That being said the marinade gives you a little wiggle room but I wouldnt push it. This will probably go against everything you know about steak but trust us once cooked and rested what really matters is the final cut of the steak which will.
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. Chuck steak was practically designed for slow cooking. It comes from the shoulder and upper arm of the cow so its done a lot of work over the life of the animal with its abundant collagen its the type of cut that gets tough when grilled quickly but becomes tender and juicier the longer you cook it. Always cut with the grain.
That is cut the meat in the same direction as the fibres. Flank steak is a lean cut of beef so it is best not cooked above medium or else it can be tough and chewy instead of juicy. This is a serious upgrade for your breakfast BLTs burgers appetizers and more.
I would aim for medium meaning it will be pink in the middle. Each slice uncooked weighs in at a full 2 ounces - thats only 8 slices per pound.
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