If you’ve ever stood at the butcher counter and felt puzzled by the names you see on the labels, you’re not alone. One of the most confusing cuts is the beloved flank steak.
While it’s a star in many recipes—from fajitas to stir-fries—flank steak often goes by different names depending on where you shop, which country you’re in, or even the chef you ask. This variety can lead to uncertainty, especially when you want to make sure you’re picking the right cut for your next barbecue or family dinner.
Understanding the alternate names for flank steak isn’t just trivia; it’s the key to unlocking new flavors, making informed choices at the market, and even impressing your friends with your culinary know-how.
Let’s unravel the many identities of this flavorful and versatile cut, so you’ll never second-guess your selection again.
Understanding Flank Steak: The Basics
Flank steak is a long, flat cut of beef taken from the abdominal muscles of the cow. It’s renowned for its rich, beefy flavor and distinctive grain.
Unlike some other cuts, flank steak is relatively lean, making it a favorite for those seeking a healthier option without sacrificing taste.
The cut’s unique texture makes it ideal for marinating and quick, high-heat cooking methods. Many home cooks and professional chefs alike love flank steak for its versatility.
Whether grilled, broiled, or stir-fried, it delivers robust flavor in every bite.
When searching for flank steak, you may encounter several names based on regional traditions or butcher terminology. Recognizing these names can help you make the right choice, whether you’re shopping in your local supermarket or a specialty butcher shop.
- Location on the cow: Flank steak comes from the lower chest or abdominal area, between the rib and the hip.
- Texture: It has a pronounced grain and can become tough if not prepared correctly.
- Cooking tips: Always slice against the grain for maximum tenderness.
“Flank steak’s combination of flavor, affordability, and versatility makes it a staple in kitchens around the world.” — Chef Mark Bittman
Butcher’s Lingo: What Else Is Flank Steak Called?
When you visit different butchers or browse recipes from various regions, you’ll notice that flank steak goes by several other names. These alternate terms can sometimes refer to the same cut or similar ones, depending on the country or even the butcher’s style.
Some of the most common synonyms for flank steak are used interchangeably in the United States and abroad. Knowing these terms can help you navigate menus, grocery stores, and recipe books with confidence.
This section will clarify the most prevalent alternate names and how they’re used in the meat industry.
Popular Alternate Names
- London Broil: In many American supermarkets, “London broil” is often used to label cuts of flank steak, though technically it refers to a cooking method rather than a specific cut.
- Bavette Steak: This French term is gaining popularity, especially in gourmet circles, and usually refers to flank steak or a similar cut.
- Jiffy Steak: Some butchers use this name for flank steak, especially when it is pre-sliced for quick cooking.
It’s important to ask your butcher for clarification if you’re unsure. Sometimes, the term “London broil” can also refer to other cuts, like top round, so context matters.
In high-end restaurants and French bistros, you may see “bavette” listed on the menu. Don’t hesitate to ask for specifics when you’re purchasing or ordering meat.
| Name | Region/Common Use |
| London Broil | United States, supermarkets |
| Bavette Steak | France, gourmet restaurants |
| Jiffy Steak | Butcher shops, quick-cook preparations |
International Names: Flank Steak Around the World
Flank steak enjoys worldwide popularity, and with that comes a variety of names in different languages and cultures. Knowing these international names can enhance your culinary adventures, whether you’re traveling or exploring global recipes at home.
In French cuisine, bavette is the most widely used term for flank steak. This cut is prized for its flavor and often featured in classic dishes.
Meanwhile, in Latin America, the names and preparations vary by country, reflecting local traditions and tastes.
Here’s a look at some of the most common international terms for flank steak:
- Bavette (France): Often used for steak frites and marinated dishes.
- Falda (Spanish-speaking countries): Used in Mexican, Argentinian, and other Latin American cuisines, particularly in dishes like fajitas and grilled asados.
- Arrachera (Mexico): Sometimes refers specifically to marinated flank steak, a staple in tacos and grilled platters.
- Vacio (Argentina): Though technically a neighboring cut, it’s often associated with flank steak in Argentine barbecue culture.
