If you enjoy Flank steak trying Sirloin Flap is well worth the effort it takes to deal with this large cut. They both come from the rear leg and behave similarly in the kitchen. Both are coarse grained and take marinades well. For a smaller household this steak can be thawed, cut, and part saved for later in the week. Our beef is good to eat for at least two weeks after thawing so long as it's kept cold and wrapped fully in plastic during its time in the fridge.
If you want to know even more about it here is a link to an article about how to prepare Sirloin Flap.