Recipezaar: Beef Steaks recipes

Beef En Croute With Marsala Sauce

Sun, 26 Jul 2009 13:07:47 -0400

My husband came up with the idea of having beef en croute with Marsala sauce, I came up with the recipe. You can use any steak you like. We actually bought a small piece of topside and cut it into steaks, also, with the size of steak, use as much or as little as you like, for your personal appetite. I served it with creamy mashed potato and carrots. I actually froze two of the parcels before cooking to have another day and these can be defrosted and re-heated as you like. You can easily make more or less of the sauce by halving or doubling the ingredients. -- posted by angellore

Pesto-Bleu Cheese Steaks

Wed, 29 Jul 2009 02:17:10 -0400

This is an easy flavorful recipe that can be put together in no time. Came from my book "The Everything quick and easy 30-minute 5 ingredient cookbook. -- posted by aronsinvest

Fiesta Beef Rib Eye Steaks

Wed, 29 Jul 2009 15:42:26 -0400

Courtesy of National Cattlemen's Beef Association from Foodlion's website. -- posted by mightyro_cooking4u

Gourmet Steak Sandwich W/ Chips

Wed, 29 Jul 2009 16:17:42 -0400

A very easy meal, good for nights when you don't feel like cooking. I made this for dinner last week and it was delicious! For the chips, you can use any seasoning you like. I use Masterfoods Morrocan seasoning, but any mixed spice will do. -- posted by Cassi_H

Beef or Pork Satay Skewers

Thu, 30 Jul 2009 10:43:18 -0400

Skewers of succulent marinated pork or beef with lashings of peanut sauce make tempting Thai style finger food. -- posted by English_Rose

Old School Santa Maria Tri Tip

Fri, 31 Jul 2009 12:29:25 -0400

The meat for Tri Tip barbecue was originally prime, boneless, top sirloin, but about 3" thick and weighing 3 to 4 pounds. (Note that all but the largest tri-tips weigh less than 2 pounds.) Cooked over a bed of red oak wood coals. The "Santa Maria style of California Barbecue" started around 1950 in Santa Maria. The meat is strung on flat steel rods and rubbed before cooking with a mixture of black pepper, salt and garlic. Although most sites report that the cooking time is about 45 minutes, by actual experience the cooking time should be not much more than half that -- about 25 minutes, over a very hot bed of wood coals. What is unique about this Santa Maria barbecue is that there is no preparation -- the rub is applied immediately before cooking, and the meat is not trimmed until done cooking. -- posted by Kana Kahuna

Mexican Flank Steak Tacos

Tue, 04 Aug 2009 01:34:23 -0400

This is super easy to make and something I prefer over ground beef tacos! If I'm not making carnita tacos I'm making this one ;) Place in warm or fried corn tortillas and served with your favorite taco toppings. I like lettuce, onion, avocado and salsa myself ;) -- posted by Vseward (Chef~V)

Surf and Turf Kebabs

Tue, 04 Aug 2009 01:53:21 -0400

This is such a tasty kebab meal for the BBQ, just love it and so simple - -- posted by Chef mariajane

Flank Steak Spinach Salad

Tue, 04 Aug 2009 02:32:22 -0400

Taste of Home Magazine, Decemer/January 2003 -- "Moist marinated steak, wild rice, almods and veggies blend together nicely in this colorful main dish salad. years ago, a friend gave me the idea for this recipe and with some tweaking, it's become a favorite of ours." --Freddie Johnson, San Antonio, Texas The prep & cooking times do not account for marinating overnight. -- posted by Shelby Jo

Curry Beef Noodles

Tue, 04 Aug 2009 02:45:12 -0400

You can use any prepared Indian curry paste for these noodles, hot Madras curry paste is an excellent choice. Serve with pappadams on the side, and fresh lime wedges to squeeze over the noodles. I hope you enjoy :) -- posted by daisygrl64

Basting Sauce for Steaks and Meat

Tue, 04 Aug 2009 16:21:29 -0400

Use this zippy, tangy sauce to coat your meat and baste with when broiling. -- posted by Realtor by day, Chef by night

Beef.....beef Tenderloin Stuffed With Crab

Fri, 07 Aug 2009 02:34:03 -0400

It has been said that a Beef tenderloin could not be improved.Then again,what wouldn't sweet and delicate crab,artichoke hearts and garlic-herb cream cheese improve? -- posted by Moontan Master!

