and fatty when you hear "French," but this cut of beef is actually very lean. Because of this, the right marinade is crucial to get the best flavor and texture out of this steak. Chef K.C. Gulbro ...

tougher cuts of beef. Those are pieces like flank steak, inside and outside skirt steaks, hanger steak, chuck, and round steaks. A marinade turns these lean and affordable cuts into something ...

Lift the steak out of its marinade, letting any excess (and there ... I serve this thinly sliced, as if it were a joint of beef, but it would also make for fantastic beef tacos, and is wonderful ...

There's something so satisfying about cutting into a juicy steak and savoring the deep, rich flavors of beef that's been bathed in an overnight marinade and then cooked to perfection. If ...

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 ...

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 ...

No one should have to waste expensive, delicious beef tenderloin, so use our top tips and ideas to turn leftovers into ...

Mary Berry bashes the steak for her beef stir-fry before cooking to tenderise it and then fries it as a piece (rather than in strips) for a more succulent flavour. Make the marinade by placing all ...