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"A wonderful steak recipe with pizzazz! Diana Henry, one of my favourite British chefs, jazzes up this steak recipe with the sensational South American flavours of peppery flat leaf parsley, garlic, lime and hot chillies! Chimichurri relish is better when eaten fresh, although it will be fine if stored in the fridge and used within a week."

Ingredients: ground cumin, rib eye steaks...

"I made this to marinate a couple of pieces of fillet mignon. I let them marinate for 8 hours and they were wonderful on the grill. I had some of the marinade leftover and tossed a few shrimp into it for about 30 minutes and grilled them up as well. They were quite tasty as well! This makes enough marinade for 4 (5 oz) fillets or 2 fillets and 1/2..."

Ingredients: garlic, honey mustard...

"A caribbean inspired recipe that goes well with either tuna or swordfish steaks. Perfect for the grill too. Serve with an island style rice pilaf. Prep time does not include marinating time."

Ingredients: curry powder, fresh pineapple...

"From: July Fourth, Published July 2007, on the Grill & Pairing of the Day: Big, Balanced Red Wines, July 2008, Food & Wine Magazine, Recipe by Laurent Tourondel. The chimichurri sauce made with parsley, garlic & olive oil is the ubiquitous accompaniement to grilled meats in Argentina; when serving steak, Chef Turondel often prefers its..."

Ingredients: cilantro, fresh ground pepper...

"For me, a steak is a steak - this is really all about the sauce. Let your tongue be your guide - the malagueta pepper is a very hot pepper. It has a range of 60,000 to 100,000 Scoville units, about the same as a tabasco or a Thai pepper. By comparison, its lowly jalapeño cousin only rates between 2,500 and 10,000 Scoville units in heat. Either..."

Ingredients: coarse salt, fresh ground black pepper...

"From The American Heart Association Meals in Minutes. Traditional Mexican spices are rubbed into flank steak, which is then grilled or broiled. Slice across the grain to serve."

Ingredients: ground cumin, dried oregano...

"From Cooking Light Cookbook, 1989. I love to try all kinds of flank steak marinades and preparations. This one has tequila and cilantro too. 24 hr. marination."

Ingredients: tequila, cooking spray...

"Marinate for about 4-5 hours and grill."

Ingredients: black coffee, flank steaks...

"These are simple and make a great dish! I like the fact that it's a meal in itself. Can be made with chicken as well. Found this on marthastewart,com"

Ingredients: salt & fresh ground pepper, dried oregano...

"A great weeknight or weekend meal."

Ingredients: chopped tomatoes, top sirloin steaks...

"Another delicious recipe from Cooking Light. You can substitute grilled chicken or lamb."

Ingredients: fresh ground black pepper, flank steaks...

"Recipe from Cooking Channel - Kelsey Nixon. Haven't tried it, but it sounds so delicious! A great Tex-Mex recipe with a Cilantro Chimichurri twist. Prep time does not include marinating time for meat."

Ingredients: chipotle chiles in adobo, Dijon mustard...

"The slightly sweet citrus glaze gives an "island taste" to the salmon steaks. I got this one from a magazine."

Ingredients: Dijon mustard, honey, limes...

"I just saw the Barefoot Contessa make this on her "Book Party" show, Barefoot Contessa Family Style, 2002. It reminded me of an affair I attended awhile back and they served Tuna Tartare -- I loved it! This runs the closest second to the one I had. I hope you will try it -- it is scrumptious! It requires at least 1 hour chilling time while..."

Ingredients: fresh ground black pepper, wasabi powder...