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 ...
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 ...