With the right plan and the right discipline, you can get seriously shredded in just 28 days.Read article
There is no more clutch cut of steak than flank—it’s inexpensive, readily available in the meat department, and provides a laudable protein-to-fat ratio of 3-to-1. Pair it with beer, and now it’s a real winner. Like round steak, the flank cut, which hails from the abdominal muscles of the cow, is best treated with a marinade before grilling.
Chef’s tip: To achieve the aesthetically pleasing crosshatch pattern of criss-crossing grill marks, be sure to turn your steaks halfway on the same side before flipping over—your friends will be impressed. Also, once you’ve nailed the grilling part, and the meat is rested, don’t forget to slice thinly across the grain to guarantee a more tender bite.