Barbecue Rib Eye Steak

Sun, 09 Aug 2009 21:45:55 -0400

Food and Wine's Best of the Best... From Supper at Richard's Place by Richard Jones-- Make sure you have a well marbled steak. Sooooo good. Sooo easy. -- posted by College Girl

Sliced Steak With Lemon and Thyme

Mon, 10 Aug 2009 15:34:32 -0400

An easy flavorable way to turn cheap rump steak into a delicious dinner from Nigella. She says "instead of marinating the meat before cooking, you marinate it after; it really does keep it extraordinarily tender." You can also change the herbs -- posted by MarraMamba

Grilled New York Strip Steak

Wed, 12 Aug 2009 10:20:09 -0400

Have you ever wondered...How do I get those perfect diamond grill marks on my steak, slightly crispy texture on the outside, and pink and juicy on the inside. Well it's simple. Salt and Rest. Bring the steaks to room temperature (about 20 to 30 minutes). If you put the steaks on the grill while they are cold they will cool the grill down quickly and you won't get a good sear... and that means no good grill marks. Don't salt the meat while it is cold or the salt will absorb the moisture from the meat and cause it to steam rather than sear on the grill. So after the meat has reached room temperature, then salt and pepper it and let it rest an additional 5 minutes at least. After grilling the steaks to your liking let them rest again for 5 minutes or so. If done right you will be a hit at the dinner table. Happy Cooking. -- posted by Chef Bevier

Grilled Beef Tacos With Porcini and Morita Chili Pepper

Mon, 17 Aug 2009 02:26:46 -0400

Dry-rubbed skirt steak, grilled corn, and sauteed mushrooms are served in a crispy corn taco shell. Serve with your favorite salsa and a bean salad. Adapted from "Tacos," by Mark Miller. -- posted by Ice Cool Kitty

Pepper Steak

Mon, 17 Aug 2009 02:32:30 -0400

a really good version of an old chinese dish! enjoy -- posted by USN Chef CVN 70

Grilled Steak With Butter

Mon, 17 Aug 2009 03:30:34 -0400

In summer, Canadians love to indulge in fresh, simply prepared, grilled steaks. Bring the sizzling steaks to the table and this simple butter can be placed on top to melt. It will accent the flavors of the meat, making each bite rich and delectable. -- posted by Chef mariajane

Stir-Fried Noodles and Beef

Tue, 18 Aug 2009 03:42:41 -0400

From Betty Crocker Chinese, this sounds good too. Prep time includes time to marinate. -- posted by lazyme

Asian Beef and Vegetable Rice Salad

Tue, 18 Aug 2009 13:45:38 -0400

This meal-in-a-bowl is colorful, flavorful and healthy. It makes great leftovers, should there be any!! ENJOY!! -- posted by Chef mariajane

German Beef Roulades

Tue, 18 Aug 2009 14:38:10 -0400

Found this recipe online and thought that it sounded good. They suggest buttered noodles and red cabbage to serve with this. -- posted by lazyme

Lemon-Garlic Sirloin

Mon, 24 Aug 2009 02:00:25 -0400

From Southern Living March 2008, this was a wonderful tasting steak, though I changed the original recipe around somewhat. Sirloin is readily available in the meat section of most markets, but for a thicker portion, such as the once called for in this recipe, check with your butcher to see if you'll need to pre-order it. I used buffalo steaks rather than beef for the first test of this recipe, and they were so tender and flavorful. I started this in the morning and we broiled it in the afternoon for an early dinner. Enjoy! NOTE: Prep time/cook time DOES NOT include 5-hour chill time to marinate. ** I ended up broiling this to medium-rare doneness, rather than the broil/bake method indicated. -- posted by FloridaNative

