As much as a good steak comes down to the way it's cooked the right marinade can also go a long way to improving your ...

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 ...

This recipe ... seasoning mix with 1 tablespoon olive oil and 2 tablespoons lime juice. This will be enough marinade to ...

Once upon a time, everything bagel seasoning ... in a marinade for fresh fish. You can either use store-bought seasoning, as ...

2 New York strip steaks (1½ pounds), cut into 1-inch cubes 1 (15-ounce) package cremini mushrooms 1 large red onion, sliced into large pieces 1 pint cherry tomatoes ...

Mary Berry bashes the steak for her ... Add the remaining marinade and the drained noodles, toss until coated, then add the green parts of the Chinese leaves, some seasoning and half of the ...

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 ...

Make the marinade: In a medium bowl, whisk together yogurt, garlic, vinegar, paprika, red pepper flakes and salt. Spatchcock the chicken: Place chicken, breast-side down, on a cutting board.

An curved arrow pointing right. 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 ...