Flank steak is the only steak that comprises a single large muscle. It is located in the underbelly muscles of a cow, between the rib and the hip. This oval-shaped cut ranges from 1 to 1 1/2 pounds and is long, thin, and very fibrous. Select a bright red flank steak that has plenty of marbling. If prepared incorrectly, flank steak is one of the toughest cuts of beef, but when cooked properly it is one of the best-tasting grilled meats. The large, thin cut results in more surface area to form a flavorful bark. The secrets to cooking a great flank steak are grilling quickly over a hot fire and slicing the meat across the grain. One of the most popular ways to flavor meat is marination. However, a marinade doesn’t need to be liquid to be effective; the same effect can be achieved with a dry rub or a paste rather than a highly seasoned liquid. In this recipe a long soak in a blend of fresh herbs and seasonings makes the thin steak explode with flavor.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.