For those who like things a little lighter, a good filet is always lovely. The versatility of cuts like flank and skirt steak are a resourceful cook’s dream. If it’s a warm and cuddly, ...
Chill for at least 30 minutes before using. To cook the steaks, heat a large non-stick frying pan over a high heat. Brush each steak with a little oil and season with salt and pepper. Fry each ...
To make the peppermix, combine all the ingredients in a spice grinder. Season the steaks on both sides with the peppermix and a pinch of salt. Any excess spice mix can be stored in an air-tight ...
Pamela is a freelance food and travel writer based in Astoria, Queens. While she writes about most things edible and potable (and accessories dedicated to those topics,) her real areas of ...