Expert chefs don't need expensive meat to make great steak on the grill; they know how to make the most of a cheaper cut to produce amazing results. For Bobby Flay, the best cost-effective cut is the ...
hanger steak (1 ½ to 2-pounds), membrane removed and steak cut in half lengthwise In a shallow baking dish, whisk together the olive oil, Worcestershire sauce, vinegar, mustard, rosemary, and garlic.
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