• The only steak from the flank section is:

  Flank Steak

Flank steak is also called London broil. It is a lean, flat, boneless cut from the flank section, just below the loin and sirloin. It has a great flavor, but it also has tough meat fibers. It should be cooked quickly...and definately NOT past medium. In fact, it should be taken off the heat when rare or medium-rare, since it will continue to cook after removal. It should be sliced thin across the grain if you hope to chew it without difficulty. It responds well to marinating and pan-frying/broiling.

London broil is an often misused term. It originally referred to a method for quickly pan-broiling a flank steak. It is now widely used to describe any thin, less tender cut from the flank, round or shoulder that is best broiled quickly and cut thin across the grain.