Beef tenderloin fillet, coated with mustard, mushroom duxelles, ham, wrapped in puff pastry and baked. Based on Gordon Ramsey Beef Wellington recipe.
Carne asada is the thinly sliced, grilled beef served so often in tacos and burritos. This carne asada recipe is made with marinated, grilled skirt steak for flank steak. Serve with warm tortillas, avocados, and pico de gallo fresh tomato salsa.
Frenched beef rib-eye steak seared first to brown, then cooked on lower heat to finish, served with parsley, oregano, garlic chimichurri sauce.
Filet mignon steak, pan seared and served with a sauce of a red wine reduction with butter.
Quick and easy stir-fry recipe with flank steak, asparagus, and red bell peppers.
Grilled flank steak with a sauce of assorted mushrooms, sautéed with butter and shallots and cooked down in a red wine reduction.
A melt in your mouth flank steak that is cooked quickly with a high heat. The marinade of soy sauce, honey and garlic does the trick for this cut of meat.
Grilled, marinated tri tip steak with a salsa made with green bell peppers, garlic, and scallions. Also called sirloin tip, culotte steak, triangle steak, and Santa Maria-style barbecue.
Hanger steaks, quickly sautéed and served with a sauce of shallots and butter in a wine reduction.
Top round steak, seasoned with dry mustard, salt, pepper, and rubbed with butter, pan fried to brown, then finished in the oven if necessary with thicker cuts.
Classic Steak au Poivre, or steak with a creamy peppercorn sauce
A quick and easy way of cooking lean flank steak on the stovetop.
Quick stir-fried beef strips with sliced onions and red and green bell peppers.
A California classic, Santa Maria style tri tip beef roast, a triangle shaped bottom sirloin cut, with a peppery, salty, garlic-y crust.
Pan-fried steak with a Diane sauce of cognac, shallots, butter, mustard and cream.
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.
Quick and easy steak salad with thin slices of steak served over arugula and lettuce greens, goat cheese, walnuts, scallions, and bell pepper. Serve with lemon vinaigrette.
Seared flank or skirt steak, marinated first in a teriyaki marinade made with mirin, sake, and soy sauce, glazed with the sauce while cooking, and cut thinly against the grain to serve.
Classic Swiss steak, inch-thick round steak browned and then slow cooked in a sauce of tomatoes, onion, garlic and herbs.