The flank steak is located behind the rib cage, beneath the loin and in front of the rear legs. It’s a boneless and very thin piece of muscle. This makes it a particularly well-suited cut for marinating and a quick sear on the Otto Grill. The cut tastes best when cooked medium rare, otherwise, it will become tough and flavorless. Otto chose a soy-lemon marinade because the sweet and sour taste compliments the rich, meaty flavor of the flank steak.