Flank steak is a popular and flavorful beef cut, often used in a variety of dishes around the world—from American fajitas to Asian stir-fries and beyond. Despite its popularity, many people are curious about what other names it goes by in groceries, butcher shops, and international cuisines. Whether you’re looking for it in a recipe or shopping for dinner, knowing alternative names for flank steak can make a world of difference. Let’s dive deep into this topic, exploring everything from its anatomical origin to its regional nicknames and culinary versatility.
The Basics of Flank Steak: A Definition
Before exploring what else it’s called, it’s important to understand what flank steak is and where it comes from.
Flank steak is a beef cut sourced from the abdominal muscles or the lower chest area of the cow. Because these muscles are quite active, this cut tends to be lean and sinewy, with less internal marbling than more tender cuts like ribeye or strip steak. However, what it lacks in fat, it makes up for in robust beefy flavor, especially when cooked and sliced correctly.
Anatomical Position and Characteristics
This long, flat cut is found just below the loin and runs diagonally along the animal’s belly. It’s usually sold boneless and weighs around 1.5 to 2.5 pounds depending on how the cow was butchered.
Here’s a summary of its key attributes:
| Attribute | Description |
|---|---|
| Texture | Firm, chewy if not sliced thinly |
| Marbling | Low |
| Cooking Method | Grilled, broiled, seared; often marinated |
| Cutting Technique | Thinly sliced against the grain |
Alternative Names for Flank Steak
Flank steak has several names, depending on your location, butcher preferences, or the cuisine in which it’s featured. Here are the most commonly recognized alternative names and how and where you’re likely to encounter them.
1. London Broil
In North America, flank steak is often labeled as London broil, especially in supermarkets. This is not a specific cut, but rather a method of preparation. Historically, London broil referred to broiling flank steak and then slicing it across the grain.
However, over time, the term has been applied interchangeably with the cut itself. So if you’re in the U.S. or Canada and you’re looking for flank steak but can’t find it labeled as such, check the meat counter for London broil.
2. Flank Steak in Spanish-Speaking Countries
In Latin American countries and in U.S. supermarkets that cater to Spanish-speaking communities, flank steak is often labeled as:
- **Costillas de res**
- **Bistec de flanco
- **Cortes de flanco
These terms are particularly useful to know when you’re in regions like Texas or California with large Latino populations or in authentic Mexican markets. It’s also commonly used in fajitas, tacos, and similar dishes.
Regional and International Names for Flank Steak
Flank steak is revered globally under various names, depending on language, tradition, and the dish it’s used in.
Asia: Flat Iron or Sio Bak
In some Asian markets, flank steak might be labeled as:
- **Flank beef**
- **Flat iron **(though this can also refer to shoulder cuts)
- In Chinese markets: 反切牛**（’fan qie niu rou’ or literally ‘flank beef’)
Asian recipes often call for cutting into thin, uniform strips. In Chinese cuisine, flank steak is often braised or used in stir-fries like Beef Chow Fun. Korean cuisine will sometimes use flank, particularly in Jokbal (though this is more pork belly-heavy), but more often in marinated flank steak bibimbap.
Europe: From France to Italy
In Europe, butchers tend to favor more specific cuts and terms. Here’s a quick survey:
- **France**: ‘Rumsteck’ – though often used for top rump (similar in texture to flank), it can be misapplied.
- **Germany**: ‘Flanksteak’ directly translates, with both English and German spelling used interchangeably.
- **Italy**: ‘Panatura’ is sometimes used, but it refers to breaded cuts; real flank steak recipes are less customary in Italian cooking
What Butchers Call Flank Steak
While the customer may see London broil or flank steak, professional butchers use meat cut tables to designate it more precisely.
USDA Meat Cutting Charts
According to USDA labeling guidelines, flank steak falls under Beef Primal Cut Number 7: Flank. It’s cut from the abdominal area, and may be further subdivided into:
- Flank steak (boneless)
- Whole flank (with membranes or fat intact)
- London broil (marinated and partially processed)×
Butchers in high-end culinary shops might specify sub-cuts like:
- ‘Inside Flank’ – closer to tenderloin
- ‘Outer Flank’ – closer to the rib cage, slightly tougher
The Rise of Online Grocery and App Naming
With online grocery shopping booming, especially with apps like Instacart, Amazon Fresh, and butcher direct vendors like Crowd Cow and Snake River Farms, the naming and labelling conventions have broadened.
Common Labels You Might See Online
Here are some of the variations shoppers encounter through virtual meat aisles:
- Beef Flank Steak – often the most accurate label
- Luxury Grilling Flank (used by premium vendors)
- Pre-marinated Flank Steak (ready-to-grill)×
Interestingly, online systems might also cross-reference flank steak with similar cuts, such as skirt steak and flat iron steak, sometimes under a broader “flavorful steak” or “tender grilling steak” category.
