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tipstools videos 2008 04 slicing flank steak
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A little meat-mallet action transforms this tough cut of beef into a quick-grilling all-star.
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Tartare should be served very cold and right after making. If needed, prep the ingredients ahead and chill them; assemble at the last minute.
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Good idea alert: Cooking half the tomatoes in a skillet on the grill lets you capture all their juices and turn them into a saucy condiment for the steak.
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Board dressing: take all of those flavorful juices that accumulate when the meat rests off your cutting board and pour them back over the meat, where they belong.
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Flank steak is flavorful but quite lean. To make sure it's as tender and juicy as possible, be careful not to overcook it (medium-rare is best) and be absolutely certain you’re slicing against the grain.
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Two for one: Spooning spiced butter over steak flavors the meat while building a nuanced sauce.
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Sometimes the best meat in the butcher’s case isn’t beef. Pork shoulder steaks are fatty and flavorful.
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Last night’s steak, whatever it is, will do. Rib eye, porterhouse, flank, and strip are all excellent the next day.
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Letting the hot steak rest over a platter of frisée serves to gently wilt the greens.
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This flank steak recipe is a spicy and sweet powerhouse thanks to an expert seasoning blend and grilled corn salsa.
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Ready to move on from bottled steak sauce? Great, because we are too with this 5-ingredient sauce that takes all of 10 minutes to make.
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Bon Appétit
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Commit these rules to heart, and the skill to grill will forever be in your bones.
Bon Appétit
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We're sharing the best home cook-submitted recipes from food52's latest contest. This week, the theme is "Your Best Flank Steak."
Bon Appétit
Restaurants
From filet to brisket to Denver steak, this is how to butcher a cow to get to the cuts you love.
Alex Delany
Slice your tomatoes, slice your steak, then let them make friends—it's about to get real tasty up in here
Rochelle Bilow
techniques
We’re flipping the traditional sear on its head.
Alyse Whitney
Videos
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Join Chef Harold Villarosa as he demonstrates the proper technique for slicing different cuts of beef, poultry, and pork. Unkle Harold lays out the hows and whys behind serving up different kinds and cuts of meat, relaying all the know-how you need to present your proteins like a pro.
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At a whole animal butcher shop, many lesser-known but wonderful cuts of steak are waiting for you beyond the New York Strips and Ribeyes of the world. Lena Díaz, Head Butcher at Greene Grape Provisions, breaks down how to cut 7 such secret steaks from a side of steer, cluing you in on cuts that offer more bang for the buck and favorites commonly found in other parts of the world that are likely new to you.
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Two for one: Spooning spiced butter over steak flavors the meat while building a nuanced sauce.
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Join Chris Morocco in the Bon Appétit Test Kitchen as he makes his strip steak with umami butter sauce recipe. The creamy fusion of butter and Sriracha that compliments the seared steak starts with a base of caramelized miso - deepening its savory-nutty flavor and adding body to the finished dressing.
To see this full recipe and receive unlimited access to thousands more, visit bonappetit.com/unlimited
To see this full recipe and receive unlimited access to thousands more, visit bonappetit.com/unlimited
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There is a lot at stake when you make a steak. For Sohla, Amiel, Alex, Rick, Molly, Brad, Carla and Claire, answering your steak questions was a rare honor. You grilled them with your best questions, but they think they did a job well done. They did not skirt any of the questions. Bon Appétit!
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Join Carla Music in the Bon Appétit Test Kitchen as she makes pork shoulder steaks. The centerpiece of Korean barbecue is the meat, but it doesn't have to be steak. Keep an eye on the edge of the meat where it touches the grill: When it’s browned, turn the pork over.
Check out the recipe here: https://weightloss-tricks.today/recipe/gochujang-pork-shoulder-steaks%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="SummaryCollectionGridItem-bfqVSf frVQSI">