Beer-marinated steak kills potentially cancerous substances in meat, Fox reported. A new study by European researchers discovered that beer (specifically Pilsner and black) limits the formation of polycyclic aromatic hydrocarbons (PAHs), or chemicals associated with cancer that form when meat is cooked at high temperatures. Four-hours of exposure can cut PAH-production in half.

In case you've never tried it, beer marinating is a cheap and simple method by which to turn out juicy steaks. Squeeze a few limes in the mix and you have something close to the paradise I once regularly experienced a few years ago while working for the AmeriCorps in Illinois.

From November 2011 to November 2012, I lived in a town that was something like 60 percent Hispanic (mostly Mexican), which meant I had to expand my peanut butter and jelly diet or risk alienating myself from the surrounding neighborhood. Even though I was (lightly) rebuked for ordering plain tacos, I at least gained some appreciation for the food of another culture. There was one dish, however, that I consumed with more than appropriate intensity: arrachera meat.

Arrachera is similar to skirt steak (though there's something different about the cut I think), but prepared in a special way. A true connoisseur might give you a long list of ingredients/instructions with an equally long marinating time; my way is much quicker and probably not as tasty, but is perfect for a barbeque run by college-aged kids.

Eventually, I discovered a pound of arrachera meat served about 3-4 individuals. The best part (besides the sweet, sweet taste) was that I only needed to marinate it in beer (any kind, but I guess I'll now have to recommend a pilsner in light of its cancer-killing abilities) and lime for no more than 20 minutes. Since it is cut super thin, its grill time was even less: less than 10 minutes.

Arrachera redeems itself once more by the way it's eaten: by hand. The style makes for a more lively atmosphere at an outdoor BBQ. Plus, it saves money on forks and knives.

The only problem: most supermarkets don't carry steak labeled as "arrachera." You usually have to find a Mexican-style grocery.