On Monday, June 13, 2016 at 10:27:48 AM UTC-6, Jill McQuown wrote:
> I bought one! Big deal, right? Except flank steak is so very difficult
> to find these days. The price has been greatly inflated in my lifetime.
> Used to be a cheap cut of beef.
>
> So, I just spent $21 on a 2.5 lb. steak. It will, of course, be
> marinated and then grilled. Thinly sliced against the grain.
>
> The marinade could be anything, from oil & vinegar with herbs or bottled
> Italian dressing to teriyaki sauce and garlic.
>
> Always (IMHO) cooked no more than medium rare. Always thinly sliced
> against the grain. It's been many years since I bought a flank steak.
>
> Jill

Nice flavor but "tougher than a boiled owl", as they say.
As a meat cutter, I seldom sold flank steak as a "steak" but often put it through a tenderizer machine for "minute steak".
Barring that, I often just threw it into the trim for inclusion in extra lean ground beef. It all depended on demand and the locale.

Things are different today and methods of cooking have changed to accommodate people's tastes and also to maximize profits.

Enjoy your flank steak, sounds like you know how to prepare it.
Have a nice day.
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