The Realtor's Steak Pizzaiola

Mon, 24 Aug 2009 02:20:27 -0400

Serve this classic Italian dish with thin spaghetti or garlic mashed potatoes. It's very quick and simple to do but everyone will think you did something amazing. Use the best steaks you can for this. -- posted by Realtor by day, Chef by night

Steak Diane

Tue, 25 Aug 2009 02:59:10 -0400

This recipe comes from Paula Deen. It is very rich, but delicious! We loved the mushroom sauce that goes over the steak. -- posted by Barenaked Chef

Bistecca Alla Puttanesca

Wed, 26 Aug 2009 18:40:39 -0400

From Rachael Ray. -- posted by Boomette

Skillet Barbecue

Mon, 31 Aug 2009 11:36:43 -0400

Indoor barbecue; a tasty dish we prepare often when camping in our dutch oven. Works just as well with chicken. This is a variation of a recipe published by A.D. Livingston in his book Cast Iron Cooking by The Lyons Press -- posted by ATG

Smoky Strip Steaks With Chimichurri Sauce

Tue, 01 Sep 2009 12:07:52 -0400

From: July Fourth, Published July 2007, on the Grill & Pairing of the Day: Big, Balanced Red Wines, July 2008, Food & Wine Magazine, Recipe by Laurent Tourondel. The chimichurri sauce made with parsley, garlic & olive oil is the ubiquitous accompaniement to grilled meats in Argentina; when serving steak, Chef Turondel often prefers its clean, sharp flavors to richer French sauces like bernaise or red wine sauce. The tang of chimichurri is especially delicious with his smokey steaks, seasoned with both smoked sea salt and smoked pepper. Make the sauce a day ahead - it will keep very well. :) -- posted by Manami

Grilled Skirt Steak & Pepper Sandwich With Corn Mayonnaise

Tue, 01 Sep 2009 12:25:18 -0400

Bon Appetit Magazine, September 2009 edition and it was tested by the Bon Appetit Test Kitchen. The say "this incredible sandwich is so filling that you won't need a side dish." Maybe a nice cold glass of wine, or beer or whatever suits your fancy. ;) -- posted by Manami

Beef With Bean Sprouts

Tue, 01 Sep 2009 14:24:05 -0400

Another recipe from Wok with Yan. Very good as part of a Chinese meal. -- posted by Out of the Blue

Western Beef Rolls

Wed, 02 Sep 2009 03:06:02 -0400

Found this on a hand-written card in my mom's recipe box... -- posted by AZPARZYCH

Slow-Cooker Steak Chili (Crock Pot)

Wed, 02 Sep 2009 23:57:04 -0400

At first glance there are a lot of ingredients, but they are mostly items that you would have on hand, such as herbs and spices. Another yummy and healthy recipe from Gooseberry Patch. They have an interesting way to thicken the chili before serving. Check out the garnishes listed after the regular ingredients for some suggestions. Enjoy! -- posted by Nif

Outback Steakhouse Marinated Steak

Thu, 03 Sep 2009 12:12:02 -0400

Found this recipe in America's Most Wanted Recipes by Ron Douglas...there is already one posted but it is a little different and uses msg and this doesn't. It has a few more spices and is very delicious! Preparation time is also including the marinating and cooking time is to your doneness for grilling. -- posted by mama smurf

Outback Steakhouse Marinated Steak - Copycat

Thu, 03 Sep 2009 12:16:29 -0400

From America's Most Wanted Recipes - Copycat Versions of Everyone's Best-Loved Food. -- posted by mailbelle

Italian Style Cheesesteak Sandwiches

Fri, 04 Sep 2009 10:31:52 -0400

I adapted this recipe from my friend Janet's -- posted by GingerlyJ

Mel's Grilled Flank Steak

Fri, 04 Sep 2009 12:23:34 -0400

We got this recipe from a great chef! We make this often for guests! -- posted by Mom of Five

Coconut Peanut Sauce Sliced Steak (London Broil)

