Talk:Flank steak

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London Broil is not a flank steak.

I work in a meat market and the butchers told me that london broil is a seperate cut than flank damnit! london broil is a large, less tender, and lean piece of beef. Flank steak, though also very lean, is bright red and very stringy. useful in fajitas too —Preceding unsigned comment added by 69.181.212.201 (talk) 04:49, 29 March 2008 (UTC)[reply]

The misunderstanding that occurs is this: London broil in the US is used to describe a cut of meat, when originally it meant a particular dish, i.e., a cut of meat cooked a certain way. What you see as "London broil" in a US market is top round. See http://en.wikipedia.org/wiki/London_broil

The interesting question is why in the US did London Broil end up referring to top round? I can't find anything explaining that, but I suspect it has to do with the reputation of flank steak changing, as it used to be (according to my mother and grandmother) a relatively cheap cut. -71.71.244.193 (talk) 21:36, 20 July 2008 (UTC)[reply]

London broil refers to a particular dish made with marinated cuts of beef and is frequently made with flank steak. The cut of beef referred to above as a London broil is nothing more than a marketing term in US grocery stores. Awotter (talk) 04:18, 1 January 2010 (UTC)[reply]

I also want to say that Flank steak is NOT a synonym for Skirt steak and I also don't think it's fajita material. Skirt Steak is used for carne asada in mexican cooking. If you get a flank steak when skirt steak in on the menu, you were bamboozled by a cheap restaurant. I realize its commonplace to do so, but its wrong. Flank steak is NOT a substitute for skirt steak in mexican cuisine(OR EVER)

Arrachera is not a flank steak?

Two WikiPedia articles (Skirt steak and Flank steak) each claim to be the souce for the Mexican dish called Arrachera. I had always understood that Arrachera was the Skirt steak, however I am no authority in this area, but I would like to know the real facts of this matter.

AGREED. Arrachera is skirt steak. See : Ricardo Muñoz in his great Diccionario Enciclopedico de la Gastronomia Mexicana describes the cut as being the part that runs along the ribs ... and compare to the diagram at Wiki : Skirt Steak

bavette is not necessarily flank steak

Also bavette steak is not necessarily flank steak. It can also be flap meat, which comes from close to where the flank is taken out, but it is a completely separate piece from further up the side and and back from the flank steak. — Preceding unsigned comment added by Blleininger (talk • contribs) 03:22, 28 January 2011 (UTC)[reply]