Also called
🇺🇸🇬🇧Flank steak🇲🇽Arrachera exterior🇫🇷Bavette de flanchet🇪🇸Vacío🇵🇹Vazio🇮🇹Pancia di manzo🇩🇪Bauchlappen🇧🇷Fraldinha↗
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.
Names by country
| 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 | |
| 🇮🇹Italy | Pancia di manzo | The Argentine 'vacío' is the flank/lower-belly muscle; not a traditional Italian primal. |
| 🇩🇪Germany | Bauchlappen | Argentine 'vacío' is sold under this name when the cut is cured/grilled in German butcher shops. |
Find Vacio near you
In the US, this cut is usually sold as Flank steak — ask your butcher for that. It's most likely to be stocked by an Argentine or Latin American butcher.
Find an Argentine or Latin American butcher near youOpens Google Maps at your location. Availability varies by shop — call ahead for specialty cuts.
