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1Combine Worcestershire, mustard, 1/4 cup of the oil, measured salt, and pepper in a shallow nonreactive dish and mix well.
2Cut the flank steak in half against the grain (that is, make your cuts perpendicular to the striated lines you see in the meat), so it will fit on the plate one half on top of the other. Pour the marinade over both pieces, rubbing it in with your fingers on all sides. Let the steak sit uncovered at room temperature for 20 minutes.
3Heat your frying pan over medium-high heat until hot, add the remaining 2 tablespoons of oil, and heat until the oil shimmers (you want it just on the verge of smoking). Brush off the excess marinade from one of the steak halves and add it to your pan (it shouldn’t be particularly wet when it goes in, otherwise the searing process will get slowed down).
4Cook your steak without budging it or moving it around, 3 to 4 minutes per side for medium rare, depending on how thick your steak is. It should be nicely browned. Flip the steak with a fork or tongs and cook the other side just the same. The internal temperature for medium rare should be 125°F to 130°F.
5Remove the steak from the pan and transfer it to a surface to rest. Let it sit for about 10 minutes (you can cook the other half while you’re waiting). Once it’s rested and the internal temperature has come down a few degrees, slice it thinly across the grain, ideally into strips no more than 1/2 inch thick (this will make it easier to chew). Season with additional salt and pepper. Repeat with the other half once it’s fully rested.
When you're cooking turkey, but also doing Friendsgiving - it's worth learning a butchering technique that will save you hours of work in the kitchen. Jocelyn Guest (whole animal butcher) teaches us how to perfectly spatchcock (or butterfly) the bird.
Special thanks to The International Culinary Center
The secret to a gorgeous evenly cooked turkey is trussing. If you want that bird to be the centerpiece at your Friendsgiving table, follow Erika Nakamura (whole animal butcher) as she teaches us this technique. Special thanks to The International Culinary Center
Chef Jansen Chan (The International Culinary Center) teaches us two great baking decorating techniques in one (royal icing and sprinkles). Nothing says you care more than decorating your Friendsgiving cookies or cake with your own homemade sprinkles.
Margaritas are one of the classic summer cocktails. In this episode of The Easiest Way, the Chowhound Test Kitchen's Christine Gallary demonstrates our Classic 3-2-1 Margarita Recipe and gives a few tips for how to make a great margarita every time.
In this episode of Chow-to, Guillermo visits a Greenwich Village institution for all things English, Tea and Sympathy. He meets with Nicky Perry (owner and founder) to learn her family’s easy recipe for beef shepherd’s pie (which technically in modern British English is a cottage pie). No matter what you call it, this quarantine-friendly comfort dish uses some ingredients you probably already have in your pantry, and will make you feel cozy all year round. This is an excellent way to make something delicious and inexpensive (you only need ground meat, potatoes, carrots and frozen peas!) that will last for a couple of days, making it perfect for cooking during lockdown.
Senior video producer Guillermo Riveros is cooking up Colombian dishes while social distancing as a way to find comfort during these difficult times through dishes that remind him of his family and home. Here he shows us how to make an extra cheesy version of traditional white arepas and a super easy sauce to eat them with called hogao.
Brining and roasting a turkey can sound like a monumental undertaking. But it can actually be pretty easy, and makes for a memorable meal if you use our delicious Easy Brined Roasted Turkey recipe. Follow along with Amy Wisniewski as she makes this Thanksgiving turkey in our simple video recipe. And see our Ultimate Guide to Thanksgiving for everything else you need to know.
Canned sardines rarely get their due. They’re convenient, sustainable, and healthy — and when used correctly, delicious! Guillermo visited Chef George Mendes at his Michelin Star Restaurant Aldea for a lesson in how to elevate these under-appreciated fish. Watch and learn as he creates an easy yet sophisticated dish that celebrates his mother's home cooking and his Portuguese heritage.
It’s unfair how little presence Iranian food has in the restaurant world. A cuisine as sophisticated and influential deserves the spotlight, and food explorers should have the opportunity to try Persian flavors and ingredients in all their glory. In this episode, Guillermo visits Sofreh in Brooklyn, and meets chef and owner Nasim Alikhani, to learn how to make her version of a traditional North Iranian bean and dill stew (baghali ghatogh). This recipe makes it easy for home cooks to introduce Iranian flavors and techniques into their kitchens.
Move over chickpea stew! This hearty dish has the potential to become the next "It" recipe. The stew is completely vegan, and with the addition of a poached egg on top, you can make this a crowd-pleaser.