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 ...

This soy-marinated flank steak is my son's favorite. I usually slice it thinly and serve it with twice-baked potatoes and a green salad to round out the meal. Leftovers are great for French dip ...

Steak is one of the pricier meats you'll find at the grocery store. But if you know where to look, there are plenty of deals ...

Carne asada isn't just a dish you can only order at a restaurant. Here are 14 expert-approved tips for making this delicious ...

Do not use until it is cold. Put the bavette steak into a resealable freezer bag, pour in the cold marinade and squelch it about so that the thin steak is covered on both sides, then seal ...

To make the perfect classic fajitas, there's one cut of beef that stands above all the rest as the best to use for the recipe ...

Add the flank steak, cover with parchment paper, and marinate overnight in the refrigerator, turning once or twice. Remove the steak from the marinade, pat with a paper towel, and let it hang for ...

Our then-teenaged friend Owen discovered Chris Schlesinger and John Willoughby’s Grilled Lime-Marinated Flank Steak with Chipotle-Honey Sauce from their aptly named “Thrill of the Grill.” ...