Leave it to the great Ina Garten to keep things in the kitchen simple but delicious, especially when it comes to her ...

French cut beef is actually very lean. Because of this, the right marinade is crucial to get the best flavor and texture out ...

This article originally published on The Kitchn. See it there: When I Want Steak, This Is the Only Recipe I Turn To Breaking ...

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 ...

Mary Berry bashes the steak for her beef ... 4 minutes over a high heat. Tip in the white parts of the Chinese leaves and fry for another minute. Add the remaining marinade and the drained noodles ...