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 ...

Trader Joe's is a fine choice when you're looking for a solid cut of beef at a reasonable price, but you need to understand ...

This Italian Beef Braciole is a classic dish of flank steak rolled with a savory filling and braised in rich tomato sauce ...

This cut of beef takes exceptionally well to marinades—flavor easily seeps into the grooves of its prominent muscle fibers. Flank steak is lean and not very thick, so it only requires a quick ...

An editor tested Crowd Cow’s Wagyu Delight box and deemed it the best steak she’s ever had. It’s available as a last-minute ...

The difference between a T-bone and a porterhouse, for example, can come down to centimeters, and a skirt and a flank are ...

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.

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 that's packed full of flavour and low in fat.