1,544 beer recipes

Master flank steak marinates two trimmed flank steaks in barbecue sauce for 4 to 6 hours, then grills to your preferred doneness. A two-ingredient summer cookout staple.

Master flank steak marinade method using only barbecue sauce. Layer, refrigerate, grill, and slice against the grain for juicy beef every time.

Traditional Jewish kreplach fillings including meat, kasha, cheese-potato, chicken and chicken liver. Five classic stuffings for savory Ashkenazi dumplings in soup.

Jalapeño-stuffed steaks slice a pocket into each beef steak and pack it with sautéed jalapeños, onion, garlic, and Monterey Jack, then grill over hot charcoal. Bold Tex-Mex steak dinner.

Chili-rubbed sirloin steak: a quick four-ingredient weeknight dinner ready in 15 minutes. Garlic and chili powder pressed into the meat form a bold dry crust under high heat, sliced and served with cool salsa.

Momma's sloppy joes the old-fashioned way: ground beef simmered with a can of chicken gumbo soup and tomato paste into a thick, savory filling for buns. Three ingredients, one pan, and a crowd-pleasing weeknight dinner.

Marinated skirt steak fajitas: juicy, charred Tex-Mex beef marinated in lime, garlic, jalapeño, and cilantro, then grilled hot and sliced across the grain. Authentic, fast, and built for weeknights.

Georgia-style quail browned in butter and simmered in bouillon gravy until fall-off-the-bone tender. A traditional Southern game bird supper done simply.

Scandinavian-style grilled hamburgers with dill vinegar marinade, marinated onions, and celery seed on warm rye bread. Double-stacked thin patties for a Nordic twist on burgers.

Grilled beef tenderloin steaks with a homemade BBQ spice rub of brown sugar, paprika, allspice, and dry mustard. Ready in 20 minutes with a smoky, caramelized crust.

The beef comes out tender and fall apart with lots of yummy sauce on top.

Enjoy this succulent dish made with a tantalizing sauce comprised of hot pepper jelly.

Give the barbecue a rest and use the crockpot to create this savory dish that is perfect for the summer.

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Classic New Orleans daube glace: shredded roast beef and stuffed olives suspended in a spicy beef gelatin mold. Old-school Creole elegance, served cold.

Forfar bridies, the Scottish hand pies stuffed with seasoned ground lamb or beef and onion, sealed in flaky pastry. A classic UK-style meat pasty for picnics or pub fare.