Saveur

One of the problems of trying to lose weight is learning that "a good steak" is also, by definition, high in fat content and also high in cholesterol. So what do you do? Well, one option is to go for the cuts of meat that are the lowest in fat content, such as flank or London broil. I can think of no better preparation for these versatile economy cuts than to employ a few tricks from the Puerto Ricans, or as they like to call themselves, La Comunidad Boriqua.