Most Bedford County farm families have learned over the years that potentially, most every cut of beef can be, and sustainably should be, used in recipes. The simple, but seemingly pretentious, flank steak is no exception.

Flank steak, which is cut from the diaphragm muscles of the animal, is multi purpose, and relatively inexpensive to consumers, compared to other cuts of beef. It can be in high demand as it is traditionally used in Mexican restaurants.

Still, it can be a pretentious cut, turning in texture comparable to shoe leather, if not cooked by the proper method. Grilling is typically the preferred cooking method to keep this cut from becoming too chewy.

Depending on the market where you shop, standard flank steak will likely cost anywhere between $5 to $9 a pound. Angus will be higher in price at most markets. (Note: consumers reportedly experienced overall higher prices in 2020 for all cuts.)

The Cattleman's Beef Board and National Cattleman's Association recommends for a tender flank steak, cooks slice it really thin. Better yet, the most recommended way to cook this cut of beef is to marinate it for several hours, then grill.

Below we feature some recipes from the test kitchen of some veteran cooks, as well as properly broiled flank steak.

**Broiled Flank Steak

(Pick TN Product)

Yield: 4 servings

2 lbs. flank steak

1/4 tsp. pepper

1/4 tsp. dry mustard

2 Tbsp. soy sauce

6 Tbsp. vegetable oil

2 Tbsp. white vinegar or lemon juice

2 cloves crushed garlic

2 oz. Roquefort or other blue cheese, softened

2 Tbsp. butter, softened

1-1/2 tsp. chopped fresh chives

Combine pepper, mustard, soy sauce, oil, vinegar and garlic in a jar with a tight fitting lid and shake well. Pour over steak, cover and allow to marinate overnight in the refrigerator. Remove steak from marinade and discard marinade. Broil or grill meat for 6 minutes on each side. Meanwhile, combine Roquefort, butter and chives. When meat is done, place on carving board and spread with butter. Slice very thin and serve immediately.

**Flank And Vegetables

1 lb. flank steak

1 Tbsp. red wine

3 Tbsp. soy sauce

2 Tbsp. cornstarch

6 Tbsp. olive oil

1 green onion

1 frozen box snow peas

1 sliced carrot

1 can bean sprouts or asparagus spears

1 can mushrooms

Slice meat very thin (easier if partially frozen.) Combine meat with wine, soy sauce, cornstarch and let marinate about 2 hours. Heat 2 tablespoons of oil, cook all vegetables until tender. Set aside. Add green onion, mushrooms then beef. Recommended to stir quickly. When beef starts to change color, add cooked vegetables and 2 tablespoons soy sauce. Mix well and serve over rice.

**Flank Steak Marinade

1/4 C. vegetable oil

1/2 C. soy sauce

1/2 C. honey

2 Tbsp. rice vinegar

2 Tbsp. finely chopped green onions

1 large garlic clove, minced

1 1/2 tsp. ground ginger

Combine all ingredients. Pour over about 2 pounds steak. Marinate at least 4 hours. Turn occasionally. Grill flank steak until recommended medium rare or preferred doneness.

**Celery Casserole (side for flank steak)

3 Tbsp. butter

3 C. finely sliced celery

1 C. sliced water chestnuts

3 Tbsp. flour

1/2 tsp. salt

1/4 tsp. pepper

1/4 C. grated sharp cheese

2 C. hot milk

Melt butter, add celery. Saute, covered, about 20 minutes. Add chestnuts. Blend in flour, gradually stir in hot milk. Continue to cook until smooth and thick. Turn into greased quart baking dish. Sprinkle with cheese and bake at 400 degrees until bubbles.