In this recipe, the meat is tenderized by pounding with a mallet, and then wrapped around a filling of scallions, mozzarella, and roasted red peppers. Preheat oven to 450° with rack in center. Between ...

Combine the peppercorns, bay leaves, onion, clove, garlic, and red wine in a shallow oval dish. Add the flank steak, cover with parchment paper, and marinate overnight in the refrigerator, turning ...

Along with flank steak, hanger has big flavor at a lower price point than a high-end cut. It just takes a few hours of marinating to get it ready for the grill. A basic marinade like this one has ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 6 servings. 1 1/2 pounds flank steak> 1/2 cup red wine> 1/2 cup reduced-sodium soy sauce> To butterfly steak, slice ...

Calvin Wineland, retired Army helicopter pilot and current butcher, serves a grilled version of this roulade at farm-to-table dinners that he hosts at his restaurant, Beyond the Butchers, in the ...

Easy enough for a weeknight supper, but delicious enough for company dinners. The juicy flank steak slices fan out, lightly overlapping on plate or platter. Alluringly browned on the exterior and rosy ...

We recently had the pleasure of eating dinner at my mother-in-law’s home. Not only is she the best cook that I know, but we have a lot in common, including our love for her son and an appreciation for ...

Tossing a steak on the grill is one of summer’s greatest joys and conveniences. Not only does this cooking method add a smoky char to the beef, but there’s no splattering of oil all over the stovetop ...

A new cookbook from Reader's Digest, "Vegetables for Vitality" is packed with recipes and color photos that may well have cooks bounding into the kitchen -- and out again, too. The book offers "240 ...