316 pepper steak recipes

Mexican-style baked fish steaks in orange and lemon juice with cilantro, garlic, and onion. Topped with hard-boiled egg wedges and a sprinkle of paprika.

Grilled salmon steaks basted in melted butter with lemon juice, white wine vinegar, and a hint of garlic. Simple, smoky, and on the table in 30 minutes flat.

Pan-seared New York strip steak topped with a melted blue cheese and white wine sauce made from the pan drippings. A steakhouse-quality dinner ready in 30 minutes.

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.

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

Mexican chili beef with cubed round steak braised in crushed tomatoes with jalapeno, cumin seeds, and oregano. A lean, no-bean chili simmered low until fork-tender and saucy.

Salmon steaks baked with white wine, dill, and onion, then topped with a briny caper sauce made from low-fat yogurt and light mayo. A light, flavorful dinner for two ready in 40 minutes.

Barbecue salmon steaks glazed with soy sauce and sugar, served with a vibrant green sauce of parsley, chives, capers, and hard-boiled egg. A quick, elegant grilled fish dinner.

Master Coney sauce: the classic Detroit-style hot dog topping with ground beef, tomato, and a warm spice list of cinnamon, allspice, clove, cumin, chili powder, and mint. Simmered low for three hours.

A quick and flavorful stir-fry featuring tender beef sirloin, vibrant bell peppers, onions, and mushrooms, all tossed in a savory soy-sherry sauce. Perfect for a weeknight dinner over rice.

Grilled flank steak brushed with a homemade chili-honey barbecue sauce made from tomato sauce, vinegar, and garlic. Slice thin across the grain to serve.

Greek beef pita with red wine-marinated flank steak seared in butter, stuffed into warm pita with yogurt, cucumber, lettuce, and tomatoes. Build-your-own style.

Grilled beef blade steaks marinated overnight in a spicy orange-soy blend with garlic, red pepper flakes, and apple cider vinegar. Served with grilled red bell peppers.

Braised beef round steak seared and oven-simmered in brandy, dual mustards, juniper berries, shallots, and sun-dried tomatoes. A French-inspired dinner that slices tender and sauces itself.

Argentine-style grilled flank steak with classic chimichurri sauce of parsley, garlic, jalapeño, oregano, olive oil, and red wine vinegar. Sliced thin across the grain.

Dry-rub beef jerky with thyme, oregano, marjoram, and basil pounded into round steak. A no-marinade Italian-herb-style jerky slow-dried in a very low oven for hours.