Flank steak is a cut of beef that is versatile in that it may be used in several steak dishes. Flank steak is cut from the area near the back legs and loin of the animal and has a thin, flat appearance. Because flank is a larger steak, you may find yourself with leftovers. You can simply reheat your steak with a sauce and serve it as a steak, or slice it for further preparation in a new dish.
Preheat your broiler to high.
Slice one onion into thin rings and sauté in a skillet in 1 tbsp. of vegetable oil, until the onions are softened.
Cut the leftover flank steak into ¼-inch slices and add them to the skillet. Stir the onions and beef together.
Cut a baguette or any type of bun your prefer in half and place the bottoms on a baking sheet.
Pile the beef and onion mixture onto each bun and top it with a slice of Swiss cheese.
Slide the pan under the broiler until the cheese is melted. Remove the pan, top with the other half of bun and serve.
Cut your leftover flank steak into ¼-inch slices and marinate it in a mixture of soy sauce, minced garlic and onion, red wine vinegar and black pepper. Leave the steak for up to 24 hours to take on the flavor of the marinade.
Heat 1 tbsp. of vegetable oil in a skillet over medium heat and sauté chopped green pepper and onion until they are tender.
Add the marinated flank steak and heat through for another five to seven minutes. Warm flour or whole wheat tortillas in your microwave for 20 to 30 seconds.
Place a large spoonful of the flank steak mixture onto a tortilla and add any extras such as guacamole, shredded cheese or tomato. Wrap up the tortilla and enjoy.
Create a classic fajita seasoning by mixing ½ tsp. dried oregano, 1-½ tsp. cumin, ¼ tsp. salt, ¼ tsp. red pepper, ¼ tsp. black pepper, 1/8 tsp. garlic powder and 1/8 tsp. onion powder in a bowl.