Flank Steak in Grocery Retail Chains
Grocery store meat departments often have regional labeling standards. For example:
United States
- Whole Foods – labeled clearly as “Organic Grass-Fed Flank Steak” or similar
- Costco – sells flank steak under the general “thin sliced raw beef” packs but rarely markets it as such
- Walmart – commonly labeled as “London Broil” or “Premium Beef Steaks
United Kingdom
In the UK, flank steak tends not to be as commonly available as in the U.S., but online butcher houses are changing that. You may see:
- Beef Flank – direct translation
- Stewing Flank – often tougher and not meant for grilling
Australia & New Zealand
In Down Under, flank steak is often part of broader categories:
- “Bolar Blade” – similar in texture but from the shoulder area
- “Flank” or “Ox Cheek” – more specialty cuts, less common
Is Skirt Steak the Same as Flank Steak?
No, but the two are often confused—and even sometimes substituted in recipes.
| Flank Steak | Skirt Steak |
|---|---|
| Origin | Abdominal muscles |
| Texture | Denser muscles, with tighter grain |
| Tenderness | Moderate (if sliced against the grain) |
| Marbling | Moderate – more than flank |
| Best For | Fajitas, roast beef, stir fries |
| Other Names | London Broil, arrachera (in Mexico), false flank |
Even though they appear similar and both fare well with marinades, the skirt steak comes in two types (inside and outside) and is generally preferred for high-heat searing and shredding rather than slicing.
Chef Tips for Cooking Flank Steak
To get the most flavor—and ensure tenderness—flank steak needs to be cooked and carved properly. Here’s how pros do it.
Marinade It (Or Brine It)
Since it’s low in fat, marinading flank steak for at least 4–12 hours adds both moisture and flavor. Citrus, soy sauce, garlic, and olive oil are classic marinade bases.
Don’t Overcook It!
Flank steak should be cooked to no more than medium, ideally medium-rare. That’s somewhere between 130–135°F on a meat thermometer.
Let It Rest
After cooking, let it cool for 10–15 minutes before slicing. This allows the juices to redistribute, making for a more flavorful and moist piece of steak.
Slice Thin and Against the Grain
This is the most important step. Flank steak has long muscle fibers—cutting against the grain means slicing perpendicular to those fibers to shorten them and improve tenderness.
Best Dishes Featuring Flank Steak
Because of its robust flavor and affordability, flank steak appears in dishes across cultures.
Mexican Cuisine
- Fajitas – Grilled, sliced thin, and served with warm tortillas
- Tacos de Bistec – Often slow-cooked or flash-seared in street taco preparations
Asian Kitchen
- Beef Chow Fun **(China
- Bibimbap **(Korea
American Classics
- London Broil Sandwiches – Sliced thin and stacked on crusty bread
- Steak Salads – Often marinated and served over mixed greens
Where to Buy Flank Steak Today
Now that you know what else it’s called and how to cook it, the next step is purchasing. Here’s where to go depending on what you’re looking for.
Local Butcher Shops
If you have access to a quality butcher, you’ll often get higher quality flank steaks. They can also cut to size or remove excess fat based on your preference.
Large Supermarkets
If you’re looking for the most common label, check for either “Flank Steak” or “London Broil.” Prices can vary, but flank steak generally costs $8 to $15 per pound depending on quality and region.
Online Retailers
For premium options or specific cuts:
- Snake River Farms – High-quality Prime flank steaks
- Crowd Cow – Offers grass-fed flank steak from local ranchers
- ButcherBox – Organic and hormone-free flank cuts available monthly
International Markets
If you’re trying to follow a specific international recipe or prefer certain preparations, check out:
- **Latin American markets** for authentic cuts used in Mexican and Central American cooking
- **Asian supermarkets** for flatter, thinner cuts ideal for slicing and stir-frying
Conclusion: Know Your Labels for Better Beef
Flank steak may have more names than many other cuts, largely due to its global popularity and versatile application. Whether it’s labeled as London Broil, Costillas de Res, or Flat Iron in the store, the cut itself offers unique flavor and texture when handled correctly.
Learning these names not only helps you when grocery shopping but can also expand your culinary confidence when exploring international flavors and making classic dishes at home. Whether you’re grilling up fajitas, preparing a quick stir-fry, or slicing it thin for a French dip, flank steak has your back (or should we say flank)?
Next time you’re eyeing a flank steak in the display case under a mysterious label, you can now confidently answer: “Yes, that’s just flank steak!”
So go ahead—grab it, marinate it, and savor the delicious possibilities that come with this lean yet flavorful classic beef cut.
What is flank steak, and why does it have so many different names?
Flank steak is a cut of beef taken from the abdominal muscles of the cow. Known for its rich flavor and fibrous texture, this cut is often used in a variety of international cuisines, which contributes to the wide array of names it’s given across different regions and cultures. Due to its popularity and versatility, flank steak can be categorized under different labels depending on local butchering traditions and culinary applications.
In the United States, the term “flank steak” is most commonly used, but in other parts of the world, like the UK and Australia, it might be referred to as “bavette.” In Latin America, particularly in Argentina and Mexico, cuts from the flank region are often used in traditional dishes such as tacos and asado, and may be labeled differently to suit local preferences. These variations in naming often reflect regional cooking styles or dish-specific uses, making it important for consumers and cooks to understand the different names when shopping or preparing meals.
What is the difference between flank steak and skirt steak?