Tue, 08 Sep 2009 12:40:08 -0400

Creamy, peanutty, coconut curry sauce with slices of thick juicy steak with sharp, crisp green onions on top . London broil is budget friendly and when prepared correctly is very tender. The coconut peanut sauce adds a wonderful exotic sweet-savory flavor kids will love and adults will appreciate. This dish can be made in under 30 minutes and is guaranteed to become a favorite in your home too. Enjoy! -- posted by College Girl

Adobo Flank Steak

Tue, 08 Sep 2009 17:00:04 -0400

I love making this smoky and unique style of flank steak in the summer time served with my Roasted Tomato and Corn Relish (recipe on my page). -- posted by Melanie B.

Perfect Easy Beef Kebabs

Wed, 09 Sep 2009 01:48:49 -0400

I think I found this idea in Cooks Illustrated, but it was so easy, I didn't save the article. The marinade flavors the meat, and will protect it during grilling so that your kebabs won't dry out. It will not, however, tenderize a tough cut of meat, since it has no acid in it. Choose a nice cut of beef: strip steak, a thick loin steak (sometimes labeled as london broil), or tri-tip roast all work nicely here. (times do not include marination) -- posted by dianegrapegrower

Steak With Purple Potato Salad

Wed, 09 Sep 2009 01:58:51 -0400

Purple potatoes have a subtle, nutty flavor. If you cannot find them you can use Yukon golds. Adapted from "Eating Well in Season," by Jessie Price. -- posted by Ice Cool Kitty

Beef & Broccoli Supper

Thu, 10 Sep 2009 14:50:36 -0400

Sirloin steak is tenderized in a light, lemon-ginger marinade. Land-O-Lakes Cookbook. -- posted by daisygrl64

Grilled Beef & Corn Skewers

Thu, 10 Sep 2009 14:52:18 -0400

Corn on the cob, steak bites and bell peppers, what more could you want on a skewer? From Redbook. Prep time includes time to marinate. -- posted by Tee Lee

Grilled Flank Steak With Corn Relish

Thu, 10 Sep 2009 17:05:19 -0400

Taken from Country Living. Cook time does not include time marinading. -- posted by jonesies

Sweet & Tangy Family Steak

Mon, 14 Sep 2009 14:25:31 -0400

The marinade enhances both the subtle flavor and the tenderness of this popular cut of meat. Land-O-Lakes Cookbook. -- posted by daisygrl64

Steak and Herb Tacos

Mon, 14 Sep 2009 14:32:58 -0400

Taco stand type taco made with spice-rubbed steak, fresh herbs and fresh cheese! -- posted by Ice Cool Kitty

Beef & Spinach - Gold Recipe

Mon, 14 Sep 2009 14:40:19 -0400

Easier than it looks like, and yummy! -- posted by Cooking Master

California Santa Maria Style Tri-Tip

Mon, 14 Sep 2009 15:19:21 -0400

California Grill masters pride themselves in cooking tri-tip with oak wood. This takes a lot of time, and I don't have oak wood readily available. It's not cheap! When I found this recipe in an issue of Cook's Country Magazine (part of the Cook's Illustrated family) I knew I had to make this. Forget BBQ sauce... this is an amazing recipe! Cook's Illustrated adapted this recipe where you used wood chips, soaked in water. You grill the tri-tip, seasoned only with salt & pepper (the Santa Maria way) and-- towards the end-- you add the wet chips to the coals to give a smoky flavor to the meat. I'm telling you, if you love to eat red meat-- this is to die for! Seriously, it's worth trying. -- posted by FoodieWife

Mustard Herb Flank Steak

Mon, 14 Sep 2009 16:30:48 -0400

Flank steak is my favorite cut of steak; it is so versatile. -- posted by Deantini

