There are plenty of underrated, wallet-friendly cuts of beef that cook up beautifully with the right technique. We asked ...

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"Basically, any steak that’s 3/4-inch to 1-inch thick will cook through nicely, while getting charred around the edges under ...

Scoring the flank steak helps the marinade penetrate ... Simultaneously, grill the eggplant until tender and browned, 11 minutes. Transfer the steak to a cutting board and let rest for 5 minutes.

A growing contingent of home cooks is touting the unorthodox method as the best way to get perfectly tender steak. I tried it ...

Imagine tender slices of juicy steak piled high on a crusty baguette, layered with sautéed onions and mushrooms, and ...

To buy: 3/4 pound grass fed beef tenderloin, 1 can olive oil spray, 1 container sliced babybello mushrooms, 1 jar reduced fat ...

But it also offers the benefit of tenderizing meat, poultry, vegetables and fish. Marinades can be especially useful with tougher cuts of meat like flank steak, skirt steak and flatiron. Marinades can ...

The book groups cuts of steak into two categories: tender (filet, tenderloin, New York strip, ribeye, T-bone and so on) and tough cuts (chuck, skirt, hanger, flat iron, flank and so on).

But it also offers the benefit of tenderizing meat, poultry, vegetables and fish. Marinades can be especially useful with tougher cuts of meat like flank steak, skirt steak and flatiron.

Level up your grill game with 19 irresistible recipes that’ll have everyone asking for seconds (and the recipe).