Drain the meat from the marinade and place the marinade into a small saucepan. While the grill heats up, bring marinade to a ...

Acclaimed chef Brian Hennessy tells the Money blog about how he cuts costs by using an "often overlooked" cut of steak - and ...

In a mini food processor, combine the basil, cilantro, garlic, sambal oelek and fish sauce and pulse until finely chopped ... minutes for skirt steak and 12 minutes for the flank.

A Clever and Delicious Way to Use Leftovers and Stretch Your Ingredients This vibrant steak salad proves that a gourmet meal ...

Steak is showing up in some odd places these days. The latest: Just weeks after Potbelly launched a prime rib sandwich, ...

Combine everything for the patties in a large bowl. Season with salt and pepper. Mix well and form into your desired shape. We made ovals. Heat 1 tablespoon of the butter and the olive oil in a ...

Add the hanger steaks to the marinade, turn to coat, cover, and refrigerate at least 2 hours and up to 12 hours, flipping the steaks once for an even marinade. Thirty minutes before you are ready ...

These cuts include ribeye, strip steak (New York strip), filet mignon, porterhouse, T-bone, skirt, and flank steak. Thicker cuts like ribeye, filet mignon, and porterhouse can develop a nice crust ...

Source: “Symon’s Dinners Cooking Outdoors” by Michael Symon Grilled Flank Steak is marinated in brown sugar, mustard and soy sauce and served with a Pepper Relish made with red and yellow ...