Grilled Flank Steak With Shiitake Mushrooms

Mon, 14 Sep 2009 17:10:18 -0400

This recipe comes from an October 1985 issue of Bon Appetit. It was in an article that featured "Carefree Party Menus".Marinate the steaks for 24 hours for best flavor and use either fresh or substitute 4 ounces of dried shiitake mushrooms. (Soak in hot water to cover 30 minutes,drain and squeeze out excess moisture and discard hard cores.) Marinating time is not included in prep time. -- posted by Leslie in Texas

Steak "tips" Mb Style

Mon, 14 Sep 2009 18:08:42 -0400

When I was a kid, it was a treat to go to a local steak-house restaurant like Bonanza or Hoss's in Pennsylvania. I always ordered Beef Tips with extra onions, mushrooms, and peppers. Now that I have grown, we do not eat steak often but I have made my version of "Tips" on occasion. -- posted by Melanie B.

Mongolian Pot Pies

Wed, 16 Sep 2009 17:47:21 -0400

This recipe came from the Pillsbury Annual cookbook for 2009. we eat steak once a week so it's easy to get bored of it, but this is a great, unique and easy way to serve steak -- posted by GingerlyJ

My Mom's Carne Asada

Thu, 17 Sep 2009 10:51:47 -0400

My mom makes this recipe all the time, as far back as I can remember. She got it from a neighbor who was from mexico. Everyone loves this simple recipe. Does not include marinating time. -- posted by Hotcooking_21

Rib Eye Steaks With Peach and Horseradish Sauce

Mon, 21 Sep 2009 01:06:51 -0400

The steaks are seasoned simply and grilled. A peach and horseradish sauce is poured over top. Serve with grilled peaches, if desired -- posted by Ice Cool Kitty

Espresso Rubbed Flank Steak With Green Chili Pesto

Mon, 21 Sep 2009 01:07:08 -0400

Flank steak is seasoned with instant espresso powder and chili powder. A "pesto" is made with Anaheim or Poblano peppers and Cotija cheese. If you can't find Cotija substitute with Parmesan. -- posted by Ice Cool Kitty

Fajitas (Oamc)

Mon, 21 Sep 2009 12:46:37 -0400

This is a freezer friendly, super easy recipe. Add some grilled onion and bell peppers and you've got a fast and easy meal. My husband even liked these and he is kinda picky. -- posted by thejoybird

Queen Victoria's Brown Windsor Soup

Mon, 21 Sep 2009 13:19:28 -0400

The very soup reputed to have built the British Empire and one that was oh-so-fashionable in Victorian and Edwardian times! This soup was served daily, until recently, in the dining cars of British Rail. This classic hearty soup was also very popular at the castle (Windsor) in the nineteenth and early twentieth centuries. Queen Victoria was particularly fond of it, and it regularly appeared on state banquet menus. However, this recipe has not had very good press over recent years - drab tinned brands and indifferent, greasy soups served in some lower end restaurants have given it a bad culinary name! I hope to redress that with this authentic recipe from Windsor in Berkshire, England - home to the Royal Windsor Castle. A rich and hearty soup, this makes a meal in itself when served with crusty bread, scones or bread rolls. -- posted by French Tart

Steak-House Seared Beef Tenderloin Filets

Mon, 21 Sep 2009 13:45:39 -0400

I found this method of searing filets in a magazine and thought the result was amazing. I've been cooking them this way ever since. I'm submitting the recipe here as I'm afraid of misplacing such a treasure. -- posted by Chef #253023

Filet Mignon With Dijon Sauce

Tue, 22 Sep 2009 13:40:05 -0400

Recipe that I got from an insert stuck on my Grey Poupon. Looks delicious to me! -- posted by KellyMac6

Flank Steak Marinade (Oamc)

Fri, 25 Sep 2009 00:59:42 -0400

Easy marinade using items usually on hand. This freezes well. -- posted by thejoybird

Bistec De Palomilla

Fri, 25 Sep 2009 16:33:51 -0400

Nice use for a cheap cut of meat -- cube steak. How can you miss when it's marinated in garlic and lime juice?! -- posted by L'ecole

