Flank steak

Flank steak

Cuts of beef
Type	cut of beef

Prepared Flank Steak Dish

Flank steak is a cut of beef steak taken from the abdominal muscles of the cow, located just behind the plate and in front of the rear quarter. It is a long, flat cut with a significant grain that is known for its chewiness and thinness. As a popular food, flank steak is referred differently across the globe and is prepared in a variety of ways in different cultures (the most popular being Carne asada).

Terminology

Raw aged flank steak, with the cover layer of fat removed from the steak on the right

In Brazil, it is called bife do vazio or pacú (many people confuse it with fraldinha, which is actually the flap steak). It is popular in south Brazil, specifically in Rio Grande do Sul state. The cut is also common in Colombia, where they call it sobrebarriga ("over the belly"); sobrebarriga a la brasa is a Colombian recipe for braised flank steak. Both Argentina and Uruguay call flank steak churrasquito de vacío or bife de vacío. In Spain and Cuba, flank steak is often referred to as falda. In many countries, flank steak is often interchanged with skirt steak, yet they are two different cuts of beef. For example, skirt steak is also referred to as sobrebarriga in Colombia, despite it coming from the plate of the cattle, opposed to the flank.

Origins

Merriam-Webster records that the term "flank steak" was first used in 1902. More generally, steak first originated in Scandinavia and Italy in the 15th century. However, steak was a far broader term: any sort of meat was often considered steak and served with beer or wine. In the 1800's, the more modern definition of steak began to enter American kitchens, beginning in the west and becoming more specific to cuts of beef. With different cuts of beef came flank steak, which spread in popularity across America.

Use

Grilled marinated flank steak

Flank steak is used in dishes including London broil and as an alternative to the traditional skirt steak in fajitas. More specifically, Carne Asada often contains flank steak. It can be grilled, pan-fried, broiled, or braised for increased tenderness. Grain (meat fibre) is noticeable in flank steaks, as it comes from a well-exercised part of the cow, and many chefs cut across the grain to make the meat more tender. It is often used in Asian cuisine, is sold in Chinese markets as "stir-fry beef", and is served in French cuisine as an at-most medium-rare steak. Flank also serves as a common cut for steak jerky and is often enjoyed as a more expensive jerky often.

Preparation and Cooking

The process of cooking a flank steak is very similar to that of a skirt steak and other thin meats. Although flank steak is more thick and less marbled than skirt steak, both require seasoning and marination as a first step. Flank steak requires a grill to be preheated on high heat and takes longer to cook than skirt steak – usually approximately 1-2 minutes longer per side. Lastly, like many meats, it requires a cut against the grain to result in its signature thin pieces.

Nutrition

Although numbers may vary depending on the cattle and preparation, U.S Department of Agriculture standards state 100 grams of flank steak is 192 calories. Additionally, per 100 grams of steak, there are 28 grams of proteins, 8 grams of total fat, 79 milligrams of cholesterol, and 56 milligrams of sodium.

See also

• Food portal
• List of steak dishes
• Sirloin steak
• Ribeye steak
• Hanger steak
• Skirt steak
• Flap steak
• Steak

External links

• The dictionary definition of flank steak at Wiktionary