Chimichurri, a thick herb mixture from Argentina, is a garlicky sauce that is tamed by parsley, oregano, and olive oil.
Author: Martha Stewart
A hot, crunchy peppercorn crust makes steak au poivre one of the best beef dishes ever created. Here, a blend of heat, aroma, and fruitiness is formed by three kinds of peppercorns: green,classic black,...
Author: Martha Stewart
The butter in this unusual steak sauce gives the decidedly eastern combination of ginger and soy sauce a rich, European spin.
Author: Martha Stewart
The bacon-wrapped hot dog, or "danger dog," as it's known in Mexico, is now a popular street-vendor food in Los Angeles. The classic is deep-fried, but most versions today are grilled or griddled. Bacon...
Author: Martha Stewart
Toss together this super-satisfying salad for a fast meal that won't weigh you down.
Author: Martha Stewart
Serve this rich beef stew over egg noodles on day two.
Author: Martha Stewart
Author: Martha Stewart
Old-school Swedish meatballs get a Korean twist, courtesy of gochujang, a spicy, subtly sweet fermented chili paste.
Author: Martha Stewart
When you pair Asian flavors with spring vegetables and steak, you're bound to come out with a terrific dinner -- plus, the rice catches all the tasty sauce and pan juices.
Author: Martha Stewart
Hoisin sauce has a rich, sweet flavor; look for it in the Asian section of your market.
Author: Martha Stewart
Use this Bolognese sauce to make our Traditional Lasagna Bolognese.
Author: Martha Stewart
With leeks, parsnips, dill, and white wine rather than red, this is not your typical beef stew. It's fresher and brighter and altogether brothier, an early spring recipe that's still comfort food but just...
Author: Martha Stewart
This meal is proof that less can be more. Pan-cooked steak, a single-ingredient sauce, and simple sides add up to nothing less than an Italian feast.
Author: Martha Stewart
Part lean beef, part eggplant, this low-calorie burger offers the best of all worlds. Shaving extra-sharp cheddar cheese on top makes a small amount go a long way. For the best texture, cook the burgers...
Author: Martha Stewart
You can use a less expensive steak than we've suggested, such as London broil-just marinate it overnight in a mixture of oil and vinegar.
Author: Martha Stewart
We did side-by-side tastings with meatballs: one included panko and the other, regular breadcrumbs. The ones with panko were much lighter -- and tastier!
Author: Martha Stewart
A T-bone steak would also work in this recipe, but take into account whether the cut is smaller than the standard porterhouse and adjust the grilling time as needed.
Author: Martha Stewart
This tangy relish can also be tossed with steaks, grilled pork, or grilled chicken.
Author: Martha Stewart
This delicious recipe is courtesy of Michael Lomonoco.
Author: Martha Stewart
Rib eye is exceptionally moist and tender, so it's a good choice for entertaining.
Author: Martha Stewart
In cafés and restaurants throughout Austria, Germany, Switzerland and Hungary, you'll find this soup served at all hours. Spicy and restorative, it's just the thing for a cold winter.
Author: Andy Harris
This flavorful beef salad is healthy and easily made. Thai fish sauce is sold in the Asian section of most supermarkets.
Author: Martha Stewart
Forgo the Basic Bechamel Sauce for a lighter version of this recipe.
Author: Martha Stewart
Thanks to the skirt steak's generous marbling, you don't need much extra oil for a stir-fry with bok choy.
Author: Martha Stewart
This is Minnesota-based home cook Ma Halima's quick version of suqaar, a meat-and-vegetable stir-fry that's popular in her home country of Somalia. Complex flavor is built with spices like cumin and turmeric;...
Author: Martha Stewart
For a tasty salad dressing without oil, we mixed salsa with some vinegar. You can use any prepared salsa: hot or mild, red or green, plain or fruity.
Author: Martha Stewart
What could be simpler or more delicious than bone-in rib-eye steaks marinated with fresh rosemary then grilled?
Author: Martha Stewart
Making meatloaf doesn't always require a loaf pan -- or an oven, for that matter. Everyone gets their own mini version with this stovetop strategy that also saves you money.
Author: Martha Stewart
Dress up steak with compound -- meaning flavored -- butter, which is surprisingly simple to make. A T-bone steak would also work here, just be sure to adjust grilling time as needed to account for the...
Author: Martha Stewart
Substitute Basic Bechamel Sauce for the pasta sauce to make a richer version of this recipe.
Author: Martha Stewart
Flank steak is affordable and takes nicely to a quick spice rub. Mushrooms roasted with garlic and a basic green salad are super-easy sides.
Author: Martha Stewart
Our comforting menu of lean sirloin meatloaf and low-fat buttermilk mashed potatoes is as hearty as the diner original - but better for you.
Author: Martha Stewart
This delicious salad is hearty enough to be a meal.
Author: Martha Stewart
These crispy air fryer steak fingers are coasted with a spicy sauce inspired by Nashville hot chicken! This recipe packs a punch, but you can adjust the amount of cayenne pepper to suit your tolerance...
Author: Lauren Keating
This Slow-Cooker Short Rib Ragu sauce cooks itself while you're away, and gives you more than one option for an easy dinner. Try serving this satisfying ragu over toasted bread, pasta, or Polenta with...
Author: Martha Stewart
If you cook the beef chuck roast and pickle the cucumbers in advance, these delectable tacos come together in just 10 minutes.
Author: Martha Stewart
This stew features the herbal sweetness of parsnips and tender fingerling potatoes.
Author: Martha Stewart
Time-tested flavor pairings and an innovative mix of textures make this steak dinner a special-occasion superstar. It comes from Emeril Lagasse's book "From Emeril's Kitchens."Also try:Dry-Aged Rib-Eye...
Author: Martha Stewart
Beef cheeks, when cooked gently, are one of the most delicious parts of the whole animal. Inspired by Nonna Miriam and her obsession for slow-cooking and making tough, cheaper cuts of meat the hero, this...
Author: Jamie Oliver
It's a good idea to place the plastic bag holding the steak and marinade on a rimmed baking sheet or in a baking dish, in case of any leaks.This recipe is one of our Better Basics: 10 New Takes on Family...
Author: Martha Stewart
Slice steak against the grain: Place steak on a cutting board and, holding the blade of a sharp knife at a 45-degree angle, cut into thin slices. Serve with our Steakhouse Tomato Salad.
Author: Martha Stewart
Make this sandwich on a Monday evening when you've got leftover pot roast from Sunday's dinner.
Author: Martha Stewart
The only thing better than a juicy steak straight from the grill is a selection of zesty toppings to go along with it. Invite guests to take their pick!
Author: Martha Stewart
To cut nice, neat slices of roast, cook and refrigerate it the day before serving. Slice the roast cold, and reheat the slices in the sauce.
Author: Martha Stewart
Meaty all-American burgers are best made with grass-fed beef, which has a sweeter flavor and tender texture. If you don't own a grinder, have the butcher grind the meat on a coarse setting. Serve these...
Author: Martha Stewart
Prepare a special dinner with this warm and satisfying recipe from chef Tadashi Ono and Harris Salat's "Japanese Hot Pots" cookbook.
Author: Martha Stewart
Instead of going for takeout, go light with a standout ready in 30 minutes.
Author: Martha Stewart
Canned chipotles pack serious heat along with a smokiness that delivers an extra punch of flavor in this broiled steak recipe.
Author: Martha Stewart
Tomato Sauce with Meat instantly turns plain pasta into a culinary dish. Note: These recipes have been adapted from 'The Flavors of Sicily' by Anna Tasca Lanza. Text copyright 2001 by Anna Tasca Lanza....
Author: Martha Stewart