Flank steak

Flank steak is a specific cut of beef taken from the abdominal muscles of a cow. This long and flat muscle is located behind the plate and in front of the rear quarter. It is a popular food known for its thinness and a significant grain. This grain refers to the visible meat fibers that run through the cut. Because of these fibers, the meat is known for its chewiness.

Chefs and home cooks value it for its unique texture and versatility in many different dishes.

Preparing flank steak requires specific techniques to ensure it is pleasant to eat. The process usually begins with seasoning and marination to enhance the flavor. After marination, the meat is often cooked on a preheated grill using high heat. Other methods include pan-frying, broiling, or braising the meat. Braising is a method used to increase the tenderness of the cut.

A critical final step is how the meat is sliced. To achieve a smooth texture, a chef must cut across the grain. This means the knife cuts perpendicular to the long meat fibers. This technique results in the signature thin pieces that make the meat easier to chew.

Flank steak is known by many different names depending on the region. In Brazil, particularly in the state of Rio Grande do Sul, it is called bife do vazio or pacú. People sometimes confuse it with fraldinha, but that name actually refers to the flap steak. In Colombia, the cut is called sobrebarriga, which translates to "over the belly." A common Colombian recipe is sobrebarriga a la brasa, which is a braised version of the meat.

In Argentina and Uruguay, people call it churrasquito de vacío or bife de vacío. In Spain and Cuba, the term falda is often used.

It is important to distinguish flank steak from other similar cuts. The names flank steak and skirt steak are often used interchangeably, even though they are different. Skirt steak actually comes from the plate of the cattle rather than the flank. In Colombia, skirt steak is also called sobrebarriga, while in Argentina, it is known as entraña. Understanding these distinctions helps cooks select the exact cut needed for a specific recipe.

The history of this cut shows how culture and war can change eating habits. The term "flank steak" was first recorded in 1902. More broadly, the concept of steak originated in Italy and Scandinavia during the 15th century. In the late 1800s and early 1900s, flank steak was not a well-known cut in Europe. At that time, butchers often sold it at lower prices than other cuts of beef.

In North America, the cut grew in popularity during the mid-1900s. Soldiers returning from World War I and World War II played a role in its rise in the West.

In South America, the use of flank steak has a much longer history. Traditions in Argentina, Chile, and Brazil encourage using the entire animal to prevent waste. Because of this focus on using every part, South Americans have enjoyed flank steak since approximately the late 1700s. This contrasts with North Americans, who historically preferred more tender cuts of beef. Today, the cut is used in many global cuisines. It is a component of London broil and is used as an alternative to skirt steak in fajitas. In many Carne Asada recipes, flank steak is used instead of skirt steak. It is also common in Asian cuisine, where Chinese markets sell it as "stir-fry beef."

Flank steak is also used for specialized foods and provides specific nutritional values. It is a common choice for making steak jerky, often serving as a more expensive option for that snack. From a nutritional standpoint, the United States Department of Agriculture provides specific standards. Per 100 grams of flank steak, there are 192 calories. This amount also contains 28 grams of protein and 8 grams of total fat. Additionally, it contains 79 milligrams of cholesterol and 56 milligrams of sodium. These values may vary depending on the specific cattle and how the meat is prepared.