Flank Steak

Flank steak is a lean, flavorful cut of beef from the cow's abdominal area that cooks quickly and works exceptionally well when marinated and grilled or pan-seared.
How to cook -
Marinate: Soak the meat in an acidic marinade (like citrus, vinegar, or buttermilk) for 1 to 4 hours to tenderize the muscle fibers.
Cook: fast over high heat—about 4 to 5 minutes per side on a hot Grill or cast-iron pan until it reaches an internal temperature of about 130°F to 135°F (medium-rare to medium).
Rest: Let the meat rest for 5 to 10 minutes before slicing so the juices stay inside.
Slice Against the Grain: Cut thin slices perpendicular to the direction of the muscle fibers to make every bite tender.