Melissa Clark has written about flanken before; it's her go-to cut for pot roast, since it's relatively tough and works well in a slow-cooked braise.
On the grill, it cooks quickly (about four minutes per side) and retains an intense, beefy flavor, even if it is a little chewy. We're game for chewy. Our favorite barbecue ribs usually require a little gnawing, which we like.
Read the article and get the recipe for Quick Grilled Flanken with Chili, Sesame, and Ginger:
• Flanken: Fit to be Grilled, from The New York Times
This meat, by the way, is not flank steak. Flank steak is boneless, pretty tender, and a common choice for grilling. Flanken has bones (those same ribs that come in short ribs); it's just sliced in a different direction from short ribs—across rather than in between.
Image: Andrew Scrivani for The New York Times