The food lab better home cooking through science ( PDFDrive ) 403
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Cooking: Flank has a close-grained texture that makes it
suitable for serving anywhere between rare and medium. It
can be tough to fit into a skillet without cutting it into
smallerpieces,butit’sgreatonthegrill.Cookasyouwould
a hanger steak—high heat, flipping it occasionally, until it
develops a good crust on both sides. If it begins to burn
beforethecenterreachesthedesiredtemperature,transferit
tothecoolersideofthegrilltofinishmoregently.
Flank steak doesn’t sop up marinades quite as readily as
the more loose-textured hanger or skirt steak, but it’s still
worthmarinatingitforanaddedflavorboost.
Slicingandserving:Usealong,thinsharpcarvingknifeor
chef’sknifetoslicethesteakagainstthegrain.Holdingthe
knife at a shallow angle will get you pieces that are a bit
wider,whichmakesforabetterpresentation.
ShortRibs
TheKoreansandtheArgentineansknowsomethingthatwe
don’t:shortribisthebestcutofmeatforgrilling.InKorean
restaurants, it’s on the menu askalbi. At most of them,
you’ll find the short ribs cut flanken-style—that is, thin
slices cut across the ribs so you see a few rib-bone cross
sectionsineachslice.Atfancierrestaurants,you’llfindthe
ribs served as a single bone each, the meat carefully
butterfliedsothatitstretchesoutintoalong,thinstrip.
InArgentina, the cut is known asasado de tira, and it’s
served thick-cut, grilled on an open fire, and drizzled with
herb-oil-and-vinegar-based chimichurri sauce. More
intenselybeefythanastripsteak,morewellmarbledthana
