Flank steak is a popular cut of beef that is enjoyed in many parts of the world. This lean and flavorful cut of meat is known for its versatility and can be used in a range of dishes. But what exactly is flank steak called in Australia?

In Australia, flank steak is known by several names, including “skirt steak” and “bavette”. These terms are derived from the French language, which has had a significant influence on Australian cuisine.

Skirt steak is a long, flat cut that comes from the cow’s diaphragm muscles. It is often used in Mexican cuisine for dishes such as fajitas and tacos. The name “skirt” comes from the fact that this cut hangs like a skirt from the cow’s belly.

Bavette, on the other hand, is a French term that refers to flank steak that has been trimmed and prepared for cooking. It is typically thinner than skirt steak and has a more tender texture.

No matter what it’s called, flank steak is a popular choice for grilling and barbecuing due to its rich flavor profile. It’s also commonly used in stir-fries, stews, and other dishes.

When cooking flank steak, it’s important to remember to slice against the grain to ensure maximum tenderness. This means cutting perpendicular to the long fibers of the meat.

In addition to its delicious taste and versatility in cooking, flank steak also offers several health benefits. It’s high in protein and iron while being relatively low in fat compared to other cuts of beef.

So whether you call it skirt steak or bavette, this delicious cut of meat is sure to be a hit at your next meal. Try incorporating it into your favorite recipes for an extra boost of flavor and nutrition.