Bavette is the French word for flank steak. You could use whichever cut ... Preheat the oven to 220C/200C Fan/Gas 7. Place the potatoes, onions and 2 tablespoons of the olive oil in a single ...

This soy-marinated flank steak is my son's favorite. I usually slice it thinly and serve it with twice-baked potatoes and a green salad to round out the meal. Leftovers are great for French dip ...

There's nothing like a thick and juicy steak to gather everyone around the table. From steak stir-fry to steak tacos, you'll ...

Quickly cooking your flank steak on high heat will make it a flavorful and tender part of your meal. You can serve it as the main course with some greens and potatoes or blend it into a stir-fry.

I smothered the flank steak in the remaining sauce ... I could also see myself pairing this steak with buttery mashed potatoes and a refreshing drink. Finally, I made Ray's recipe.

For a fun twist on a classic steakhouse dinner, serve all the components (like the creamed spinach, crispy fried onions, and steak) piled onto a loaded baked potato. Flank steak is incredibly ...

Set a large, heavy pan over medium-high heat and coat with oil. Season steak all over with salt. Once pan is hot, lay in steak and cook until thickest part is medium-rare, about 4 minutes per side.