I'm not sure about another name for flank steak. I'm pretty sure that skirt steak, while similar to flank, isn't exactly the same. Skirt steaks are always really long, but, like flank are great for marinating. The skirts that we've gotten might have a bit more fat than the flanks.

Recently I purchased a 'flat iron'. I'm pretty sure that this is a different cut once again, but that was the first I'd heard of it. Also recently had a tri-tip for the first time...all these are very similar in my book. Lean cuts that are great for marinating...coming back into fashion after years of being ground for round.