Flank, skirt, and hanger steaks have become quite fashionable in recent years, due largely to their appeal for bistro-style and Tex-Mex cooking. They come from the chest and side of the beef and are long, thin, and rather tough. However, cooked until just rare, they become one of the beefiest, most flavorful cuts to be found. Their cumbersome size can make them unwieldy for the stovetop, so they are best seared quickly over a very hot grill.
Serves 4 to 6
Garlic, Salt, and Pepper rub or Cumin-Cinnamon Rub 2 flank, skirt, or hanger steaks
Start the grill, lower the lid, and heat until the coals are very hot. Select one of the spice rubs above. Rub the mixture into both sides of the steak.
Place the meat over the fire, and with the lid open, grill over high heat for about 5 minutes or until the underside is brown and seared. Flip the steak over, and grill an additional 2 to 3 minutes or until it reaches your preferred level of doneness (remember that the steaks will continue to cook once you take them from the grill, so it is best to remove them just before they are done to your liking)..
Remove the meat from the fire, tent loosely with foil, and let rest for 3 to 5 minutes. To maximize tenderness, slice the steaks very thinly against the grain for serving.