Flank steak is a popular cut of beef that is known for its rich flavor and tenderness. It is often used in a variety of dishes such as fajitas, stir fry, and steak sandwiches.

However, many people are not aware of the various names that flank steak goes by. In this article, we will explore the different names for flank steak.

What is Flank Steak?

Before we delve into the various names for flank steak, let’s first understand what it is. Flank steak comes from the abdominal area of the cow and is known for its long and flat shape. It is a lean cut of meat with a distinctive grain pattern running across it.

Names for Flank Steak

Flank steak has several different names depending on the region or country where it is being sold. Below are some of the most common names:

London Broil

In some regions, flank steak is referred to as London Broil. This name originated in North America and was used to describe a dish made by marinating and broiling flank steak.

Jiffy Steak

Jiffy Steak is another name for flank steak that you may come across in grocery stores or on menus in restaurants. It’s unclear how this name came about, but it could be due to how quickly this cut can be cooked.

Dyer’s Cut

Dyer’s Cut refers to flank steak that has been trimmed and prepared specifically for use in making jerky. This name was popularized in the western United States where jerky making was common.

Bavette Steak

In French cuisine, flank steak is known as Bavette Steak. This name refers to the thin and long shape of this cut of meat which resembles a bib or apron.


Flank steak is a versatile and delicious cut of meat that is used in a variety of dishes. It’s important to be aware of the different names that flank steak goes by, especially if you’re traveling or shopping for groceries in different regions. Whether it’s London Broil, Jiffy Steak, Dyer’s Cut, or Bavette Steak – these names all refer to the same delicious cut of beef.