There are so many different cuts of beef that it can be difficult to remember which is which. Here's what makes flat iron and ...

Flank steak is one of the humble heroes of the steak world, a reliable and inexpensive cut that can be used for anything from provolone-stuffed rolled flank steak to a sizzling plate of fajitas. Flank ...

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

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

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

Whether it's chuck roast, brisket, or flank steak, Ree Drummond has been ... ribs (which can be braised or slow cooked). Another cut of beef from the top of the cow is the short loin, which ...

Flank steak is from the abdominal muscles of the cow ... Filet Mignon. The short loin cut of beef has the most popular cuts around, including porterhouse, T-bone, New York strip, and filet ...

The muscles get more work and have more flavor but also need to be cut with care against the grain," he said. Because a flank steak is so large, coming from just above the belly in the rear ...

Transfer to a plate to rest. Step 2: While flank steak cooks, peel cucumber; cut in half and scrape out seeds, then slice widthwise into half-moons. Thinly slice green onion. Chop cilantro.

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