Grilled Rib-Eye Steaks With Parsley-Garlic Butter

Mon, 28 Sep 2009 01:13:56 -0400

Bon Appétit | June 2006 Melissa Clark -- posted by Chef #1298498

Grilled, Korean-Style Steaks With Spicy Cilantro Sauce

Mon, 28 Sep 2009 01:17:55 -0400

Gourmet | June 2001 As written, the soy sauce gets a bit overpowering of the other flavors. Suggest using half as much and some chicken broth. -- posted by Chef #1298498

Herbed Steak

Mon, 28 Sep 2009 15:25:34 -0400

bhg.com -- posted by Chef #1298498

Filet Mignon With Peppercorn-Cognac-Cream Sauce

Tue, 29 Sep 2009 17:41:33 -0400

Originally I found his beautiful picture in a really old "Best of Cooking Light" magazine and made it according to the recipe one year as a holiday dinner for just my husband and I. I made it a few more times, evolving it, and it is pretty yummy....particularly good served with a creamy sour cream & chive mashed potato side dish. -- posted by Melanie B.

Yummy Beefy Vegetable Soup

Wed, 30 Sep 2009 01:20:46 -0400

This is fabulous for a cool fall evening or winter dinner. IT doesnt take long to make it, and it tastes wonderful. My kids love it and ask for it often. I often buy marked-down roast/steaks in order to make this, as I am not familiar with cuts of meat and I have yet to buy something that isnt tender when the soup is completed. -- posted by Shan2themax

Steaks With Balsamic-Mustard Sauce

Wed, 30 Sep 2009 15:02:04 -0400

Delicious and simple! -- posted by Chef #1328009

Vegie Beef Stir-Fry

Fri, 02 Oct 2009 16:10:45 -0400

Mine and my partner's beef stir-fry concoction, nice and simple. -- posted by ByNDii

Round Steak Sauerbraten

Fri, 02 Oct 2009 16:12:27 -0400

I happened upon a BOGO for bottom round steaks and had absolutely no idea what to do with them. The first package was basically a disaster not knowing that this cut needed more than just a marinade. So, after doing a bit of research on the cut, I found I could adapt this to a dish much like Mom used to make. Enjoy! -- posted by hollyberry117

Lo Mein With Beef

Fri, 02 Oct 2009 17:15:37 -0400

A really nice lo mein. Prep all of your ingredients ahead of time so that the cooking will go quickly. From Epicurious January 2001. -- posted by lazyme

Sizzzling Beef Stir-Fry

Tue, 06 Oct 2009 11:15:28 -0400

From an old recipe card received in the mail. Have included 30 minutes chill time in the cooking time. -- posted by I'mPat

Grilled Flank Steak

Wed, 07 Oct 2009 12:16:52 -0400

After looking at all kinds of recipes for flank steak I came up with this. We like our steaks extra rare so I suggest you grill for 5 minutes on one side and after turning the meat with tongs, cook long enough to get it your way. The time to marinate is not included in cook time. -- posted by CJAY

Gingerly's Flank Steak Marinade

Thu, 08 Oct 2009 10:48:03 -0400

Flank steak gets a bum rap sometimes because it is the most budget friendly cut. But I marinade it all night in ths marinade before grilling and it is delicous and tender -- posted by GingerlyJ

Grilled Flank Steak With Avocado Salsa

Mon, 12 Oct 2009 11:33:23 -0400

Recipe source: local newspaper -- posted by ellie_

Firecracker Beef

Mon, 12 Oct 2009 17:36:02 -0400

This delicious spicy beef over a light rice noodle salad explodes with flavor, and is all about contrasting tastes and textures. Very easy to prepare and quite healthy, try making firecracker beef and noodle salad at home. -- posted by Pete-L

Chili Marinated Steak

Wed, 21 Oct 2009 12:43:28 -0400

For fuller flavor leave the steaks to marinate for up to 3 days. -- posted by English_Rose

Porterhouse Steaks

Wed, 21 Oct 2009 13:39:25 -0400

From "The Early Show", recipe courtesy of Katie Lee. -- posted by mightyro_cooking4u

