It can be on the chewier side, but once you learn how to prepare it, you may have a difficult time selecting other cuts of beef steak. If you’re familiar with a London broil, then you are also ...

Flank steak is a leaner cut of beef that comes from below the loin of the cow. While not as tender as flat iron, flank steak is usually thicker, firmer, and more versatile. Flank steak has a ...

Flank steak comes from the lower abdomen of the cow and so tends to be one of the tougher cuts of beef, but if you know how ...

With so many cuts of steak to choose from, it's easy to overlook the best for a sandwich (or to choose the worst ones), so ...

The cut you need is flank or chuck. Flank is from the lower half of the hind quarter and is actually quite lean. Thin flank - a cut from the belly - is more gristly, but perfectly suitable for ...

Flank steak is from the abdominal muscles of ... Filet Mignon. The short loin cut of beef has the most popular cuts around, including porterhouse, T-bone, New York strip, and filet mignon.

If the flank is cut into thin strips, or minced – it can then be fried quickly in stir-fries, or pressed into patties or burgers and cooked until pink. Thin flank steaks cut against the grain ...

Chose a tender cut of boneless beef, such as tenderloin, oyster blade, bavette, flank or sirloin. Thinly slice the beef against the grain into strips about 3cm (1¼ in) long. Put the beef in 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 ...