The flank steak is not known as the soft flesh as it has many nerves due to where the meat comes. This type of cut comes from the diaphragm of the cow, where the meat is a little tougher than elsewhere but very juicy if marine and cooks well.
This is a key to ensure that the meat is soft and juicy step. If you skip this step the meat will not be so smooth. Preferably best left marinating meat about 6 hours or overnight in the refrigerator or day.
Should be placed first to a fire or very high temperature to seal the meat and thus to keep all the juices of the meat inside, which will result in a very juicy flesh.
I share the cooking technique of arrachera to leave the soft, juicy flesh, and one of the most suitable and favorite of many to marinate the flank steak, marinated with lemon marinated beer.
Once you have cooked flank steak and can eat as meat cut, with omelets and some chiles if you prefer. Or, you can cut into strips or flank steak fajitas and prepare one of these delicious dishes