Flank steak is a flat, broad muscle from the abdominal area with long, coarse muscle fibers and very little fat. It has an intense, beefy flavor but can be chewy if not properly prepared. It benefits from marinating and must be sliced thinly against the grain after cooking. Used widely in stir-fry, fajitas, and London broil.
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Flank steak | |
| 🇬🇧United Kingdom | Flank steak | |
| 🇲🇽Mexico | Arrachera exterior | Often confused with skirt steak in Mexico |
| 🇦🇷Argentina | Vacioprimary | One of the most beloved cuts in Argentine asado, typically grilled slowly over low heat |
| 🇫🇷France | Bavette de flanchet | |
| 🇪🇸Spain | Vacío | |
| 🇵🇹Portugal | Vazio | |
| 🇧🇷Brazil | Fraldinha | Very popular in Brazilian churrasco |
Both are flat, fibrous cuts from the belly area suited to marinating and slicing thinly, but flank is leaner and milder while skirt has more fat and a more intense flavour.
Similar cooking applications and the need to slice against the grain, but different muscles — flank is broad and flat while hanger is thick and cylindrical.
Both are thin, flat cuts from the belly area suited to quick cooking or stuffing, but matambre is taken from between the skin and ribs and is thinner than flank steak.
Very similar cuts from the flank area — bavette d'aloyau is slightly more tender and from higher up the flank, while American flank steak is from lower down.