Flank steak is a popular cut of beef that is known for its rich flavor and tenderness. It’s a versatile cut that can be prepared in many different ways, including grilling, broiling, and pan-searing. However, depending on where you are in the world, flank steak may go by different names.

In the United States, flank steak is the most common name for this cut of beef. It comes from the lower abdominal muscles of the cow and is long and flat with visible muscle fibers. Flank steak is a relatively lean cut of beef but has an excellent beefy flavor that makes it a favorite among meat lovers.

In other parts of the world, flank steak may be called something else entirely. In the United Kingdom, it’s often referred to as “skirt steak,” while in Australia and New Zealand, it may be called “bavette.” In France, it’s known as “bavette d’aloyau,” which translates to “flank steak.”

No matter what you call it, flank steak is a popular choice for many dishes. Its unique texture and flavor make it an excellent choice for fajitas or stir-fries. Flank steak can also be marinated to add additional flavor or cooked low and slow to make deliciously tender carne asada.

When cooking flank steak, it’s essential to slice against the grain to ensure maximum tenderness. The grain refers to the direction of muscle fibers in the meat. By cutting against the grain, you’re effectively shortening those muscle fibers, making them easier to chew.

To prepare flank steak for cooking, remove any excess fat or silver skin with a sharp knife. Then use a marinade or rub to add additional flavor before cooking.

In conclusion, no matter what you call it – flank steak is a delicious cut of beef that can be enjoyed in many different ways. Whether you’re grilling up some fajitas or slow-cooking a tender carne asada, flank steak is sure to be a crowd-pleaser. So the next time you’re at the grocery store, be sure to pick up some flank steak and try out one of the many delicious recipes that this versatile cut has to offer!