These flat and very beefy tasting steaks are perfect for your grill. Three steaks (flank, skirt and hanger) all come from the breast and can be somewhat tough if not properly prepared. The flank is the most common and the hanger the most tender and rare. The hanger is sometimes called the "butcher's cut" because this one-steak-per-bovine cut was often reserved for the butcher himself. If you want it, you usually have to order it in advance.
However as flank is most available and least expensive, I selected this one to prepare for dinner for two. If you are having a larger group, plan on purchasing several. Grilling will take about 5 minutes, so about one hour before you are ready to begin, get the steak(s) out, wash and dry then brush with oil. Sprinkle with your favorite combination of spices and a bit of brown sugar, or purchase a prepared rub, as I did here. Rub this into the meat on both sides and let sit at room temperature until ready for grilling, about one hour.
Heat the grill to a high temperature and place the steak on the grates. Turn it after about 2 minutes and let cook on the other side for another 1-2 minutes more. Turn any time you see juices bubbling up to the surface. Turning the steaks several times is fine. In all this should take no more than 5-6 minutes, as this cut must be served medium-rare or medium at most. Otherwise it will become tough.
Remove from the grill to a cutting board and let rest for 5 minutes while you finish up your side dishes. Cut the steak across the grain when ready to serve. While you may want to use a sauce, the steak's beefy flavor combined with the spices of the rub really require no assistance. The steak will be flavorful and juicy all on its own!
Pair the steaks with other good summer foods, perhaps starting with a tomato salad, and serving roasted sweet potatoes and dilled green beans as sides. For dessert consider a seasonal nectarine and blueberry crisp, which I served with this dinner. As I posted that dessert last summer, you can follow the link if you are interested in my post on that classic summer dessert.