Garlic and Parsley Grilled Flank Steak
Flank steak (sometimes known as London broil) is cut from the belly of the cow, is long and flat, and relatively tough – but very flavorful! Since it tends to be on the chewier side most preparations call for marinating or braising in order to break it down.
Another foolproof method is to simply sear it on high heat until medium rare and slice it thinly. The results are tender, tasty and succulent pieces of steak. This preparation is always a crowd-pleaser.