Marinades serve two important purposes as they tenderize and flavor steaks. Whipping up your own is easy as long as you ...

Marinades give meat flavor and tenderize it, making for a tastier meal. But you need to avoid one marinating mistake which ...

Here's how making each celebrity chef's flank-steak recipe went. Anderson's recipe called for a marinade with some strong flavors. Anderson's marinade called for blending a healthy helping of ...

Fear not, because self-trained chef and cookbook author Arman Liew has let slip his simple three-ingredient steak marinade for achieving a "tastier and juicier" steak every single time.

Inspired by his hometown of Miami, barbecue expert Stephen Raichlen uses mojo as a marinade for grilled steak served with charred onions. Cuban-style mojo, a tangy-garlicky sauce with orange and lime ...

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 ...

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 ...

Add the steak to the bag and turn to coat completely with the marinade. Refrigerate, turning occasionally, for at least 6 hours and up to 12 hours. Remove the steak from the marinade and bring to ...