Flank steak may not be the most tender cut of meat you'll ever eat, but it could be the tastiest. And it's often a good bargain.

The flank is a long, flat, and fibrous muscle, so it needs to be either seared and served moderately rare or braised until tender. Either way, carving this steak into thin slices across the grain at a 45-degree angle makes for a more pleasant bite.

The flank is thin and boneless (with almost no waste), so it's a perfect candidate for marinades, which will penetrate well.

This ginger-soy-marinated flank steak can be grilled and enjoyed on its own or turned into this Asian-inspired sandwich by surrounding it with crunchy toasts, sweet and spicy mayo, and a generous handful of peppery, fresh watercress.

Marinate the steak in the morning for a quick and delicious supper from the grill.

Ginger-Soy-Marinated Flank Steak Sandwiches

Makes 4 servings

For the marinade:

2 tablespoons rice vinegar

2 tablespoons light brown sugar

2 tablespoons reduced-sodium soy sauce

2 tablespoons canola oil

1/4 cup grated fresh ginger

2 teaspoons chili-garlic sauce, or more to taste

4 scallions, ends trimmed and thinly sliced

1 1/4 pounds flank steak

For the sandwich spread:

1/4 cup reduced-fat mayonnaise

1 tablespoon honey

2 teaspoons chili-garlic sauce

For the sandwiches:

Eight 3/4-inch-thick slices crusty country-style bread

1 tablespoon extra-virgin oil

3 cups loosely packed watercress or arugula

1. In a small bowl, whisk together the vinegar, brown sugar, and soy sauce until the sugar is dissolved. Whisk in the oil, ginger, chili-garlic sauce, and scallions.

2. Place the steak in a shallow glass dish. Add the marinade and turn to coat the meat well on both sides. Cover and refrigerate for at least 2 hours and up to 24 hours, turning once.

3. Heat a gas grill to medium-high or light a charcoal fire.

4. Meanwhile, in a small bowl, stir together the mayonnaise, honey, and chili-garlic sauce. Set aside.

5. Brush both sides of the bread slices lightly with olive oil.

6. Grill the steak until the underside is well browned, about 5 minutes. Turn the steak over and grill about 4 minutes longer for medium-rare. While the steak is grilling, place the bread slices around it to toast, about 1 minute per side.

7. Let the steak stand for 5 minutes, then cut it across the grain into thin slices. Spread a thin layer of the chili-garlic mayonnaise on each toasted bread slice. Arrange the steak over 4 of the slices. Top with watercress or arugula and the remaining bread slices.

Per serving: 520 calories; 174 calories from fat; 19g fat (6 g saturated; 0g trans fats); 58mg cholesterol; 47g carbohydrate; 37g protein; 2g fiber; 780mg sodium.