Michael Symon's newest cookbook is all about cooking outdoors, so naturally we had to ask him about his best tips for ...

Flank steak is one of the humble heroes of the steak world, a reliable and inexpensive cut that can be used for anything from provolone-stuffed rolled flank steak to a sizzling plate of fajitas.

Cut the steaks against the grain and about the thickness of a No. 2 pencil. Place on plates and top with the relish. The chef says this cut of steak is best served medium rare or medium.

Flank steak is lean and not very thick, so it only requires a quick trip over high heat to sear the outside and lightly cook the center. Cut the meat thinly across the grain to keep it tender.

Transfer to a carving board and let rest for 5 minutes. Thinly slice the steak against the grain and serve.

Then unwrap the foil, transfer the steak to a board, and carve in thin slices against the grain. The other key point is how you carve it: it must be sliced against the grain. That holds true with ...

Place greens on a plate, top with cheese, almonds & bell pepper. Slice the steak against the grain & place on the salad. Dress the salad with lots of roasted garlic vinaigrette & enjoy!