For an easy London broil or flank steak marinade, combine 2 tablespoons olive oil, 1/4 cup of Worcestershire sauce, 2 tablespoons of balsamic vinegar, four smashed cloves of garlic and two whole sprigs of rosemary. Use this to marinate meat for at least eight hours.
For Paula Dean's Bourbon Beef Tenderloin, mix 1 cup of bourbon, 1 cup brown sugar, 2/3 cup soy sauce, chopped cilantro and 1/2 cup lemon juice in a plastic container with a lid. Add 1 tablespoon of Worcestershire sauce, 2 cups of water and three sprigs of fresh thyme. Add the tenderloin to the container and marinate at least four hours, up to overnight, shaking periodically.
Make a simple grilled skirt steak marinade by thinly slicing one small onion and one orange, with peel, and placing half of the slices in a shallow glass baking dish along with two halved garlic cloves. Season the skirt steak with salt and pepper and place on top of the oranges and onions. Top with the remaining onion, orange and garlic. Pour 1 cup of light beer, preferably lager, and 1/2 cup of soy sauce over the steak. Cover with plastic wrap and marinate up to overnight in the refrigerator or for one hour at room temperature.