This popular cut is technically not a steak, but has become commonly accepted as one. Flank steak is cut from the belly muscle of the animal, which makes it a very lean cut of meat with little marbling. It is tender and delicious when cut thinly across the grain.
Marinate for a minimum of a half-hour, grill for 3 to 4 minutes per side, let rest for 5-10 minutes, and slice very thin across the long fibres of the meat.
Serve with your favourite rice or potato dish, or wrapped in flat bread stuffed with your favourite cheese & roasted veggies, or on top of a salad.
One flank steak per package, approximately 1-lb (0.45kg).