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

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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 ...

Cutting meat against the grain shortens the length of the muscle fibers for a more tender bite. Here’s how to identify the ...

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

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.

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.