Recipes for "steak"

Combine steak, lime juice, and tequila in a plastic bag; marinate in the refrigerator for 2 hours.

When ready to cook, preheat an outdoor grill for high heat and lightly oil grate.

Remove steak from marinade and shake off excess. Discard remaining marinade.

Grill steak on the preheated grill until no longer pink on the inside, about 8 minutes per side. Remove from the grill and slice into 1/4-inch strips. Arrange strips on a serving plate.

Heat oil in a skillet over medium heat. Add liquid smoke, Worcestershire sauce, paprika, salt, and pepper; stir to combine. When the mixture is hot, add bell peppers and onions; cook until peppers are tender.

Pour pepper and onion mixture over steak strips and serve immediately.

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.

If you marinate the steak in the fridge, let it sit at room temperature for 30 minutes to come to room temperature before cooking.

Set a large cast iron pan or griddle over high heat and let this heat up for 1 to 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.

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 to 6 minutes total.

Slice 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 the fajitas 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.)

Combine the lime juice, ground pepper and cilantro in a shallow dish. Place steak strips into the marinade and refrigerate for two to four hours.

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add steak strips, and fry until cooked to your liking. Remove meat and set aside.

Add remaining oil and onions to the skillet. Cook over medium low heat, until translucent, stir in green peppers and steak. Squeeze the juice of 1 lemon over the top and stir. When the green bell peppers are just tender remove the pan from the heat. Season with salt and pepper to taste. Serve the steak fajitas with tortillas and lemon wedges on the side.

Pasta: Cook the pasta according to package directions. Drain and set aside (toss with oil to prevent sticking).

Steak: Melt 2 tablespoons butter in a large, sturdy skillet over medium low heat. Continue to heat the butter until it’s barely browned (this just gives it more flavor). Turn the heat up to medium high and add the steak pieces – do not stir or shake for 30-45 seconds. Flip the steak pieces and cook for another minute or two, until the steak is done to your liking. Remove from heat and keep warm.

Sauce: Melt the remaining butter over medium heat. Add the garlic and parsley – saute for about a minute, being careful not to burn or brown the garlic. Add the flour and salt – saute for another minute or two. Add the milk slowly, whisking to incorporate with the flour/butter mixture. Simmer for 10-15 minutes until the sauce is bubbling and has thickened slightly. Add the cheese and stir until melted.

Assembly: Stir the pasta together with the cheese sauce and add the steak. Stir in extra water or broth if the consistency needs a little thinning out. Season with more salt and pepper, or if you’re really awesome, drizzle truffle oil over the whole thing. OMG I did that. Serve with a glass of rich, velvety Barefoot Malbec!

To make the marinade, place lime juice, jalapeño, garlic, balsamic vinegar, ginger, sugar, cumin, chili powder, salt, cayenne pepper, white pepper, cilantro, and extra-virgin olive oil in a food processor or blender. Pulse several times to blend, then purée about 1 minute.; measure out 1/2 cup and set aside.

Place the remaining marinade in a 1-gallon plastic resealable bag. Add steak and squeeze out as much air as possible. Reseal the bag and refrigerate at least 1 hour, or up to 8 hours.

To make the vegetable relish, combine corn, black beans, and red bell pepper in a large bowl. Toss with reserved 1/2 cup marinade until well mixed; refrigerate until ready to serve.

Remove marinated steak from the refrigerator about 5 minutes before cooking.

Place butter and olive oil in a cast-iron skillet over medium high heat. Blot both sides of steak with a paper towel; sprinkle both sides with Montreal seasoning. Add seasoned steak to the skillet when butter is foamy. Cook, undisturbed, until browned, 3 to 4 minutes. Discard marinade.

Turn steak; cook until browned and desired internal temperature is achieved, 3 to 4 minutes. If the steak is browning too quickly, remove the skillet from heat and allow residual heat to continue cooking. An instant-read thermometer inserted near the center should read 130 degrees F (54 degrees C) for medium-rare, 140 degrees F (60 degrees C) for medium, and about 150 degrees F (65 degrees C) for medium-well done.

Remove steak to rest on a cutting board, tented with foil, about 10 minutes. Slice thinly across the grain of the steak.

While steak is resting, prepare the bowls. Fill each bowl with 1 cup of rice. Stir chopped avocado into vegetable relish, and top rice with about 1 cup relish and 1/4 of the steak slices. Garnish each bowl with 1 tablespoon sour cream and chopped green onions.

Gather the ingredients. Preheat an oven to 350 degrees F (175 degrees C).

Grease one 9x13 inch baking pan with butter. Spread potatoes evenly in the pan.

Whisk together heavy cream, milk, garlic, flour, salt, and pepper in a large bowl. Pour cream mixture over the potatoes. Cover with foil.

Bake in the preheated oven for 20 minutes, then remove the foil. Continue baking until the potatoes are easily pierced with a fork, about 40 minutes.

Remove potatoes from the oven and sprinkle Cheddar cheese on top. Return to oven and bake until the cheese is melted, 5 to 10 minutes. Allow to cool for 5 minutes before serving.

Cook and stir half of the shaved steak in a large skillet over medium heat until browned, 3 to 5 minutes. Transfer to a plate. Repeat with remaining steak. Drain juices from the steak; cut into small pieces.

Combine steak, American cheese, green bell pepper, red bell pepper, and yellow bell pepper in a bowl. Season with salt and pepper.

Lay 1 egg roll wrapper on a flat surface in the shape of a diamond. Place a large spoonful of the steak mixture in the center. Fold the bottom corner and opposing sides over the steak mixture; roll up wrapper towards the top corner. Repeat with remaining egg roll wrappers and steak mixture.

Heat oil in a deep-fryer or large saucepan. Place a few egg rolls in the hot oil, seam-side down. Fry, turning occasionally, until golden brown, 2 to 3 minutes. Repeat with remaining rolls.

Arrange spinach on a large plate. Sprinkle with cranberries and walnuts, and arrange tomato slices on top. Set aside.

In a non-stick skillet (or a regular skillet coated with non-stick spray) cook steak over medium heat until no pink remains and steak is thoroughly cooked.

Arrange cooked steak over salad. Sprinkle salt and pepper on top, and drizzle with your favorite dressing. Note: I suggest using a light flavored dressing. Citrus dressings taste especially good on this salad!

Fold a paper towel around tortilla. Microwave on High until pliable, 5 to 10 seconds.

Lay tortilla flat on a plate. Layer steak, rice, beans, cheese, onion, and cilantro in a line across the middle of the tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling and tuck tortilla to form a burrito.

Preheat the oven to 400 degrees F (200 degrees C).

Poke holes into potatoes using a knife. Wrap each potato in aluminum foil and place on a baking sheet.

Bake in the preheated oven until potatoes are very tender and easily pierced with a knife, about 1 hour and 15 minutes.

Let potatoes cool to room temperature. Unwrap and place on a plate. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.

Preheat the oven to 425 degrees F (220 degrees C). Butter a casserole dish.

Leave skin on potatoes. Use a cheese grater to shred potatoes into a large bowl. Add shallots to potatoes; season with salt, white pepper, and cayenne. Toss with two forks until well combined.

Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined.

