The best cuts of steak to marinade are tough cuts like flank, skirt, or hanger steaks. Smaller, thinner pieces of meat will infuse and tenderize more efficiently and thoroughly. Whether you use a ...

When you feel like steak, but a homemade marinade is just too much effort, this popular salad dressing has all the right ...

One of the three key ingredients for a tenderizing meat marinade must be acidic; whether it's citrus, soy sauce, or vinegar. Chef Michael Lomonaco of Porter House in New York City offers a varied ...

Stir in the plain flour, the remaining marinade mixture and beef stock into the casserole dish. Bring to the boil, cover and place in the oven for 3-3½ hours or until the beef is very tender.

but in the refrigerator as part of a marinade, fresh ginger is very effective in tenderizing even the toughest meat — more effective than pineapple, papaya and figs, all of which do contain ...