2,199 steamed recipes

Salmon steaks almondine steamed in court bouillon, finished with browned butter, toasted almonds, lemon juice, and a pinch of cayenne. A timeless French bistro classic.

A simple, yet scrumptious dish that will have you enjoying every single bite. Leftovers are great in a sandwich!

Old-fashioned Swiss steak with flour pounded into round steak, seared in lard, and simmered until fork-tender. A classic Depression-era braised beef recipe with just five ingredients.

Swiss steak braised in ketchup with onions and garlic until fork-tender. Flour-dredged round steak slow-cooked on the stovetop in a tangy, slightly sweet tomato sauce.

Rolled castle steak is a tenderized round steak stuffed with a curry-seasoned ground beef filling, tied, browned, and braised until tender. The pan juices make a rich gravy.

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.

Swiss steak braises tough, flour-dredged beef low and slow in a herby tomato gravy with onions, peppers, and mushrooms until fork-tender. A classic one-skillet comfort dinner made for mashed potatoes.

Pizza Swiss steak with pounded round steak braised in pizza sauce, tomato sauce, and oregano in a slow cooker for 8 to 10 hours. Served over spaghetti for a retro Italian-American dinner.

Chinese pepper steak stir-fry with thinly sliced round steak, green bell peppers, tomatoes, and bean sprouts in a savory soy sauce. Ready in 30 minutes and served 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.

Lolly's Swiss steak: round steak layered with onion, green pepper, mushrooms, garlic, and stewed tomatoes, microwaved into a quick single-serving comfort meal.

Tequila beef steaks: grill-ready steaks marinated in tequila, olive oil, black pepper, lemon zest, and garlic. Agave and citrus bring out the beef flavor like nothing else.

Steakhouse pan-broiled steak done right in a cast iron skillet, salted ahead and seared in its own beef fat for a deep crust, then finished with a quick red wine and brandy pan sauce mounted with butter.

Grilled dill steak marinated overnight in dill pickle brine, sliced pickles, olive oil, and garlic. The tangy brine tenderizes thick-cut round steak and adds serious flavor.

Broiled salmon steaks with citrus vinaigrette: orange and lime juice, garlic, and fresh cilantro doubling as marinade and finishing sauce. Bright, light, and broiler-quick on a busy weeknight.

Dijon-marinated flank steak crusted with cracked black pepper and grilled hot and fast. Three ingredients, an overnight marinade and 15 minutes on the grill. Steakhouse flavor on a weeknight budget.