Flank steak is a tough, flavorful cut of meat that is probably best prepared marinated and cooked over a grill. But sometimes you just don’t have time to marinate the meat or deal with the grill. My mother raised 6 kids (all born within 8 years) on my dad’s teacher’s salary. (Her favorite TV show is John & Kate plus 8, wonder why?) Which means she is the master of efficiency in the kitchen. This is her favorite method of preparing flank steak. The trick is to put little knife pokes in the meat, breaking up some of the long muscle fibers. When I asked about the juices running out of the meat, it’s not really an issue as the meat is cooked rare, and whatever juices do come out get reduced in the pan and served over the meat.
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