As much as a good steak comes down to the way it's cooked the right marinade can also go a long way to improving your ...

U nfortunately (and unfairly), flank steak can get a bad rap. A cut from the cow’s lower abdominal muscles, flank steak is ...

Leave it to the great Ina Garten to keep things in the kitchen simple but delicious, especially when it comes to her ...

According to the calendar, it’s fall, but in Minnesota, the weather doesn’t always follow the season! This past weekend gave ...

"Acidic marinades with vinegar or lime juice are better suited for flank steak than dry rubs," said Jerome, "and the longer you marinate, the better, even up to 24 hours. Add pantry olive oil and ...

It indicates the ability to send an email. 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.

Tender cuts like the filet mignon and the T-bone should be seasoned lightly, but the trip-tip and flank are better when ...

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 ...