Beef Flank Steak

Flank Steak is a low-cost powerhouse. Although leaner than prime cuts, this extended, thin cut has a strong beef taste. The secret to experiencing its sweetness is in the preparation. Because flank steak is derived from a well-exercised muscle, it has noticeable grain. To achieve a pleasing chew, cook it to medium-rare at most and slice thinly against the grain. But flank steak shines before it’s cooked. Its looser muscular structure and thin profile make it ideal for marinades, letting the meat absorb all the delectable flavors you infuse.