Mix cracker crumbs, Parmesan cheese, oregano, garlic powder, paprika and pepper in shallow dish. Set aside.

Coat chicken wing pieces with mustard then roll in crumb mixture to coat. Place on greased baking sheet.

Bake at 350° for 35 to 40 minutes or until golden brown, turning pieces over halfway through baking time.

Mix mango, onion, tomato, garlic and cilantro in medium bowl. Stir in steak sauce. Cover and refrigerate at least 1 hour to blend flavors.

Combine paprika, onion powder, garlic powder, peppers, thyme and oregano in small bowl. Coat both sides of steaks with seasoning mixture.

Brown 2 steaks in large skillet over high heat until undersides look blackened, about 2 to 3 minutes. Turn steaks and cook 2 to 3 minutes more or until desired doneness. Repeat with remaining steaks.

Serve immediately with mango salsa.

Trim fat from steak. Cut steak into 1" cubes. 

Coat a large, oven-proof Dutch oven or stockpot with non-stick cooking spray. Place over medium heat until hot. 

Add steak. Cook, stirring occasionally, 8 to 10 minutes, or until meat is browned. Drain well. Set aside.

Recoat pan with cooking spray. Place over medium heat. 

Add minced garlic and chopped onion. Sauté for 1 minute. Add wine and mushroom soup and mix well. Bring mixture to a boil. 

Return steak to pan. Stir in cherries, mushrooms and pearl onions.

Combine flour and water in a small bowl, blending until smooth with a wire whisk. Gradually stir flour mixture into steak mixture. Mix well. 

Bake, covered, in a preheated 350° oven 1-1/2 hours, or until steak is tender and mixture is thickened. Serve over cooked noodles.

Pre-heat oven to 450°. Lightly oil a baking sheet with olive oil, and set aside.

Lay the steak or steaks flat and pound the meat until it is about 1/4" to 3/8" thick and of consistent width throughout. The pounding accelerates your cooking time and makes for a tender steak, so don't skimp on this step.

In a medium mixing bowl, blend together the diced onion, chopped tomatoes and Jalapeños, minced garlic, oregano, grated Parmesan cheese and bread crumbs. Spread the stuffing mixture in an even layer over the steak.

Roll the steak up, jelly-roll style, and tie the roll every 2- to 3-inches with butcher's twine.

Warm the olive oil in a heavy skillet over medium-high heat and sear the outside layer of the rolled and stuffed flank steak evenly on all sides. Expect to cook a few minutes and turn regularly to evenly brown the rolled meat.

Place the seared meat roll on the prepared baking sheet and slice 2- to 3-inch wide medallions from the roll, trying to make sure your butcher's twine ends up centered around the medallion. Place the medallions on the baking sheet and bake for about 25 minutes, turning once if desired.

Meanwhile, scrape any residue from the skillet used to sear the steak and deglaze with the white wine. Add hot sauce and reduce the heat. As an option, you can add a bit of cornstarch with a few teaspoons of water if you prefer a thicker sauce. Otherwise, stir the sauce until smooth and strain before serving over the warm steak medallions.