Flat iron steak and flank steak may come from opposite ends of the cow, but there are quite a few similarities between these two cuts of beef. Both are versatile, affordable, and often cooked via ...
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 ...
Cover and refrigerate the remaining picante sauce mixture. Place the steak into the dish or the bag and turn to coat. Cover the dish or seal the bag and refrigerate for 1 hour. Remove the steak ...
or pressed into patties or burgers and cooked until pink. Thin flank steaks cut against the grain can be fried quickly and make a flavoursome minute steak.
Try serving strips of steak on lettuce with a sharp, sweet blend of Vietnamese flavours. Use a lean cut of beef such as rump or flank steak that's packed full of flavour and low in fat.