Flank steak is most well-known in for making dishes like fajitas or stirfry, but it is actually a relatively universal cut of meat. It’s lean with an open grain and comes from the hindquarter of the beef. The flank is esteemed for its ability to take on flavor from any dry-rub or marinade. This cut tastes best pan-fried or grilled under high heat for a couple of minutes on each side. This allows a crisp, brown outside and a tender, pink inside.