Transfer mixture to the prepared baking dish, piling it up high, then patting it down very lightly.

Bake in the preheated oven until piping hot and the top is browned, 30 to 35 minutes.

Preheat the oven to 425 degrees F (220 degrees C).

Cut potatoes in half lengthwise. Continue cutting slices in half until only thin wedges remain.

Combine wedges, oil, cayenne, salt, and pepper in a large bowl. Transfer to a large baking dish, making sure no fries overlap.

Bake in the preheated oven, flipping once, until golden brown, 30 to 45 minutes.

Pat flank steak dry with a paper towel. Cut into bite-sized pieces and transfer to a medium bowl. Season with 1 teaspoon sugar, salt, and pepper. Add cornstarch and toss until well coated.

Heat 1 teaspoon oil in a wok or large skillet over medium-high heat. Add eggs and scramble using a rubber spatula, 3 to 5 minutes. Remove eggs to a dish.

Add 1 teaspoon oil and 1/2 of the meat to the wok. Increase heat to high and cook until browned on all sides and cooked through, 3 to 5 minutes. Remove to a plate. Add 1 teaspoon oil and repeat with remaining meat.

Add remaining 2 tablespoons oil to the wok and reduce heat to medium-low. Add onion, garlic, and ginger; cook until onions begin to soften, 2 to 3 minutes. Add peas and water; cook until peas are tender, 2 to 3 minutes. Add cooked rice, breaking it up with a spatula, and cook until heated through, 2 to 3 minutes. Stir in soy sauce, remaining 4 teaspoons sugar, vinegar, and sesame oil. Add meat and scrambled eggs, toss together, and cook until heated through, about 3 minutes. Serve immediately.

Preheat oven to 475 degrees F (245 degrees C). Spray a large baking sheet with cooking spray.

Wrap half a bacon slice around each French fry and place seam side-down on the baking sheet about 1-inch apart.

Bake in the preheated oven until bacon is browned and crisp, about 30 minutes. Remove from oven and sprinkle with seasoned salt. Transfer to serving plate.

Rub sirloin steaks with vegetable oil and season with salt and pepper. Let the steaks warm at room temperature for 30 minutes.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet with cooking spray.

Spread French fries onto the prepared baking sheet.

Bake French fries in the preheated oven until slightly browned, about 15 minutes.

While the fries bake, cook steaks on preheated grill until beginning to firm and are hot and slightly pink in the center, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Remove steaks to a cutting board.

Mix romaine lettuce, cucumber, and egg together in a salad bowl. Pile French fries atop the salad mixture.

Cut steaks into bite-size pieces and arrange atop the French fries. Sprinkle croutons and mozzarella cheese over the entire salad.

Preheat an outdoor grill for medium-high heat.

Melt butter in a large skillet over medium-high heat. Sauté shallot until transparent. Add mushrooms and cook, covered, until darkened, about 5 minutes.

Remove mushrooms from the pan and set aside. Deglaze the pan with 1 can of beef broth and Burgundy. Increase heat and bring to a boil. Allow mixture to boil until reduced by 1/3.

Grill sirloin tips on preheated grill to desired doneness. Season with salt and pepper if desired. Remove to a plate, and set aside.

When the sauce is reduced, stir in remaining can of beef broth, garlic, and thyme. Return to a boil, and continue to cook for 5 to 10 minutes. Sauce will be thin like au jus. Whisk in flour, and cook until the sauce is the desired thickness. Taste and adjust seasoning if necessary. Stir in mushrooms. Serve tips with mushroom sauce spooned over.

Mix soy sauce, light brown sugar, distilled white vinegar, garlic powder, seasoned salt, garlic pepper seasoning, and lemon-lime flavored carbonated beverage in a medium bowl. Reserve about 1/2 cup of this marinade for basting. Place steak cubes in a large resealable plastic bag. Cover with the remaining marinade, and seal. Refrigerate for 8 hours, or overnight.

Bring a saucepan of water to a boil. Add green peppers, and cook for 1 minute, just to blanch. Drain, and set aside.

Preheat grill for high heat. Thread steak, green peppers, mushrooms, tomatoes, and pineapple onto skewers in an alternating fashion. Discard marinade and the bag.

Lightly oil the grill grate. Cook kabobs on the prepared grill for 10 minutes, or to desired doneness. Baste frequently with reserved marinade during the last 5 minutes of cooking.

Whisk milk and egg together in a shallow bowl; set aside. Whisk flour, crushed saltines, seasoned salt, onion powder, garlic powder, and steak seasoning together in a separate shallow bowl; set aside.

Dip 1 steak into egg mixture. Lift up so excess mixture drips back into the bowl. Press into flour mixture, patting into steak to coat completely. Place coated steak, unstacked onto a plate. Repeat with remaining 3 steaks.

Heat oil in a large skillet over medium-high heat. Carefully add steaks; fry until golden brown, firm, hot in the center, and just turning from pink to grey, about 4 minutes per side. An instant-read thermometer inserted into centers should read 160 degrees F (70 degrees C).

Remove all silver skin and extra fat from steak. Carefully cut out the connective tissue that connects the 2 halves of the steak, separating the whole into 2 long pieces. Cut lobe of meat from one half (it's a piece that is slightly separated from the larger half). Then cut each of the 2 larger halves into 2 steaks each. Sprinkle with salt and pepper.

Heat skillet over high heat. Add clarified butter when pan is hot, then place the steaks in the pan. Reduce heat to medium. Cook until browned on all sides, firm, and reddish-pink on the inside. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C), a total of about 12 minutes. (This cut of meat has a sort of triangular shape, so about 4 minutes per side.) Transfer to a warm plate and tent with foil to let steaks rest and allow temperature to rise to 130 degrees F.

Pour broth into skillet set over medium heat. Stir with a wooden spoon scraping up the browned bits from the bottom. When brownings dissolve and liquid begins to reduce after 2 or 3 minutes, reduce heat to low. Add accumulated juices from the meat, balsamic vinegar, and butter chunks. Cook and stir until butter melts. If liquid has reduced too much, add a splash of broth. Taste to check if sauce needs a bit of salt.

To serve, slice steaks and spoon pan sauce over them.

Press crushed peppercorns into both sides of each steak; season with lemon pepper and salt.

Melt butter in a large skillet over medium-high heat. Add wine and garlic; cook 1 minute. Add steaks; cook until desired doneness, about 5 minutes per side. Reduce heat to low.

Pour brandy on steaks. Carefully light with a match; let flames burn off. Sprinkle shallot and green onions around steaks, followed by cream. Cook, stirring sauce, until hot. Transfer steaks to plates. Season sauce with sugar; spoon over steaks.

Whisk olive oil, vinegar, garlic, 1 tablespoon black pepper, rosemary, oregano, and kosher salt together in a bowl and pour into a resealable plastic bag. Add steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.

Preheat an outdoor grill for medium-high heat and lightly oil grate. Remove steak from the marinade, shake off excess, and discard remaining marinade. Allow steak to stand at room temperature as the grill warms.

Meanwhile, mash butter, blue cheese, chives, and 1/8 teaspoon of black pepper together until combined; set aside.

