Flank steak is a delicious, versatile cut of beef that can be used in a variety of dishes. It’s known for its rich flavor and tender texture, making it a favorite among meat lovers. However, if you’re new to cooking with flank steak, you may be wondering what other names it goes by.
One common alternative name for flank steak is “London broil.” This name is often used interchangeably with flank steak, but technically refers to a specific cooking method rather than a cut of meat. London broil typically involves marinating the meat and then broiling or grilling it quickly on high heat.
Another name for flank steak is “jiffy steak.” This term is less commonly used, but still refers to the same cut of beef. It’s believed that the name comes from the fact that flank steak can be cooked quickly in just a few minutes.
Flank steak is also sometimes called “bavette” or “flap meat.” These names are more commonly used in French cuisine and may refer to slightly different cuts of meat. However, they are often used interchangeably with flank steak in English-speaking countries.
When shopping for flank steak, it’s important to keep in mind that these alternative names may be used on packaging or at the butcher counter. However, regardless of what it’s called, flank steak should have a long, flat shape and visible muscle fibers running across the grain.
To prepare flank steak for cooking, it’s important to marinate it beforehand to help tenderize the meat and infuse it with flavor. Once marinated, grill or broil the steak over high heat until cooked to your desired doneness.
In conclusion, while there are several alternative names for flank steak such as London broil, jiffy steak, bavette or flap meat; all refer to this delicious cut of beef which when prepared correctly can make for an amazing meal. With proper marination and cooking, flank steak can be a delicious and affordable addition to your dinner table.