There are so many different cuts of beef that it can be difficult to remember which is which. Here's what makes flat iron and ...

Because a flank steak is so large, coming from just above the belly in the rear quarter of the animal, it qualifies as buying in bulk unto itself. It's therefore a terrific, budget-friendly option ...

Set a large, heavy pan over medium-high heat and coat with oil. Season steak all over with salt. Once pan is hot, lay in steak and cook until thickest part is medium-rare, about 4 minutes per side.

When you don't know what to throw on the grill one day this summer, consider flank steak. Not only does it have a rich, beefy flavor, but it's actually a lot cheaper than most other steak options.

Our hearty flank steak and mushroom version was inspired by a recipe from “Spain: The Cookbook” written by Simone Ortega and first published in Spain in 1972. After the beef is seared, the rest of the ...

Thanks to a historical deep dive by the folks at the restaurant, Tijuana Flats, we know that the word "faja" can be interpreted in Spanish as ... history, but flank steak is another selection ...

Tender cuts like the filet mignon and the T-bone should be seasoned lightly, but the trip-tip and flank are better when ...

An added bonus is that apart from thinly sliced flank steak, all it requires are some pantry staples ... enjoyed their corn tortillas with pumpkin or squash, the arrival of Spanish colonizers in the ...

Most Blue Apron meals are fairly healthy, with lean proteins, fresh vegetables and healthy grains. If you want to splurge a little, there's always a pasta dish or two, along with comfort foods such as ...