It's no secret that Americans love steak: We consume more beef than any other nation on Earth (although we're only third in per-person consumption behind Argentina and Zimbabwe). It's the country ...

You're probably at least somewhat familiar with the concept of slicing meat against the grain, but actually doing it is ...

Skirt steaks tend to be long, so first cut it into smaller, easier-to-handle sections. Then follow with ultra-thin slices, as small as a quarter-inch across. If you do it right, you can enjoy ...

Skirt steak is a thin, long cut with a lot of visible muscle fibers, which makes it perfect with marinades and high-heat cooking methods. Food & Wine gives you the skills to make the best skirt ...

Romanian steak is the “quintessential Jewish steak,” said Noah and Rae Bernamoff in The Mile End Cookbook (Clarkson Potter). It’s usually made using the humble cut known as the skirt, and ...

Add the fresh cilantro, mint, parsley, and basil and mix. Dry the skirt steak with paper towels and cut crosswise into pieces that will fit in the same heavy-bottomed sauté pan. Generously season ...