379 beef steak recipes

Scrumptious fajitas that are fun and easy to make and great for a light lunch or dinner.

Lime and oregano marinated flank steak broiled 10 minutes and sliced thin for tacos. Overnight marinade with garlic and olive oil tenderizes London broil into juicy carne asada.

Steak Habanero: pounded flank steak seared and simmered in a fiery sauce of roasted poblanos, onion, garlic, habanero, and cilantro. Served with warm tortillas for dunking. Bold heat in about 20 minutes.

Grilled flank steak rolled with stir-fried cabbage, then wrapped in flatbread with wasabi-ginger cream cheese creates Japanese-fusion pinwheels for elegant entertaining.

Flank steak marinated in dry red wine, olive oil, and onion soup mix, then grilled and sliced thin against the grain. The reduced marinade doubles as a savory pan sauce.

Pan-seared rib-eye steaks topped with a wild mushroom ragout in port wine, beef broth, cream, and fresh tarragon. Steakhouse quality from two skillets in 40 minutes.

Orange carne asada is grilled sirloin marinated in orange juice, lime, and cider vinegar with oregano, then topped with orange slices that char on the grill for a smoky-citrus crust.

Oven Swiss steak braised in bacon drippings with mushrooms, tomatoes, onion, and tarragon, finished with a cream-thickened pan sauce. A tender, old-fashioned beef braise with a luxurious twist.

Pueblo Fire is a New Mexican red chile soup with dried chile pods blended smooth, browned beef round steak, and barbecue sauce, simmered for an hour. A fiery, rustic Southwestern bowl.

Slow cooker flank steak braised in sauterne wine, beef broth, and soy sauce with sliced mushrooms. Fork-tender beef with a rich, glossy mushroom gravy.

Popular in Holland, these steak roll-ups, which resemble small birds, are often prepared by the butcher and cooked at home.

Mennonite schnitzel with flour-coated veal steaks braised in onions and sour cream gravy. A traditional comfort dish with tender meat and creamy pan sauce.

Grilled sirloin skewers marinated overnight in Dijon mustard, Worcestershire sauce, brown sugar, and peanut oil. Beefy, tangy kebabs with a sweet-sharp glaze that caramelizes beautifully on the grill.

Broiled sirloin steak with a Dijon mustard, mayonnaise, and tarragon crust. A 5-minute prep, 20-minute cook weeknight steak with French-inspired flavors.

Broiled sirloin steak marinated overnight in soy sauce, balsamic vinegar, garlic, and rosemary. A bold, savory marinade that tenderizes and flavors a thick-cut steak for slicing and serving to a crowd.

Coffee and pepper crusted T-bone steaks marinated in red wine, soy sauce, and garlic, grilled over coals and served with a reduced wine sauce.