Need flank steak cooking advice

I think Jones posted a recipe w/ pics a couple of weeks ago that he did and I remember it looked solid.

I Emeril's recipe.

LINK

When you cut it, you gotta slice it thin, thin, thin on the bias, across the grain.

I do one of two ways:

1. Mix up some lime juice, worcestershire, granulated garlic, green onion and cilantro, put that in a bag with the steak and marinate for a few hours. Then, grill a few minutes per side for medium rare

2. I prefer this way because it gets a much better crust - make a little rub - brown sugar, paprika, chile powder, garlic powder, salt and pepper. Coast the steak, wrap in saran wrap for an hour (if you go too long it gets way too wet). Grill for a few minutes per side for medium rare.

Either way, I will also make salsa or pico and have fajitas. Also goes great with grilled shrimp.

I've done this recipe a couple times and liked the result.

LINK

Let it get to room temp then trim any external fat. Kosher or sea salt and cracked black pepper, sear each side on a really hot surface for 30 seconds to a minute and a half (depending on surface temp) and let it rest. Make a chimichurri sauce. Slice it against the grain 3/8 inch or so wide and enjoy your rare flank steak with your sauce.

I usually just do a light rub of cumin, pepper, and salt and then cook it quickly on a very hot skillet. One time I used a masala rub that came out pretty good too.

Halleluiah! Almost a dozen replies and there's no sign of that worn out (and not funny at all) microwave suggestion.

I guess everyone's now caught up in the slew of King Cake threads.

Good advice. thanks to all

Make a purée out if honey, lime juice, whole grain mustard, chipotle peppers, garlic, and cumin. It is very flavorful. You can brush it on as you grill or marinate with it. I can give more exact proportions if interested.