steaks

A fresh&#160; marinade gives Flank Steak flavorful tenderness before it&#39;s sliced to serve atop papusas with a crunchy slaw with tropical fruit.

Beef Pupusas &amp; Curtido Slaw

beef Flank Steak

fresh cilantro, chopped (optional)

fresh cilantro, chopped

mango

pineapple

lime juice

olive oil

achiote paste

garlic, chopped

pepper

(16 ounces) coleslaw mix (about 7-1/2 cups)

red onion, thinly sliced

mangoes

instant corn masa

water

salt

Monterey Jack cheese

Place Marinade ingredients in food processor or blender container. Cover; process until almost smooth. Cover and refrigerate 3/4 cup for dressing; cover and refrigerate. Place beef steak and remaining marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

Combine Slaw ingredients and reserved 3/4 cup marinade in large bowl; toss to coat. Season with salt, as desired. Cover and refrigerate until ready to serve. 

Prepare Pupusas. Combine corn masa, 1-1/2 cups water, salt and pepper in  large bowl until soft dough forms. Gradually add more water, if necessary. Divide dough into 6 equal balls. Make indentation in center of each ball; fill with about 2-1/2 tablespoons cheese. Push dough up and around cheese to completely enclose. Flatten balls with hands or rolling pin into&#160; 6-inch discs, making sure dough stays sealed. Cover with damp paper towels until ready to cook. Spray large skillet or griddle with nonstick cooking spray; heat over medium-high heat until hot. Place pupusas in skillet in batches; cook 2 to 4 minutes or until lightly browned, turning once. Keep warm.

Meanwhile, remove steak from marinade; discard marinade. Place steak on rack of broiler pan so surface of beef is 2 to 3 inches from heat. Broil 13 to 18 minutes for medium rare (145&#176;F) to medium (160&#176;F) doneness, turning once. Remove; let stand 5 to 10 minutes. Carve steak across the grain into thin slices. Season with salt, as desired.

Place 1 pupusa on each serving plate. Top with slaw and beef. Garnish with cilantro, if desired.

Easy Hamburger Steaks

beef (I

garlic powder

onion powder

black pepper

mustard

onion

French onion condensed soup - undiluted

(.75-ounce) packet brown gravy mix

Worcestershire sauce

Crumble the ground beef into a large bowl and sprinkle with the garlic powder, onion powder, salt, pepper, and ground mustard. Blend well. (I like to use a fork for this. It keeps you from overworking the mixture - which can produce a tough hamburger steak.) Divide the mixture into 4 equal amounts (or more if you want smaller steaks) and form them into patties.

Place a skillet (cast iron works great) over medium-high heat. Once the pan is hot, place the steaks in the skillet and allow them to cook without touching them for about 4 minutes. Flip them over and cook them for an additional 4 minutes. (You want to get a nice dark brown color on them - that&#039;s where the flavor is.) Remove the steaks from the pan and allow them to rest on paper towels.

Drain away all but about 2 tablespoons of the grease from the pan. Put the pan back on the heat and add the sliced onions. Cook until just translucent (about 3 minutes). Add the undiluted onion soup, gravy mix, and water and stir well. Bring to boil, reduce the heat to a simmer, and stir in the Worcestershire sauce. Add the hamburger steaks back to the pan and cook until they are done to your liking.

Try this classic beef Flank Steak Fajita recipe with colorful peppers and onions cooked to perfection. 

Sous Vide Flank Steak Fajitas

red bell peppers, trimmed, seeded, thinly sliced

green bell pepper, trimmed, seeded, thinly sliced

Vidalia onion,

minced garlic

corn tortillas

guacamole (optional)

fajita seasoning

Attach sous vide wand to stock pot. Fill pot with water according to manufacturer&#39;s instructions.

&lt;p&gt;Combine marinade ingredients in small bowl. Place steak&#160;and marinade in food-safe plastic bag; turn to coat.&#160;Seal bag, removing as much air as possible, and&#160;marinate in refrigerator&#160;for 1&#160;hour. &lt;/p&gt;

Meanwhile, add peppers, onions, garlic,&#160;olive oil, salt and pepper to a food-safe&#160;plastic bag; toss to coat. Seal bag, removing as much air as possible.

