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I found flank steaks a little over $3/lb in chinese supermarkets in NYC recently.
I made a black miso cod recipe that said to marinate for 3 days. I decided to try one that was marinated for 3 hours and another for 3 days. The difference was minimal, but ultimately preferred the one that was marinated for only 3 hours. And didn't find the fish that was marinated for 3 days overly salty.
Look forward to trying this recipe. I have a piece of flank steak I can use in my freezer and miso paste left from making the cod.