Flank steak is one of the humble heroes of the steak world, a reliable and inexpensive cut that can be used for anything from provolone-stuffed rolled flank steak to a sizzling plate of fajitas.

While beef grades are often the determining factor when selecting a steak, some people also consider their feed. Have the cows been reared on grain or grass? Whatever the cow chews presents in the ...

Cut the steaks against the grain and about the thickness of a No. 2 pencil. Place on plates and top with the relish. The chef says this cut of steak is best served medium rare or medium.

Transfer the steak to a carving board and let rest for 5 minutes. Thinly slice against the grain and serve with warm paratha, yogurt and lime wedges.

Transfer to a carving board and let rest for 5 minutes. Thinly slice the steak against the grain and serve.

Then unwrap the foil, transfer the steak to a board, and carve in thin slices against the grain. The other key point is how you carve it: it must be sliced against the grain. That holds true with ...