Flankera

Flankera is a term used in Latin American cuisine to refer to a sandwich or dish centered on flank steak as the main ingredient. The concept appears in several countries, with particular popularity as street food in parts of Peru and neighboring communities, where vendors offer a hearty, portable option built around grilled or seared flank meat.

In typical preparations, the flank steak is seasoned or marinated, grilled or pan-seared to a suitable doneness, and then thinly sliced. The meat is placed inside a crusty bread roll or baguette and accompanied by toppings such as sautéed onions, peppers, and various sauces. Some versions may include cheese or additional vegetables, depending on local preferences and vendor styles.

Regional variants and naming differences reflect the broader use of flank meat in sandwiches across Spanish-speaking countries. While the core concept remains a meat-forward sandwich, exact condiments, bread types, and heat levels vary by locale, contributing to a range of textures and flavors within the same general idea.

Nutritional and culinary notes emphasize that flank steak offers a relatively lean, flavorful cut when cooked properly. The popularity of the flankera as a quick, affordable meal highlights its role in street-food culture, where portability and robust taste are valued.

Overall, flankera denotes a family of meat-forward sandwiches built on flank steak, with regional adaptations that reflect local tastes, ingredients, and cooking traditions.