The best way to identify the direction of the grain on a steak is to look at it raw. Depending on the cut, the parallel lines will be quite obvious or slightly perceptible. “Different cuts of ...
This cut of beef takes exceptionally well to marinades—flavor easily seeps into the grooves of its prominent muscle fibers. Flank steak is lean and not very thick, so it only requires a quick ...
Transfer steak to a cutting board and season with salt and pepper. In the same pan, sear spring onions and radishes over medium-high heat until softened and charred in spots, 3-4 minutes.
Transfer to a plate to rest. Step 2: While flank steak cooks, peel cucumber; cut in half and scrape out seeds, then slice widthwise into half-moons. Thinly slice green onion. Chop cilantro.