Best prepared using dry heat and cooked to medium-rare or medium. Stays tender even when cooked to well done. Never needs marinating. Grill or pan-broil and feature just as you would a Strip Steak or Ribeye Steak. Resembles a Flank Steak in shape; grill and slice thin for fajitas, sandwiches and salads. Slice into strips for stir-fries, skewers and pastas, or cut into cubes for kabobs. In recipes, this cut is called for by weight, not by thickness.