes by a variety of names around the world. Whether you’re a seasoned grill master or a curious home cook, it’s essential to know the different monikers for this popular cut.

International Variations

• USA: Flank steak, London broil
• UK: Skirt steak
• Mexico: Arrachera
• Argentina: Vacío
• Brazil: Fraldinha
• France: Bavette
• Italy: Fianchetto
• Spain: Lomo bajo
• Germany: Flankensteak

Culinary Context

• London Broil: This term refers to a specific marinade and cooking method rather than a different cut. It involves marinating the flank steak in a mixture of soy sauce, vinegar, and herbs before grilling.
• Skirt Steak: Despite its name, skirt steak is actually a different cut from flank steak. It’s thinner and has a more pronounced grain, making it ideal for quick grilling or stir-frying.

Characteristics of Flank Steak

• Location: The flank steak comes from the lower abdominal muscles of the cow.
• Texture: It has a coarse grain and can be tough if not cooked properly.
• Flavor: Flank steak is known for its bold, beefy flavor.
• Fat Content: It’s a lean cut with little marbling.

Cooking Methods

Flank steak is best cooked quickly and at high heat to prevent it from becoming tough. Here are some popular cooking methods:

• Grilling: Grill the steak over direct heat for 3-5 minutes per side for medium-rare.
• Pan-searing: Sear the steak in a hot skillet for 2-3 minutes per side before finishing in a preheated oven.
• Stir-frying: Slice the steak thinly and stir-fry it in a hot wok with your favorite vegetables.

Marinating and Seasoning

Marinating flank steak can help tenderize it and enhance its flavor. Here are some tips:

• Acidic Marinades: Use marinades containing vinegar, lemon juice, or yogurt to break down the tough fibers.
• Tenderizing Enzymes: Marinades with enzymes like pineapple juice or papaya extract can further soften the steak.
• Seasoning: Season the steak generously with salt, pepper, and your favorite herbs and spices.

Cuts of Flank Steak

• Flank Steak: The full cut, typically weighing around 1-2 pounds.
• Flank Steak, Petite: A smaller cut, perfect for individual portions.
• Flank Steak, Thin Sliced: Pre-sliced flank steak, ideal for stir-fries or fajitas.

Serving Suggestions

Flank steak is a versatile cut that can be enjoyed in various ways:

• Tacos: Thinly slice the steak and serve it in warm tortillas with your favorite toppings.
• Fajitas: Cut the steak into strips, marinate it, and grill or pan-sear before serving with bell peppers and onions.
• Salads: Slice the steak thinly and toss it into a salad with mixed greens, vegetables, and a tangy dressing.
• Sandwiches: Use the steak as a flavorful filling for sandwiches or wraps.

Flank Steak vs. Skirt Steak

While both flank steak and skirt steak are flavorful cuts from the cow’s abdominal area, they have some key differences:

• Shape: Flank steak is flatter and wider, while skirt steak is thinner and narrower.
• Grain: Flank steak has a more pronounced grain, while skirt steak has a finer grain.
• Tenderness: Flank steak is generally tougher than skirt steak.

Summary: Embracing the Culinary Versatility of Flank Steak

Flank steak, with its bold flavor and versatility, is a beloved cut among meat enthusiasts. Whether you refer to it as London broil, arrachera, or bavette, understanding its many names and characteristics will enhance your culinary experiences. Experiment with different cooking methods, marinades, and serving suggestions to unlock the full potential of this delicious and affordable cut of beef.

FAQ

Q: Is flank steak a good cut of meat?
A: Yes, flank steak is a flavorful and versatile cut of meat. It’s lean and has a bold beefy flavor.

Q: How do I tenderize flank steak?
A: Marinate the steak in an acidic marinade or use tenderizing enzymes like pineapple juice or papaya extract.

Q: What is the best way to cook flank steak?
A: Flank steak is best cooked quickly and at high heat to prevent it from becoming tough. Grilling, pan-searing, or stir-frying are all suitable methods.

Q: What are some good marinades for flank steak?
A: Acidic marinades containing vinegar, lemon juice, or yogurt can help tenderize the steak. You can also add herbs and spices to enhance the flavor.

Q: What is the difference between flank steak and skirt steak?
A: Flank steak is flatter and wider, while skirt steak is thinner and narrower. Flank steak has a more pronounced grain and is generally tougher than skirt steak.