Lately, I have been all about flank steak. This cut isn't quite as fancy — or typically as expensive — as premium steaks, like ribeye and filet mignon, but it cooks just as quickly and delivers big on flavor. I love it for more casual weeknight meals, like easy fajitas or alongside some roasted veggies. Plus, the leftovers make killer sandwiches for lunch the next day.
My favorite way to cook flank steak is under the broiler — plenty of crispy seared bits, zero guesswork. Here's how I do it, from marinating the steak to slicing it for dinner.