Is flank steak really a misnomer? unraveling the truth behind its alternate identity

Flank steak, a flavorful and versatile cut of beef, has captivated culinary enthusiasts for centuries. However, its nomenclature can often lead to confusion. Is flank steak called something else? This article delves into this intriguing question, exploring the various names used for flank steak around the world and shedding light on its historical and cultural significance.

Flank Steak: A Cut by Many Names

In the English-speaking world, flank steak reigns supreme as the most common name for this cut. However, it is also known by several other monikers, including:

• Bavette: A French term that translates to “bib.” This name alludes to the cut’s proximity to the cow’s diaphragm.
• London Broil: A name given to flank steak in the United States in the 1930s. It was marketed as a budget-friendly alternative to more expensive cuts.
• Hangar Steak: A name used in some European countries. It refers to the steak’s location on the cow’s diaphragm, which hangs between the rib cage and the abdominal cavity.
• Arrachera: A Spanish name for flank steak, particularly popular in Mexico. It is often marinated and grilled.
• Fajita: A Mexican dish made with grilled flank steak. The term “fajita” refers to the skirt steak traditionally used, but flank steak is often substituted.

Historical and Cultural Context

The name “flank steak” derives from its location on the cow’s flank, the area between the hindquarters and the rib cage. Historically, flank steak was considered a lesser cut due to its toughness. However, with the advent of modern cooking techniques, such as marinating and grilling, flank steak has gained popularity as a flavorful and affordable alternative to more expensive cuts.

Regional Variations

The names used for flank steak vary depending on the region. In South America, it is often called “entraña,” while in Italy, it is known as “sottofiletto.” In Japan, flank steak is referred to as “harami,” which means “between” and refers to its location between the rib cage and the abdominal cavity.

Culinary Applications

Flank steak’s versatility in the kitchen is one of its key attributes. It can be grilled, roasted, pan-seared, or sliced thin for stir-fries and salads. Marinating flank steak in a flavorful mixture of herbs, spices, and liquids enhances its tenderness and flavor.

Grilling and Marinating Tips

Grilling flank steak over high heat quickly sears the exterior, resulting in a juicy and flavorful interior. Marinating the steak beforehand in a mixture of olive oil, garlic, herbs, and spices adds moisture and depth of flavor.

Final Note

The question of whether flank steak is called something else has been answered with a resounding “yes.” Around the globe, this cut of beef goes by a variety of names, each carrying its own historical and cultural significance. From the French “bavette” to the Mexican “arrachera,” the diversity of names reflects the global appeal of this versatile and flavorful cut of meat.

Answers to Your Questions

1. What is the difference between flank steak and skirt steak?
Flank steak and skirt steak are both cuts from the cow’s abdominal area, but flank steak is located on the outer side of the rib cage, while skirt steak is located on the inner side. Flank steak is typically leaner and has a more pronounced grain than skirt steak.

2. What is the best way to cook flank steak?
Flank steak is best cooked over high heat, either grilled, roasted, or pan-seared. Marinating the steak beforehand in a flavorful mixture of herbs, spices, and liquids enhances its tenderness and flavor.

3. What are some popular dishes made with flank steak?
Flank steak can be used in a variety of dishes, including grilled flank steak, fajitas, stir-fries, and salads. It is also a popular choice for making carne asada and other Mexican dishes.