Flank comes from the underside of the cow in an area called the drop loin. This unsung cut is a steak lover’s prize: deeply meaty and tender if cooked right. Although the cut does have some fat, it’s ...

Fire up the grill, get your char on, and serve the best steak of your life. In this recipe, F&W recipe developer Liz Mervosh marinates skirt steak for 30 minutes in a Maggi seasoning and miso marinade ...

Tossing a steak on the grill is one of summer’s greatest joys and conveniences. Not only does this cooking method add a smoky char to the beef, but there’s no splattering of oil all over the stovetop ...

Flank steak is like the Rodney Dangerfield of beef cuts — it gets no respect. And yet its reputation is truly unfounded. It isn’t quite as simple to throw on a grill as some more expensive cuts, but ...

Hosting an outdoor party? Since the weather is still warm, add this flavorful and easy steak recipe to your list of dinner ideas. "This dish was inspired by years of catering parties! I was searching ...

1. For the cumin aioli, place the cumin seeds in a small frying pan and stir over medium heat for 2 minutes, or until they darken a shade. Remove from the heat. Finely grind half of the cumin seeds in ...

Three great holiday party plans Holiday party recipe: Chocolate Pot de Creme Holiday party recipe: White Chocolate Peppermint Bark Holiday party recipe: Salted Caramel Sauce Holiday party recipes: ...

We wanted a simple, economical cut of meat for a casual backyard barbecue. After considering various cuts, we landed on flank steak. Like other cuts from the chest and side of the cow, such as skirt ...

1 (2-1/2) lbs. flank steak generously seasoned and rubbed with 1-1/2 tsp Kosher salt, freshly ground black pepper, 2 tsp dried crushed oregano leaves, 2 tsp garlic powder, 2 tsp aji molido (Spanish ...