Cook steaks on the preheated grill until firm and reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Allow steak to rest in a warm place for 10 minutes before slicing thinly across the grain. Serve with a dollop of blue cheese-chive butter.

Melt 1 cup butter in a large stockpot over medium-low heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 5 minutes.

Gradually whisk in 2 cups water and bring to a simmer over medium heat. Cook and stir until mixture is thick and smooth, 10 to 15 minutes. Add remaining 6 cups water, frozen vegetables, tomatoes, onion, carrot, celery, and bouillon cubes.

Melt 2 tablespoons butter in a large skillet over medium heat. Add steak and brown on all sides, 3 to 5 minutes. Drain grease, then transfer steak to the stockpot. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until vegetables are tender, about 1 1/2 hours. Season with pepper.

Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).

Mix flour, black pepper, seasoned salt, and garlic powder together in a shallow bowl. Coat cube steaks thoroughly with flour mixture, patting flour onto steaks to get a good coating.

Retain 3 tablespoons of seasoned flour.

Heat olive oil in a skillet over medium heat. Pan-fry cube steaks until golden brown on both sides, about 5 minutes per side. Place steaks into a 9x12-inch baking dish.

Whisk retained seasoned flour into beef broth until smooth.

Pour broth over steaks. Cover the dish with aluminum foil.

Bake in the preheated oven until the meat is tender and the gravy has thickened, about 2 hours.

Gather all ingredients. Preheat an outdoor grill for high heat and lightly oil the grate.

Cook steak on preheated grill until reaches desired doneness, or 3 to 5 minutes per side. Transfer steak to a cutting board; rest until cool enough to handle.

Slice steak into strips or bite-sized pieces.

Whisk olive oil, vinegar, lemon juice, Worcestershire sauce, garlic, salt, and black pepper together in a small bowl; stir in blue cheese. Cover bowl; refrigerate vinaigrette.

Arrange lettuce, tomato, bell pepper, carrot, onion, and olives on chilled plates; top with sliced steak and drizzle with vinaigrette.

Cut the steak into approximately 1 1/2-inch pieces and pat them dry with a paper towel. Sprinkle with salt and pepper on all sides. I like to use Diamond Crystal kosher salt, about 3/4 teaspoon plus 1/2 teaspoon of pepper.

Heat a large (12-inch) stainless steel or cast iron skillet over medium heat for about 3 minutes, then add 1 tablespoon of butter. When the butter begins to sizzle and brown, add the steak bites in a single layer, leaving at least 1/2 inch of space between them (if you’re using a smaller skillet, you may need to work in batches).

Turn on your range hood if you have one. This can getting smoky.

Without moving the steak bites, sear them for about 3 minutes. Use a pair of tongs or a spatula to flip them over, then sear until they are well browned and cooked to medium doneness (140 to 145ºF in the middle when measured with an instant-read thermometer), 2 to 3 minutes. Transfer the steak bites to a dish.

Turn the heat down to medium-low. Add the remaining 2 tablespoons of butter and the chopped garlic to the pan. Sauté until the garlic is cooked through and no longer smells raw (but is not browned), 2 to 3 minutes, using a wooden spatula to nudge all of the browned bits from the bottom of the pan.

Remove the pan from the heat. Add the steak bites back to the pan and toss to coat them evenly with the garlic butter.

Transfer the steak bites to a serving dish, sprinkle with parsley (if using), and serve right away.

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Gather all ingredients.

Whisk together oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, Dijon mustard, garlic, and pepper for marinade until thoroughly combined. Place steak in a 9x13-inch glass baking dish.

Pour marinade over flank steak in the baking dish; turn several times to coat thoroughly with marinade. Cover, and refrigerate for 2 to 6 hours, or up to 12 hours if you have time.

When ready to cook, preheat an outdoor grill for medium-high heat and lightly oil the grate.

Remove steak from the marinade and shake off excess. Discard the remaining marinade.

Cook steak on the preheated grill for about 5 minutes per side, or to desired doneness.

Remove from the grill and let rest for 5 minutes before slicing and serving.

Serve hot and enjoy!

Place steak inside a large resealable bag. Stir olive oil, garlic, parsley, rosemary, chives, red wine, salt, pepper, and mustard powder together in a small bowl.

Pour marinade over steak in the bag. Press out as much air as you can and seal the bag. Marinate in the refrigerator for 2 to 3 hours.

Heat a nonstick skillet over medium-high heat. Place steak in the hot skillet and discard any remaining marinade; sear and cook steak for 3 to 4 minutes on each side for medium rare, or to your desired degree of doneness. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium rare.

Allow steak to rest for about 5 minutes before serving.

Gather all ingredients.

Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl.

Season with salt and pepper.

To use, marinate steak before cooking as desired. The longer you marinate, the more flavor it will have.

Gather all ingredients.

Place olive oil, soy sauce, lemon juice, Worcestershire sauce, basil, garlic powder, parsley, white pepper, minced garlic, and hot pepper sauce in a blender; blend on high speed until thoroughly combined, about 30 seconds.

Gather all ingredients.

Mix kosher salt, smoked paprika, onion powder, garlic powder, oregano, black pepper, brown sugar, and cumin together in a sealable container. Seal container and shake to mix.

Season steaks.

Gather all ingredients.

Combine ground beef, 1/3 cup condensed soup, bread crumbs, egg, salt, and black pepper in a large bowl.

Shape into 6 oval patties.

Heat a large skillet over medium-high heat; add patties and brown on both sides. Drain excess fat.

Blend remaining soup and flour together in a small bowl until smooth; mix in ketchup, water, Worcestershire sauce, and mustard.

Pour soup mixture over patties in the skillet. Cover and reduce heat to low. Simmer until patties are cooked through and sauce has thickened, about 20 minutes, stirring occasionally. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Serve and enjoy!

Whisk onion, garlic, olive oil, balsamic vinegar, soy sauce, Dijon mustard, rosemary, salt, and pepper together in a mixing bowl.

Place flank steak into a large resealable plastic bag. Pour marinade into the bag and coat steak with the marinade. Squeeze excess air from the bag and seal. Marinate in the refrigerator at least 30 minutes, up to 2 days.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Remove steak from marinade and shake to remove excess liquid. Reserve marinade.

Cook steak until firm, hot in the center, and just turning from pink to grey, 6 to 8 minutes per side, brushing occasionally with reserved marinade. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Remove steak to a cutting board and rest meat 5 minutes before slicing thinly across the grain.

Gather all ingredients.

Place steaks side by side in large casserole dish. Add orange juice, cider vinegar, and Worcestershire sauce. Marinate, uncovered, in the refrigerator for 45 minutes.

Preheat the oven to 425 degrees F (220 degrees C). Remove casserole dish from refrigerator. Cover steaks with plastic wrap and let allow to come to room temperature, at least 15 minutes.

Place steaks on a clean work surface and generously rub with steak seasoning and black pepper.

Heat olive oil in a cast-iron skillet over high heat. Cook steaks in the hot skillet until lightly browned on the bottom, 2 ½ minutes.

Flip and cook until browned on the other side and red in the center, about 2 minutes more. Transfer skillet with the steaks to the oven.

