The answer is the Flank steak which hails from the muscle under the loin in the abdominal region. It is a thicker, wider cut than its look-alike the Skirt steak but like the Skirt it too is lean, has lots of tough fibres and really delivers a deep beefy flavour. It is easy to handle and to cook. Plus, its versatile cut. Marinades and Flank Steak have a great working relationship. The marinade will help to loosen the tough fibres, meaning less chewing on your part. We recommend marinading the Flank steak for about an hour or two but if you like to marinade it longer, knock yourself out, but it is best if you don't let it sit for longer than 24 hours.