1. In a large bowl, combine all the marinade ingredients. Add the slices of beef or pork, cover and marinate in the fridge for anywhere from 15 minutes to 12 hours. 2.

It's perfect to serve over pasta or polenta alongside sautéed vegetables. The top round slices can be quite large and should be cut to fit two slices of prosciutto, then pounded thin for tenderness.

When ready to cook, remove steak from the fridge and let it come to room temperature. If using wooden skewers, soak them in ...

One of the most popular is the rare beef tripe (regular: $12.95, large: $14.95, extra-large: $16.95) that comes with a comforting richly seasoned beef broth over rice noodles and thin slices of beef.

The beef should be no thicker than ¼ inch, but ⅛ inch thick is even more ideal. Slicing meat that thin can be tricky, but thankfully, Urbana had some tips to simplify the process.

Or Chicago without Italian beef? Pastrami sandwiches are as quintessential to New York City as yellow cabs, and Angelenos know that a French dip does not originate in France. Sure, the hamburger is ...

As Canadians fire up their grills for the August long weekend, one of the nation's most cherished summer traditions is now facing a costly twist: beef prices have surged 25 per cent over the past year ...