85 pepper sauce steak recipes

Ready the grill for this succulent recipe that tastes great with baked or mashed potatoes.

Crockpot meatballs in a tasty home-made BBQ sauce.

A no fuss crockpot recipe that produces a savory beef stew your family will love.

Beef chow fun stir-fries marinated flank steak with fresh wide rice noodles, fermented black bean paste, garlic, ginger, onion, and peppers. A 15-minute Cantonese wok classic.

Grilled caribou steaks marinated 24 hours in red wine with ginger and hot pepper sauce, then rubbed with bacon drippings and grilled medium-rare. Wild game cooking at its most direct.

New York strip steak marinated in light teriyaki sauce with garlic and black pepper for 45 minutes, then grilled or broiled to your preferred doneness. Just 4 ingredients.

A simple marinade that can be used on steak, pot roasts or even burgers.

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.

Seafood lovers will adore this succulent dish where marlin steaks are cooked to perfection in a savory sauce.

Dare to be different. Low-fat healthy red meat. 26g of protein with only 1 gram of fat. Wow!

Flank steak rubbed with garlic, red pepper, and seasoned salt, then marinated in Worcestershire sauce. Broil or grill for just minutes per side and slice thin across the grain.

Grilled teriyaki salmon steaks marinated in teriyaki sauce with garlic, peanut oil, and parsley, basted on the grill until flaky. Served hot or cold.

This simple crockpot recipe is easy to make and the dish tastes just as good as if it came off the barbecue.

Peppered London broil seared in a dry pan with a flour crust, served with lime-marinated red onions and a kick of Tabasco. A bold, no-oil steak dinner for two.

Authentic South Texas skirt steak fajitas marinated in beer, lime juice, chili powder, cumin, and jalapenos for 6 to 8 hours. Grilled over mesquite for real Tex-Mex flavor.

Justin's Barbecue Sauce: a Cajun-style finishing sauce with red wine, ketchup, hot sauce, garlic, and aromatic vegetables. Two-hour simmer for depth, served over barbecue not basted.