The flank steak lies on the belly close to the hind legs of the cow. It has more marbling than flank steak, which means that it usually the juicier and more tender of these two options. In South America, a different, thin flank steak is called matambre in Spanish-speaking countries and fraldinha in Brazil. Both top round and flank steaks are sometimes called London broil steak, so it's no surprise that top round is considered a flank steak alternative. Flank steak, also known as a London broil, is a flavorful, lean, boneless cut from the flank of a steer located below the loin and sirloin.You need to use a quick cooking method such as broiling or grilling for this cut of meat. Living in England we don't have any cuts that I know of with that name. As with flat steaks, it’s crucial to marinate rump steak before attempting to grill it, although braising, broiling … That's not saying much, however, and flank steak does still tend to be tougher than many other cuts. Season mixture with salt and pepper and set aside. On top of that, flank steak is incredibly versatile and really good sliced up and used in fajitas, panini, salad, and so much more. Hanger Steak Hanger steak is the central part of the diaphragm and is unusual in that there is only one hanger steak in the beef carcase. [Moved from Home Cooking board] discussion from the Chowhound General Discussion, Beef food community. The flank steak became very popular with mainstream introduction of fajitas. ... (though technically only if it is prime grade beef). Join the discussion today. As with the other steaks in this category, marinating before broiling or grilling top round steak promotes tenderness. While not many think about it twice, flank steak is a very popular cut of meat, and may be hard to find sometimes. So I read quite a few recipes on here and other websites that use flank steak. Friend from the UK came to visit last fall and we cooked a flank steak on the grill. If this is the case, you may find yourself in a little bit of trouble. It has an excellent balance between being both economical and also resulting in a tender juicy steak. Instead, make sure to use one of these 5 options, all of which render delicious flavors and textures for your dishes. Stir the first 5 ingredients in a medium bowl to blend. The Rib-Eye is a boneless cut. Because of excellent marbling in the meat of this cut it is loaded with flavor and remains tender during cooking. This thick cut comes from the top of the rear leg. He's now back home in London asking for flank steak and says … When the bone is attached it is called a Rib Steak. The main difference is that, while skirt steak is a flavorful, tough steak, flank steak is a slightly less tough, yet also more flavorful cut of beef. Read the Why can i never find flank steak? 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