Grilled Flank Steak

Of course this can easily be broiled as well. If grilling for basics.

Flank steak isn’t the tenderest piece of meat, but I am very fond of it. Briefly cooked to sear on both sides, rare, and sliced correctly, it is delicious.

To slice, start in one corner and, with the blade of the knife at about a thirty-degree angle to the board or platter and about ¼ inch in, start to cut the meat thinly—about ¼ inch thick—into slices. Proceed down the