Flank steak is a popular cut of beef known for its rich flavor, lean texture, and versatility in cooking. While many people are familiar with the term flank steak, this cut is also known by several other names depending on the region, culinary tradition, or butchering terminology. Understanding the different names for flank steak can help home cooks, chefs, and consumers identify the cut, choose the best cooking methods, and explore a variety of recipes. Its unique characteristics make it ideal for grilling, stir-frying, and marinating, and knowing its alternative names ensures greater confidence when purchasing or preparing this flavorful cut.
What Is Flank Steak?
Flank steak comes from the abdominal muscles of the cow, located just below the loin. This cut is long and flat, with visible grain that runs the length of the steak. Known for being lean and relatively tough, flank steak benefits from marinating or quick-cooking methods to enhance tenderness and flavor. Despite its firmness, it is prized for its deep, beefy taste, making it a favorite in dishes such as fajitas, stir-fries, London broil, and grilled steaks. Recognizing the various names for this cut helps ensure you are purchasing the right meat for your culinary needs.
Characteristics of Flank Steak
- Lean cut with minimal fat marbling.
- Long, flat shape with prominent grain.
- Strong, beefy flavor ideal for bold seasonings and marinades.
- Best cooked quickly over high heat or slowly braised to avoid toughness.
Common Names for Flank Steak
Flank steak goes by many names across different regions and cuisines. These alternative names often refer to the same cut but may vary slightly depending on how the meat is butchered or labeled. Knowing these names is helpful when shopping at butchers, supermarkets, or specialty meat markets.
London Broil
One of the most recognized names for flank steak in the United States is London Broil. Originally, London Broil referred to a method of marinating and broiling the steak rather than a specific cut. Over time, the term has become synonymous with flank steak, particularly when it is marinated, grilled, and sliced thinly across the grain. London Broil preparation emphasizes tenderness and flavor, making it a popular choice for casual dining and dinner parties.
Jiffy Steak
In some regions, flank steak may be labeled as jiffy steak. This term is less common but is often used in certain grocery stores or meat markets to indicate a quick-cooking, thinly sliced beef cut. Like traditional flank steak, jiffy steak benefits from marinating and high-heat cooking to retain its flavor and tenderness.
Matambre
In Latin American cuisine, particularly in Argentina and Uruguay, flank steak is referred to as matambre. This cut is commonly used for grilling and roasting, often rolled with vegetables or herbs in a preparation called matambre a la pizza or rolled matambre. Matambre showcases the versatility of flank steak and its suitability for bold flavors and creative presentations.
Bavette
In French cuisine, flank steak is known as bavette. Bavette is prized for its robust flavor and is typically served sliced thin against the grain. It is commonly used in French bistro dishes, often seared and paired with sauces such as shallot, red wine, or mustard-based preparations. Bavette emphasizes the lean and flavorful qualities of flank steak, making it a preferred choice for chefs who value taste over fat content.
Other Regional Names
- Flanchet Another French term sometimes used interchangeably with bavette.
- Arrachera In Mexican cuisine, flank steak is often called arrachera and is commonly marinated with lime, garlic, and spices for grilling.
- Skirt-end Steak In some butchering contexts, a portion of flank steak near the skirt steak may be labeled as skirt-end steak.
Cooking Techniques for Flank Steak
Flank steak’s unique texture and flavor make it suitable for a variety of cooking methods, though proper technique is essential to maximize tenderness. High-heat methods such as grilling, broiling, and pan-searing are ideal for quick cooking, while marinating helps break down muscle fibers and infuse flavor. Slow cooking or braising is also effective for tougher pieces, transforming them into tender, flavorful meals.
Grilling
Grilling is a classic method for cooking flank steak. Marinate the steak for several hours to enhance flavor, then cook over high heat for a few minutes per side until medium rare. Resting the steak before slicing against the grain ensures juicy, tender slices perfect for tacos, sandwiches, or dinner plates.
Stir-Frying
Flank steak works well in stir-fry dishes due to its lean texture and beefy flavor. Cut the steak thinly across the grain, then cook quickly over high heat with vegetables and sauces. This method preserves tenderness and allows the steak to absorb complementary flavors from soy sauce, garlic, ginger, and other seasonings.
Braising
For tougher or thicker flank steak cuts, braising is an excellent technique. Slowly cook the steak in a flavorful liquid such as broth, wine, or tomato sauce for several hours. This process breaks down connective tissues, resulting in a tender, melt-in-your-mouth texture suitable for hearty stews or shredded beef dishes.
Tips for Choosing the Right Flank Steak
When shopping for flank steak, it’s important to consider thickness, marbling, and labeling. Look for a cut with minimal fat but enough marbling to enhance flavor. Thicker steaks allow for more controlled cooking and better control of doneness. Understanding regional names and labels ensures you select the correct cut for your desired recipes.
Selection Guidelines
- Choose a bright red steak with firm texture and minimal surface moisture.
- Look for consistent thickness to ensure even cooking.
- Verify the cut’s labeling to confirm it is flank steak, arrachera, bavette, or matambre, depending on regional terminology.
- Consider marinating lean cuts to enhance tenderness and flavor.
Serving Suggestions
Flank steak is extremely versatile in serving. It can be sliced thin against the grain for tacos, sandwiches, salads, or served as a main entrée with sauces and sides. Popular accompaniments include chimichurri, roasted vegetables, mashed potatoes, or fresh greens. Proper slicing and presentation highlight the steak’s natural texture and flavor, making it a visually appealing and delicious option for meals.
Flank steak is a flavorful and versatile cut of beef, known by many names around the world, including London Broil, bavette, arrachera, and matambre. Understanding these alternative names ensures proper identification and selection for a variety of culinary applications. Whether grilled, stir-fried, or braised, flank steak benefits from careful cooking and marinating to enhance tenderness and flavor. By recognizing its characteristics and regional labels, cooks can confidently prepare delicious dishes that showcase the rich, beefy taste of this unique cut, making it a staple in both home kitchens and professional restaurants.