With its beefy flavor and ease of preparation, flank steak is a regular in our kitchens. This long, flat cut from just below the short loin, is quite lean and has a distinctive longitudinal grain—which means it is imperative to slice the steak thinly across the grain. Like skirt steak, flank steak makes great fajitas and has become more expensive as its popularity has grown, but it is still a relative bargain compared to many other steaks. Plus, there is no waste due to gristle or bone.
RECIPES:
Korean-Style Grilled Flank Steak
Grilled Glazed Steak and Asparagus Sauce
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