I used to get flank steak for 10 cents a pound...I'm old, eh? It's oblique muscles...two layers, with the grain running in two different directions. I cut each side across the grain, halfway through, about 3/4 inch apart. Mom used to do it that way, then chicken fry it or roll and stuff it, or cook it until it started to come apart for pepper steak. It's easy to find here in SoCal, and fresher and cheaper in a carniciera than in a supermarket.
squzie, you could try looking in the meat section of asian markets. i've found they have a wider selection of cuts, especially for cuts like flank, hanger, skirt, and so on. also, they seem to have a lot more fat content in all of their cuts, which of course gives them more flavor.
umm, i guess you should ask for frank...
A true lover of nature does not despair now that his mistress has turned a colder cheek.