Here’s what I love about Flank Steak:

• it’s a robustly-flavoured meat that is tender and juicy when cooked to medium rare and rested;
• most people have all the ingredients in their cupboards;
• you can serve many different sauces with it to cater to different tastes;
• it’s a great dish for a crowd – and can even be served at room temperature;
• it can be made before guests arrrive for dinner and just sliced and served when needed; and
• there’s lots of ways to use the leftovers (if you have any).

Because flank steak is a lean meat and has no waste, you can figure about 3 people per pound of meat.  Make it 2 if you want some leftovers.  I’ve been making flank steak forever and here’s what I’ve learned over the years: Choose a dark red-coloured piece of meat with little to no membrane covering it;  Tenderize the meat by poking it all over with a fork;  Marinate it to enhance the flavours;  Sear it on high heat (from grill or broiler);  Cook, ideally, to rare or medium-rare – beyond that, I find the meat gets too tough; Let the meat rest for at least 10-15 minutes to seal in the juices;  and slice thinly across the grain to serve.  I vary the sauces I serve with it according to who is coming for dinner.  Some of my favourites are chimichurri, horseradish mayo, Bernaise sauce, peppercorn sauce and, most definitely, the marinade I used for the meat.

So what to do with leftovers?  Toss into a stir fry, use for fajitas, serve on top of  salad, make beef roll up appetizers or make sandwiches – all yum.