Flank steak is a lean cut that comes from the abdominal muscles of a cow. If you can’t find it, look for steaks labeled “London broil,” which are often made from flank steak or top round.
This steak often has a thinner and a thicker side. Orient the thicker side towards the back of the grill (the hottest area), and the thinner side towards the front (which is cooler) so the steak cooks more evenly.
Flank steak has a distinctive “grain,” meaning the direction in which the muscle fibers run. When you go to slice your steak, look for the lines of the grain and cut across them going in the opposite direction. This will make your steak much easier to chew, as it shortens the length of the muscle fibers—if you slice it parallel to the grain, get ready for a jaw workout!