steak

Perfect Soy-Grilled Steak

soy sauce

ginger

garlic

honey, molasses

black pepper

lime

Steak Mock Frites

Kosher salt

baby potatoes

neutral oil, like canola

unsalted butter

thyme leaves, minced

shallot,

lemon juice

Champagne vinegar

beef

salt and black pepper

neutral oil,

Steak Diane for Two

(6-ounce) beef fillets,

Salt and pepper

olive oil

butter

shallot or onion

Dijon mustard

Worcestershire sauce,

heavy cream

Lemon juice, to taste (optional)

chives

Pan-Seared Steak With Red Wine Sauce

Kosher salt, as needed

black pepper,

shallots

brandy,

dry red wine

beef or chicken stock,

Watercress,

Steak With Ginger Butter Sauce

Peppered Rib-Eye Steaks With Watercress

rib-eye steaks, about 1 inch thick

Salt

watercress,

Steaks With Chimichurri Mushrooms

strip loin steaks, each 1 1/2 inches thick

extra virgin olive oil

parsley leaves

thyme leaves

garlic, chopped

shallot, chopped

red wine vinegar

Hungarian paprika

shiitake mushrooms,

Beef Stir-Fry

skirt steak,

serrano chile pepper, seeded and finely chopped

sugar

lime juice (1 to 2 limes)

garlic, grated

scallions,

mushrooms,

snow peas or green beans

baby corn, drained

red bell pepper, thinly sliced (optional)

Santa Maria Style Tri Tip

Tbsp Kosher salt

Tbsp black pepper

garlic powder

onion powder

cayenne

oregano

dry rosemary (or fresh, finely minced)

dry sage

Grilled Marinated Flank Steak

garlic,

honey

flank steak

I clipped this recipe from Taste of Home magazine several years ago and have found it to be the best-tasting easy beef and broccoli stir-fry. It is credited to Ruth Stahl. I often use charcoal chuck steak, which is very tender and lean. I also like that it doesn't call for any unusual ingredients.

The Best Easy Beef and Broccoli Stir-Fry

cornstarch, divided

water,

water, divided

vegetable oil, divided

broccoli florets

onion,

brown sugar

rice,

sesame seeds,

In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.

In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.

Stir-fry onion in remaining oil for 4-5 minutes until softened. Add the broccoli and cook for 3 minutes until the broccoli is tender but still crisp. Return beef to pan.

Combine soy sauce, brown sugar, ginger and remaining 1 tablespoon cornstarch and 1/2 cup water until smooth; add to the pan.

Serve over rice and garnish with toasted sesame seeds (optional).

This recipe easily rivals the beef & broccoli found at ANY local Chinese restaurant. So delicious, but I made a few minor changes: I used 2 minced garlic cloves in addition to garlic powder, minced fresh ginger rather than ground, and I added sesame oil.  I also let the beef (I used thin sirloin steaks) marinate for about 30 mins. before cooking.  This is so delicious - can't wait to try it next w/ chicken and/or shrimp.

Saucy, cheesy smothered chile colorado burritos made in 30 minutes. The sauce is so good you'll want to eat it straight from the pan.

Smothered Chile Colorado Burritos

adobo sauce ((from a can of chipotle peppers

anaheim pepper, (diced)

green chiles

salt

cumin

water

corn starch

black beans,

burrito-sized flour tortillas

Mexican-style cheese

Saute beef in a large sauce pan over medium heat until tender.

Add enchilada sauce and next 8 ingredients (through cumin) to the pan. Whisk together water and corn starch in a small bowl, add to pan and stir. Reduce heat to a simmer, cover and cook for another 15 minutes.

Add black beans and a generous amount of beef mixture to the middle of each tortilla. Wrap up tightly and place seam-side-down in a greased baking dish. Top with additional sauce from the beef mixture and sprinkle shredded cheese on top. Bake at 400 for 10 minutes until cheese is bubbly, then serve.

To find the best burritos in San Francisco, you have to go to the Mission District, a historic Latin American neighborhood known for its vibrant culture and food. There are many places there to get a good burrito, but La Taqueria, which won a James Beard Award in 2017, is a favorite. Miguel Jara, who emigrated to the United States from Mexico, opened the restaurant in 1973 because he missed the cuisine of his home country. Mission burritos are known for their giant size (about eight inches long), and are packed with a hearty serving of meat, beans, salsa verde, pico de gallo, cheese, avocado and sour cream. Most Mission burritos include rice as well, but Mr. Jara believes it takes away from the flavors of the meat. No garnish is necessary, but the aluminum foil wrapper is required: No real Mission burrito is served without it.