Ordering steak abroad can be a culinary adventure. You might notice that terms don’t always translate exactly, so a little research and a quick chat with your server or butcher can make all the difference.
“No matter what it’s called—bavette, falda, or arrachera—flank steak brings a powerful punch of flavor to every dish.”
If you’re curious about how names and traditions affect our understanding of food, you might enjoy exploring how the city of Rome got its name—a fascinating example of the power of names in culture.
London Broil: Cut or Cooking Method?
One of the most persistent sources of confusion is the label “London broil.” While many people think of it as a specific cut, its origins actually lie in a method of preparation, not the meat itself.
In American supermarkets, “London broil” is often placed on flank steak packages. However, some shops use it for top round or other lean cuts.
The term originally referred to marinating and broiling a steak, then slicing it thinly against the grain.
This overlap can lead to misunderstandings, particularly if you’re searching for flank steak for a specific recipe. To clarify, always ask your butcher which cut is being offered as “London broil.”
| Term | Meaning |
| London Broil (Traditional) | Broiling and slicing, not a specific cut |
| London Broil (Modern) | Often refers to flank steak or top round in stores |
For home cooks, the most important thing is to look for long, flat steaks with visible grain—hallmarks of true flank steak. For more on how names can evolve and take on new meanings, check out how the Flyers got their name.
“The name on the label may change, but the key is understanding the cut’s appearance and texture.”
Bavette Steak: The French Connection
French butchers and chefs have long celebrated the cut known as bavette. This name has become increasingly popular in the United States, particularly in high-end restaurants and gourmet butcher shops.
Bavette steak is essentially the same as flank steak, though some butchers may also use the term for the similar but slightly different bavette d’aloyau (sirloin flap). When in France, “bavette” is almost always what Americans know as flank steak.
This cut is beloved for its deep flavor and ability to take on marinades. In Parisian bistros, bavette is often paired with shallot sauce and crispy fries, a classic combination.
The growing popularity of the term “bavette” in English-speaking countries reflects a broader appreciation for traditional French butchery and cooking techniques.
- Marinating: Bavette soaks up flavors beautifully, making it ideal for creative recipes.
- Cooking: Best cooked quickly over high heat and served medium-rare.
- Serving: Always slice thinly against the grain to maximize tenderness.
Names matter in the culinary world, just as they do in other fields. If you’re interested in how names influence first impressions, you might enjoy this deep dive on whether names matter.
“Ask for ‘bavette’ in Paris and you’ll get one of the most flavorful steaks in the city.”
Falda and Arrachera: Flank Steak in Latin America
Flank steak plays a starring role in Latin American cooking, where it’s known by names like falda and arrachera. Each term reflects specific culinary traditions and preparation styles.
In Mexico, arrachera is especially prized for its tenderness after marinating, and it’s a staple of tacos and grilled dishes. The word “falda” is more generic and refers to the broader abdominal area, but it’s commonly used in Spanish-speaking countries to indicate flank steak.
Argentinian cuisine highlights vacio as a neighboring cut, often grilled on the famous asado. While not technically the same as flank steak, the similarities in texture and flavor mean they’re frequently swapped in recipes.
Cooking Traditions and Regional Variations
- Arrachera (Mexico): Typically marinated in citrus and spices for maximum tenderness.
- Falda (General Spanish-speaking regions): Used in stews, grilled dishes, and slow-cooked recipes.
- Vacio (Argentina): Served at barbecues, often sliced thin and cooked over wood-fired grills.
If you love exploring the regional diversity of names and dishes, you might also find it fascinating to read about unique names in the world of flowers.
“In Latin America, the flavor of flank steak is celebrated under many names, but its role as a centerpiece of family meals remains the same.”
Other Butcher Shop Names and Regional Variations
Depending on where you live or shop, you might hear flank steak called by even more names. Butchers sometimes create their own local terms or use broader labels that can add to the confusion for shoppers.
In some regions, flank steak is marketed as jiffy steak due to its quick cooking time. You could also see it labeled as flank steak fillet, plank steak, or simply beef steak in smaller shops or family-run stores.
