Lean. Boneless. Flavorful.  What more could you want in a cut?! 
Marinate (click here for recipe) and grill hot for fajitas or use for stir-fry.
 
When these are cooked properly, they're hard to beat. Cook over high heat to sear the outside, but keep the inside nice and juicy. Slice thinly across the grain.
 
Why slice across the grain?
The grain is the direction of muscle fibers. Cutting across it delivers the difference between tender slices of flank — not chewy.
 
Only 2  steaks per beef.
 
1 steak per pack, avg wt. 1.355 lb