Ounce for ounce, a flank steak has fewer calories and more protein than a ribeye or porterhouse. It is a great lean cut with a lot of flavor if you don't overcook it and slice it across the grain.
This flavorful steak, like most beef cuts, sizzles with impressive amounts of vitamin B3 and respectable amounts of vitamins B6 and B12. All together, these essential nutrients aid in red blood cell production, help convert food to energy and promote healthy nervous and digestive systems.
Grilling is perhaps the best way to cook Flank steak, but you can also pan-sear it in a skillet, broil it in your oven, or even use a specialty cooking method like an instant pot. The real trick is to keep your Flank steak grill time to a minimum. These steaks do best when cooking over high heat for a short period of time to give them the perfect texture and taste. Add plenty of butter to your pan and cook each side for about 4 minutes each.