Flank steak is a popular cut of meat that is known for its flavor and tenderness. It is widely used in different cuisines around the world, including Italian cuisine. In Italy, flank steak goes by different names depending on the region and the recipe it’s being used in.

In Tuscany, flank steak is called “Bistecca alla Fiorentina”. This dish is a traditional Tuscan recipe that originated in Florence.

It’s a thick-cut steak that is typically served rare or medium-rare with a sprinkle of salt and pepper. The meat is seasoned with olive oil and grilled over an open flame to give it a smoky flavor.

Another popular Italian dish made with flank steak is “Braciole”. Braciole is a stuffed rolled-up meat dish that originated in southern Italy.

It’s made by pounding thin slices of flank steak, then filling them with breadcrumbs, cheese, garlic, and parsley before rolling them up and tying them with twine. The rolls are then simmered in tomato sauce until they become tender.

In Sicily, flank steak goes by the name “Scaloppine al Marsala”. This dish consists of thinly sliced flank steak that is dredged in flour and pan-fried until golden brown. The meat is then sautéed with mushrooms, onions, and garlic before being simmered in Marsala wine sauce until it becomes tender.

Flank steak also plays an important role in Italian-American cuisine. One popular dish that features this cut of meat is “Steak Pizzaiola”. It’s made by pan-frying flank steak with garlic and onions before adding tomato sauce, oregano, and red pepper flakes to create a flavorful sauce.

In conclusion, there are many different names for flank steak in Italian cuisine depending on the region and recipe being used. Whether you’re enjoying Bistecca alla Fiorentina in Tuscany or Steak Pizzaiola in an Italian-American restaurant, flank steak is a versatile and delicious cut of meat that has become a staple in many cuisines around the world.