Beef flank steak is a popular cut of meat that is known for its rich flavor and tender texture. But did you know that it goes by other names as well? In this article, we’ll explore the different names for beef flank steak and what makes this cut so special.
What is Beef Flank Steak?
Before we delve into the other names for beef flank steak, let’s first understand what it is. The beef flank steak comes from the abdominal area of the cow, specifically the lower chest and abdominal muscles. This cut is long and flat, with a grainy texture that runs parallel to its length.
The Other Names for Beef Flank Steak
Beef flank steak is known by several other names depending on where you are in the world. Here are some of them:
In the United States, beef flank steak is sometimes called London broil. This name originated in the early 20th century when butchers would use tougher cuts of meat and marinate them to make them more tender. Today, London broil typically refers to a marinated or seasoned beef flank steak that is grilled or broiled.
In Australia and New Zealand, beef flank steak is often referred to as jiffy steak. This name comes from the fact that it cooks quickly – in a jiffy!
In France, beef flank steak is known as bavette. It’s often served in bistros and brasseries with a side of fries and salad. Bavette can also be used in dishes like beef stroganoff or stir-fries.
Preparing Beef Flank Steak
No matter what you call it, beef flank steak requires proper preparation to ensure it’s tender and flavorful. Here are some tips for cooking beef flank steak:
- Marinate it for at least 30 minutes before cooking to help tenderize the meat.
- Cook it quickly over high heat, either on a grill or in a broiler.
- Cut against the grain when slicing to keep the meat tender.
Beef flank steak goes by many names, but its delicious flavor and versatility make it a favorite among meat lovers. Whether you’re grilling up some London broil or enjoying a bavette in a French bistro, be sure to follow proper preparation techniques to make the most out of this cut of meat.