870 steamed recipes

Ginger-rubbed tuna steaks grilled or wok-fried, then glazed in a bold black bean sauce with green chilies and garlic. Served on a bed of fresh spinach for a striking presentation.

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.

Sliced beefsteak tomatoes topped with a creamy herb dressing made from yogurt, olive oil, lemon juice, and fresh garden herbs. A no-cook summer side that chills before serving.

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

Browned veal cutlets simmered in a curried tomato-cream sauce brightened with fresh lemon and a splash of cognac. A 30-minute fusion dinner that blends European elegance with warm Indian spice.

Sauteed filet mignon with a red wine vinegar and cream pan sauce finished with shallots. A classic French bistro technique that turns simple steaks into an elegant dinner.

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.

BBQ Sirloin Steak with Grilled Bell Peppers recipe

Grilled salmon topped with a smoky charred red pepper sauce made with yogurt, lemon, and fresh herbs for a light summer dinner.

German veal cutlets in a quick curry cream sauce with tomato paste, lemon juice, and a splash of cognac. A unique cross-cultural dish ready in 30 minutes.

Thick tuna steaks marinated in ginger, lime, and soy then broiled to a caramelized glaze deliver restaurant-quality seafood in just 20 minutes for impressive weeknight dinners.

Thin somen noodles stir-fried with seared steak strips, serrano chilies, fresh mint, and a soy-oyster sauce glaze. A fast, fiery Asian noodle bowl.

Red wine-marinated grilled flank steak with a pecan-serrano chile compound butter and a red wine black bean butter sauce. A Southwestern showstopper served with warm tortillas.

Kalbsschnitzel in Currysosse is German veal cutlets in a creamy curry-lemon sauce with tomato paste, onions, and a splash of cognac. A sophisticated 40-minute dinner.

Kalbsschnitzel in Currysosse: German veal cutlets browned and served in a creamy curry sauce with lemon juice, tomato paste, evaporated milk, and a splash of cognac.

Mustard fried caribou steaks coated in Dijon and horseradish, then pan-seared to medium rare. A quick wild game recipe with bold, peppery crust and juicy pink center.