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Flank Steak 

A relatively long and flat cut, flank steak is used in a variety of dishes including London broil and as an alternative to the traditional skirt steak in fajitas. It can be grilled, pan-fried, broiled, or braised for increased tenderness. Because it comes from a strong, well-exercised part of the cow, it is best sliced against the grain before serving, to maximise tenderness. 

It is frequently used in Asian cuisine, often sold in Chinese markets as "stir-fry beef".