You can cook it by boiling, and then is rolled up in a cloth, although it can also be baked or grilled roast.
Take into account that this is a third quality meat cut, so it is very hard, for this purpose should cook for approximately 3 hours minimum, if you boiled (depending on the size of the Flank Steak), for in this way the meat is tiernize.
Another way is folded in the Middle, padded typically grated carrot, onion and peppers, stitched with thread and needle, or using escarbadientespara make sure that you do not open.
In Mexico traditionally consumed in the form of tacos. The suadero is put to marinate with milk, onion, garlic, bay leaf, salt and pepper, for four or five hours. Then you fry, to put to steam, and thus gets to soften the cut, which tends to be hard. At the end the meat chop as the traditional tacos de suadero, you can season with lemon juice and any variety of spicy salsa or guacamole.
See also: Flank Steak on Mexican food and flank steak in the United States.
In Venezuela, where this Court receives the name of skirt, the most common way to consume it is boiling in water for hours and when it is tender is desmecha strands of meat, then cooked again in a basic sauce of onion, tomato, peppers, and other herbs which is seasoned to taste its characteristic flavor. Call this preparation "Meat Larded", which serves to fill in breads, arepas, empanadas, and which is the main basis of a dish typical Venezuelan called "Creole Pavilion" which leads, white rice, black beans (beans), plantain and cheese.