Next time steak is on the menu for dinner, try using up the leftover bottle of Italian dressing in your fridge door as a ...

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 ...

Want to level up your grilling game? Then, try out this simple and easy to make grilled steak and asparagus kabobs. It’s ...

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 ...

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 ...

Add the steaks and turn them over to coat with the marinade. Cover the dish or seal the plastic bag and refrigerate for 1 hour, turning the steaks over a few times while they're marinating.

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 ...

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 perfect tangy mixture that explodes ...