Flank steak is one of the humble heroes of the steak world, a reliable and inexpensive cut that can be used for anything from ...

This cut is often aged before selling and can take a bit longer to cook than its thinner counterparts, but I think the extra effort is worth it. Flank steak is perfect for marinating Related ...

Steak comes in a host of different cuts—filet mignon, ribeye, New York strip, T-bone, flank and more—that vary in price, ...

A deep red flap steak is raw beside a cleaver in a stylishly industrial setting. - Ilia Nesolenyi/Shutterstock I tried orange chicken from Trader Joe's, Panda Express, and P.F. Chang's ...

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 ...

Skirt steak is a thin, long cut with a lot of visible muscle ... parties or summer cookouts. 19 Ways to Grill Steak, From Flank to Strip to Tri-Tip ...

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.

Filet mignon pairs well with many flavors, but it's crucial to not overcook this cut of meat. The tri-tip sirloin and flank steak can be great for grilling and should be cut against the grain.

I'm a chef with experience picking and preparing the best cuts of meat for almost any steak dish. Filet mignon pairs well ...