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 ...
In a hot non stick pan, put some oil, add two whole cloves of garlic and place the marinated steaks (sealing the pores on both sides plus the fat side so that the fat layer gets golden brown.