What Is Another Name For Flank Steak

Discovering the Versatility of Flank Steak

Flank steak is a popular cut of beef known for its rich flavor and versatility in the kitchen. This lean and flavorful cut comes from the abdominal muscles of the cow and is a favorite among home cooks and professional chefs alike. While flank steak is a well-known term, it can also be referred to by other names, each reflecting its unique qualities and culinary uses.

Alternative Names for Flank Steak

When exploring the world of beef cuts, you may come across flank steak under different names, depending on the region or culinary tradition. Here are some alternative names for flank steak:

• London Broil: In some regions, flank steak is labeled and sold as London Broil. This name is commonly used in North America and refers to a method of preparation rather than a specific cut of meat.
• Jiffy Steak: This term is used in some parts of the United States to refer to flank steak, particularly when it is sliced thinly for quick cooking.
• Bavette: In French cuisine, flank steak is often referred to as bavette. This name is derived from the long, flat shape of the cut and its popularity in French cooking.

Flavorful and Tender

Regardless of the name it goes by, flank steak is prized for its rich, beefy flavor and tender texture when cooked properly. This versatile cut can be used in a variety of dishes, making it a favorite for grilling, stir-frying, and marinating.

When prepared with the right techniques, flank steak can be a delicious addition to salads, tacos, sandwiches, and more. Its versatility and ability to absorb flavors make it a go-to choice for many recipes that call for a hearty and flavorful protein.

Cooking Tips for Flank Steak

Whether you’re grilling, broiling, or pan-searing flank steak, there are a few key tips to keep in mind to ensure a delicious result:

1. Marinate for Flavor: Flank steak benefits from marinating to enhance its tenderness and flavor. A marinade with acidic ingredients like citrus juice or vinegar can help tenderize the meat.
2. Slice Against the Grain: When serving flank steak, it’s important to slice it against the grain to ensure a tender bite. This technique helps break up the muscle fibers, resulting in a more enjoyable eating experience.
3. Rest Before Slicing: After cooking, allow the flank steak to rest for a few minutes before slicing. This allows the juices to redistribute, keeping the meat moist and flavorful.

Embracing the Culinary Diversity of Flank Steak

Whether you know it as flank steak, London Broil, jiffy steak, or bavette, this cut of beef offers a world of culinary possibilities. Its robust flavor and versatility make it a beloved choice for home cooks and professional chefs seeking to create delicious and memorable dishes.

Next time you’re at the butcher or grocery store, consider picking up a piece of flank steak and experimenting with different cooking methods and flavor combinations. You may just discover a new favorite dish that showcases the unique qualities of this flavorful cut of beef.

So, the next time you’re planning a meal, don’t forget to consider the culinary potential of flank steak, no matter what name it goes by.