Flank steak is a distinctive cut of beef known for its strong flavor and versatility in cooking. Taken from the abdominal muscles of the cow, it’s a lean, flat piece of meat with a pronounced grain. While it isn’t the most tender cut, its rich, beefy taste makes it a favorite in many kitchens around the world.
Characteristics of Flank Steak
Flank steak is long, thin, and relatively lean, with little marbling. The visible grain running through the meat gives it a chewy texture, which can be managed with proper preparation. Marinating the steak is a common method to enhance tenderness and flavor. It’s best cooked quickly over high heat, such as grilling, searing, or broiling, to avoid drying it out.
The way it’s sliced is just as important as how it’s cooked. Cutting against the grain shortens the muscle fibers, making the steak easier to chew. It’s often used in dishes like fajitas, stir-fries, or sliced thin for salads and sandwiches.
Flank Steak Around the World
Flank steak is used in various cuisines and goes by different names depending on the region. In the United Kingdom and France, it’s called “bavette,” which means “bib.” In South America, particularly Argentina, it’s known as “vacio” and is often cooked as part of an asado (barbecue). In Italy, it’s referred to as “lombatello” and features in dishes like braciole. In Korean cooking, thinly sliced flank steak, sometimes called “chadolbagi,” is popular for grilling.
This cut’s global appeal lies in its adaptability and strong flavor. Whether it’s marinated, grilled, or slow-cooked, flank steak plays a key role in many traditional and modern dishes.
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