Sicilian style breaded round steak

Have 1-2# of thin, thin, THINLY sliced round steak seasoned with salt and pepper.  If they're not less than 1/4" thick, pound them with a meat mallet. (You can see in the photo below how thin they are.)

One at a time, dip them in:
1.) a pan of flour seasoned with S&P

then
2.) a pan of beaten eggs (2) seasoned with S & P, 1/2 tsp. garlic powder (if you want a little heat, add some cayenne here or crushed red pepper

& finally
3.) a pan of crumbs:    1 C. breadcrumbs, 1 C. Panko crumbs (if you don't use these, use regular breadcrumbs) mixed with 1/2 cup grated parmesan, 1/2 teasp. oregano, 1/2 teasp. basil, 1/4 teasp. garlic powder,  1/2 teasp. seasoned salt, 1/4 tsp. black pepper

Lay the cutlets on a large pan (& not on top of one another), cover them and chill for at least 1/2 hour (or more).

Heat olive oil (or vegetable oil) in a large skillet.  When very hot, lay the cutlets in the oil, leaving enough room so they don't crowd or overlap each other.

They'll only need to fry for a couple minutes on each side, so check them often so they don't burn! Once they're golden, turn and finish the other side the same way.  These are VERY THIN, so they won't need to cook as long as pork or chicken cutlets.

Remove & drain - then serve plain or with lemon slices (or if you have a favorite sauce)  --- and if you have any marinara you could make these into steak parmesan baked with sauce and cheese!

Grilled Flank Steak

Season a 3-4# flank steak with salt & pepper and place the steak (2-4#) in a bowl or pan - spoon your favorite marinade over it.  I drizzle my steak with olive oil (1/3 cup), a couple tsps. of balsamic vinegar, a touch of cayenne, lots of fresh chopped herbs (basil, thyme, oregano), a couple cloves of crushed garlic... turn the meat in the marinade a couple times to cover it evenly with the seasonings. Cover and refrigerage. Every 15 minutes or so, flip the steak over.  The longer you let it set, the tastier it'll be. I'd let it sit in the marinade for at LEAST one hour.

Heat your grill (we use gas, but charcoal is fine) until it's very hot.  Put the steak on the grill and cover it, letting it sear for 3-5 minutes. Flip it onto the other side and grill for another 2-4 minutes.  Turn the grill off, leave covered and let the meat stay on the hot grill for another 5-10 minutes (use your best judgment: less grill time for a thinner steak - more for a thicker one).  After you take the steak off the grill, do NOT cut it; let it sit for 10 minutes so that the juices stay INside the steak and not run out. Do this with ANY steak you cook! On a cutting board, slice the steak (angled) against the grain into 1/4" slices.

Flank steak is a delicious cut of meat if it's cooked properly. Overcook it (or cut it with the grain) and it'll be dry and stringy.