Flank Steak - Wikipedia

Beef steak cut from the abdominal muscles of the cow Flank steak

Cuts of beef
Type	cut of beef

Part of a series on
Steak
Main articles Steak Beefsteak Fish steak Pork steak Steakhouse
List of steak dishes Asado Beef Manhattan Beef Wellington Bife a cavalo Bistecca alla fiorentina Boiled beef Bulgogi Carpetbag steak Carne asada Chateaubriand steak Cheesesteak Chicken fried steak Bistek Tagalog Bollito misto Delmonico steak Fajita Finger steaks Hamburg steak London broil Mongolian beef Pepper steak Pot roast Roast beef Italian beef Prawn cocktail, steak and Black Forest gateau Salisbury steak Sha cha beef Shawarma Standing rib roast Steak and eggs Steak and kidney pie Steak and kidney pudding Steak and oyster pie Steak au poivre Steak burger Steak de Burgo Steak Diane Steak frites Steak sandwich Steak tartare Suadero Surf and turf Swiss steak
Cuts of beef Forequarter cuts Hindquarter cuts 7-bone Blade Chuck Fillet Flank Flap Flat iron Hanger Plate Popseye Ranch Rib eye Rib Round Rump Silverside Sirloin Skirt Strip T-bone Tenderloin Top sirloin Tri-tip
Preparation Aged Barbecued Braised Char grilled Chopped Cured Fried Marinaded Pickled Poached Roasted Salt-cured Seared Smoked
Related topics List of beef dishes Doneness Meat on the bone Restructured steak Steak knife Steak sauce
v t e

Flank steak is a 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 to differently across the globe and is prepared in a variety of ways in different cultures (one example being Carne Asada).

Terminology

[edit]

In Brazil, flank steak is called bife do vazio or pacú (many people confuse it with fraldinha, which is actually the flap steak).[1] 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 braised flank steak.[2] 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,[3] and as "entraña" in Argentina.[4] [5]

History

[edit]

Merriam-Webster records that the term "flank steak" was first used in 1902.[6] 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.[7] 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.[8] 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.[9]

Use

[edit]

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.[10] 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 steak jerky and is often enjoyed as a more expensive jerky option.[11]

Preparation and cooking

[edit]

Flank steak requires seasoning and marination, then cooked on a preheated grill at high heat. It requires a cut against the grain to result in its signature thin pieces.[12]

Nutrition

[edit]

Numbers may vary depending on the cattle and preparation. US Department of Agriculture standards state that 100 grams of flank steak is 192 calories. 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.[13]

See also

[edit]

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

References

[edit]

1. ^ "Qual a diferença entre Fraldinha e Bife do Vazio?". 28 July 2017. Archived from the original on 27 May 2023. Retrieved 26 May 2023.
2. ^ Miller, Bryan (n.d.). "Sobrebarriga a la Brasa (Flank steak Colombian-style)". The New York Times. Retrieved 6 September 2021.
3. ^ "Comparing Flank Steak vs. Skirt Steak | America's Test Kitchen". www.americastestkitchen.com. Retrieved 2025-04-02.
4. ^ "How to Grill Skirt Steak & Entraña: the Argentine Way". Gaucho Life. Retrieved 10 December 2025.
5. ^ "Steaks of Argentina: Entraña". Baqueano. Retrieved 10 December 2025.
6. ^ "Definition of FLANK STEAK". www.merriam-webster.com. 2025-03-17. Retrieved 2025-03-19.
7. ^ Rimas, Andrew (2008). Beef: the untold story of how milk, meat, and muscle shaped the world. William Morrow.
8. ^ Smith, Andrew (2004). Encyclopedia of food and drink in America. Oxford University Press.
9. ^ Karush, Matthew (2012). Culture of Class: Radio and Cinema in the Making of a Divided Argentina, 1920–1946. Duke University Press.
10. ^ Kobzina, N (2005). Encyclopedia of Meat Sciences. American Library Association.
11. ^ Ali (2016-10-24). "Beef Jerky". Gimme Some Oven. Retrieved 2025-04-02.
12. ^ "Grilling Flank Steak vs. Skirt Steak: What's the Difference?". American Made Grills. Retrieved 2025-03-31.
13. ^ Patterson, Kristine (September 2011). "USDA Nutrient Data Set for Retail Beef Cuts" (PDF). US Department of Agriculture. 2.0.

External links

[edit]

• The dictionary definition of flank steak at Wiktionary

v t e Cuts of beef
Upper	Chuck 7-bone Blade Flat iron Ranch Shoulder tender Prime rib Rib Rib eye Short loin T-bone Strip Tenderloin Filet mignon Sirloin Top sirloin Baseball Bottom sirloin Flap Tri-tip Round Cube Picanha Popeseye Rump Silverside
Lower	Brisket Plate Hanger Short ribs Skirt Flank Shank

v t e Beef and veal
Production	Argentine beef Beef cattle Cow–calf operation Feeder cattle Kobe beef Organic beef Osorno Steer
Products	Cuts Baseball steak Blade steak Brisket Chateaubriand steak Chuck steak Fajita Filet mignon Filet medallion Flank steak Flap steak Hanger steak Plate Picanha Ranch steak Restructured steak Rib eye Rib steak Round Rump Short loin Short ribs Shoulder tender Silverside Sirloin Top sirloin Skirt steak Standing rib roast Strip Shank T-bone Tenderloin Tri-tip Trotters Tail Processed Jerky Aged Bresaola Cabeza Corned beef Frankfurter Rindswurst Ground Montreal smoked Pastrami Meat extract Offal Brain Heart Tongue Tendon Tripas Tripe Testicles
Dishes	Beefsteak List of steak dishes Balbacua Blanquette de veau Beef olives Beef Wellington Beef bourguignon Beef bun Beef Manhattan Beef noodle soup Beef on weck Beef Stroganoff Bistek Boiled beef Bruscitti Bulgogi Bulalo Cachopo Calf's liver and bacon Calf's liver in French cuisine Cansi Chateaubriand (dish) Cheesesteak Chicken-fried steak Cordon bleu Daube Dendeng Feu French dip Ginger beef Galbi Gored gored Gyūdon Hayashi rice Hamburg steak Hortobágyi palacsinta Iga penyet Italian beef Jellied veal Kalio Karađorđeva šnicla Kare-kare Kitfo London broil Mechado Mongolian beef Neobiani Nilagang baka Ossobuco Pares Pho Pot roast Pozharsky cutlet Puchero P'tcha Ragout fin Rawon Rendang Roast beef Roast beef sandwich Ropa vieja Salisbury steak Saltimbocca Selat solo Sha cha beef Suea rong hai Shooter's sandwich Soup Number Five Steak and kidney pudding Steak Diane Steak and eggs Steak and oyster pie Steak au poivre Tapa Tartare Tafelspitz Tiyula itum Tongseng Veal Milanese Veal Orloff Veal Oscar Vitello tonnato Wallenbergare
Related meats	American bison Beefalo Water buffalo Żubroń
Other	Bovine spongiform encephalopathy Beef hormone controversy Beef ring Carcass grade Darkcutter Meat on the bone Ractopamine - Beef US beef imports Japan Taiwan South Korea (2008 US beef protest in South Korea)

This meat-related article is a stub. You can help Wikipedia by expanding it.

• v
• t
• e

This Mexican cuisine–related article is a stub. You can help Wikipedia by expanding it.

• v
• t
• e