Flank steak is one of the humble heroes of the steak world, a reliable and inexpensive cut that can be used for anything from provolone-stuffed rolled flank steak to a sizzling plate of fajitas.

Transfer the steaks to a cutting board and let rest for 5 minutes. Thinly slice the steaks across the grain. Spoon the Sunchoke-Kale Hash with Farro onto a large platter and top with the steak.

Transfer the steak to a cutting board and let stand 5 to 10 minutes. To serve: Cut the steak across the grain into 1/2-inch-thick slices and transfer the steak slices to plates or a platter.