For years well-known restaurants have used flank steaks to create a gourmet treat. The secret lies in the marinade and in the cooking and cutting techniques. Try both of these: one with an Oriental touch, the other with a French flair. They are deliciously different, each with its own distinctive flavor.

ORIENTAL:

1 or 2 flank steaks
2 cloves garlic, minced
1/4 c. crystallized ginger, chopped
1/4 c. lemon juice
1/4 c. soy sauce
1/4 tsp. pepper

FRENCH:

1 or 2 flank steaks
1/2 c. oil
1/2 c. burgundy wine
2 tbsp. minced onion
1 clove garlic, minced
1 1/2 tsp. salt
5 drops Tabasco

Score both sides of the steaks in a diamond pattern about 1/8 inch deep. Combine all ingredients in a large, shallow baking dish. Coat steaks with the marinade and turn four times during a 2 hour period of marinating in the refrigerator. Remove steak from the marinade and broil for 7 minutes on each side. To serve, cut steak diagonally into thin slices. Makes 4 to 6 servings.