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The best way to cook flank steak TODAY 5 days ago © Provided by TODAY Flank steak is like the Rodney Dangerfield of beef cuts it gets no respect. And yet its reputation is truly unfounded. It isn’t quite as simple to throw on a grill as some more expensive cuts, but when handled properly, it can be one of the most flavorful, cost-effective steaks around. And luckily, that proper handling is not as complicated as some people might think. Flank steak is a long, lean slab from the belly of the cow. Because of its location, the muscles that make up the flank are well-worked it makes the meat chewier and tougher, but because of that action and blood flow, it also makes the meat more flavorful. It is easy to counteract a flank’s tough nature if you know what you are doing. With a bit of salting, quick cooking and the proper cutting, you can have a tender, delectable steak at a much better price point.

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