Flank Steak

Flank steak is a lean, fibrous cut with long muscle fibers running in a clear grain pattern. Brushing with butter before broiling adds fat to this naturally lean cut, promoting browning through the Maillard reaction while preventing the surface from drying out. Slicing diagonally across the grain (if pre-cutting) shortens the muscle fibers, making each bite significantly more tender—otherwise, you'd be chewing through long, tough strands. High-heat broiling quickly develops a flavorful crust while keeping the interior medium-rare, which is critical for this cut's tenderness.