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 is why the marinade is so essential. Flank and skirt steak are flavorful but stringy ... He told us "I like to marinate beef refrigerated overnight but not longer than 24 hours." ...

This soy-marinated flank steak is my son's favorite ... Cover and refrigerate for 8 hours or overnight, turning occasionally. Drain steak, discarding marinade. Grill, covered, over medium-high ...

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 ...

You can use sirloin or rump steak for this salad but we like to use flank ... ideally overnight if you have time. Remove the steak from the marinade and reserve the liquid. Pat the steak dry.