Remove steak from refrigerator and submerge&#160;both bags&#160;in water. Set timer for&#160;90 minutes. 

At end of cooking time, carefully remove bags from pot.&#160;

Preheat grill pan or grill, and cook&#160;steak 2 to 3 minutes on each side or until internal temperature reaches 145&#176;F. Carve&#160;steak diagonally across the grain into thin slices. Place&#160;steak slices on tortillas; top with vegetables. Season with salt and pepper, as desired. Serve with guacamole, if desired.

These oven-roasted cauliflower steaks with a gluten-free breading are a great side dish or entrée. This healthy recipe is fairly easy to make, low-carb, and vegan. Serve with a creamy cashew tahini dip.

Roasted Cauliflower Steaks

cauliflower

tbsp oil

tbsp soy sauce ((gluten-free if needed))

tbsp balsamic vinegar

maple syrup

tsp cumin

tsp smoked paprika

Salt and pepper (to taste)

cayenne pepper ((optional))

chickpea flour (or oat flour)

yeast

paprika

Salt and pepper

Trim the stem and remove the leaves from the cauliflower heads. Do not remove too much of the stem, otherwise, your &quot;steaks&quot; will fall apart.

With a large knife, cut the cauliflower lengthwise through the center into 1 1/2-inch (4 cm) thick pieces. Depending on the thickness of the stem you might end up with 2 or 3 &quot;steaks&quot;. Don&#x27;t throw away the little cauliflower pieces which aren&#x27;t connected to the stem, use them as well to make cauliflower &quot;wings&quot;.

Add some water with salt to a large pot and bring to a boil over high heat. Once the water boils, add the cauliflower, cover the pot and cook the cauliflower for 4-5 minutes to soften it a little. After 4-5 minutes, remove the cauliflower and set aside. You can also steam the cauliflower instead of cooking it.

In a small bowl mix together oil, soy sauce, balsamic vinegar, maple syrup, cumin, smoked paprika, salt, and pepper to taste.

Preheat oven to 410 degrees Fahrenheit (210 degrees Celsius) and line a large baking sheet with parchment paper.

Prepare the breading by simply mixing all ingredients (chickpea flour, nutritional yeast, paprika, smoked paprika, salt, and pepper) in a bowl with a whisk.

Place cauliflower steaks on the lined baking sheet. Brush with the marinade from all sides (see pictures above in the blog post).

Dip the cauliflower steaks in the breading and coat from all sides. Then spray with some cooking spray for a crispy breading.

Bake for about 25-30 minutes, or until golden brown, crispy and fork-tender. Flip cauliflower steaks after 15-20 minutes.

Transfer to a platter and serve with fresh herbs, lemon juice, and your favorite dip. I made a cashew tahini dip (check the notes below for the recipe). Enjoy!

https://content.jwplatform.com/videos/89z23hJ3.mp4

Roasted Cauliflower Steaks (Vegan)

Nuoc cham is a salty, sweet, sour and spicy dipping sauce and works perfectly in this recipe.

Grilled pork steaks roasted lime nuoc cham

pork cutlets (bone in)

tbs sunflower oil

small Asian (red) eschalots, peeled (larger ones halved)

tbs caster sugar

limes,

(80 milliliters) fish sauce

green chillies, seeds removed, finely chopped

coriander, leaves picked, stalks finely chopped

garlic clove, finely chopped

tsp ginger

snake beans, blanched,

mint basil

Conceived by rancher and blogger, Cassidy Johnston, this down-home pasta dish is full of flavor and chock-full of spring vegetables.

Balsamic Beef Steak Pasta

beef Top Sirloin Steak, 3/4 inch thick (about 1 pound)

balsamic vinegar

brown sugar

salt, divided

shallot

garlic

asparagus,

red bell pepper,

cooked penne pasta (about 8 ounces uncooked)

Parmesan cheese

basil (optional)

Bring vinegar to a boil in a small saucepan. Reduce heat; simmer over medium heat 12 to 15 minutes or until reduced to 3/4 cup. Stir in sugar; set aside.

