Flank steak is a large, flat cut from the underside of the cow, with a distinct longitudinal grain—the muscle fibers are quite thick and long. Flank steak is thin and cooks quickly, making it ideal for the grill. Although very flavorful, flank steak is slightly chewy. Like some other thick-grained steaks, it’s best-cooked medium-rare or a medium, or it will be tough or dry, respectively. And it should always be sliced thin against the grain. Flank steak’s distinct grain makes it an excellent candidate for marinating. It’s a very well-flavored piece of meat, which doesn’t contain any fat. Despite its toughness, it can be super tasty and tender if you learn how to prepare it properly. Flank steak benefits from marinating and is best enjoyed grilled over high heat or slow-braised. It’s true that this steak lacks silky, fatty marbling; it does offer a rich, assertive, beefy flavor that takes the center of attention. Since this cut benefits greatly from marinating, when grilled, you may taste notes of citrus and a little bit of fruit juice (a mixture of orange and pineapple). You can add soy sauce, mustard, Worcestershire sauce, wine, or other acidic or enzyme-rich ingredients as a side dish and use it to tenderize a flank steak before cooking. This steak has a great flavor; it is best sliced thinly when served and is a great steak for a salad or steak sandwich.
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