Steaks taste especially delicious after soaking in a flavorful marinade for a few hours. Marinade recipes are many, so experiment with a few to find the one right for your steak.
Chimichurri brightens up many grilled meat dishes in Argentina. Our recipe blends in a touch of cayenne pepper for spice, although you could omit it if you like.
Soak porterhouse steak in a dark, hearty stout to amp up the flavor easily, but make sure not to overcookthis will make the marinade turn bitter.
A green salad and mashed or baked potatoes would round out this tasty surf and turf dinner.
Marinades offer a tasty method of imparting flavor to chicken, pork, beef, and seafood. This herb-based version adds a burst of garlic too.
Make this recipe gluten-free by swapping tamari for the soy sauce.
These skirt teaks need only a quick soak in the sesame-ginger marinade. Serve the grilled steak with a flavorful sauce made from the leftover marinade.
This peppery beef dish includes a warm potato, tomato, and bacon side salad.
This spicy, golden marinade, with a splash of sweet honey, is delicious used on pork, chicken, lamb, or beef.
The marinade for this grilled flank steak recipe borrows its flavors from Mexico--cilantro, lime, and fresh jalapeno chile.
Serve these sweet, whiskey-bathed steaks at your next cookout. They're easy and delectable!
Argentina is famous for chimichurri, a bright, herbacious green sauce. Here, we slather it over charbroiled steaks.
Make this full-bodied reduction with wine, vinegar, soy sauce, coffee granules, Worcestershire sauce, and pepper to add low-calorie flavor to your steak.
It's easy to tenderize flank steak, a naturally lean cut of meat. Simply score it and let it rest in a marinade.