Slicing the Flank Steak: To make slicing easier, freeze the steak for 15 minutes before cutting.Then cut against the grain in ...

or pressed into patties or burgers and cooked until pink. Thin flank steaks cut against the grain can be fried quickly and make a flavoursome minute steak.

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.

Flat iron and flank are two of the more affordable (yet flavorful and versatile) cuts of steak, but what sets the two apart ...

Simmered in red wine sauce and enhanced by a medley of vegetables and aromatic spices, chef Marek Janouch's recipe is perfect ...

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 ...

Try serving strips of steak on lettuce with a sharp, sweet blend of Vietnamese flavours. Use a lean cut of beef such as rump or flank steak ... ingredients to a small pan over a medium heat.

One commonly overlooked source of flavor and protein is the flank steak. It’s hard to be at the top of the list with so many lovers of the ribeye, sirloin, and T-bone steak, but the flank steak ...

These are easy but fantastic. Flank steak is great for the barbecue and here it’s cooked with a garlic and tarragon butter, then served up in witlof leaves with a tangy chopped sauce. Flank ...

They should sizzle when they hit the dry hot pan. Cook until the vegetables are ... airtight container for up to five days. Marinade flank steak in Trejo’s marinade for at least 30 minutes.