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 ...
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 ...
Food & Wine gives you the skills to make the best skirt steak dishes, including chef-inspired recipes for weeknight dinners, parties or summer cookouts. 24 Ways to Grill Steak, From Flank to Strip ...
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 ...