Flank steak is acut of beefsteak taken from the abdominal muscles of thecow, located just behind theplate and in front of the rear quarter. It is a long, flat cut with a significant grain that is known for its chewiness and thinness. As a popular food,flanksteak is referred differently across the globe and is prepared in a variety of ways in different cultures (the most popular beingCarne Asada).

Flank steak

Cuts of beef
Type	cut of beef

InBrazil, it is calledbife do vazio orpacú (many people confuse it withfraldinha, which is actually theflap steak).^[1] It is popular in southBrazil, specifically inRio Grande do Sul state. The cut is also common inColombia, where they call itsobrebarriga ("over the belly");sobrebarriga a la brasa is a Colombian recipe forbraised flank steak.^[2] BothArgentina andUruguay call flank steakchurrasquito de vacío orbife de vacío. InSpain andCuba, flank steak is often referred to asfalda. In many countries, the names flank and skirt steak are often used interchangably, yet they are two different cuts of beef. For example,skirt steak is also referred to assobrebarriga in Colombia, despite it coming from the plate of the cattle, opposed to the flank.^[3]

Merriam-Webster records that the term "flank steak" was first used in 1902.^[4] More generally,steak first originated inScandinavia andItaly in the 15th century. Flank steak, however, did not become popular until later. In the late 1800s and early 1900s flank steak was a lessen known cut of beef in Europe. Butchers' often sold it at lower prices than other cuts to discard it.^[5] Additionally, flank steak did not gain popularity in North America until the mid 1900s. Soldiers returning from WWI and WWII played a vital role in its rise of popularity in the west. Experiencing different cuts of beef in Europe during the war, soldiers spread the word of flank steak in America.^[6] This led to the popularity of the cut of beef that exists today in North America. Flank steak also has a rich history in South America. Cultural traditions in Argentina, Chile, and Brazil encourage the usage of the entire animal to not leave waste. As a result, unlike the North American's who preferred the more tender cuts, South American's have been enjoying flank steak since approximately the late 1700s. It should be noted, however, that although they enjoyed the cattle's flank, it was often referred to simply as vacío.^[7]

Flank steak is used in dishes includingLondon broil and as an alternative to the traditionalskirt steak infajitas. More specifically, Carne Asada often contains flank steak. It can be grilled, pan-fried, broiled, orbraised for increased tenderness. Grain (meat fibre) is noticeable in flank steaks, as it comes from a well-exercised part of the cattle, and many chefs cut across the grain to make the meat more tender.^[8] It is often used inAsian cuisine, is sold in Chinese markets as "stir-fry beef", and is served in French cuisine as an at-most medium-rare steak. Flank also serves as a common cut forsteak jerky and is often enjoyed as a more expensive jerky option.^[9]

The process of cooking a flank steak is very similar to that of askirt steak and other thin meats. Although flank steak is more thick and less marbled than skirt steak, both require seasoning andmarination as a first step. Flank steak requires agrill to be preheated on high heat and takes longer to cook than skirt steak – usually approximately 1-2 minutes longer per side. Lastly, like many meats, it requires a cut against the grain to result in its signature thin pieces.^[10]

Although numbers may vary depending on thecattle and preparation,US Department of Agriculture standards state 100 grams of flank steak is 192calories. Additionally, per 100 grams of steak, there are 28 grams ofproteins, 8 grams of totalfat, 79 milligrams ofcholesterol, and 56 milligrams ofsodium.^[11]

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•   The dictionary definition offlank steak at Wiktionary