Flank steak may be most favorite beef cut. It just has awesome flavor and is tender to eat. And, I don’t know, but there seem to be more of them in stores in the summer than the winter.
Yes, I like rare meat. More of the nutrients are preserved in rare meat than well done, and it is way more tender. You want to cut flank steak on an angle and in thin slices.
Store extra slices with the juice added to keep them from drying out. You can reheat them if you like by putting them into a heated oven and turning off the heat–let them sit, with juice, for about 5 minutes. You could cover them lightly.
Or, you can eat the meat cold.
Red meat is the only place one gets vitamin B12 IN A FORM THE BODY CAN USE. Red meat has been terribly demonized in the past few decades. Yes, CAFO meat has problems–but grass fed beef is more and more available in local grocery stores. Or from small farmers. I just do the best I can and sometimes just buy…a flank steak.
And, remember that lamb is a red meat. And, bison.
PS: that wooden cutting board was a wedding gift in 1966. I just wash it with soap and hand dry it after use.
Louisa Enright's Blog 
We love flank steak, it’s great to marinate and grill. How are you finding the cost of food in South Carolina? Our food bill is outrageous. It’s always been high but the last few years it is crazy. And I don’t buy organic all of the time, just for things like romaine (why is it always romaine being recalled???) and the others listed on the dirty dozen. I buy my meat from local farm stores but I don’t think it’s grass fed exclusively. We try to grow some of our own food but this summer it’s been hard. The peas did well but since then the garden is struggling with all of the rain, heat and humidity that we’ve had. My basement is seeping water! That’s never happened before. I believe our gutters contributed to that. They were full of leaves and hopefully we’ve cleaned them enough to stop the water. I’m so glad that I didn’t move my sewing area down there! Jan in MA
Hi Louise—do you marinate your flank steak first?? Recipe? So many recipes I’ve used and seen call for soy sauce, which is not my favorite!
I would marinate if I could. Back before my Histamine Intolerance issue prohibited anything fermented (vinegar) and citrus (lemon) and all kinds of spices, I used a Rachel Ray recipe for grilled flank steak marinade. I believe she used Lea & Perkins instead of a soy sauce. I think you can find this recipe maybe if you google “grilled” flank steak and Rachel Ray.
I like medium-rare. You meal looks delicious.
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Now I want some flank steak too!!!!
Hi Louisa, you’re the only post I’ve seen so far that shows flank steak carved like my mother taught me to, on both cross-grain AND on a steep angle creating a tender and flavorful pile of steak “ribbons” on the plate. I think the angle added to the cross-grain cut gives it that extra level of tenderness. Beautiful photos!