At one time, flank steak was considered to be a poor man’s meat, since the cut it considerably tougher than other cuts of beef. The cost of flank steak has risen considerably over the past 3 decades. In the 1970’s flank steak retailed for about 79 cents per pound, now it is well over $6 per pound, when not on sale. The cause? Fajitas! Once fajitas became popular, so did flank steak and strip steak. Both are very flavorful cuts and contain almost no fat.  It is long, thin, and full of tough connective tissue. For these reasons, flank steak is usually marinated before being broiled or grilled whole. Because it is tough, you usually slice it thinly on a diagonal across or against the grain to sever the tough fibers and make the flavorful beef chewable. Flank steak is also used in stir-fry dishes as you will find with this quick and easy meal.

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