Bake in the preheated oven until steaks are firm and reddish-pink to lightly pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read from 130 degrees F (54 degrees C) to 140 degrees F (60 degrees C).

Remove steaks from oven; season with salt. Let rest for 5 minutes before serving.

Enjoy!

Stir together the paprika, salt, sugar, chili powder, chipotle powder, black pepper, garlic powder, onion powder, and cumin in a small bowl until blended. Rub the seasoning mix all over the flat iron steaks, then wrap them tightly with plastic wrap. Marinate in the refrigerator 2 to 8 hours (the longer the better).

Preheat an outdoor grill for medium-high heat, and lightly oil grate.

Cook the steaks on the preheated grill until cooked to your desired degree of doneness, about 4 minutes per side for medium. Allow the steaks to rest for 5 minutes in a warm location before slicing.

Marinate the steak: Combine oil, soy sauce, wine, Worcestershire sauce, Dijon, lemon juice, garlic, Italian seasoning, and pepper in a large resealable bag. Squeeze the bag to blend ingredients.

Pierce flank steak with a knife, making small slits about 1 inch apart. Place steak in the bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.

When ready to cook, preheat the oven to 350 degrees F (175 degrees C).

Make the filling: Place crushed garlic onto a cutting board. Sprinkle salt over top and scrape with the flat side of a knife to make a paste.

Remove steak from marinade and shake off excess. Discard remaining marinade. Place steak onto a work surface and spread garlic paste all over the top side. Layer with chopped onion, bread crumbs, spinach, and feta. Starting at one of the short ends, roll steak lengthwise around the filling; secure with kitchen twine or toothpicks. Transfer to a shallow glass baking dish.

Bake, uncovered, in the preheated oven until the internal temperature of the roll is at least 145 degrees F (63 degrees F) in the center, about 1 hour.

Remove from the oven and let stand for 5 minutes so filling can set. Slice into 1-inch slices to serve.

Season steaks generously on both sides with salt. Allow steaks to come to room temperature while you make the sauce.

Stir together demi-glace, mustard, Worcestershire sauce, tomato paste, and cayenne pepper in a bowl.

Heat oil in a skillet over very high heat, swirling carefully to evenly cover surface. When oil reaches a smoking point, transfer steaks to oil; add a few chunks of butter. Sear meat on high heat until brown on each side, 2 to 3 minutes per side; keep them on the rare side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Transfer steaks to a warm plate.

Stir shallots into skillet; cook until softened, 2 to 3 minutes. Remove skillet from heat; pour in Cognac. Carefully ignite with a fireplace lighter. When alcohol burns off and flames go out, return skillet to high heat and bring to a boil; cook, stirring, a few minutes to reduce slightly. Add demi-glace mixture, cream, and any accumulated juices from the steak. Cook on high heat just until sauce starts to thicken, 3 to 5 minutes. Transfer steaks back to pan and reduce heat to low. Gently simmer until meat is heated through and cooked to your desired level of doneness.

Transfer to hot plates and serve with a generous spoonful or two of sauce. Sprinkle with chives.

Place the flank steak on a cutting board with the short end closest to you. Starting from one of the long sides, cut through the meat horizontally to within 1/2 inch of the opposite edge. (You can also ask your butcher to butterfly the flank steak for you instead of cutting it yourself.)

Mix the soy sauce, olive oil, and steak seasoning together in a gallon-sized resealable plastic bag. Marinate flank steak in the refrigerator 4 hours to overnight.

Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish.

Lay out the flank steak flat in front of you with the grain of the meat running from left to right. Layer the provolone across the steak, leaving a 1-inch border. Arrange the bacon, spinach, red pepper, and mushrooms across the cheese covered steak in stripes running in the same direction as the grain of the meat. Roll the flank steak up and away from you, so that when the roll is cut into the pinwheel shape, each of the filling ingredients can be seen. Roll firmly, but be careful not to squeeze the fillings out the ends. Once rolled, tie every 2 inches with kitchen twine.

Place in prepared baking dish, and bake in preheated oven for one hour, or until the internal temperature reaches 145 degrees F (65 degrees C). Remove from the oven and let rest for 5 to 10 minutes before cutting into 1 inch slices. Be sure to remove the twine before serving!

Fill your stock pot or plastic container with water. Insert the immersion circulator into the water and turn it on, setting the temperature to the desired doneness of your steak (see chart above). Wait for the water to reach the right temperature.

Season the steaks liberally with salt and pepper as well as any optional spice rub; sprinkle from high above the steaks for even coverage.

Place one steak into a gallon-sized resealable freezer bag. Do not seal the bag, but lower the steak into the heated water, and allow the water to “press” out the air from the bag. Continue to lower the bag until the water level is right below the zipper and has pressed out all the air. Seal the bag. Repeat with the second steak in a different bag.

Completely submerge both bags into the water. If necessary, you can use a large binder clip to keep the bags from moving around too much, as you don’t want them stopping up the immersion circulator.

Cook the steaks for a minimum of 1 hour or up to the time recommended above in the chart.

When the steaks are done, remove them from their bags and pat them dry with paper towels. Add any additional seasonings that you might want.

Drizzle the olive oil into a large cast iron or other heavy skillet and heat on high until the oil starts to shimmer, and you see wisps of smoke. Place the steaks on the hot pan and let them sear for 1 to 2 minutes, or until the bottom of the steak has darkened and caramelized.

If you have a grill, heat it as hot as you can. Once it’s ready, sear the steak for the same amount of time, 1 to 2 minutes, or until dark grill marks form.

Flip the steak over and repeat on the other side. If the steak has a fat cap on the side, use tongs to stand the steak up on its side to sear and brown the fat. Salt and pepper to taste, and then serve immediately.

Remove the outer layer of fat from the ribeye. The interior marbling will flavor the meat, whereas the outer fat layer will produce flare ups on the grill, which can add a burnt (not charred) flavor to the steak.

Pat the steak dry with a paper towel. This removes surface moisture and will help you achieve a good sear.

Season each side with salt and pepper and rub them in a bit. Put the steak in the fridge, uncovered, for at least an hour and up to 48 hours.

In a small saucepan, add butter, herbs, garlic, and shallots. Melt over low heat. Do this at least 10 minutes before you are ready to put the steak on the grill. The longer the herbs sit in the butter, the longer the flavors will infuse.

You can also make this butter up to 2 hours beforehand; if so, cover and refrigerate. Gently reheat the butter to melt it again before you put the steaks on the grill.

Prepare a charcoal grill for two-zone grilling, so half is hot and one half is warm. The grill is hot when you can only hold your hand over the hot zone for a second or two.

On a gas grill, heat the grill to 450°F with two burners going, which should only take about 10 minutes, then turn one of the burners down to medium to create two cooking zones.

Add the steak to the hottest side of the grill. Close the lid and sear for 2 minutes. Open the lid, flip the steak, and baste it with the melted herb butter and herbs. Close the lid. Cook for 2 additional minutes.

Flip the steak again and move it to a lower heat side. Baste it again with butter. Continue flipping and basting every two minutes for the next 6 minutes, closing the lid between each flip.

After the steak has been on the grill for a total of 10 minutes (for medium-rare steak), transfer it to a clean platter; it should read 137°F to 140°F internally. Baste it again with butter. (Continue cooking for longer if you prefer your steak more well-done.)

