Flank steak, flap steak, skirt steak, and more. The superficial abdominal muscles make great steaks for the grill. The flap steak being, perhaps, the best of them all.
Flank steak was made for grilling. The cut comes from the superficial muscles on the animals belly and is flat and easy to cook and to portion. And the taste of meat is deep and satisfying.
The thin, flat shape also means that the meat warms up in no time at all outside the fridge, and gets cooked even quicker over the coals. Perfect for a quick food fix after work, in other words.
Ideally it should cook over high and intensive heat, but the temperature must not be allowed to rise too far. A few degrees over medium rare and tee meat will turn rubbery and dry.
With this tasty cut the guest have to be prepared for some texture. Cut thin slices across the fibers before serving.
More on the flank
