This thin cut of steak is lean, flavorful, and great for marinating! Because there isn’t much marbling, it’s best to quickly grill or broil flank to medium rare and slice it thinly across the grain on a diagonal. Marinating the meat can help infuse it with flavor and more moisture. A larger piece of flank steak can be rolled around a filling and roasted to medium rare for an impressive looking roast. You can also braise flank steak and pull it apart into shreds, ala the Cuban specialty Ropa Vieja.