The flank steak is a beef steak cut from the belly muscles of the cow. Long and flat, the flank steak's best known application is London Broil — Actually the dish did not originate in London. The popularity of London Broil has driven up the price of flank steak over the past few decades. It is significantly tougher than the loin and rib steaks, therefore many flank recipes use marinades or moist cooking methods such as braising.
Flank steak is best when it has a bright, red color. Because it comes from a strong, well-exercised part of the cow, it is best prepared when cut across the grain. Additional tenderness can be added by marinating the meat in a tenderizing liquid, including acids like tomato-based products, lemon juice, wine, vinegar, pineapple or ginger.
Make your favorite marinade recipe:
Place Flank steak in an Oblong dish a bit larger than the size of flank steak pour over the steak your marinade and cover with plastic wrap or a lid. Leave it on the counter for 8-10 hours. Pierce evenly and turn every hour or so. Flipping the steak between rest periods.
Place on Hot BBQ grilling each side about 6-7 minutes. Cut the flank steak on the bias andd serve hot.