or pressed into patties or burgers and cooked until pink. Thin flank steaks cut against the grain can be fried quickly and make a flavoursome minute steak.

Flank steak is lean and not very thick, so it only requires a quick trip over high heat to sear the outside and lightly cook the center. Cut the meat thinly across the grain to keep it tender.

Skirt or flank steak is eaten a lot in America ... and carve in thin slices against the grain. The other key point is how you carve it: it must be sliced against the grain. That holds true ...