Cooking: Flank has a close-grained texture that makes it
suitable for serving anywhere between rare and medium. It
can be tough to fit into a skillet without cutting it into
smaller pieces, but it’s great on the grill. Cook as you would
a hanger steak—high heat, flipping it occasionally, until it
develops a good crust on both sides. If it begins to burn
before the center reaches the desired temperature, transfer it
to the cooler side of the grill to finish more gently.
Flank steak doesn’t sop up marinades quite as readily as
the more loose-textured hanger or skirt steak, but it’s still
worth marinating it for an added flavor boost.
Slicing and serving: Use a long, thin sharp carving knife or
chef’s knife to slice the steak against the grain. Holding the