... also, I just wanted to say your wife is being a very smart shopper. Flank steak is a lot less expensive but as good as any meat there is. You guys are just having a preparation issue. Once you see it done right once, you'll realize it's easy to make a great steak out of it.

Thanks sumpssuck

The only problem we had was the cutting. Have not had a problem since correcting that.

Chuck

Bones was right you want to have some marbeling of fat in the steak to get the most flavor and ensure some tenderness. Also, the flank steak is traditionally used for london broils but it is full of tough connective tissue. To get past this that cut of meat is usually marinaded with an acid based marinade which usually contains vinegar or citrus. You can buy many acceptable marinades in your grocery store. Try not to overcook this cut of meat and afterwards let it rest on your cutting board for at least 5 minutes to keep the juices in the meat. Cutting the flank steak is key. You need to slice diagonally across the grain (think of the muscle fiber as a group of pipes wrapped together, cutting them across the pipes should give you a bunch of small pipe pieces) which will make the steak easier to chew. Best inexpensive buy for tender steak is the chuck eye steak. Try it sometime.

I'm a bit lost, I'm a butcher of 30 years, and the skirt stk comes off the flank, yes cut against the grain for skirt stk only,so what is flank stk if its not skirt?