Add Yahoo as a preferred source to see more of our stories on Google. But all of that changed when I tried Luke’s skirt steak for the first time at his Connecticut restaurant, Elm. I’d never had a ...

In my pre-chef days, the word "sirloin" conjured visions of a nicely charred, glistening slab of meat at a steakhouse. Today, I know it to be one of the most versatile, not to mention inexpensive, ...