Flank steak is one of the humble heroes of the steak world, a reliable and inexpensive cut that can be used for anything from ...

One of the languages that we are privileged to learn is that of meat cuts in Spanish. You might think that the name for the meat in Spanish translates cleanly to English, but of course, it doesn’t. As ...

This cut is often aged before selling and can take a bit longer to cook than its thinner counterparts, but I think the extra effort is worth it. Flank steak is perfect for marinating Related ...

You might be used to cooking smaller steaks only, but there are good reasons why you should buy and serve one large cut for a ...

This cut of beef takes exceptionally well to marinades—flavor easily seeps into the grooves of its prominent muscle fibers. Flank steak is lean and not very thick, so it only requires a quick ...

Flap steak doesn't have tremendous name recognition. However, this cut will reward you with great flavor and texture if you know how to cook it.

Combine reserved tomato juice, 1/2 cup cilantro, lime juice and olive oil in medium bowl. Cover and refrigerate 1/3 cup ...

Here's my guide to different steaks and things you need to know when cooking each cut, from filet mignon and T-bone to New ...

Filet mignon pairs well with many flavors, but it's crucial to not overcook this cut of meat. The tri-tip sirloin and flank steak can be great for grilling and should be cut against the grain.