When prepared properly, skirt steak offers incredible appeal. However, it's imperative to properly cut the steak to prevent ...

The flavors of the marinade are the real star of the show, although a great cut of meat from the butcher shop definitely ...

Skirt steak is a thin, long cut with a lot of visible muscle fibers, which makes it perfect with marinades and high-heat cooking methods. Food & Wine gives you the skills to make the best skirt ...

Unlike leaner beef cuts, skirt steak boasts enough intramuscular fat to deliver that rich ... slicing with the grain leads to tough, chewy steak. Second, the marinade you choose has a big impact on ...

Your steak marinade doesn't have to use a ton of ingredients; with this salty and flavorful sauce in the mix, you can create ...

Put the bavette steak into a resealable freezer bag, pour in the cold marinade and squelch it about ... I don’t like cooking individually cut steaks, as it’s all in the fine slicing as far ...

Add the steak, turning to coat well in the marinade. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours or overnight. Drizzle the onion rings with the oil and sprinkle ...

we'll have one of our animals butchered so we'll have a freezer full of beef." If you look towards the belly of the cow ...

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 ...

Stand-up comedian and Logie winner Dilruk Jayasinha joined Alice in the kitchen. Jayasinha shared he hates making salads but ...