http://www.thekitchn.com/feedburnermain
I cook flank steak on a semi-regular basis. It’s not nearly as expensive as more luxurious cuts of steak, and it’s still not too tough of a cut to throw on the grill.
I recently read a tip that suggested scoring less expensive, fibrous cuts — like flank and hanger steak (just as you might score a duck breast or your holiday ham) — to make them a lot more tender. With grilling season still well underway, this was one tip I was more than happy to try out.
Filed under: Fitness