As much as a good steak comes down to the way it's cooked the right marinade can also go a long way to improving your ...

Leave it to the great Ina Garten to keep things in the kitchen simple but delicious, especially when it comes to her ...

You can marinate a steak by using ingredients you already have at home. A bottle of Italian salad dressing has all of the ...

For grilling season this year, I decided to develop an all-purpose marinade that would work great for all those cuts of steak ...

Do not use until it is cold. Put the bavette steak into a resealable freezer bag, pour in the cold marinade and squelch it about so that the thin steak is covered on both sides, then seal ...

Tender cuts like the filet mignon and the T-bone should be seasoned lightly, but the trip-tip and flank are better when ...

"Acidic marinades with vinegar or lime juice are better suited for flank steak than dry rubs," said Jerome, "and the longer you marinate, the better, even up to 24 hours. Add pantry olive oil and ...

Place the steaks on a board and, if they are not even in thickness, cover with cling film or baking paper and bash with a rolling pin until they are. Place the marinade ingredients in a bowl and ...

Time is a crucial ingredient here; it determines the difference between a succulent pork loin and a tough swordfish steak. For seafood, as in this Red Chile-Marinated Shrimp, marinades can impart ...

A punchy and beautifully grilled flat iron steak snuggles up to warm mushrooms, wholesome walnuts and a fragrant spring onion vinaigrette. 1. In a sealable bag add the steaks, 1 tablespoon of oil ...