Rib Eye Steaks With Dijon Gremolata

Wed, 21 Oct 2009 20:46:08 -0400

Gremolata is a traditional Italian sauce made of chopped fresh parsley, garlic and lemon peel. Its a pungent and lively addition to flavor grilled meats. Another recipe I found on Land O Lakes site that sounds delicious!! I am not a huge fan of dijon mustard, but I using it in smaller amounts and getting better with it!! -- posted by diner524

Leftover Steak Skillet

Wed, 21 Oct 2009 21:44:56 -0400

I had leftover steak and didn''t want fajitas, so I improvised a noodle skillet dish that was pretty tasty. I wanted to remember what was in it, hence the post. -- posted by Toddler Chef

Sauteed Curried Beef and Broccoli

Fri, 23 Oct 2009 16:20:03 -0400

Recipe is by Kathleen Daelemans, author of Getting Thin and Loving Food. -- posted by SweetJezebel

Spiced Steak

Sun, 25 Oct 2009 20:18:30 -0400

I found this in my recipe collection. Apparently, I used to make it quite a bit (by the spatters) and I've written "really good" on it. I think it was one of the first recipes I made that had curry in it. You can serve "as is" or garnish wioth chopped spanish onion, green pepper, etc. -- posted by Sweet PQ?

Whiskey-Marinated Tenderloins

Mon, 26 Oct 2009 13:42:26 -0400

From Cooking Light, December 08. This marinade is enough for 10 tenderloin steaks, so a great recipe for company! Cooking time does not include marinating time of 2 hours. -- posted by IngridH

Steakhouse Rib-Eye

Mon, 26 Oct 2009 16:19:32 -0400

Let a good steak flavor itself -- posted by dawsoniv

Marinated Flank Steak

Mon, 26 Oct 2009 17:53:43 -0400

The longer this marinates, the better it is!! I had no red wine and subbed redwine vinegar diluted with grape juice and it was still delicious! -- posted by Barenaked Chef

Dks Braggin' Rights Chicken Fried Steak

Tue, 27 Oct 2009 01:35:32 -0400

This is the very best, most authentic chicken fried steak recipe I've ever made. My DH absolutely adores it and will do just about anything I ask him to if I feed him this first! Again, this is from the "Texas Home Cooking" cookbook posted here for safekeeping. Hope you enjoy it as much as we do. -- posted by D2thaK

Easy Peasy Steak and Pasta Skillet

Tue, 27 Oct 2009 01:49:34 -0400

I make steak once a week so I am always looking for ways not to get bored -- posted by GingerlyJ

Round Steak Recipes All Dressed Up

Wed, 04 Nov 2009 15:04:00 -0500

Good enough for a fancy dinner, this round steak recipe will impress. -- posted by Steak-Pro

Rib Eye Steaks in a Port Wine Glaze.

Thu, 05 Nov 2009 02:18:38 -0500

Perfectly cooked steaks, nicely seasoned with a rich sweet and slightly spicy glaze. The rib eyes should be room temperature so bring meat out of the refrigerator 1 hour before searing. Use tongs so not to puncture the meat. This serves 12 normal adults. 1/4 pound per adult. BUT if like my Husband he'll eat the whole steak himself. I just don't know how he does it! Leftovers are nice over a bed of greens and a blue cheese dressing. -- posted by ~Rita~

Grilled Skirt Steak

Thu, 05 Nov 2009 11:00:28 -0500

This is a recipe I got from Melissa D'Arabian when she made Skirt Steak Tostada with Black Beans and Mango Salsa, but I am just posting the recipe for the skirt steak. Sounds so flavorful to me so posting for safe keeping. Cooking time doesn't include marinading time. -- posted by diner524

Cheesy, Spicy, Cubed Sirloin Tip Steak

Fri, 06 Nov 2009 16:18:46 -0500

It has two types of sauces mixed together: wasabi and chipotle mustard, to which a minced fresh jalapeno pepper is added. Sirloin tip steak cooked by being covered in a pan of boiling, low-rise water is then cubed and tossed with the saucey mixture in a bowl, and covered by slices of pepperjack cheese. Melt in the microwave or in the oven. I made it up tonight. -- posted by GinnaTsuki

