Flank steak is a popular cut of beef that is enjoyed by many. It is a lean and flavorful cut that comes from the abdominal muscles of the cow. This cut of meat is known by many names and has a rich history in different cultures.
The Many Names of Flank Steak
Flank steak is known by different names in different parts of the world. In the United States, it is commonly referred to as flank steak, but it is also known as London broil or jiffy steak. In France, it is called bavette, while in Italy, it is known as arrachera in Mexico and vacio in Argentina.
What Makes Flank Steak Special?
Flank steak has a distinct texture and flavor that sets it apart from other cuts of beef. It has long muscle fibers that give it a Chewy texture, but when cooked properly, it can be tender and juicy. Flank steak also has a rich beefy flavor that makes it a favorite among meat lovers.
Cooking Flank Steak
When cooking flank steak, it’s important to remember that this cut of meat is lean and can easily become tough if overcooked. To ensure tenderness and juiciness, cook flank steak to medium-rare or medium doneness. It’s also important to slice against the grain when serving to further enhance its tenderness.
Marinating Flank Steak
One way to add flavor and tenderize flank steak is by marinating it before cooking. A marinade typically consists of an acid like vinegar or citrus juice, oil, herbs, and spices. The acid helps break down the muscle fibers while the oil keeps the meat moist during cooking.
In conclusion, flank steak is a versatile cut of beef that can be enjoyed in many different ways. Whether you grill it, broil it, or stir-fry it, flank steak is sure to satisfy your taste buds. With its unique texture and flavor, it’s no wonder that this cut of meat is a favorite among food enthusiasts all over the world.