Flank steak is like the Rodney Dangerfield of beef cuts — it gets no respect. And yet its reputation is truly unfounded. It isn’t quite as simple to throw on a grill as some more expensive cuts, but ...

Flank steaks need to be tenderized by pounding, slow cooking, or marinating. Here, red wine, orange juice, and Middle Eastern ...

Add Yahoo as a preferred source to see more of our stories on Google. While prized cuts like chateaubriand or filet mignon command a high price for their effortless tenderness, the butcher shop is ...

Recipes often call for either, but are they really interchangeable? Flank steak is tender and mild, making it ideal for pan-cooking with butter or oil. Skirt steak has a beefier flavor and crisps ...

Flank steak, which boasts a rich, beefy flavor, is a great cut of meat to throw on the pit. It's thin, so it cooks pretty quickly. And it doesn't take a lot of prep work, so no mixing up marinades.

For most of my life, I thought a generously oiled cast-iron skillet over high heat was the only way to achieve a flawlessly ...