DH has expressed some desire for beef rendang next week. As I look in the freezer, I only see flank steak (which I normally use for stir-fries). I know that flank probably would suck in stews and am aware that something like chuck or short ribs would be better. But am wondering if all the rich coconut milk would somehow counteract flank's less succulent quality. Also should mention that the beef is grass-fed (therefore leaner). Should I make it using flank? Or should I just purchase some other cut of beef?