Instructions: One of the pleasures of warmer weather is the speed and simplicity of meal preparation. And what could be easier than steak on the grill?

There are many possibilities. Top loin steaks (which go by many names, such as New York strip) are wonderful, especially when the bone is left in for flavor and juiciness. Ditto for rib steaks, though they arent as tender. The most flavorful are Porterhouse steaks, but they can be expensive.

For value, Id choose a flank steak. Its long and thin with an obvious longitudinal grain that can make the meat tough if it isnt cut properly. But thats easily taken care of by cutting the cooked steak against the grain to break down the meats fibers.

Flank steak is the cut originally used for London broil, which isnt a cut of meat, as many think, but a style of preparation and cooking. Steaks for London broil are typically marinated, but we dont have that time when were cooking to beat the clock. Instead, Ive used a Southwestern-style spice rub.

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