"Transform your flank steak into a flavorful masterpiece with our easy and delicious marinade recipe. Perfect for grilling or ...

A top-notch marinade is the secret to a juicy, flavorful steak. The good news is you probably already have Ina Garten's go-to ...

An curved arrow pointing right. Most steak gurus will tell you that a dry rub is best. But when you are feeling bold, try this marinade recipe from Quality Meats Steakhouse of NYC. It is the ...

Add the steak to the bag and turn to coat completely with the marinade. Refrigerate, turning occasionally, for at least 6 hours and up to 12 hours. Remove the steak from the marinade and bring to ...

Fear not, because self-trained chef and cookbook author Arman Liew has let slip his simple three-ingredient steak marinade for achieving a "tastier and juicier" steak every single time.

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 ...

2 New York strip steaks (1½ pounds), cut into 1-inch cubes 1 (15-ounce) package cremini mushrooms 1 large red onion, sliced into large pieces 1 pint cherry tomatoes ...

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 ...

Save this recipe for later Add recipes to ... Give marinated artichokes a blast in the oven, quickly turning them into crispy “chips”. Served with steak, a zingy salsa verde and a green ...