A cut from the cow’s lower abdominal muscles, flank steak is extremely flavorful, but prepared incorrectly, it can verge on being tough. My recipe aims to change that. With a simple marinade and ...

This soy-marinated flank steak is my son's favorite. I usually slice it thinly and serve it with twice-baked potatoes and a green salad to round out the meal. Leftovers are great for French dip ...

Do not use until it is cold. Put the bavette steak into a resealable freezer bag, pour in the cold marinade and squelch it about so that the thin steak is covered on both sides, then seal ...

Flank steak is lean and not very thick ... this popular steak gives you plenty of backyard barbecue ideas, creative marinade and rub recipes and even a few wine pairings to go with your meal.

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.

Marinade flank steak in Trejo’s marinade for at least 30 minutes. Grill steak until charred, about five minutes on each side (depending on size). Shred the cabbage for the verde slaw ...

In this fajitas recipe, a marinade with sweetish agave tequila tenderizes the steak strips and balances the smokiness of ...

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.

Add the flank steak, cover with parchment paper, and marinate overnight in the refrigerator, turning once or twice. Remove the steak from the marinade, pat with a paper towel, and let it hang for ...