The Latin American philosophy for steak is simple: marinate, then grill over a very hot flame, very quickly (preferably with ...

"When properly prepared, flat iron is quite tender," he said. It also holds up well with a marinade, making it a great choice ...

In this fajitas recipe, a marinade with sweetish agave tequila tenderizes the steak strips and balances the smokiness of ...

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 ...

Look for steaks at least 1 inch thick ... Leaving the tuna in a citrus marinade for too long will start to cook the fish, and while this won't affect your ability to get a nice crust on the ...

Meanwhile, heat a griddle or heavy-based frying pan over a high heat until hot. Remove the steaks from the marinade and quickly fry on both sides. Reduce the heat and fry for 3–5 minutes on each ...

Try this vegan take on mushroom bulgogi steaks made with shiitake mushrooms, soy curls, and a homemade Korean BBQ sauce.

Snip the fat around the outside edge of the steak about every 3cm to prevent curling. Place in the marinade. Cover and refrigerate for at least 1 hour, turning the meat once or twice to marinate ...