Cooking: Flank has a close-grained texture that makes it suitable for serving anywhere between rare and medium It can be tough to fit into a skillet without cutting it into smaller pieces, but it’s great on the grill Cook as you would a hanger steak—high heat, flipping it occasionally, until it develops a good crust on both sides If it begins to burn before the center reaches the desired temperature, transfer it to the cooler side of the grill to finish more gently Flank steak doesn’t sop up marinades quite as readily as the more loose-textured hanger or skirt steak, but it’s still worth marinating it for an added flavor boost Slicing and serving: Use a long, thin sharp carving knife or chef’s knife to slice the steak against the grain Holding the knife at a shallow angle will get you pieces that are a bit wider, which makes for a better presentation Short Ribs The Koreans and the Argentineans know something that we don’t: short rib is the best cut of meat for grilling In Korean restaurants, it’s on the menu as kalbi At most of them, you’ll find the short ribs cut flanken-style—that is, thin slices cut across the ribs so you see a few rib-bone cross sections in each slice At fancier restaurants, you’ll find the ribs served as a single bone each, the meat carefully butterflied so that it stretches out into a long, thin strip In Argentina, the cut is known as asado de tira, and it’s served thick-cut, grilled on an open fire, and drizzled with herb-oil-and-vinegar-based chimichurri sauce More intensely beefy than a strip steak, more well marbled than a ... wider, which makes for a better presentation Short Ribs The Koreans and the Argentineans know something that we don’t: short rib is the best cut of meat for grilling In Korean restaurants, it’s on the menu as kalbi... most of them, you’ll find the short ribs cut flanken-style—that is, thin slices cut across the ribs so you see a few rib-bone cross sections in each slice At fancier restaurants, you’ll find the. .. At fancier restaurants, you’ll find the ribs served as a single bone each, the meat carefully butterflied so that it stretches out into a long, thin strip In Argentina, the cut is known as asado de tira, and it’s served