I love this cut of beef for two main reasons. First, flank steak is cheaper than many other cuts of beef, ranging from about $8 to $10 per pound. (We usually get about 1 ½ pounds for our family of four.)

Second, flank steak is typically thin at one end and thick at the other, so you can get two levels of doneness (like medium at the thin end and medium rare at the thick one) with just one steak!

Flank steak can be served, sliced thin, as a main course with chimichurri or creamy horseradish sauce, or wrapped up in tortillas for fajitas or soft tacos. In either case, be sure to marinate the meat for 2 to 24 hours to keep it tender and flavorful.

With tangy lime juice, pungent garlic and earthy cumin, this marinade recipe is so easy and gives the steak a delicious blend of flavors.

To cook the steak, you can cook it in the oven under the broiler, in a hot pan on the stove top, or outside on the grill. In any case, be sure to pat the steak dry before cooking it, as a damp steak will tend to steam instead of getting that nice crispy brown crust that tastes so good!