Bistro-Style Flank Steaks
3 comments
By Rebeccah Marsters
Appears in Cook's Country December/January 2014
This rustic French restaurant dish is typically made with hanger steak, which can be hard to find in the United States. Could we make it work with a common American cut?
WHY THIS RECIPE WORKS
To get juicy, bistro-style steaks without breaking the bank or hunting down obscure cuts of meat, we turned to common, affordable flank steak. By cutting a 2-pound piece of meat into four portions, we create thick steaks perfect for pan sea...
