Flank steak is a popular cut of meat that is known for its rich flavor and versatility. It’s a favorite amongst steak lovers and is commonly used in a variety of dishes, from stir-fries to tacos.

However, there are times when you may need to use another name for flank steak. In this article, we will explore some of the other names for flank steak.

The Origins of Flank Steak

Before we dive into the other names for flank steak, let’s take a moment to understand where it comes from. Flank steak is a cut of beef that comes from the abdominal muscles or lower chest of the cow. It’s a relatively tough cut of meat that requires proper cooking techniques to bring out its tenderness and flavor.

Other Names for Flank Steak

Flank steak goes by several different names depending on the region or country you’re in. Here are some of the most common names:

London Broil

London broil is a term commonly used in North America to describe flank steak that has been marinated and then broiled or grilled. The name London broil actually refers to the cooking method rather than the cut of meat itself.

Jiffy Steak

Jiffy steak is a term that was popularized by the Jiffy Steak Company in the 1950s. It refers to thin slices of beef that are taken from the flank area and then tenderized using a special machine.

Diacon Shoulder

Diacon shoulder is another name for flank steak that originated in South Africa. It’s called Diacon shoulder because it comes from the shoulder area of the cow.

Bavette Steak

Bavette steak is a French term used to describe flank steak that has been trimmed and sliced against the grain. This cut of meat is popular in France and is often used in traditional French recipes.


Flank steak is a delicious and versatile cut of meat that goes by several different names depending on where you are in the world. Whether you call it London broil, Jiffy steak, Diacon shoulder, or Bavette steak, one thing is certain – flank steak is a tasty and satisfying choice for any meal.