There was a time when flank steaks were cheap because few people knew how good they were. Then came the whole fajita craze and the price shot through the roof. Though not as cheap as other cuts of beef, this flat steak is certainly worth the money. The trick with this, and any great steak is to stretch the meat so you get a big meal out of a relatively small cut. That's the secret of fajitas of carne asada, one steak can feed a lot of people.
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Comments
Thanks for this quick but useful article! I’ve always enjoyed the ‘less expensive’ steaks (some people don’t even call them steaks) as they are tasty and don’t cost an arm and a leg. Of course the ultimate ‘cheap steak’ is the tube steak (I prefer turkey franks), but I am digressing from the article.