Skirt steak readily absorbs the flavors from a marinade, so it's the best steak cut to use for classic fajitas and other beef ...

Once you sink your teeth into a juicy, charred steak, you'll discover that there's really no other way to consume the meat. Preparing it on a charcoal grill imbues the beef with a rich ...

The oil keeps the beef moist, while the acids in the lime and pineapple ... the other crucial aspect of marinating steak for fajitas is time. For best results, leave your steak in the marinade for at ...

Here's how I cook different cuts of meat for the best steak ... let your steak rest for a few minutes before slicing against the grain, and if cooking in a skillet, use the marinade for a quick ...

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 ...

Put the bavette steak into a resealable freezer bag, pour in the cold marinade and squelch it about ... I serve this thinly sliced, as if it were a joint of beef, but it would also make for ...

Bring to the boil and simmer for 15 minutes. Allow to cool. Place the beef in a large bowl and pour over the wine marinade. Cover and place in the fridge overnight. This is known as a cook marinade.