Flank steak: the unfamiliar alias you never knew

Flank steak, a flavorful and versatile cut of beef, has captivated the taste buds of culinary enthusiasts worldwide. However, its name may not be as straightforward as it seems. The question arises: is flank steak known by another name? Embark on a culinary journey as we uncover the hidden identities and aliases of this beloved cut.

The Intriguing Alias: London Broil

In the realm of culinary nomenclature, flank steak has an intriguing alias that has puzzled many: London broil. This moniker originated in the bustling streets of London, where it was a popular choice for grilling and roasting. However, contrary to popular belief, London broil is not a specific cut of meat but rather a cooking method. Flank steak, with its lean texture and bold flavor, became the ideal candidate for this cooking technique, thus earning the name “London broil.”

Regional Variations: Bavette and Arrachera

Across the globe, flank steak assumes different names in various regions. In France, it is known as “bavette,” a term derived from the French word for “bib.” This reflects the cut’s location near the diaphragm muscle of the cow. In Mexico, flank steak is celebrated as “arrachera,” a favorite for tacos and other traditional dishes.

Other Common Names:

While London broil, bavette, and arrachera are the most prominent aliases for flank steak, it also goes by several other names, including:

• Hangar steak: A smaller, more tender portion of the flank steak.
• Skirt steak: A similar cut to flank steak, but with a slightly coarser texture.
• Fajita meat: A popular choice for fajitas, flank steak is often marinated and grilled for an explosion of flavors.

Why the Different Names?

The diverse names for flank steak stem from historical and cultural factors. Different regions have developed their own culinary traditions and preferences, leading to variations in terminology. Furthermore, the specific cooking methods associated with each name have influenced the way flank steak is perceived and identified.

Benefits of Flank Steak:

Regardless of its alias, flank steak offers several culinary advantages:

• Flavorful: Flank steak is known for its bold, beefy flavor that adds depth to dishes.
• Versatile: Its lean texture and adaptability make it suitable for grilling, roasting, and stir-frying.
• Affordable: Compared to other cuts of beef, flank steak is relatively affordable, making it a budget-friendly option.

Cooking Tips for Flank Steak:

To maximize the culinary potential of flank steak, consider the following tips:

• Marinate: Marinating flank steak in a flavorful mixture of herbs, spices, and liquids enhances its tenderness and flavor.
• Slice against the grain: Cutting flank steak against the grain breaks down the tough fibers, resulting in a more tender eating experience.
• Cook quickly: Flank steak should be cooked quickly over high heat to prevent it from becoming tough.

Wrap-Up:

The culinary world is a tapestry woven with a myriad of aliases and variations. Flank steak, with its distinctive flavor and versatility, has earned a prominent place in this culinary lexicon. Whether known as London broil, bavette, or arrachera, this cut of beef continues to tantalize taste buds worldwide. Embrace the diverse names and embrace the culinary adventures that await with this beloved cut.

Frequently Asked Questions:

Q: Why is flank steak sometimes called London broil?
A: London broil is not a specific cut of meat but a cooking method. Flank steak became the preferred cut for this technique, earning it the alias “London broil.”

Q: What is the difference between flank steak and skirt steak?
A: Flank steak and skirt steak are similar cuts, but flank steak is typically leaner and more tender. Skirt steak has a coarser texture and a stronger flavor.

Q: Can flank steak be used for fajitas?
A: Yes, flank steak is a popular choice for fajitas. It is often marinated and grilled before being sliced and served with tortillas and toppings.