Flank steak

Flank steak is a cut of beef steak taken from the abdominal muscles of the cow, located just behind the plate and in front of the rear quarter. It is a long, flat cut with a significant grain, and is known for its bold flavor and chewiness.

Flank steak

Cuts of beef
Type	cut of beef

Terminology

Raw aged flank steak, with the cover layer of fat removed from the steak on the right

In Brazil, it is called bife do vazio or pacú (many people confuse it with fraldinha, which is actually the flap steak).^[1] It is popular in south Brazil, specifically in Rio Grande do Sul state. The cut is also common in Colombia, where they call it sobrebarriga ("over the belly"); sobrebarriga a la brasa is a Colombian recipe for braised flank steak.^[2] Both Argentina and Uruguay call flank steak churrasquito de vacío or bife de vacío. In Spain and Cuba, flank steak is often referred to as falda.

Origins

Merriam-Webster records that the word "flank steak" was first used in 1902^[3]. More generally, steak first originated in Scandinavia and Italy in the 15th century. However, steak was a far broader term: any sort of meat was often considered steak and served with beer or wine.^[4] In the 1800's, steak began to enter American kitchens, beginning in the west and becoming more specific to cuts of beef ^[5].

Use

Grilled marinated flank steak

Flank steak is used in dishes including London broil and as an alternative to the traditional skirt steak in fajitas. It can be grilled, pan-fried, broiled, or braised for increased tenderness. Grain (meat fibre) is noticeable in flank steaks, as it comes from a well-exercised part of the cow, and many chefs cut across the grain to make the meat more tender. It is often used in Asian 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 for steak jerky.

See also

• Food portal
• List of steak dishes
• Sirloin steak
• Ribeye steak
• Hanger steak
• Skirt steak
• Flap steak