Season beef Top Sirloin Steak with 1/2 teaspoon salt, pepper and garlic powder. Place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 9 to 12 minutes for medium rare (145&#176;F) doneness, turning once. Carve steak into thin slices; keep warm.

Meanwhile, heat 1 teaspoon oil in medium saucepan over medium heat until hot. Add shallot and garlic; cook and stir 2 minutes. Stir in asparagus and bell pepper; cook 8 minutes until vegetables are al dente.

Add cooked pasta, remaining 1 tablespoon oil, and remaining 1/2 teaspoon salt to vegetables; cook 3 to 4 minutes until vegetables and pasta are heated through; toss in parmesan cheese. Serve sliced steak over pasta mixture; drizzle with balsamic glaze. Garnish with basil, as desired.

Make these Barbecue Pork Steaks on the grill! They are sticky, sweet and tender.

The Best Barbecued Pork Steaks

beer

apple juice

smoked paprika

pork shoulder steak (5-6 steaks)

sweet barbecue sauce*

Cover pork shoulder steak in light beer and...

Cover pork shoulder steak in light beer and marinate for a minimum of one hour, up to overnight.

Prepare a grill to low heat.

Pat the pork shoulder steaks dry with a...

Pat the pork shoulder steaks dry with a paper towel.

In a small bowl, mix together brown sugar,...

In a small bowl, mix together brown sugar, smoked paprika, onion powder, garlic powder salt and pepper.

Press the spice rub into the pork steaks,...

Press the spice rub into the pork steaks, coating evenly on both sides.

If you'd like to baste the pork steaks...

If you'd like to baste the pork steaks while they're grilling, combine the beer and apple juice in a small bowl.

Grill on a covered grill (vents open) for...

Grill on a covered grill (vents open) for 12 minutes per side, basting occasionally with optional basting liquid.

To finish, grill for an additional 5 minutes...

To finish, grill for an additional 5 minutes per side, brushing generously with barbecue sauce on each side of the pork steak.

Serve warm with additional barbecue sauce, if desired.

It takes just 20 minutes to prepare this flavorful and satisfying Top Sirloin Steak stir-fry.

Mongolian Beef

beef

garlic, divided

red pepper

green onions

oyster sauce

sugar

ginger

bamboo shoots, edamame, baby corn or water chestnuts

rice

Cut beef Top Sirloin Steak in half lengthwise, then crosswise into&#160;1/8-inch strips. Toss&#160;beef with 1 tablespoon garlic and&#160;red pepper.

Heat non-stick skillet&#160;over medium-high heat until hot. Add&#160;half of beef;&#160;stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef. Remove from skillet. 

Add remaining 1 tablespoon garlic, green onions, oyster sauce, sugar&#160;and ginger to same skillet; cook for&#160;1 to&#160;2 minutes or until sauce is hot. Return beef to skillet. Add bamboo shoots; cook and stir until bamboo shoots are hot. Serve over rice. 

If you've never made smoked pork steaks before with an amazing dry rub you are missing out on a great dinner! Full of flavor and easy to make.&nbsp;

Smoked Pork Steaks

pork

Dry Rub for Pork Chops

c brown sugar

c salt

tbsp chili powder

tbsp pepper

Mix all spices together in a bowl breaking up any lumps so everything is combined well.

Preheat smoker to 275 degrees and add wood chips.

Massage this pork steak dry rub on the top and bottom of all your pieces of meat.

Place pork steaks on top racks of smoker so they are not overlapping.

Close door and allow to cook for approx 90 minutes, depending on how thick they are there may be a slight variance of time but just ensure when done that it reaches at least 180 degrees in the middle to be safe.

Allow to rest on cutting board for at least 5 minutes once taken out before slicing.