Let it rest for 5 minutes; it will climb another few degrees as it sits and the juices will redistribute.

Slice the steak against the grain. Pour any remaining herb butter sauce over top and serve.

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Combine the cubed steak pieces in a bowl along with olive oil, garlic powder, salt, and pepper. Let it sit for at least 15 minutes to marinate. You could do this up to a day in advance and store the steak bites in the fridge.

Heat a large cast iron skillet over medium-high heat. A drop of water in the skillet should sizzle and immediately evaporate. Once hot, add the steak bites. Let the steak bites sit without touching them for 3 minutes so they can get a crust on one side.

Stir the bites and continue to cook for another 2 minutes until they reach desired doneness. I prefer mine with a tiny bit of pink in the middle, almost like a medium steak. If you want them cooked all the way through, cook for another minute or two.

When the steak bites have a nice crust on one side and are browned all over, turn off the heat. Add butter to the skillet and stir to coat the steak bites with butter. Sprinkle liberally with fresh parsley and serve immediately either with toothpicks (as an appetizer) or as a dinner entrée alongside potatoes, rice, or veggies.

Leftover steak bites keep well in the fridge for 4 to 5 days. Reheat in a skillet over low heat with an extra drizzle of olive oil or in a microwave on high heat for 15-second bursts until warmed through. The skillet method will better preserve the texture of the steak bites.

In a small bowl or jar, stir together the vinegar, soy sauce, olive oil, salt, pepper, coriander, garlic powder, and smoked paprika.

Place the steaks in a gallon zip-top bag or a lidded container that just fits the steaks—you want them to get cozy with the marinade. Pour the marinade over the steaks, turning them to coat the steaks on all sides. Close the bag or container, pushing as much air out as possible. Refrigerate and marinate the steaks for at least 2 hours, or up to 24 hours.

Preheat your oven broiler to 550oF (or as high as your broiler goes) with the oven rack in its highest position (about 4 to 6 inches from the broiler element), and line a baking sheet with aluminum foil.

Pat the steaks dry with paper towels and place them on the lined baking sheet. Patting the steaks dry is very important—you don’t want a bunch of extra marinade on the steaks and the sheet pan, as it will just burn under the broiler.

Broil the steaks for 4 minutes on the first side, then use a pair of tongs to flip them and broil for 4 minutes more on the second side. Use a digital thermometer to test for doneness.

I aim for around 130oF in the center for medium-rare to medium steaks—they’ll continue to cook a bit after you take them out of the oven. If the steaks are not yet done, flip and broil for an additional minute, and test again. (I usually end up broiling my steaks for 4 to 6 minutes per side, depending on their thickness.)

If the steaks are already charred after 4 minutes per side, but still undercooked in the middle, lower the oven rack a rung for the remainder of cooking, or even just turn the oven off and use the carryover heat to finish cooking the steaks for another minute or two.

Transfer the steaks to a cutting board. Let them rest for about 5-7 minutes. Then plate and serve with your favorite side.

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If the skirt steak comes in a long strip, cut into 2 or 3 smaller pieces, 5 to 7 inches in length. This will allow them to fit better in the pan and make them easier to slice later.

Thoroughly pat steaks dry with paper towels on each side. The surface should be very dry to help brown the surface of the meat. Generously season each side of the steaks with salt and pepper.

Heat a large 12-inch cast iron skillet over high heat for 3 minutes. Once hot, add the olive oil.

Use tongs to carefully add the steak to the pan, then press down firmly on the surface a few times for more contact. Sear the first side until browned, about 2 to 4 minutes, depending on the thickness of the meat. Flip and cook another 2 to 4 minutes. For medium rare doneness, cook steak until it reaches an internal temperature of 130°F. Work in 2 batches if needed.

Transfer steak to a cutting board, loosely cover with foil, and allow to rest for 10 minutes before slicing.

Hold the carving knife at a 45-degree angle, and then slice the steak across the grain, about 1/4-inch thick slices. Transfer skirt steak to a serving plate.

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Pat the steak dry with paper towels and season it liberally with salt all over; let rest at room temperature for 30 minutes.

Heat a cast-iron or stainless-steel skillet large enough to hold the steak on the stove over medium-high heat until very hot and it just barely starts to smoke, about 3 minutes.

Pat the steak dry again with paper towels, add the steak, and cook, pressing down to make sure it gets good contact with the pan, until a nice sear starts to form, about 2 minutes; flip over and cook for 2 minutes more.

If you want even more flavor, add the butter and herbs to the pan during the last couple minutes of cooking and baste it with the butter.

Remove the steak from the pan and let rest for a couple of minutes before slicing. If desired, sprinkle with some flaky sea salt. Serve.

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Combine the marinade ingredients in a large non-reactive bowl.

Place the steak in the bowl and turn it, so it is completely coated with the marinade. (You can also place the steak and marinade in a plastic freezer bag and place it in a bowl.)

Chill and marinate for at least 2 hours or up to overnight.

Prepare the grill for high, direct heat with one part of the grill for lower, indirect heat. The grill is hot enough when you hold your hand about an inch over the hot side, and you can only hold it there for about a second.

Remove the steak from the marinade and gently shake off the excess marinade from the steak (But make sure there is still a coating of it, you'll want the oil on it to help keep the steak from sticking to the grill.).

If you want, sprinkle generously on all sides with coarse salt and freshly ground pepper. The salt and pepper will help form a savory crust on the steak.

Place steak on the hot side of the grill. Grill for a minute or two on each side to get a good sear. Then, move the steak to the cooler side of the grill, cover, and cook a few minutes more until done to your liking.

How do you know when the steak is done? One way to tell is to poke it with your fingertips. While the steak is still raw, test it with your fingers; it will be quite squishy. That's what a very rare steak feels like. Touch the tip of your nose and that's what a very well done steak feels like. Here's a visual guide, the finger test to check the doneness of steak.

Otherwise, use a good meat thermometer (I recommend a Thermapen.) Pull the steak off the grill at 120 to 125°F for rare, 130-140°F for medium rare, and 145°F for medium.

When the steak has cooked to your liking, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat while the steak rests for 10 to 15 minutes.

Notice the direction of the muscle fibers of the steak; this is called the grain of the meat. Flank steak is a very lean cut that will be tough and chewy unless you cut it in a way that breaks up the muscle fibers.

So, cut the steak across the grain of the meat, at a steep diagonal, so that the slices are wide. I find it easiest to use a long serrated bread knife for this, but any long sharp knife will do.

If you want, you can take the excess marinade and bring it to a boil, simmer for several minutes, and serve with the flank steak. Great also with salsa or horseradish sauce.

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Remove the steak from the refrigerator a half hour before cooking.

Cut away any tough connective tissue on the surface of the steak.

Using the tip of a sharp knife, poke small cuts into the meat, almost all the way through. The cuts should be at an angle, in the direction of the grain of the meat as the knife tip is going in. The cuts should be about an inch apart from each other.

Turn the steak over and repeat the cuts on the other side. Make sure that the cuts you are making on this side are parallel with the cuts you made on the other side, otherwise you may cut across an existing cut, and end up poking a hole through the meat.