Mission Burrito

sirloin steak

Tecate beer

pork lard oil

pork lard (optional)

(15-ounce) can pinto beans, drained (about 1 1/3 cups beans)

burrito-size (9- flour tortillas

Monterey Jack cheese

salsa verde

sour cream

avocado, mashed

Cut steak in half crosswise. Place both pieces in a resealable plastic bag, squeeze out excess air from the bag and seal. Using a meat mallet, heavy frying pan or rolling pin, pound meat until about 1/4-inch thick. Make sure there are no holes in the bag, then pour the beer into it. Let the steak marinate for 10 to 15 minutes. Remove steak from bag, discarding marinade, and pat steak dry using a paper towel. Season steak on both sides with salt.

Meanwhile, heat the beans: In a small pot over low heat, combine the lard, if using, and pinto beans. (If you’re not using lard, add a few tablespoons of water to keep the beans from sticking to the pot.) Cover and cook for about 10 minutes, stirring occasionally, until warmed through. Remove from heat, season to taste with salt and keep covered until ready to assemble burritos.

Cook the steak: Heat 5 tablespoons lard or 3 tablespoons oil in a large skillet over high. Working in two batches to avoid crowding the pan, cook each steak until browned, 1 to 2 minutes per side. Remove from heat, and let it rest for 5 to 10 minutes. Once slightly cooled, chop steak into bite-size pieces.

Assemble the burritos: Working with one tortilla at a time, sprinkle 1/4 cup cheese in a strip (running parallel to you) across the middle of the tortilla, leaving a 1-inch edge on the left and right sides so the fillings don't spill out when you roll it. Top with 1/3 cup beans and 1/2 cup chopped steak. Top with 1/4 cup pico de gallo, 1 tablespoon salsa verde and 2 tablespoons sour cream. Using a spoon, smear a quarter of the mashed avocado on one side of the fillings.

To wrap the burritos, fold the short left and right edges in towards the filling. Keeping the sides folded, fold the bottom of the tortilla up and over the filling. Tightly roll away from you until the entire burrito is secure.

If you’d like to crisp the outside of the burritos, heat 2 tablespoons of lard or oil in a large skillet over medium-high. Place the burrito in the skillet and cook each side until golden brown, 2 to 3 minutes. Tightly wrap a piece of aluminum foil around each burrito, and serve warm.

Easy Argentinean marinated flank steak with chimichurri sauce is bursting with bold savory flavors and just a hint of heat.

Flank Steak with Chimichurri Sauce

chili powder

juice of 1 lime

cilantro

parsley

onion, (diced)

salt, (or to taste)

pepper, (or to taste)

Italian blend seasoning

red pepper flakes

red wine vinegar or apple cider vinegar

Whisk together marinade ingredients. Combine marinade and steak in a large ziplock bag. Seal and chill for 30 minutes, or up to overnight.

Combine all chimichurri ingredients in a blender or food processor, and pulse until smooth.

Preheat a an oiled skillet or grill to medium-high heat. Sear steak for 6-8 minutes on each side until heavily browned on the outside and slightly pink in the middle.

Thinly slice steak across the grain and serve with chimichurri sauce on top.

Classic Tex Mex fajitas recipe, made with strips of skirt steak, onions and bell peppers, and served sizzling hot with fresh tortillas, guacamole, sour cream, and salsa. 

Beef Steak Fajitas

vegetable oil

flank steak, skirt steak or carne asada

2-3 bell peppers of various colors, stemmed, seeded, de-ribbed, sliced lengthwise into strips

garlic, peeled, minced

jalapeño

cilantro,

"Wow! Very nice, well explained. I typically grill meat and veggies together on a big skillet, let the meat rest. Explained method saves time. Appreciate the recipe."

"Steak or chicken...delicious!!! I like to use filets sliced lengthwise in half the sliced thin. So tender and so good. The chicken is great too!"

Marinate the steak: Mix all marinade ingredients. Coat the steak with the marinade and let it sit at room temperature for an hour, or longer in the fridge.
Before you cook the meat, wipe off most of the marinade and sprinkle the steak with salt.

Sear the steak on both sides: Set a large cast iron pan or griddle over high heat and let this heat up for 1-2 minutes. Add the tablespoon of oil to the pan and let this heat up for 1 minute.
Add the steak, frying on each side for 3 minutes, or to desired doneness. 3 minutes per side will yield approximately medium rare doneness for an average cut of flank steak.
 
Carne asada and skirt steak will need less time. If the pan starts to smoke too much, reduce the heat to medium-high. You want the steak browned, not burned.
Remove from pan and let sit, tented with foil, for 5 minutes.

Cook the vegetables while the meat is resting. Add a little more oil to the pan if necessary, then add the onions and bell peppers.
Let these sear for 1 minute before stirring, then stir every 90 seconds or so as the veggies sear. Cook for 5-6 minutes total.