Steak doesn't have to be a heavy meal - give it a Japanese-style marinade for a low-fat supper

Miso steak

tbsp brown miso paste

dry sherry

tbsp caster sugar

garlic cloves

lean steak

baby spinach, sliced cucumber, celery, radish and toasted sesame seeds, to serve

Tip the miso paste, Sherry or sake, sugar and garlic into a sealable food bag. Season with a generous grinding of black pepper, then squash it all together until completely mixed. Add the steak, gently massage the marinade into the steak until completely coated, then seal the bag. Pop the bag into the fridge and leave for at least 1 hr, but up to 2 days is fine.

To cook, heat a heavy-based frying pan, griddle pan or barbecue until very hot. Wipe the excess marinade off the steak, then sear for 3 mins on each side for medium-rare or a few mins longer if you prefer the meat more cooked. Set aside for 1 min to rest. Carve the beef into thick slices and serve with a crunchy salad made with the spinach, cucumber, celery, radish and sesame seeds.

Junior Good Food readers, Olivia, Grace & Emma, share their child-friendly, pan-fried beef recipe

Beef schnitzel

thin-cut minute steaks

plain flour

eggs

breadcrumbs

tsp butter

lemon

Stretch a piece of cling film over a chopping board, lay the steaks on top of it, then put another piece of cling film on top. Use a rolling pin to bash the steaks until they are really flat and thin.

Mix the flour and paprika with some salt and pepper on a plate. Put the egg and breadcrumbs on two more plates, then dip the steaks into the flour first, then the egg, then the breadcrumbs.

Heat 1 tsp of butter and 1 tsp of oil in a large frying pan, then cook one of the schnitzels for about 1 min on each side until the breadcrumbs are golden and crispy. Repeat Step 3 for the other schnitzels. Serve with lemon wedges, salad and coleslaw, if you like.

Enjoy this deliciously rich red wine sauce as an accompaniment to steak. It's easy to make – cook it while steaks are resting then drizzle over when it's ready

Red wine sauce

tbsp butter

shallot, finely chopped

tbsp red wine vinegar

milliliters red wine

chicken stock

Dijon mustard

parsley leaves, chopped

Pour the fat out of the pan you cooked your steaks in, but don’t clean it. Place the pan back on the heat with half the butter and the shallots and sizzle for 2 mins to soften. Stir in the flour and cook to a sandy paste, then splash in the vinegar and simmer for a moment. Pour in the wine and stir, scraping any sticky bits off the bottom of the pan. Bring to the boil and bubble for a minute, then whisk in the mustard and then the stock.

Boil the sauce down to about 200ml in total, then taste and season. Whisk in the remaining butter and the parsley, plus any resting juices from the steaks. Serve the steaks on warm plates and spoon the sauce over the top.

Put some more $$ back in your pocket by breaking down a whole beef tenderloin for some GUUUD steaks! Here&#39;s how to prep one.

Top 18 steaks recipes from across the web

The most viewed steaks recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Beef Pupusas & Curtido Slaw

Easy Hamburger Steaks

Sous Vide Flank Steak Fajitas

Roasted Cauliflower Steaks

Grilled pork steaks roasted lime nu...

Balsamic Beef Steak Pasta

The Best Barbecued Pork Steaks

Mongolian Beef

Smoked Pork Steaks

Miso steak

Beef schnitzel

Red wine sauce

How to prep a whole beef tenderloin

Maple Balsamic Steak with Pear, Aru...

Herbes de Provence Grilled Porterho...

Red Cabbage Steaks

Brown Butter Miso Tofu Steaks (Vega...

Best Portobello Steaks

Top 18 steaks recipes from across the web

The most viewed steaks recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beef Pupusas &amp; Curtido Slaw

Easy Hamburger Steaks

Sous Vide Flank Steak Fajitas

Roasted Cauliflower Steaks

Grilled pork steaks roasted lime nu...

Balsamic Beef Steak Pasta

The Best Barbecued Pork Steaks

Mongolian Beef

Smoked Pork Steaks

Miso steak

Beef schnitzel

Red wine sauce

How to prep a whole beef tenderloin

Maple Balsamic Steak with Pear, Aru...

Herbes de Provence Grilled Porterho...

Red Cabbage Steaks

Brown Butter Miso Tofu Steaks (Vega...

Best Portobello Steaks

The most viewed steaks recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Beef Pupusas & Curtido Slaw