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

Flank steak is lean and not very thick, so it only requires a quick trip over high heat to sear the outside and lightly cook the center. Cut the meat thinly across the grain to keep it tender.

"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.

get the recipe Flank steak thrives in a stir-fry, because the ingredients are cooked quickly over high heat. Here, the meat is joined by green beans, ginger matchsticks, and a thick, glossy sauce ...

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

A fat cap, which is a thick outer layer on the meat ... but I think the extra effort is worth it. Flank steak is perfect for marinating The two most important factors in making a great flank ...

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.

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 ...

There's no author or date on the book, but it appears The Detroit Times first published it in the early 1930s, as additional ...

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

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