Asian Steak

This Asian Steak is outrageously good yet ridiculously simple. A magical 5 ingredient Asian Steak sauce inspired by the great Tetsuya that will have you doing the happy dance and licking the plate - possibly both

Marinated Roast Beef

This marinated roast beef transforms economical beef into something really special by injecting flavour, juiciness and tenderising the beef. Amazing!

How to Cook Steak - like a chef!

How to cook steak like a chef - baste with garlic thyme butter as it cooks! It makes the nost of great quality steaks and fancies up economical steak!

Grilled Garlic- and Herb-Marinated Hanger Steak

A great way to cook one of the best inexpensive steaks.

Beef Steak Fajitas

Beef fajitas made extra juicy and extra tasty with a wicked marinade that's so easy! A faster recipe that requires NO marinating time is also included.

Marinated Beef Kabobs

Colourful and juicy, these Beef Kabobs are made using marinated steak pieces to infuse with extra flavour and tenderise!

Mark Bittman's Grilled or Broiled Steak

Here's a scenario that we're sure at least a few of you are familiar with. A big, beautiful steak catches your eye at the market, perhaps a dry aged ribeye or a well marbled locally raised T-bone. After a bit of inner dialogue (those things aren't cheap), you take the plug and take the steak home. Then a moment of panic hits. How am I going to cook this thing? What if I overcook it and all of its beefy deliciousness is for naught? To resolve this beef related quandary, we present Mark Bittman's ...

Steak Sandwich

Sink your teeth into this juicy steak sandwich loaded with tender beef, caramelised onion, garlic aioli, mustard, rocket/arugula and tomato. Spectacular!

Steakhouse-Style Grilled Marinated Flank Steak

A Worcestershire and anchovy-based marinade delivers classic A-1 flavor (albeit in a much, much tastier form than the thick bottled sauce.)

Dijon-Marinated Grilled Skirt Steak

Dijon mustard is the star ingredient in this easy and flavorful marinade for grilled skirt steak—made more tart with champagne vinegar, and more aromatic with the piney scent of rosemary.