When it comes to beef, there are a variety of cuts available to choose from. One of the more popular cuts is flank steak.

But have you ever wondered if there’s another name for it? Let’s explore this question and learn more about this delicious cut of meat.

What is Flank Steak?

Flank steak is a lean, flavorful cut of beef that comes from the abdominal muscles of the cow. It’s long and flat, with a distinctive grain that runs across the meat. Flank steak is typically marinated before cooking to help tenderize the meat and infuse it with flavor.

Is There Another Name for Flank Steak?

Yes, there is another name for flank steak – London broil. This term originally referred to a method of cooking rather than a specific cut of meat. However, over time it has become associated with flank steak due to its popularity in this dish.

Other Names for Flank Steak

While London broil is the most commonly used alternative name for flank steak, there are a few other names you might come across:

  • Duffel
  • Jiffy steak
  • Bavette
  • Sous vide beef

These names may be more common in certain regions or cultures, but they all refer to the same cut of meat.

How to Cook Flank Steak (or London Broil)

Flank steak (or London broil) can be cooked in a variety of ways, including grilling, broiling, or pan-searing. Here’s a simple recipe for grilled flank steak:

  1. Season your flank steak with salt and pepper or your favorite dry rub.
  2. Marinate your steak for at least 30 minutes (or up to 24 hours) in your favorite marinade. Some popular options include soy sauce, Worcestershire sauce, garlic, and olive oil.
  3. Preheat your grill to high heat.
  4. Grill your flank steak for about 4-6 minutes per side for medium-rare (or longer if you prefer it more well-done).
  5. Let the steak rest for a few minutes before slicing against the grain and serving.

Tips for Cooking Flank Steak

Here are a few tips to help you get the most out of your flank steak:

  • Flank steak is a lean cut of meat, so be careful not to overcook it or it can become tough.
  • Slicing against the grain helps break down the meat fibers and make it more tender.
  • Letting your steak rest before slicing allows the juices to redistribute and makes for a juicier end result.

In Conclusion

Whether you call it flank steak or London broil, this cut of beef is a tasty and versatile option for any meal. With proper seasoning and cooking techniques, you can enjoy this flavorful meat in a variety of dishes. So next time you’re at the butcher counter, don’t hesitate to pick up some flank steak (or London broil) and give it a try!