Hanger steak and skirt steak are two cuts from the beef plate, and it's important to know the difference between them before ...

rump or hanger, here’s how I cook it at home for perfect results. Steak is a real treat – a special occasion kind of meal. We all know we should be eating less meat, and these cuts can be ...

Introducing FLAP MEAT on my Brazilian Flame Rotisserie Flap steak, or flap meat is a beef cut from the obliquus internus ...

Hanger steak (sometimes called onlget or bavette steak) is a known for its depth of flavour and is best served very rare otherwise it will become tough. Heat a griddle pan over a high heat.

You’ll find this cut listed on a restaurant menu as hanger steak, butcher’s steak or bistro steak. A marinade is a seasoned liquid used to submerse and tenderize cuts of meat. You can use fruit juices ...

Charolais is a breed of cattle from Burgundy prized for its tender, flavorful, and marbled (not fatty) meat. Substitute a grass-fed or finished hanger steak to channel the juicy, nutty qualities ...

Preheat a cast-iron pan till hot; sear the meat hard on both sides. Reduce the temperature, and continue until the steak is cooked to your desired temperature. Allow it to rest for 4 minutes.

Preheat the oven to 350°. In a small bowl, mash the garlic, cumin, 1 tablespoon of salt and 1 teaspoon of pepper with 2 tablespoons of the oil; rub all over the steak. Cover and let stand at room ...

Season steak liberally with salt & freshly cracked black pepper. Add a small drizzle of oil to the pan, cook steak to desired temperature, remove from pan & rest for at least 5 minutes before slicing.

In a shallow dish, combine balsamic vinegar, soy sauce, and 3 tablespoons oil. Coat steak in marinade and set aside for at least 15 minutes. In a blender, pulse rice wine vinegar, lemon juice ...