What is your FAVORITE flank steak

I keep it relatively simple. Marinade in Mr. Yoshida...flank absorbs well, only about half hour or so is necessary. Take it out let it sit on a plate and give a generous coat of your fav rub, I like DP Red Eye Express.

Do a steak cook, sear the heck out of each side, shut it down and cook to 125-130 internal for rare-med rare and let rest. Cut against the grain on a bias...perfection. Sorry about the poor quality of the pic below.

OH, that's FLANK????? sure doesn't look like it :pinch:

Marinate 24 hours and hit each side for about 10 minutes.

I use flank steak for most Asian stir fry dishes that call for beef. Mongolian Beef, Peppersteak, Sukiyaki, etc. Sliced very thin, then stir fried, it is exceptionally tasteful and tender.

Also, Pacific Rim Flank Steak is fantastic. It won the International Beef Cooking Contest of 1997 using this relatively inexpensive cut of meat.

http://www.gourmetspot.com/recipeofweek43.htm

My amigo, of course the best is the one I'm invited to :laugh:

Back in the '60s when I'd never heard of Teriyaki or any other marinade, honestly, a girl I knew gave me her dad's recipe for flank steak and I loved it and have been using it ever since (I've updated it with fresh ginger instead of powder, and I added roasted sesame oil). It's just a home-made Teriyaki, really, but I love it and all of my family does. I never measure on this, so I'm guessing on the quantities:

1 cup tamari or Kikkoman soy sauce if no tamari, and I usually use low sodium
a "thumb" worth of grated peeled fresh ginger
1 or a few cloves of garlic crushed in a garlic press
1 tsp or so of dry mustard powder
1 Tb or more of honey
1 Tb Asian roasted sesame oil

I mix the honey with the tamari until it tastes a little sweet, then add the rest, marinate the steak at least several hours. I often marinate it overnight. Grill to medium-rare, slice thin on the diagonal. Simple, easy, really good.