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Sorry, coming up empty on other things to do with flank steak - but - I do have a fairly unusual Thai marinade that is excellent, especially with other Asian accoutrements. Hope you try it and it will become a staple - my family loves it.

ORIENTAL FLANK STEAK

2 lbs. (1 kg.) flank steak
1/4 cup (50 mL) sambal oelek or hot chili-garlic sauce
1/4 cup (50 mL) fish sauce
1 tbsp. (15mL) sesame oil
1 tbsp. (15mL) grated fresh ginger
2 crushed garlic cloves
1 lime cut in half
1/4 cup (50 mL) chopped fresh coriander

Place steak in a resealable plastic bag or dish just large enough to hold it snugly. In a small mixing bowl, whisk sambal oelek with fish sauce, sesame oil, ginger and garlic. Pour over steak until evenly coated. Seal bag or cover dish with plastic wrap and refrigerate at least 3 to 4 hours, but preferably overnight for best flavour development. During marinating time, massage bag at least once or turn steak in dish. When ready to barbecue, oil grill and preheat barbecue to high heat. Discard marinade and grill coated steak over hottest part of the barbecue just until seared and well browned. This will take only 2 to 4 minutes per side, depending on thickness of meat. (Flank steak cooked beyond medium tends to be tough.) Remove steak to a cutting board and immediately squeeze lime juice over top. Let stand for 5 minutes then scatter with coriander and slice on the bias.

America's Test Kitchen uses flank steak for tacos. I modified the recipe and made it recently, and it was yummy.

You cut the beef with the grain into ~4 strips and poke it with a fork every inch or so all around (increase surface area for marinade). Then rub it with all but two tablespoons of a paste made of herbs, garlic, olive oil, and whatever (I think I used scallions, garlic, lime juice, and I have no idea what else) and let it sit in the refrigerator for an hour. Next, wipe off the marinade, and brown in a skillet over high heat on all sides. Rest it for five minutes and slice it thinly against the grain. Toss the meat in the set-aside marinade and make into tacos.

Sorry, I'm terrible at writing cooking instrux since I so seldom pay attention to them as I cook.

Flank steak was the beef of choice in my house growing up. It will always be one of my favorite cuts of meat.

I have to agree with "pooch". I helped a friend and catered her party. We made 12 rolled flank steaks with fresh bread crumbs, spinach, mushrooms, garlic and parmesan cheese, and braised in the oven. It was delish! A great alternative to the marinade, grilling thing that you are so tired of!