Sprinkle one side of the steak with salt and freshly ground pepper. Sprinkle the steak with dry mustard. (You can use regular mustard if you don't have any dry mustard.)

Rub 1 tablespoon of butter all over the side of the steak. Turn the steak over and repeat with the dry mustard, pepper, and another tablespoon of butter.

Heat a large cast iron frying pan on high heat. Place steak in hot pan. Let sear for 2 to 3 minutes until well browned.

Use tongs to lift up to see if nicely browned. If so, flip to the other side and let sear for 2 to 3 minutes.

Remove the pan from the heat and let the steak continue to cook for 5 to 10 minutes in the residual heat of the pan (assuming you are using cast iron, if not, lower the heat to low).

Use your fingertips to check for doneness or insert a meat thermometer into the thickest part of the steak—120°F for very rare, 125°F for rare, or 130°F for medium rare. Flank steak should be served rare or medium rare, otherwise, it may be too dry.

If the steak isn't done enough to your liking, return the steak and pan to medium high heat for a few minutes.

Remove the steak from the pan to a cutting board and let rest for 10 minutes, covered with aluminum foil.

Cut the meat in very thin slices, at an angle, across the grain of the meat. (This way you break through the tough long muscle fibers.)

Any juices that come out of the meat while cutting or resting, return to the pan. Return the pan to a burner on high heat and deglaze the pan with a little water, scraping up any browned bits. Once the water has mostly boiled down, add a little butter (about a tablespoon) to the pan for a nice sauce.

Arrange the cut meat on a serving plate and pour the deglazed pan juices over the meat.

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Salt the steak well and let it come to room temperature.

Heat a large sauté pan on medium high heat. Add the mushrooms to the pan, as is (no butter or oil). Stir the mushrooms occasionally, and shake the pan a bit. You should hear the mushrooms squeak when they move in the pan. (See our article and video on How to Dry Sauté Mushrooms).

Continue to cook until the mushrooms release their moisture. Add a large pinch of salt and stir to combine.

Add the butter, rosemary and shallots. Stir to combine and sauté over medium-high heat for 2-3 minutes, stirring often.

Add the red wine (you can substitute beef broth) and boil until the sauce has reduced by half. Turn off the heat.

If you are using a gas grill, turn it on, cover it, and let it heat up for at least 10 minutes. (You want the grill to be very hot, which can difficult to do on a gas grill if the grill hasn't pre-heated long enough.)

If you are using a charcoal grill, get the coals very hot. The grill is hot enough when you put your hand about an inch over the grill and you can only hold it there for 1 second.

When the grill is hot, clean the grill grates with a wire scraper and then moisten a paper towel with olive oil. Using tongs, wipe down the grill grates with the oil-soaked towel.

While the grill is heating up, massage olive oil into the steak. You want the steak well coated. When the grill is hot enough, place the steak on a hot part of the grill.

Sear for 4-6 minutes without moving. If you want a cross-hatch pattern of grill marks, about halfway through grilling, gently lift up a corner of the steak with tongs to check for grill marks, if you have them, pick up the steak and put it back down on the grill at a 90° angle (a quarter turn) from where it had been.

Turn the steak over. Touch it to test for doneness (see the finger technique for checking for doneness). You might only need a couple minutes on this side, depending on how thick your flank steak is.

Flank steak is best rare or medium rare; it becomes tough if it gets too well done. Try to undercook the meat just a little, as it will continue to cook a bit while it is off the heat resting.

When the flank steak is almost done, take it off the heat and let it rest. Grind black pepper over it.

Turn the burner on high and boil down the liquids almost to a glaze. Add any meat juices that have accumulated with the resting flank steak. Taste for salt and add any if needed.

If you have a large steak, it may be easier to first cut it in half along the grain of the steak fibers. Then slice it thinly, on an angle, across the grain. Serve immediately with the mushrooms

P.S. If you happen to end up with leftover mushrooms you can throw them into some scrambled eggs for breakfast.

Use a sharp knife to score the steak in a cross-hatch pattern about 1/4-inch deep on one side.

Add the peppercorns to a zip-top bag. Remove the air, seal, then crush using a meat mallet or a flat-bottomed skillet until roughly cracked (finely crushed peppercorns will burn). You can also use a mortar and pestle.

Pat the steak dry with a clean paper towel, then season generously all over with salt. Cover the cross-hatched side with the crushed peppercorns, pressing them gently into the meat.

Set a 12-inch stainless steel or cast iron skillet over medium-high heat and preheat until nice and hot. Add the oil, swirling to coat the pan, then the steak with its uncrusted side down, laying it away from you (to help prevent burning yourself with sizzling oil). Sear, pressing a little to get an even sear but not moving the steak around the pan, for 4 to 8 minutes (depending on the thickness of your steak). Flip so the peppercorn-crusted side is down and cook until the internal temperature reaches 130 to 135°F for medium-rare, 4 to 8 more minutes.

Transfer to a cutting board to rest while you make the sauce.

You can use this recipe even if you choose to use filet mignon or other cuts of beef. Prepare as written, but instead of flipping and finishing cooking on the stove, flip and cook 1 to 2 minutes, then transfer the pan to a 425°F oven and cook until you’ve reached the desired degree of doneness.

Carefully wipe out the excess oil and stray peppercorns from the skillet and discard. Set the pan over medium-low heat and add the butter and shallot. Cook until softened, about 2 minutes. Take the pan off the heat and add the Cognac, scraping the browned bits from the bottom of the pan and cooking until most of the liquid has evaporated, about 3 minutes.

Add the stock, cream, and thyme and bring to a simmer. Cook, stirring occasionally, until reduced by half, about 5 minutes. The sauce is done when it coats the back of a spoon. Taste, adding salt as needed. Remove the thyme sprig, if using.

Slice the steak against the grain and serve topped with the sauce.

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To butterfly the steak, orient it first so that the meat grain is running up and down in front of you. (In other words, the short edge of the steak is facing you.) Place your hand on top of the meat. Using a long, sharp knife, make a long, horizontal cut on the long side of the steak, cutting the meat in half, and going almost all the way across, leaving 1 inch at the edge uncut (the hinge).

The butterfly hinge should be in the same direction as the grain of the meat. (Choose the longest straightest side of the steak as the hinge side, and the roundest most-curved side as the side to start the cut.)

Open the flaps of the steak. You can even out the middle if you want so that the center is not as thick.

In a large, nonreactive bowl, combine the olive oil, red wine vinegar, chopped garlic, parsley, and black pepper.

Coat the flank steak with the marinade, making sure to coat the inside of the steak as well. Let marinate for 2 hours.

(Note: There's no need to refrigerate during cool weather. During hot weather, though, refrigerate for 1 hour. Then, let marinate at room temperature for the last hour.)

Set the broiler to high and preheat.

Cut the bell peppers in half and remove the stems and seed pods. Rub the outside of the bell pepper halves with olive oil and place on a lined baking sheet, cut-side down.

Broil the halved red bell peppers until the peels are blackened. Remove from the oven, place in a bowl, and cover with a plate. After about 5 minutes, remove and discard the blackened peel.

Set the oven to 350°F.

