 Cuts of beef | |
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Flank steak is asteak taken from the abdominal muscles of the cow, 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 to differently across the globe and is prepared in a variety of ways in different cultures (one example beingCarne Asada).
InBrazil, flank steak is calledbife do vazio orpacú (many people confuse it withfraldinha, which is actually theflap steak).[1] It is popular in southern Brazil specifically inRio Grande do Sul state. The cut is also common inColombia, where it is calledsobrebarriga ("over the belly");sobrebarriga a la brasa is a Colombian recipe forbraised flank steak.[2] Both Argentina andUruguay call flank steakchurrasquito de vacío orbife de vacío. In Spain andCuba, flank steak is often referred to asfalda. The names flank steak and skirt steak, which are two different cuts of beef, are often used interchangeably. For example,Skirt steak, which comes from the plate of the cattle, not the flank, is also referred to assobrebarriga in Colombia.[3]
Merriam-Webster records that the term "flank steak" was first used in 1902.[4] More generally, steak originated inScandinavia and Italy in the 15th century. In the late 1800s and early 1900s flank steak was a less-known cut of beef in Europe. Butchers often sold it at lower prices than other cuts.[5] Flank steak became popular in North America in the mid 1900s. Soldiers returning from WWI and WWII played a role in flank steak's rise of popularity in the west.[6] This led to the popularity of the cut of beef that exists today in North America.
Flank steak also has a 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 Americans who preferred the more tender cuts, South Americans have been enjoying flank steak since approximately the late 1700s.[7]
Flank steak is used in theLondon broil dish and as an alternative to the traditionalskirt steak infajitas. More specifically, Carne Asada often contains flank steak instead of skirt steak. Flank steak can be grilled, pan-fried, broiled, orbraised for increased tenderness. Grain (meat fibre) is noticeable in flank steaks. As a result, chefs must cut across the grain to make the meat more tender and result in a smooth cut.[8] Flank steak is often used inAsian cuisine and is commonly sold in Chinese markets as "stir-fry beef." It is also 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]
Flank steak requires seasoning andmarination, then cooked on a preheated grill at high heat. It requires a cut against the grain to result in its signature thin pieces.[10]
Numbers may vary depending on thecattle and preparation.US Department of Agriculture standards state that 100 grams of flank steak is 192calories. Additionally, per 100 grams of steak, there are 28 grams ofprotein, 8 grams of totalfat, 79 milligrams ofcholesterol, and 56 milligrams ofsodium.[11]
The dictionary definition offlank steak at Wiktionary| Upper |   | |
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