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[quote=Anonymous][quote]
    Anonymous wrote:I would marinate it tonight and save it for tomorrow.

I agree with this. [/quote]

Yep, me too.

However, there is another way to go: Milanesas (cutlets).

Wrap the flank steak in something (butcher paper, parchment paper, plastic wrap) and put it on a cutting board.
Pound it flat with something heavy, like a skillet.  (Or a meat tenderizing hammer would work, but a skillet's more effective).  The pounding will tenderize it.

Prepare three dredging plates/trays: one with flour (seasoned with salt and pepper), one with a couple of beaten eggs, and one with either bread crumbs or, better yet for this application, crushed saltines.

Cut the pounded steak into individual portions.  Dredge each one in (1) flour, (2) egg wash, (3) crumbs.

Meanwhile, you've prepared a large skillet with 1/4" or so of oil in the bottom, heated to 375.  Pan-fry the dredged cutlets to crispy golden brown.  Add more salt and pepper.

These are yummy as they are.  If you make a cream gravy in addition, you have chicken fried steak.  [/quote]

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