The Food Lab: Better Home Cooking Through Science

Flank Steak
It’s hard to think of a cut of meat that is more conducive to
cooking for a crowd than flank steak. It’s got a robust, beefy
flavor and a pleasantly tender texture, with a bit of good
chew. It comes in large regular shapes that make cooking,
slicing, and serving easy, and the steaks are thin enough that
they’ll cook through in a matter of minutes but thick enough
that you can still get a nice medium-rare center.
Flank steaks are pretty versatile as far as cooking method
goes, though they can be a bit unwieldy indoors because of
their size. The best way by far is on the grill. With their large
surface area, the steaks are made for picking up nice char
and smoky flavors, and the types of dishes they can be
transformed into, such as fajitas or steak salads, are perfect
for al fresco dining.