AAA Flank Steak

Flank steak is a long, flat cut from the belly of the steer — lean, intensely beefy, with pronounced grain. Best treated one way: marinate (soy, garlic, lime, olive oil), grill hard over high heat for 3–4 minutes a side, rest 5 minutes, slice paper-thin across the grain. The cut for fajitas, Vietnamese rice bowls, or a smart steak salad.