Remove the steak from the marinade, reserving the leftover marinade.

Layer the steak with prosciutto slices, roasted red bell pepper, parsley, and basil leaves, leaving at least an inch bare at the ends. Sprinkle with Parmesan cheese and black pepper.

Starting with one of the long ends, roll the meat up like a jelly roll. The grain of the steak should run the length of roll. Tie in 2- to 3-inch intervals with kitchen string.

Place in a shallow baking dish and spread any remaining marinade over the top.

Bake at 350°F for 30 minutes. For medium-rare, cook to internal temperature of 130°F to 135°F. Remove from the oven, tent with some foil, and let rest 15 minutes before cutting. Cut into 1/2-inch to 1-inch-thick slices.

Serve, arranged on a platter, garnished with watercress or baby arugula.

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In a dish large enough for the flank steak to lay flat combine vinegar, lime juice, garlic, Worcestershire sauce, honey, smoked paprika, chili powder, salt, thyme, cumin, ground pepper, and red pepper flakes. Just use a fork or whatever you have lying around to mix it all together.

Once the marinade is mixed together, toss the steak in the marinade and turn it a few times to make sure the surface area is coated. Cover and place it in the fridge for at least 2 hours and as long as 8 hours.

Prepare a charcoal grill for two-zone grilling, so half is hot and the other half is warm. The grill is hot when you can only hold your hand over the hot zone for a second or two.

On a gas grill , heat the grill to 450°F with two burners going, which should only take about 10 minutes, then turn one of the burners down to medium to create two cooking zones.

Remove the steak from the marinade. Discard the marinade. Put the thickest part of the steak over the hottest side of the grill, and the thinner side over the warm zone. Close the lid and sear for 7 minutes. Open the lid, flip the steak, close the lid. Cook for an additional 6 to 7 minutes. Meat should be medium to medium rare.

Let the steak rest for about 5 to 10 minutes. Then cut into thin slices (less than 1⁄2 inch thick), at a diagonal angle across the grain. Arrange on a platter and serve.

Combine the mirin, sake, soy sauce, sugar, and grated ginger in a large, shallow bowl.

Place the steak in the marinade and let marinate for at least an hour, and up to 48 hours.

If marinating for more than an hour, keep chilled until an hour before you plan to cook.

When ready to cook, remove steak from marinade, reserving the marinade. Place steak on a plate and set aside.

Place marinade in a saucepan and bring to a boil. Boil for 10 minutes, or until the marinade has reduced to a thin glaze, becoming your teriyaki sauce.

If grilling the steak, prepare your grill for high, direct heat and oil the grill grates. If pan frying, heat a large cast iron pan on high heat.

Pat the steak dry. Rub a little olive oil all over it. Place the steak on the hot grill or pan. Sear for 3 to 5 minutes on one side, or until the side is well browned, and turn the steak over and sear the other side.

Baste the steak with teriyaki sauce.

When the steak is well seared on both sides, remove from the heat, cover with foil, and let rest for 10 to 15 minutes.

Notice the direction of the grain of the steak (the striations in the muscle fibers of the steak). Slice the steak in half, following the grain of the steak so that you are slicing along the grain. (This will make it easier to make cuts across the grain.)

Then make thin slices (1/4-inch) across the grain and on a slight diagonal. Slicing this way will break up the muscle fibers, making this naturally tough cut of meat quite tender.

If there are juices that run out of the steak as you cut it, add the juices to the teriyaki sauce. There's lots of goodness in the steak "jus" that you don't want to waste.

Arrange on a serving plate and pour the remaining teriyaki sauce over it.

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Heat a couple teaspoons of oil in a cast iron pan on high heat. Pat the steaks dry. Sprinkle the steaks on both sides with a little salt.

Sear the steaks in the pan on both sides, just until nicely browned. Remove pan from heat and cover. Let cook for a few minutes more, until the steak is done to your liking.

You can test with a meat thermometer. Remove steak from pan at 125°F to 130°F for rare, 140°F for medium rare, 150° for medium. Or use your fingers to test the meat for doneness (see The Finger Test to Check the Doneness of Meat).

Remove from pan to a cutting board. Let rest for a few minutes before cutting. Cut thin slices, on a diagonal so you slice wide pieces, across the grain of the meat.

Toss together the lettuce greens, arugula, bell pepper, goat cheese, and scallions. Arrange on individual plates. Sprinkle with avocado. Lay on top several slices of chilled sliced steak. Sprinkle with pomegranate seeds or sliced kumquats if using.

Mix together the lemon juice, olive oil, mustard, and salt and pepper to taste. Drizzle on salad.

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In a medium bowl, whisk together the vinegar, mustard, garlic, pepper, and paprika. While whisking constantly, slowly drizzle in the oil until the dressing is creamy and emulsified. Reserve 1/4 cup of the dressing and set it aside.

Place the steak in a large zip-top bag or small baking dish. Pour the remaining dressing over the steak, flipping it to coat completely. Sprinkle the steak evenly with the salt. Seal the bag or cover the dish and refrigerate at least 1 hour or up to 24 hours.

Preheat the grill to medium heat (350° to 400°F) and oil the grill grates.

Remove the steak from the marinade, letting the excess drip off. Place the steak on the grill with the thickest part of the steak facing the hottest part of the grill.

Grill, uncovered, until lightly charred and an instant-read thermometer inserted in the thickest portion of the steak registers 125°F, 5 to 7 minutes per side.

Transfer the steak to a cutting board and let rest for 5 minutes. Thinly slice against the grain and serve with the reserved dressing on the side.

Leftovers can be refrigerated in an airtight container for up to 5 days.

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Place all the spices in a small glass jar and shake gently to combine.

Use or store for up to 1 year.

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In a large bowl, whisk the ketchup, vinegar, oil, water, Coca-Cola, Worcestershire sauce, garlic powder, oregano, salt, and pepper until smooth. Add the steak and toss to combine. Cover and seal the bowl.

Marinate the steak tips for at least 30 minutes and up to 4 hours (if marinating for longer than 30 minutes, transfer to the fridge).

Simply Recipes / Karishma Pradhan

Simply Recipes / Karishma Pradhan

Using tongs, transfer the marinated steak to a plate, draining off any excess liquid (do not discard the marinade).

Set a large cast-iron skillet over medium-high heat with 1 tablespoon canola oil. Once the oil starts shimmering and the pan begins smoking, add the meat in an even layer (you don't want the pieces to touch, so you will likely need to do this in 2-3 batches).

Sear the meat on one side until deeply browned and caramelized, about 2-3 minutes. Flip each piece, and sear for 2-3 minutes or until the meat is medium rare or medium, depending on your preference. Transfer the cooked meat to a plate and tent with foil to keep warm.

Contrary to other cuts of meat, steak tips are most tender between medium rare and medium; rare pieces will taste chewy and unpleasant.

Repeat with the remaining batches of steak, adding more oil as needed to prevent sticking.

You can speed up the searing process if you have two cast-iron skillets.

Simply Recipes / Karishma Pradhan

Simply Recipes / Karishma Pradhan

While the meat is cooking, make the sauce. To a small saucepan, add the leftover marinade and set over medium heat. Bring to a simmer.

