Maggie's Farm

What is so rare as a steak in June?

Flank steak is from the abs of cattle. It's inexpensive, lean, a bit tough, and tasty. If a ribeye is made for pan-frying, Flank is made for a hot charcoal grill.

Here's how we make it great:  Marinate overnight in supermarket Italian dressing with some honey added.  Throw on a very hot grill for a few minutes on each side so you get a good crust from the marinade and the honey. It should look like the photo inside. Rest for a few minutes, then slice thin on the bias against the grain.

Really good served with grilled vegetables: peppers, asparagus, tomatoes, squash, mushrooms, etc.

Here's a recipe.