Grilling season is in full swing! Flank steak is an inexpensive and versatile cut of meat, and is perfect for tacos, lettuce wraps, over a salad, or as a main dish. This beefy flavored, lean and fibrous cut of meat benefits from a marinade. Marinating the meat at room temperature for 30 minutes before cooking, both tenderizes the meat and helps with even cooking. If you want to marinate your meat for longer, it can be refrigerated for up to 24 hours. Using a meat thermometer will prevent overcooking the steak. The ideal internal temperature for this cut of meat is 125-130 degrees, which is medium-rare. Let the meat rest for 5 to 10 minutes after it’s cooked through, which lets the juices accumulate inside the steak, instead of on your cutting surface. Thinly slice the meat against the grain and serve.