Unraveling the enigma of flank steak: discover its multiple identities
What To Know
- The size of the steak will vary depending on the size of the cow, but a typical flank steak will weigh between 1 and 2 pounds.
- Flank steak is a versatile cut of beef that can be enjoyed in a variety of ways.
- The best way to marinate flank steak is to use a mixture of acidic and flavorful ingredients.
Flank steak, renowned for its bold flavor and versatility, is a flat cut of beef derived from the abdominal muscles of the cow. Its coarse grain and lean texture make it a prime choice for marinating, grilling, or braising. However, this beloved cut goes by various monikers, leading to some confusion among culinary enthusiasts. In this comprehensive guide, we delve into the world of flank steak, exploring its other names and the nuances of each appellation.
The Anatomy of Flank Steak
Before delving into its aliases, let’s understand the anatomical location of flank steak. It resides in the abdomen of the cow, below the loin and above the belly. This positioning results in a lean cut with a moderate amount of connective tissue. The steak’s coarse grain, composed of long muscle fibers, contributes to its distinctive texture.
Flank Steak’s Other Names
Flank steak is known by a myriad of names, each reflecting its regional or culinary context. Here are some of the most common appellations:
- London Broil: This term refers to a flank steak that has been marinated and grilled or roasted. The name originated in the United States, where it was popularized in the 1950s.
- Bavette: In French cuisine, flank steak is often referred to as “bavette.” This term, derived from the French word for “bib,” alludes to the steak’s flat and apron-like shape.
- Arrachera: In Mexican cuisine, flank steak is known as “arrachera.” This cut is typically marinated in a flavorful blend of spices and grilled to perfection.
- Outside Skirt: This name is sometimes used to describe flank steak, as it is located adjacent to the skirt steak. However, flank steak is generally thicker and leaner than outside skirt.
- Jib: In some parts of the world, flank steak is referred to as “jib.” This term is thought to have originated from the nautical term for a triangular sail.
- Hanger Steak: While not strictly a flank steak, hanger steak is often confused with it due to its similar texture and flavor. It is a thin, skirt-like cut that hangs from the diaphragm.
Choosing the Right Flank Steak
When selecting flank steak, look for a cut that is evenly thick and has a deep red color. Avoid steaks with excessive marbling, as this can make the steak tough. The size of the steak will vary depending on the size of the cow, but a typical flank steak will weigh between 1 and 2 pounds.
Cooking Flank Steak
Flank steak’s lean texture and coarse grain make it well-suited for marinating. Marinating tenderizes the meat and infuses it with flavor. Popular marinade ingredients include soy sauce, garlic, ginger, and herbs. After marinating, flank steak can be grilled, roasted, or braised.
Grilling Flank Steak
Grilling is one of the most popular ways to cook flank steak. Preheat your grill to high heat and grill the steak for 5-7 minutes per side, or until it reaches your desired doneness. Allow the steak to rest for 10 minutes before slicing against the grain.
Roasting Flank Steak
Roasting flank steak is a great way to achieve a tender and juicy result. Preheat your oven to 400°F (200°C) and roast the steak for 25-30 minutes, or until it reaches an internal temperature of 135°F (57°C) for medium-rare. Let the steak rest for 10 minutes before slicing.
Braising Flank Steak
Braising is a slow-cooking method that results in a fall-off-the-bone tender steak. Season the flank steak and brown it in a skillet. Transfer the steak to a slow cooker and add your favorite braising liquid, such as beef broth or red wine. Cook on low for 6-8 hours, or until the steak is tender.
Recommendations: Exploring the Versatility of Flank Steak
Flank steak is a versatile cut of beef that can be enjoyed in a variety of ways. Its bold flavor and lean texture make it a great choice for marinating, grilling, roasting, or braising. Whether you call it flank steak, London broil, or arrachera, this cut is sure to become a staple in your culinary repertoire.
Information You Need to Know
1. What is the best way to marinate flank steak?
The best way to marinate flank steak is to use a mixture of acidic and flavorful ingredients. Popular marinade ingredients include soy sauce, garlic, ginger, herbs, and spices. Marinate the steak for at least 4 hours, or up to overnight.
2. How do I cook flank steak on the grill?
Preheat your grill to high heat and grill the flank steak for 5-7 minutes per side, or until it reaches your desired doneness. Allow the steak to rest for 10 minutes before slicing against the grain.
3. How do I cook flank steak in the oven?
Preheat your oven to 400°F (200°C) and roast the flank steak for 25-30 minutes, or until it reaches an internal temperature of 135°F (57°C) for medium-rare. Let the steak rest for 10 minutes before slicing.
4. How do I cook flank steak in a slow cooker?
Season the flank steak and brown it in a skillet. Transfer the steak to a slow cooker and add your favorite braising liquid, such as beef broth or red wine. Cook on low for 6-8 hours, or until the steak is tender.
5. What are some good side dishes for flank steak?
Good side dishes for flank steak include grilled vegetables, mashed potatoes, rice, or salad.