There are many types of steak, and how to prepare them varies from cut to cut. Here's our expert guide on which to marinate and which not to.

Flavorful as it is, skirt steak can do with a bit of seasoning, and there's no better agent for the job than a marinade. This ...

Add the steak to the bag and turn to coat completely with the marinade. Refrigerate, turning occasionally, for at least 6 hours and up to 12 hours. Remove the steak from the marinade and bring to ...

Add the steak, turning to coat well in the marinade. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours or overnight. Drizzle the onion rings with the oil and sprinkle ...

Skirt or flank steak is eaten a lot in America ... 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 ...