A properly cooked grass-fed flank steak, seasoned well, needs little garnish other than some thinly sliced vegetables, a couple of slices of avocado, and a dollop of crema.
When making a salad — or eating it on the run — isn’t an option, there are tacos. No, I’m not talking about the crispy, Tex-Mex interpretation. I’m talking about the perfectly warm and soft (and more authentically Mexican) flour or corn tortillas. Stuff it moderately, slather on some crema, wrap, and go. One is perfect for lunch, or two for dinner.
Click here to see 8 Quick & Easy Taco Recipes.
Flank or hanger steaks are two cuts of meat favored by the French. While they’re not as tender as regular steaks, Luc Dimnet, executive chef at Brasserie in New York City, finds that they are full of flavor — and perfect for serving along with frites for a Bastille Day celebration.
These spicy beef bites are an easy summer grilling appetizer. A blend of cream cheese and horseradish is given extra spice with Tabasco Chipotle Pepper Sauce and topped with grilled flank steak on toasted French bread rounds.
Click Here for 15 Ways to Use Tabasco at Your Barbecue
As part of a prize I won for a recipe contest, I received a slow cooker. I hadn't used one in years so had no recipes on hand. This tasty beef was my first creation and is now a family favorite.— Julie Merriman, Cold Brook, New YorkClick here to see more recipe from Taste of Home Click here for more of the 101 Best Slow Cooker Recipes