Flank steak (as I discovered after reading Web sites about different cuts of meat, is inexpensive and when cooked right, delicious and tender!
Sometimes flank steak is called a London Broil cut, but the London Broil is sometimes a bottom round steak, which won't be as tender as a cut from the flank. Hence, try to get something labeled as flank steak. If London Broil is the only option and it is a bottom round steak, try marinating it overnight in seasoning that also has something with an acid - like orange juice, wine, beer, vinegar, etc.
Another really great option is a flat iron cut steak. Like a flank steak, it is long and thin, but it is actually a top blade steak from the shoulder. When prepared like a flank steak, it is actually even MORE tender and flavorful - yet still inexpensive - so if you find it in your store, try it!
Spice Rubbed Flank Steak:
(for a 1.5 lb steak, serves 2 as a main entree, 3-5 as a part of a large menu)
1.5 lb flank steak or flat iron steak
Cajun seasoning or other spice mixture
If marinating, marinate in acid of choice and spices in a non-reactive baking dish overnight. If not marinating, spread spice mixture over all sides of steak. Let steak come to room temperature.
On a pre-heated grill, cook steak for 5 minutes on each side for medium rare. It is a relatively thin cut of meat, so be careful to not overcook.
Take off grill, let rest for 10 minutes on a cutting board, loosely covered with foil to keep warm.
Slice right before serving in very thin slices across the grain. Serve immediately.