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You can cook flank steak on the grill after marinating it for a few hours. Cook until it is still pink in the center or else it will be tough.

Flank steak is usually braised, which is a moist cooking method, since it is tougher than other cuts of steak. It is often used in mexican dishes such as fajitas or in stir-fry dishes.

I marinate it for several hours in one of several different marinades and then grill until pink in the middle.

Put the flank steak into a marinade and leave for at least 2 hours. You can either buy, or make your own, using, soysauce, honey, salt, pepper and dry herbs. BBQ to medium rare and slice against the grain.

Flank steak is very good when marinated and then either grilled, roasted or quickly pan-seared. You can use any marinade you like but it should include an acid (e.g.vinegar, lemon juice) for tenderizing, some spices and seasonings and an oil(the flank steak itself is very lean and needs oil to cook well). I like to use balsamic vinegar, soy sauce, garlic and olive oil. For a real easy marinade, use a prepared oil and vinegar type salad dressing. Be sure to marinade at least 4 hours. Overnight is even better. Then throw on the grill, under the broiler or in a hot oven (450 degrees F). Cook to desired pinkness level. Let sit for 10 to 15 minutes and then slice thinly on the bias, across the grain. Enjoy!

Flank steak is usually braised, which is a moist cooking method, since it is tougher than other cuts of steak

In these days of steadily rising prices, steak almost seems out of reach for most people. A less expensive steak that is tasty and delicious may fit many people’s budget. Flank steak is a lean, flavorful, boneless beef cut from the well-exercised belly muscles of the steer. Long and flat, the flank steak's best-known application is London Broil. The popularity of London Broil has driven up the price of flank steak, but it is still one of the most affordable steaks on the market. Although it is not as tender as loin and rib steaks, when marinated, broiled or cut against the grain, flank steak becomes quite tender. Because marinades include acids such as tomato-based products, lemon juice, wine, vinegar, pineapple or ginger, they tend to tenderize the steak. Keep in mind that a good marinade should have a delicate balance of spices, acid and oil.