Lemon-Garlic-Marinated Flank Steak
Chef Jimmy Bannos, Jr., of Chicago's The Purple Pig, swears by his double-marinating technique. Here, he marinates his steak before it goes on the grill in a tangy lemon marinade and then gives it a quick dunk in a clean batch of marinade when it's hot off the grill. Bonus: The high amount of acid in the marinade also makes tougher cuts like flank and skirt steak extra tender. Slideshow: More Steak Recipes