On Dec 26, 8:22*am, (z z) wrote:

> I think the only steak I have yet to try is flank steak-it never has any
> fat on it in the packages is why I have avoided it up to now-but the
> cooking shows are always using it so I may give it a try one of these
> days.

Groceries in Chi-town used to sell flank steak for broiling: cut
thinly against the grain; strips rolled horizontally into spirals,
they cooked rapidly under the broiler. I would serve with steamed rice
or mashed potatoes, and the vegetable of your choosing.