This cut of beef takes exceptionally well to marinades—flavor easily seeps into the grooves of its prominent muscle fibers. Flank steak is lean and not very thick, so it only requires a quick ...
or pressed into patties or burgers and cooked until pink. Thin flank steaks cut against the grain can be fried quickly and make a flavoursome minute steak.
Look for beef that's firm to the touch ... juices that have bubbled up and makes it easier to carve. Brisket, thick flank, topside and silverside are all good cuts for braising or pot-roasting.