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How to Cook Flank Steakby Felicia Williams
Flank is more affordable than the higher end cuts of beef. Names for Flank Steak:
Characteristics Additionally, flank is a single muscle and has a distinctive grain that runs along the cut. When cutting flank steak, make sure to cut across the grain, or erpendicular to the grain. Cutting across the grain (muscles), makes it more tender than cutting along the muscle. Cutting along the muscle will basically give you beef flavored chewing gum. How to Cook Flank: Before we get into how to cook flank steak, let's talk about marinading it. There are several marinading options. There are store bought marinades (which I very seldom use), and there are home made marinades. I usually use Teriyaki sauce (Kikkoman). I try to keep it very simple. I poke holes in the meat and put it in the baggie with the teriyaki sauce (make sure it covers all of the meat). Stick in the refrigerate for about a day and you're ready. Here's a more sophisticated marinade that I came across on www.Cooks.com (I've not tried it, but it will give you ideas as to what you can put in a marinade): MARINADE FOR FLANK STEAK
Search around until you find a marinade that works for you. In the meanwhile, I'll continue on with methods on how to cook flank steak starting with the stir-fry method...
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Tidbits & Stuff was born on Thursday, March 9, 2006
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Flank steak is a flavorful boneless, lean cut of meat that comes from the underbelly of the cow. This part is very well exercised thus creating a potentially tough cut of beef. If cooked properly, toughness is not a problem. 
: It's flavor is great, but it also has much fibrous muscle tissue which may cause it to be tough unless marinaded or cooked with moist heat. As with most cuts of steak, if you cook flank steak too long it will result in tough chewy beef. 
ABOUT THE AUTHOR: Felicia A. Williams is a freelance writer and webmaster of 