Flank Steak

I don't avoid beef, but I'm careful to choose cuts wisely. One cut many people don't know what to do with is flank steak. Relatively inexpensive at $6.99 a pound of almost no waste meat, it is also easy to prepare.

It usually has very little exterior fat, what may be on it can easily be cut off with kitchen scissors. I like to marinate it in barbecue sauce for at least 24 hours, then simply grill it. It is important not to overcook this cut, it will get tough if you do. I like to cook it to medium rare on the thicker end, which means the thinner end will be medium well. Let it rest for a few minutes (remember it will keep cooking), then slice it diagonally. A little A1 or bottled horseradish sauce go nicely. With half the calories per ounce compared to beef tenderloin, it is a wise choice indeed.

Beef. Sometimes it's what's for dinner.