Cooking Method: Braise/Broil/Grill/Stir Fry
Other Names: Flank Steak Filet, Jiffy Steak, London Broil
The flank is ideal for grilling. Boneless, flat, and thin, it cooks quickly and accepts marinades well. A flavorful lean cut, it has less fat than skinless chicken thigh meat. The muscle is course and striated, which can make it difficult to chew if not cut properly. It is best served thinly sliced, across the grain, preferably at a bias for a beautiful presentation. Although many cuts are marketed as London Broil, the original was made with marinated flank.