Flank Steak

1 full flap Average 1 to1.5 pounds.

This cut shows our program is nothing but normal. Marbled + tender 

chef recommend reverse swearing until 100 then grilling to 125 let rest and slice for a shared board and watch them freak out.

Flank steak is a highly marbled, long,  from the belly of the cow, known for its bold beefy flavor and versatility. It benefits from marinating and is best cooked quickly over high heat (grilled, pan-seared, or broiled) to medium-rare for tenderness. Always slice against the grain to maximize its juiciness and make it easier to chew