- A flank steak is a thin slab of beef but can also be called a skirt, hanger, hanging tender, bavette/ bifteck, onglet, and sirloin tip.
- It’s most often used in stir-fried dishes or thin steak sandwiches.
What is flank steak?
Flank steak is cut from the lower hindquarter of cattle. The thin slices are usually grilled or broiled to medium-rare doneness.
Some consider it the best piece of meat for London broil because it has more flavor than most other cuts but can still be tender if quickly cooked over very high heat.
Flank foods consist of noodles served with beef or shrimp and vegetables atop a bed of lettuce or green leafy vegetables.
Flank steak is also an excellent choice for beef or chicken fajitas.
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Hanger steak vs. skirt steak?
Hanger steak and skirt steak are synonyms of flank steak but have slightly different characteristics depending on the part of the cow they come from.
Skirt steaks are cut before being separated into sections, so some pieces may still be joined by connective tissue.
Both hanger steaks and skirts are flavorful cuts that should be cooked quickly over high heat to minimize toughness, although if time allows, long marinating will soften them further.
They are both popular in Argentina as “macabre” (literally “hunger killer”). Flank food dishes usually inform diners that hangers and/or skirts can be ordered in place of flank steak.
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What cut is flank steak?
Flank steak comes from the bottom belly area of a cow. It’s lean and has a tough texture that requires marinating to tenderize before cooking.
Flank steak foods are tasty treats with flavors from different parts of the world, from American-style Chinese steaks to Mexican carne asada or Asian stir-fries.
The cuts’ wide width means you’ll usually need at least two servings per pound of meat unless your party guests have large appetites.
If you’re looking for something smaller, try sirloin tips instead, which also work well when used in stir-fry dishes.
Flank food recipes may include beef, shrimp, vegetables, and pasta.
What is flank steak called at the grocery store? Where to find it?
Flank steak is also known as bavette or bifteck or sometimes outside of the U.S., as onglet.
It’s a tough cut that needs to be marinated before cooking because it has a very chewy texture otherwise.
It should be cooked quickly over high heat so that it doesn’t dry out too much and become tough.
The meat can also be braised if you cook it for longer periods of time at lower temperatures with liquid in the pot, although again, this will cause more shrinkage than other cuts such as rib-eye steaks sirloin steaks.
Flank food dishes show up on menus at many restaurants and can be easily cooked in a home kitchen by marinating the meat, then grilling or broiling it for about three to four minutes per side.
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The best substitute for flank steak is top sirloin steak.
Top sirloin steaks make particularly tasty London broil because they aren’t extremely thin like traditional beef skirt steaks and therefore won’t dry out when grilled quickly over high heat.
Top sirloins are also flavorful enough not to require marinades, though you may still want to use some spices such as garlic powder before cooking them in your pan or oven to add extra flavor.
Some recipes, however, call for marinating the meat before cooking. If you’re looking for flank steak food recipes, top sirloins can be used as tasty alternatives.
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Round steak is not the same thing as flank steak.
The two cuts of meat are similar in cut and thickness, however, so they can be used interchangeably depending on whether your local grocery store sells round steaks under that name or not.
Flank food dishes show up on menus at many restaurants alongside hanger steaks and skirt steaks to give diners a wider range of options than just using traditional rib-eye steaks or filet mignon if they don’t beef very often.
Can you substitute top sirloin for flank steak?
Yes, you can. Top sirloin steaks make particularly tasty London broil because they aren’t extremely thin like traditional beef skirt steaks and therefore won’t dry out when grilled quickly over high heat.
Top sirloins are also flavorful enough not to require marinades, though you may still want to use some spices such as garlic powder before cooking them in your pan or oven to add extra flavor.
Some recipes, however, call for marinating the meat before cooking.
If you’re looking for flank steak food recipes, top sirloins can be used as tasty alternatives instead of traditional cuts of beef such as hanger and skirt steaks.
Is round steak the same as flank steak?
Round steaks are not the same thing as flank steak, however, they can sometimes be used interchangeably, depending on where you shop.
While flat iron steaks may also be used as alternatives for flank steaks, many people find them too chewy when served without marinating.
If you’re looking for where to buy flank food items such as London broil recipes or carne asada, round steaks are a good choice because they have a flavor similar to beef skirt steaks and flank steak food dishes without being so tough.
CONCLUSION
Flank steak food tends to be more expensive than other cuts of beef, such as rib-eye steaks or sirloin steaks.
This is because the muscle gets used so much by the cow that it becomes very tough and chewy unless given time to rest after cooking.
The meat can however be cooked quickly over high heat with tasty sauces added in order to produce good meal ideas, especially when served with side dishes like sauteed mushrooms or roasted vegetables.