Flank steak, that is, from the inner flesh of the carcass, located between the ribs and the thigh closer to the groin of the animal. This cut produces quite tough and lean steaks, but they taste very bright, with a distinct meaty aroma.
It is most reasonable to marinate the flank steak - at least for a couple of hours, and preferably overnight. Marinade options - chimichurri sauce; a combination of vegetable oil, wine vinegar, garlic and soy sauce and honey; a combination of onions, soy sauce, olive oil, balsamic vinegar and sugar. Fry the marinated steak on a charcoal grill or frying pan for about ten minutes, turning regularly, until medium rare, maximum medium.