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

This is because flank steak is full of long, thick muscle fibers that can be difficult to break down. Cutting against the grain breaks these fibers and makes the meat easier to chew. Cutting against ...

This is why we've consulted professional chefs for their best tips on how to avoid a kitchen disaster. Most of them advocated setting yourself up for success: there are certain steaks that can deliver ...

It's hard to beat a classic steak and cheese quesadilla alongside the traditional toppings of sour cream and salsa. Here's ...

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

"Flank steak is a versatile cut that's perfect for ... "The key is that the pork chop is nice and thick so that you can get a great sear by the time it's cooked," Dommen said.

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 ...

Spoon sauce over steak and let rest together 5 minutes. To serve, slice steak about ½ inch thick, spoon juices over steak and arrange beets alongside. Serve extra sauce on the side.

Kathy's Southern Kitchen gets News4 ready to celebrate Beef Month. Here's how to create a delicious footlong steak and ...

Spice up your office lunch with this beautifully balanced meal from Lucky Taco River District’s former executive chef ...