Slice the meat across the grain into thin slices. If you slice the meat at an angle, you will be able to get your slices pretty thin. These cuts of steak are flavorful but can be a little tough, so thin slices will really help make it easier to eat.

Serve immediately with shredded cheese, salsa, shredded iceberg lettuce, sour cream, guacamole and warm flour tortillas. (Hint for warming tortillas - put in microwave over a paper towel for 20 seconds on high heat.)

"This is very easy to make and was delicious! I’ve tried this twice and  I also agree it needed a bit more seasoning so the second time I made them I sprinkled some of a fajita seasoning packet on the meat along with everything else for the marinade  which made them perfect!"

"Easy to make, the marinade smelled delicious, but the cooked meat was very plain. I was surprised the has many good reviews (that's the reason I picked the recipe for tonight)."

"Good and fast. I modified the recipe slightly but the general effect was yummy!\r\nThe steak was pre sliced into strips, so I ran those through the marinade and threw the entire “marinading steak” after 10 min into the pan with additional 2Tbsp olive oil at medium high, seared and tossed for ~7min more, added a strong pinch of salt, then fell back into following the directions for the vegetables. \r\nMy lady was happy, thanks!!"

https://www.simplyrecipes.com/video_src?vid=6017887271001

Pan Seared Garlic Butter Steak &amp; Mushroom Cream Sauce is a&nbsp;perfect dinner for any occasion! The ultimate steak recipe on your table in less than 20 minutes! A little butter adds richness and keeps your charred steaks juicy, with the added flavours of garlic and your choice of herbs!&nbsp;

Pan Seared Garlic Butter Steak & Mushroom Cream Sauce

olive oil, (divided)

butter, (divided)

thyme sprigs, (divided (or rosemary

balsamic vinegar ((or Worcestershire sauce))

brown mushrooms

light cream

Before cooking, allow steaks stand 30 minutes at room temperature. Then season all sides with salt and pepper.

Heat a large cast-iron skillet or pan over medium-high heat. Add 1 tablespoon of oil in and swirl to coat. When pan begins smoking, lay the steaks into the pan away from you, in batches of two and cook 3 minutes on each side or until browned.

Reduce heat to medium-low; add 2 tablespoons of butter, 3-4 sprigs of thyme, and 3 garlic cloves to the pan. Allow the butter to foam a little and baste the steaks (use an oven mitt, hold pan handle and very carefully tilt pan toward you so butter pools in the pan, and baste steaks with a large spoon).&nbsp;

Baste constantly while cooking for a further 1-2 minutes, or until the steaks are done to your liking. (For well done steaks, flip them a couple more times while cooking until done to your preference.)

Discard the thyme and garlic from the pan and transfer steaks to a plate. Pour the pan juices over the steaks and let rest for 5 minutes. Repeat with the remaining steaks, then remove them and let rest. (Discard the thyme and garlic, but leave the second lot of pan juices in the pan.)

While steaks are resting, add the crushed garlic to the buttery juices in the pan. Sauté on medium heat for 30 seconds until fragrant. Add the vinegar and mushrooms and cook until soft, then add the cream. Season with salt and pepper to your taste.

Serve steak with the mushrooms sauce and garlic roasted potatoes.

It would be hard to find a simpler meal than Mr. Claiborne’s hearty beef stew, which goes beautifully with buttered noodles and a stout glass of red wine. (Or, for the children, a glass of milk.) A small scattering of cloves adds a floral note to the gravy, augmented by just a little thyme, and the combination pairs beautifully with the carrots you add near the end of the cooking process, to prevent them from going mushy in the heat. Sprinkle chopped parsley over the finished dish, of course, a nod to the past that rewards in beauty and flavor alike.

Craig Claiborne's Beef Stew

chuck steak

onions

flour

cloves

bay leaf

thyme

parsley,

carrots,

Using a large skillet, heat the oil and add the beef cubes in one layer. Add salt and pepper and cook, stirring and turning the pieces often, for about 10 minutes.

Add the garlic and onions and cook, stirring occasionally, for another 10 minutes. Sprinkle with flour and stir to coat the meat evenly.

Add the wine and stir until the mixture boils and thickens. Stir in the water. Add the cloves, bay leaf, thyme and parsley. Cover closely and simmer for one hour.

Meanwhile, cut the carrots into one-inch lengths. If the pieces are very large, cut them in half lengthwise. Add them to the beef. Cover and continue cooking for 30 minutes, or until the carrots are tender. Serve the stew sprinkled with chopped parsley.

The Hairy Bikers' steak and ale pie recipe is easy to follow dish with simple steps. Learn how to make a rich meaty pie filling and soft buttery pastry

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