To prevent the edges of flank steak from curling when broiling or grilling, I score the surface with shallow diagonal cuts, making diamond shapes. This helps tenderize the meat as well.
—Lois M., Oceanside, California
Dried, flavorful herbs and a few minutes of broiling bring out the delicious juices and flavors in this steak, created by our Test Kitchen. In a short amount of time, this great entree can be on your table tonight!
"This is a variation of an old Southern recipe with a Texas twist," relates Janice Montiverdi, Sugar Land, Texas. "I've been making it at least once a month for the last 15 years. The overnight marinade gives the beef a wonderful taste."