U nfortunately (and unfairly), flank steak can get a bad rap. A cut from the cow’s lower abdominal muscles, flank steak is ...

There are so many different cuts of beef that it can be difficult to remember which is which. Here's what makes flat iron and ...

Figure out how to cook steak that's crusty on the outside, but tender and juicy on the inside. Just avoid a handful of mistakes!

Tender cuts like the filet mignon and the T-bone should be seasoned lightly, but the trip-tip and flank are better when ...

Heat 6 tsp sesame oil in a skillet over medium-high heat. Season flank steak with salt and pepper. Place in hot pan and cook 3 minutes per side, or until done to your preference. Transfer to a ...

Because a flank steak is so large ... preparation that's great for the grill and easy to feed a crowd with. Because of its natural leanness, however, a marinade is a good way to ensure some ...

Marinade flank steak in Trejo’s marinade for at least 30 minutes. Grill steak until charred, about five minutes on each side (depending on size). Shred the cabbage for the verde slaw ...

A contemporary spin on the age-old Korean practice of cooking meat on an open fire for a sweet, savoury and tender grilled ...

Set a large, heavy pan over medium-high heat and coat with oil. Season steak all over with salt. Once pan is hot, lay in steak and cook until thickest part is medium-rare, about 4 minutes per side.

Before you go to the butcher, check out this guide to different cuts of beef! With a handy chart and tips for cooking, you'll ...