If you’re a meat lover, you’re probably familiar with different types of steak cuts. One of the most popular and flavorful cuts is the flank steak.
But did you know that flank steak also goes by another name? In this article, we’ll explore what that name is and some interesting facts about this delicious cut of meat.
What Is Flank Steak?
Flank steak is a long, flat cut of beef that comes from the lower chest or abdominal muscle of a cow. It’s a lean and flavorful cut that’s often used in Mexican and Asian cuisine. Flank steak has a distinctive grainy texture, which makes it ideal for marinating and grilling.
The Other Name for Flank Steak
The other name for flank steak is “London broil.” This name can be confusing because London broil isn’t actually a specific cut of meat. Instead, it refers to a cooking method where a tough cut of meat like flank steak is marinated, broiled or grilled, and then thinly sliced against the grain.
Why Is It Called London Broil?
Despite its name, London broil doesn’t have any origins in London. In fact, it’s an American dish that became popular in the 1950s and 1960s. The term “London” was likely added to make the dish sound more sophisticated and exotic.
How to Cook Flank Steak/London Broil
Flank steak/London broil can be cooked in several ways. Here are some popular methods:
- Grilling: Preheat your grill to high heat (around 450°F). Pat your flank steak dry with paper towels, season it with salt and pepper or your favorite rub/marinade, grill for 6-8 minutes on each side until it reaches an internal temperature of 130°F for medium-rare. Let it rest for 5 minutes before slicing against the grain.
- Broiling: Preheat your oven’s broiler to high heat. Place your flank steak on a broiler pan or a wire rack set inside a baking sheet, season it as desired, broil for 6-8 minutes on each side until it reaches an internal temperature of 130°F for medium-rare.
Let it rest before slicing against the grain.
- Pan searing: Heat a cast-iron skillet over high heat until it’s smoking hot. Add some oil, then place your flank steak in the skillet, sear for 3-4 minutes on each side until browned and charred, reduce the heat to medium and continue cooking until it reaches an internal temperature of 130°F for medium-rare. Let it rest before slicing against the grain.
Now you know that flank steak and London broil are essentially the same thing! Whether you choose to grill, broil or pan-sear this cut of meat, be sure to slice it thinly against the grain to ensure maximum tenderness. So next time you’re at the butcher counter or planning a menu, remember that these two names refer to one delicious cut of beef.