Flank steak and skirt steak are both flavorful cuts from the abdominal area of the cow, but they come from different muscles. Flank steak comes from the flank region, which lies lower on the cow, and is generally broader and thicker than the skirt steak. Skirt steak comes from the diaphragm area and is known for its intense beefy flavor, though it can be a bit tougher due to its connective tissue content.
Both cuts are suited for marinating and quick cooking methods such as grilling, broiling, or pan-searing, but skirt steak has a more pronounced fibrous texture. Because of its slightly more tender nature, flank steak is a popular choice for fajitas and stir-fries, while skirt steak is often preferred in dishes like Philly cheesesteaks. Consumers may confuse the two due to their similar appearance and cooking applications, but understanding the nuances between them can help in choosing the right cut for a particular recipe.
Is flank steak suitable for slow cooking methods like braising or stewing?
Although flank steak is a tough cut, it can be successfully used in slow cooking methods like braising. Braising involves cooking the meat slowly in liquid, which helps to break down the muscle fibers and connective tissue, resulting in tender and flavorful results. For best results, flank steak should be cut into smaller pieces or cooked whole and then sliced thinly against the grain to enhance tenderness when served.
It is commonly used in dishes such as Korean braised flank steak and certain types of stews or soups where the meat needs to withstand prolonged cooking without losing flavor. When preparing flank steak using slow-cooking techniques, marinating the meat beforehand or using an acidic cooking liquid like tomatoes or vinegar can further improve its texture and taste. Though more commonly used in quick-sear and grill methods, flank steak has the potential to be a delicious option for slow-cooked meals with proper preparation.
What are the best recipes to use flank steak in for the most impressive results?
Flank steak excels in recipes that highlight its robust flavor and allow for tenderizing through marination. One of the most popular dishes is fajitas, where thinly sliced, grilled flank steak is served with peppers and onions. Another favorite is stir-fry, especially Asian-inspired dishes where the meat is marinated in soy sauce, garlic, and ginger before being seared quickly in a wok or skillet. The key is to slice the flank steak against the grain after cooking to make each bite more tender.
Another impressive way to use flank steak is in cold preparations like salad dishes, such as London broil, where the steak is marinated overnight and then roasted or grilled and served chilled or at room temperature. Top it with chimichurri sauce for a South American twist or pair it with fresh herbs and citrus for a lighter variation. Whether used in hearty wraps, grilled sandwiches, or as a centerpiece for a dinner platter, flank steak can deliver strong flavors and a satisfying texture when handled properly.
Where can I purchase flank steak and how should I choose a good cut?
Flank steak is widely available and can typically be found at most supermarkets, butcher shops, and online meat retailers. When shopping, look for a cut that has a deep red color and is free of excessive graying or brown spots, which may indicate age or poor storage. While it’s not the most marbled cut, a small amount of even fat distribution can enhance flavor and should not be completely trimmed off, as it can help retain moisture during cooking.
Check the thickness of the flank steak, as a uniformly thick cut ensures even cooking and allows for better searing. If purchasing from a butcher, you can request a specific thickness. Since flank steak can be fibrous and dense, choose one that feels firm but not dry. Buying fresh is ideal, but if you plan to freeze it, wrap it well or store it in an airtight container to avoid freezer burn. Also, pay attention to the packaging date if purchasing pre-packaged cuts, and aim for the freshest product available for best results.
Can flank steak be substituted with other cuts of beef if it’s unavailable?
Yes, if flank steak is unavailable, there are several alternative cuts that can work well depending on the recipe. Suitable substitutes include skirt steak, top round, and hanger steak, which share similar textures and flavor profiles that respond well to marinades and high-heat cooking. Skirt steak is often the closest substitute in terms of flavor but may be slightly tougher, while top round can work best when thinly sliced and marinated.
For slow-cooked dishes, consider using chuck or brisket as substitutes, since they become tender with prolonged cooking and offer rich flavor. In stir-fries and fajitas, flank steak can also be replaced with flat iron steak, which offers a nice balance of flavor and tenderness. Understanding the cooking method and how the cut responds to heat will help ensure that substituting flank steak doesn’t compromise the integrity of the recipe. Always slice against the grain when using substitutes to optimize texture and enhance the eating experience.
What is the best way to cook flank steak for maximum flavor and tenderness?
The best way to cook flank steak involves marinating it first to infuse flavor and tenderize the meat. A marinade with acidic components such as lemon juice, vinegar, or wine can break down the fibers and help retain moisture during cooking. After marinating for at least 30 minutes—preferably longer—grill, broil, or pan-sear the steak over high heat to develop a nice char and enhance the beefy flavor while preserving the juices inside.
Once cooked, allow the flank steak to rest for about 5–10 minutes before slicing to let the juices redistribute throughout the meat. Then, slice the steak thinly against the grain to ensure tender bites, as failing to do so can result in a chewy texture. Cooking to medium-rare (around 130–135°F) or medium (140°F) is ideal for maintaining juiciness while avoiding overcooking. These steps bring out the best in flank steak’s bold flavor and ensure it remains a favorite for numerous dishes across different cuisines.