Grilled Herb Flank Steak

Lean cuts of steak are cheaper than the well-marbled ones. That’s because the fat doesn’t just add flavor as it melts, it also keeps the meat tender as it cooks. Hence, a ribeye cooked to medium-well keeps its tenderness in a way that a well-done flank steak, which is pretty lean, does not.

So, bearing in mind that you really don’t want to cook flank steak beyond medium or medium-rare, you can still use flank steak to get a meal that’s altogether delicious, easy-to-make, and affordable. Just give it the TLC I outline below and you’ll be on your way. So while you don’t need to splurge on an expensive cut, you do need to follow my directions closely. Most importantly, don’t skimp on the marinating time; it’s essential for keeping the steak tender.