It’s always wise to check with your butcher if a label seems unfamiliar. The best approach is to describe the cut you want: long, flat, with a distinct grain.
Many butchers appreciate customers who are curious and willing to learn about the different names and cuts.
- Jiffy Steak: Implies a quick-cooking, thinly sliced steak.
- Plank Steak: Another descriptive term based on the shape of the cut.
- Beef Steak: A generic label that may refer to various cuts, so always clarify!
“A good relationship with your local butcher can make all the difference when you’re searching for the perfect steak.”
If you’re interested in the quirks of naming and how they affect different industries, don’t miss our article on How Many Authors Wrote the Bible and Their Names Explained—another fascinating look at the power of names.
Tips for Identifying Flank Steak at the Store
With so many different names and labels, finding true flank steak at your local market can feel challenging. But with a few tips, you’ll be able to spot it regardless of the terminology.
First, look for the cut’s distinctive shape: it’s usually a long, rectangular slab of meat, about one inch thick, with visible muscle grain running across the surface. The color should be a rich red, and the cut should have minimal marbling compared to fattier steaks.
Don’t be afraid to ask the butcher for help. If you see “London broil,” “bavette,” “jiffy steak,” or any of the international names, inquire about the specific origin of the cut.
A good butcher is always happy to explain and even show you the cut before you buy.
- Shape: Long, flat, and roughly rectangular.
- Grain: Obvious, pronounced muscle fibers running lengthwise.
- Thickness: About 1 inch, but can vary.
- Ask Questions: If in doubt, request clarification from your butcher.
When shopping for steak, pay attention to freshness, color, and texture. These factors are more important than the label alone.
And remember, as with names in any context, the meaning behind the word is often more important than the word itself. For more on the significance of names and identity, you might enjoy discovering just how many people share the last name of Patel worldwide.
Frequently Confused Cuts: How Flank Steak Differs
It’s easy to confuse flank steak with other cuts that are similar in appearance or used in the same recipes. The most common “lookalikes” are skirt steak, hanger steak, and flat iron steak.
Each has its own characteristics and best uses, so it’s helpful to know the differences.
Flank steak is leaner and wider than skirt steak, which is longer and thinner with more fat marbling. Hanger steak, sometimes called the “butcher’s steak,” is thicker and has a more tender texture.
Flat iron steak, cut from the shoulder, is tender and well-marbled, but its shape and grain are distinct.
| Cut | Location | Texture | Flavor |
| Flank Steak | Lower abdomen | Lean, coarse grain | Beefy, robust |
| Skirt Steak | Plate (below ribs) | More marbling, thinner | Intense, rich |
| Hanger Steak | Near diaphragm | Tender, thick | Deep, savory |
| Flat Iron Steak | Shoulder (chuck) | Very tender, well-marbled | Buttery, mild |
By knowing these distinctions, you’ll be able to choose the right cut for your recipes and avoid disappointment at the dinner table.
“The secret to great steak is understanding the unique qualities of each cut—and the many names they go by.”
Conclusion: The Power of Names in the Kitchen
Mastering the many names for flank steak is more than just a culinary curiosity—it’s a practical skill that empowers you to shop smarter, cook better, and experience food cultures from around the world.
By recognizing that “London broil,” “bavette,” “falda,” and “arrachera” can all refer to the same flavorful cut, you unlock a world of recipes and dining experiences. This knowledge lets you communicate clearly with butchers, discover new preparations, and avoid the frustration of buying the wrong cut by mistake.
Names carry weight, whether you’re talking about steak, cities, or even people. Understanding them deepens your connection to food traditions and helps you appreciate the stories behind each meal.
As you continue your kitchen adventures, remember that the right name can open doors to new flavors and unforgettable meals. So next time you see a new label at the butcher shop, embrace your curiosity and ask questions—you never know what delicious discovery is waiting just behind the name.
For further reading on the fascinating world of names, check out stories like how the element gold got its name or explore culinary etymology with the tasty origin story of Sloppy Joe.
