To tenderize meat using a mallet, it's recommended to lay the meat (or, in this case, flank steak) on a stable work surface, ...

Butter basting a steak may seem simple enough, but if you're making one of these many mistakes, you're setting your steak up ...

Beef isn’t cheap these days, but there are ways to make tough, less expensive cuts taste like a million bucks. Discover easy ...

Delicious doesn’t have to be expensive. As grilling season heats up, it’s time to fire up the barbecue without burning ...

While the term London broil is typically reserved for flank steak, grocery stores and some ... it describes how the beef is prepared: first, by tenderizing in a marinade; then, by broiling or ...

Flank steak is lean and not very thick, so it only requires a quick trip over high heat to sear the outside and lightly cook the center. Cut the meat thinly across the grain to keep it tender.

Trim any visible silver skin from the flank steak. Lightly score the steak with a sharp knife in a large crosshatch pattern, just barely cutting into the surface. 2. Marinate the steak In a bowl ...

Both cuts are from an area at the back of the cow between the short loin and the round, but the top sirloin is much more tender (it sits ... appear as tri-tip, flap steak or under the general ...