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

Selected carefully for sauces or marinades, wine can add extra zing that also helps tenderize pork, chicken, and steak dishes. In addition, a good bottle usually contains aromatic compounds and herbs ...

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 ...

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 ...

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 ...