1,467 steak recipes

Pesce spada in salmoriglio: Sicilian grilled swordfish bathed in a bright olive oil, lemon, oregano, and garlic sauce. Five-ingredient authentic, table-ready fast, straight from the Mediterranean.

Baked swordfish steaks in citrus barbecue sauce at high heat until flaky and tender. A simple two-ingredient recipe that works with salmon too, ready in 30 minutes.

Flash un Kas are flaky Pennsylvania Dutch appetizer turnovers: a tender three-ingredient cream cheese pastry folded over savory fillings like liver paste, ham, anchovy or caviar, then baked golden. Great party bites.

Ham and redeye gravy is the old Appalachian breakfast classic: fried ham steaks with a skillet gravy of pan drippings, brown sugar, and strong black coffee.

Broiled salmon steaks marinated in fresh cilantro, lime juice, garlic, and olive oil. A quick, bright weeknight fish dinner with just 6 ingredients.

Classic breaded veal cutlet with a double cracker-crumb coating, pan-fried golden and finished with lemon juice. Served Pennsylvania Dutch style topped with a fried egg.

Broiled salmon steaks with butter-sauteed pears, apples, and lime slices. A fruit-forward seafood dish where the sweet compote and citrus brighten rich, fatty salmon in every bite.

Carne asada with round steak marinated in red wine vinegar, sage, savory, and paprika, then grilled and sliced thin. Served on warm flour tortillas with onions, green chiles, salsa, and guacamole. Build-your-own taco night.

Steamed salmon fillets crowned with a bright orange-thyme butter sauce. A four-ingredient dinner that leans on quality fish and citrus to do the work.

Pan seared peppered swordfish with a bright red onion, orange, and cilantro salsa. Peppercrust-forward seafood ready in under 15 minutes with a fresh citrus topping.

Homemade beef jerky made from flank steak marinated in soy or teriyaki sauce, then dried low and slow in the oven or smoker. Chewy, salty, and completely addictive.

Broiled salmon coated in yogurt and seasoned breadcrumbs for a crispy, golden crust that keeps the fish incredibly moist inside. Low-fat and quick.

Homemade beef jerky from flank or top round, marinated in soy sauce and slow-dried in a low oven or smoker. Lean, chewy, and savory snack made simple in your own kitchen.

Pot roast tri-tip braises a seared 2-pound triangle cut with onion, carrot, celery, red wine, and thyme until fork-tender. The strained pan juices become a glossy red wine sauce served alongside.

Broiled flank steak (London broil) with lemon-garlic oil baste and buttery sauteed onions. Sliced thin against the grain for tender beef in 30 minutes flat.

Traditional British steak and suet pudding with seasoned beef sealed in suet pastry and boiled in a basin. A classic old-fashioned English pub dish.