If you want to see these marinade techniques in action, Chef Anne Burrell breaks down her expert approach to marinating steak in this video, offering pro tips on how to maximize flavor and tenderness.

The same food can have different names depending on where you are -- like a sub sandwich is called a hero in New York City and a hoagie in Philadelphia. But the reverse can also be true.

Do not use until it is cold. 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 sides, then seal ...

Mary Berry bashes the steak for her beef ... 4 minutes over a high heat. Tip in the white parts of the Chinese leaves and fry for another minute. Add the remaining marinade and the drained noodles ...