Korean Beef Bulgogi in Lettuce Wraps

Sun, 08 Nov 2009 10:31:07 -0500

This recipe is another winner from Toronto Star - we made it tonight and just loved it. A fun way to have the kids eat their lettuce, too. Beef needs to marinate 2-12 hours, so plan ahead when making this meal -- posted by Deantini

Nua Yang - Thai Style BBQ Beef

Sun, 08 Nov 2009 10:49:50 -0500

Thai style bbq marinade, great for steak sauce or stir fry marinade. I love it because it's very fast and the flavour is strong. It's close to the flavour from my local Thai restaurant. I can't take all the credit I was given the recipe from a friend but I have cut it down to just the basics. No idea where it originated from. -- posted by Chef #1439705

My Beef Stroganoff

Mon, 09 Nov 2009 14:41:11 -0500

I've had this recipe for over 25 years for sure...its super delicious served over Broad Egg Noodles. -- posted by Lorrie in Montreal

Sharon's Best Rib-Eye Steaks

Tue, 10 Nov 2009 05:55:21 -0500

From my collection of handwritten recipes. -- posted by CJAY

Tangy Sirloin Strips (Marinated)

Wed, 11 Nov 2009 16:17:28 -0500

I enjoy trying new flavours for marinating meats. I found this one on another site & really liked it so I'm added it to Zaar for others to try. -- posted by Mustang Sally 54269

Fajitas Marinade/Susan's Steak Fajitas

Thu, 12 Nov 2009 00:38:13 -0500

These 2 recipes go together and come from "Sacramental Magic in a Small Town Cafe" by Br. Peter Reinhart. My copy is stained from use. I'm a messy cook. "You may substitute boned chicken or vegetables [such as] zucchini, yellow summer squash, red and green bell peppers, broccoli and cauliflower florets, mushrooms, onions and fresh green beans. Slice the vegetables 1/4 inch thick and allow 1/2 pound assorted vegetables per person." -- posted by maryannatwork

Moroccan Beef With Honey Spice Couscous

Thu, 12 Nov 2009 20:52:23 -0500

From the National Honey Board. Prep time includes marinating (1 hour or up to overnight). -- posted by The Wallaces

Grilled Steak and Vegetables

Mon, 16 Nov 2009 02:05:16 -0500

From my collection of handwritten recipes. -- posted by CJAY

Garden Bounty Beef Kabobs

Sat, 21 Nov 2009 21:32:59 -0500

A classic beef kabob for summer dining. From Light and Tasty, Jun/Jul 2002. -- posted by GibbyLou

Entrecote Mirabeau

Mon, 23 Nov 2009 15:38:07 -0500

This recipe is from a restaurant named La Petite France is located in Richmond, VA. -- posted by Dan-Amer #1

Fabulous Fajitas

Mon, 23 Nov 2009 15:48:54 -0500

This recipe is based on wonderful fajitas served at a small authentic Tex-Mex restaurant near where I used to live. I have used this with both chicken and steak, flank steak or skirt steak, and it works great. I also mix a batch of the dry spices together and use a tablespoon or so when I make fajitas. The red onions, while not traditional, add a nice color to the fajitaas, but sweet yellow onions are more traditional. Note that the preparation time listed includes time to marinate. -- posted by UrbanDesiMommy

Luxury Peppered Beef Steaks

Mon, 23 Nov 2009 16:19:10 -0500

Black pepper and steak, how great they work together! We all love peppered steak, but this version is so good, none of us bother to order it when we go out anymore as we know it just won't live up to this! Very Very Peppery, as a pepper sauce should be, and lovely and creamy too. The brandy is not optional in this recipe so do not dare to leave it out! You can make the sauce well in advance, so long as you remember to reserve some pepper to season your steaks with. Serve with chunky chips (fries) and perhaps some mushrooms and greens for a luxury Friday night meal. -- posted by robd16