When it comes to steak, there are a lot of vocabulary words to memorize. London broil is one that should be at the top of ...

Next time you set out to make London broil, don't fret about which cut of beef to stock up on. Here's what you need to know - ...

London broil isn’t a specific cut but rather a general term for a thick, lean cut of beef that’s marinated and broiled. Lean ...

London broil is one of my go-to meats for jerky. It has a low fat content, which is ideal for making jerky, and it holds onto the flavors of your marinade quite nicely. This particular marinade is ...

Mary Berry bashes the steak for her beef stir-fry before cooking to tenderise it and then fries it as a piece (rather than in strips) for a more succulent flavour. Make the marinade by placing all ...

Fresh bay leaves inserted into the tender fat cap of the roast impart an aromatic, herbaceous flavor to the beef. The exterior of the rib roast is exactly what you want: browned, salty ...

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 ...

This cut of beef takes exceptionally well to marinades ... steak gives you plenty of backyard barbecue ideas, creative marinade and rub recipes and even a few wine pairings to go with your ...