For speedy, low-fat suppers, take home versatile flank steak. For this rosemary-seasoned recipe from Cooking Light, if you don’t have dried Italian seasoning on hand, use 1/8 teaspoon dried basil and ...

-Start by trimming the fat off the flank steak…. cut it down the middle and score it against the grain. – Next- make the steak marinade. Add soy sauce, worcestershire sauce, brown sugar, honey, lemon ...

Flank steak is a fairly popular cut of beef, and for good reason — it’s flavorful, inexpensive and incredibly versatile. Unfortunately, I’ve had my fair share of tough ones over the years; the lean ...

As the days get shorter and the evenings become distinctively crisp, my desire to cook outdoors on the grill tends to dwindle. Autumn, for me, spells the beginning of baking and braising season. A ...

With a small sharp knife make small slits all over one side of your flank steak. Insert pieces of garlic into each slit. Pour soy sauce onto the steak; then turn it over and repeat the cutting, ...

Jessica Gavin encourages us to embrace our inner geek with her new cookbook, “Easy Culinary Science for Better Cooking.” A certified culinary scientist based in Orange County, Gavin is also the busy ...

Trim any visible silver skin from the flank steak. Lightly score the steak with a sharp knife in a large crosshatch pattern, just barely cutting into the surface. 2. Marinate the steak In a bowl, mix ...

1/3 cup Mazola Corn Oil 1/3 cup soy sauce 3 garlic cloves, very finely minced 2 tablespoons red wine or balsamic vinegar ¼ cup honey or brown sugar ½ – ¾ teaspoon black pepper 1/8 teaspoon crushed red ...

This is the dinner you need for those nights when you're already dreading packing lunches the next day. The concept is simple. You make a bigger-than-you-need (but still fast and easy) dinner, then ...

The hot plate is grimy. Someone swiped your hard-boiled eggs from the mini-fridge. You love Outkast, but you can’t go to sleep to it. It’s time to move out of the dorm. Oh, brave young homesteader.

The pellets are placed in a hopper, usually on the side, and they’re fed to a burn pot by an auger, and a combustion fan ...