Simmer the mixture for 10-15 minutes, whisking occasionally, until the sauce is thickened and syrupy. Season with additional salt if desired. Once reduced, lower the heat and keep warm.

Divide the steak amongst serving plates with a bit of sauce on the side. Serve immediately, and enjoy!

Store leftover steak and sauce in the refrigerator in separate airtight containers for 3-4 days. You can reheat the steak tips in a 350°F oven for 8-10 minutes until warmed through.

At high heat, sugars from the marinade can leave charred bits on your pan. For easy cleaning, scrub away as much as possible with a sponge. Then, add about 1/2 inch of water to the skillet and bring to a boil. Remove from the heat, and dump out the water. Scrub any remaining spots and wipe clean with a paper towel. You may need to re-season the pan afterwards.

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Simply Recipes / Karishma Pradhan

Simply Recipes / Karishma Pradhan

If using bamboo or wooden skewers, place them in a dish and cover with water to soak.

Place all marinade ingredients in a small bowl and stir to combine. Set aside.

Lay the skirt steak horizontally out on a cutting board. Notice the grain of the steak that goes up and down.

Cut the steak into segments (along the grain of the meat), about 6 to 8-inches long.

Then, with each segment, turn the segment so the grain of the meat runs in a line from left to right, and cut thin strips (1/4 to 1/3-inch thick, 1 1/2-inch wide, 6 to 8-inches long), angling the knife, cutting across the grain.

Place the steak slices in a non-reactive bowl or casserole dish. Toss with the marinade to coat. Chill and marinate for at least 30 minutes or up to 2 hours.

Preheat your grill, whether charcoal or gas, for high-direct heat. While the grill is preheating, thread the marinated skirt steak strips onto your pre-soaked skewers.

When ready to grill, brush the grill grates with olive oil (helps to fold a paper towel, soak the towel in olive oil, and use long handled tongs to hold the soaked paper towel and spread oil on the grates).

You know your grill is hot enough when you can only stand to hold your hand 1 inch above the grill grates for one second.

Working in batches if necessary, lay the skirt steak skewers on the hot grill grates, perpendicular to the grates. Grill for 3 to 4 minutes per side, until cooked through.

Remove from grill and let sit for a few minutes before serving.

Add the cilantro, parsley, garlic, salt, cumin, and red pepper flakes to a food processor. Pulse until the leaves are coarsely chopped, about 5 pulses. Add the red wine vinegar, pulse 5 times. Add the olive oil, pulse 5 times. The chimichurri sauce should be emulsified and the herbs coarsely chopped.

Transfer the chimichurri sauce to a medium bowl. Cut the avocado into 1/2-inch dice. Add the avocado to the chimichurri and gently stir to combine. Cover and refrigerate until ready to use.

If the skirt steak comes in a long strip, cut across the grain into 2 to 3 smaller pieces, about 5 to 7 inches in length. This will allow the steak to fit better in the pan.

Thoroughly pat dry each steak with paper towels on each side. The surface should be very dry to help brown the surface of the meat. Generously season each side of the steaks with salt and pepper.

Heat a large 12-inch cast-iron skillet over high heat for 3 minutes. Once hot add the olive oil.

Use tongs to carefully add the steak to the pan, then press down on the surface a few times for more contact. Sear the first side until browned, about 2 to 4 minutes depending on the thickness of the meat. Flip and cook another 2 to 4 minutes.

For medium-rare doneness, cook steak until it reaches an internal temperature of 130°F. Work in two batches if needed.

Transfer steak to a cutting board, loosely cover with foil and rest for 10 minutes before slicing.

Hold the carving knife at a 45-degree angle and then slice the steak against the grain, about 1/4-inch thick slices. Transfer skirt steak to a serving plate and either top with avocado chimichurri sauce or put the sauce on the side.

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Whisk all of the ingredients together in a small bowl until evenly combined.

Simply Recipes / Jen Causey

Simply Recipes / Jen Causey

Transfer the seasoning to an airtight jar or container. Store in a cool, dry place. For the best flavor use within 6 months.

Simply Recipes / Jen Causey

Sprinkle generously over steaks on all sides, using 1 tablespoon seasoning per 1 pound of steak. Ideally, let the seasoned steaks rest at room temperature for 30 minutes before cooking.

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Simply Recipes / Jen Causey

Heat milk and cream in a saucepan over medium heat until simmering, about 5 minutes. Slowly whisk in Parmesan and Romano cheeses. Remove from heat.

Whisk egg yolks together in a heat-proof bowl; slowly whisk in about ¼ cup hot cream mixture to temper eggs. Slowly whisk egg yolk mixture into the cream mixture in the saucepan; season with salt and black pepper. Cool Alfredo sauce; refrigerate until needed.

Whisk salad dressing, rosemary, and lemon juice together in a large glass or ceramic bowl. Add steak and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 4 hours.

Preheat an outdoor grill for medium heat and lightly oil the grate.

Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.

Heat 2 cups refrigerated Alfredo sauce in a saucepan over medium heat. Add spinach and 2 tablespoons Gorgonzola cheese.

Remove steak from marinade; shake off excess. Discard remaining marinade. Cook on the preheated grill to desired doneness, 5 to 10 minutes.

Pour hot Alfredo sauce into a large serving bowl. Add fettuccine; toss to combine. Sprinkle remaining 2 tablespoons Gorgonzola cheese on top. Add grilled steak; drizzle with balsamic glaze and garnish with parsley.

In a large resealable bag, combine the soy sauce, olive oil, water, molasses, mustard powder, ginger, garlic powder and onion powder. Seal and shake the bag to mix together. Add steak strips to the bag and seal. Refrigerate for at least 8 hours to marinate.

Preheat the oven's broiler. Thread meat onto skewers and place on a broiling rack.

Broil the steak for 3 to 4 minutes on each side. Arrange on a platter to serve.

Sprinkle salt on both sides of the steak and set aside at room temperature for 15 to 30 minutes.

Whisk together broth, Worcestershire sauce, Dijon mustard and tomato paste; set aside.

Melt the butter in a skillet set over medium-high heat. Pat the steaks dry with a paper towel. Increase the heat to high and sear the meat for 1 to 4 minutes, depending on how thick the steak is. Turn and sear on the other side and cook until done.

If your steak is thick enough to test with an instant-read thermometer, you can use it to check for your desired doneness—rare: 125°F; medium rare: 135°F; medium: 145°F; well done 160°F.

If you do not have a thermometer, use the finger test to check the doneness of the meat.

When the steaks are done, move to a cutting board and tent with foil.

You may need to cook the meat in batches. If you crowd the pan, the meat will steam and won't get the nice sear needed.

Simply Recipes / Elise Bauer

While the meat is resting, sauté the shallots in the pan, 2 minutes on medium-high heat, stirring once or twice.

Add the cognac to deglaze the pan. Increase the heat and cook until the cognac is almost evaporated.

Stir in the broth mixture and bring to a boil. Cook until thickened, about 2 to 3 minutes.

Stir in the cream and cook for two more minutes.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

If you want, thinly slice the steak to serve. Otherwise serve individual steaks. Drizzle warm Diane sauce over the steak and garnish with freshly ground black pepper and chives.

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