Flank steak is a steak taken from the abdominal muscles of the cow, located just behind the beef 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 to differently across the globe and is prepared in a variety of ways in different cultures (one example being Carne asada).
Terminology
In
Brazil, flank steak is called
bife do vazio or
pacú (many people confuse it with
fraldinha, which is actually the
flap steak).
It is popular in southern Brazil specifically in Rio Grande do Sul state. The cut is also common in
Colombia, where it is called
sobrebarriga ("over the belly");
sobrebarriga a la brasa is a Colombian recipe for
Braising 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. The names flank steak and skirt steak, which are two different cuts of beef, are often used interchangeably. For example,
Skirt steak, which comes from the plate of the cattle, not the flank, is also referred to as
sobrebarriga in Colombia.
History
Merriam-Webster records that the term "flank steak" was first used in 1902.
More generally, steak originated in
Scandinavia and Italy in the 15th century. In the late 1800s and early 1900s flank steak was a less-known cut of beef in Europe. Butchers often sold it at lower prices than other cuts.
Flank steak became popular in North America in the mid 1900s. Soldiers returning from WWI and WWII played a role in flank steak's rise of popularity in the west.
This led to the popularity of the cut of beef that exists today in North America.
Flank steak also has a history in South America. Cultural traditions in Argentina, Chile, and Brazil encourage the usage of the entire animal to not leave waste. As a result, unlike the North Americans who preferred the more tender cuts, South Americans have been enjoying flank steak since approximately the late 1700s.
Use
Flank steak is used in the
London broil dish and as an alternative to the traditional
skirt steak in
fajitas. More specifically, Carne Asada often contains flank steak instead of skirt steak. Flank steak can be grilled, pan-fried, broiled, or
braised for increased tenderness. Grain (meat fibre) is noticeable in flank steaks. As a result, chefs must cut across the grain to make the meat more tender and result in a smooth cut.
Flank steak is often used in
Asian cuisine and is commonly sold in Chinese markets as "
stir-fry beef." It is also served in French cuisine as an at-most medium-rare steak. Flank also serves as a common cut for
jerky and is often enjoyed as a more expensive jerky option.
Preparation and cooking
Flank steak requires seasoning and
marination, them cooked on a preheated grill at high heat. It requires a cut against the grain to result in its signature thin pieces.
Nutrition
Numbers may vary depending on the
cattle and preparation. US Department of Agriculture standards state that 100 grams of flank steak is 192
Calorie. Additionally, per 100 grams of steak, there are 28 grams of
protein, 8 grams of total
fat, 79 milligrams of
cholesterol, and 56 milligrams of
sodium.
See also
External links
