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  • Roni Proter's Flank Steak Reinvention(05:33)
  • No matter how you slice it, flank steak is a lean, juicy cut of meat that can make a delicious meal and today, it's a flank steak reinvention. Food a...
  • Date: May 17, 2015
  • Source: The Better Show
  • How to Make Flank Steak Tacos with Chimich...(03:21)
  • Try these amazing and easy to make pan roasted flank steak tacos with caramelized onions, avocado, Queso Fresco and Chimichurri sauce.
  • Date: February 26, 2015
  • Source: Billy Parisi
  • Super Soul Short: How Chef Marcus Samuelss...(04:14)
  • Marcus Samuelsson, famed chef and co-creator of Red Rooster Harlem, shares how he finds peace within the seeming chaos of a restaurant's kitchen. Plus...
  • Date: June 08, 2014
  • Source: Super Soul Sunday
  • Super Soul Short: How Chef Marcus Samuelss...(01:32)
  • Marcus Samuelsson, famed chef and co-creator of Red Rooster Harlem, shares how he finds peace within the seeming chaos of a restaurant's kitchen. Plus...
  • Date: June 03, 2014
  • Source: Super Soul Sunday
  • Carne Asada with Smoky Flank Steak & Peppe...(07:26)
  • The flank steak is one of those overlooked cuts of meat, but cooking it on a very high heat with the right tips can make this meat perfect as the Carn...
  • Date: December 18, 2014
  • Source: Grokker
  • 10 Essentials - Chef Marcus Samuelsson Ser...(03:54)
  • Chef Marcus Samuelsson, owner of Red Rooster Harlem, shares how he became a 3-Star executive chef at the age of 23 and what ten items he always keeps ...
  • Date: October 28, 2013
  • Source: GQ
  • Marcus Samuelsson LIVE(03:14)
  • Chef Marcus Samuelsson joins HuffPost Live to talk about his latest partnership with Chobani, what recipes he is looking to whip up on Super Bowl Sund...
  • Date: January 31, 2014
  • Source: HuffPost Live Segments
  • 90 Second Italian Stuffed Flank Steak Reci...(01:25)
  • This amazing stuffed flank steak recipe is easy once you see how it's done. Let Chef Cari show you in this episode of 90 seconds in the Kitchen. Grab ...
  • Date: August 21, 2013
  • Source: The Food Channel

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