Recipezaar: Beef Steaks,High Protein recipes

Ginger-Marinated Flank Steak

Thu, 20 Sep 2007 16:36:03 -0400

Yet another flank steak recipe. Note marination time. -- posted by dicentra

Ww 3 Points - Steak With Roasted Garlic and Chili Rub

Sat, 29 Sep 2007 17:45:46 -0400

From WW Simply Delicious -- posted by mariposa13

Jeanne's Steak Fajitas With Special Marinade

Fri, 09 Nov 2007 22:17:06 -0500

This recipe was inspired by Alton Browns Fajita Marinade. If skirt steak is not available, any lean beef steak not more than 1/2 inch thick will do. This smells amazing on the grill. -- posted by bama jr.

Chicken Fried South of the Border Sirloin Steaks

Sat, 01 Dec 2007 02:42:35 -0500

This is quick and easy. You can use on any steak including venison or elk. The crispy crust keeps the juices and flavors in the meat, -- posted by Montana Heart Song

Quick Skillet Mushroom Steak

Thu, 03 Jan 2008 15:28:03 -0500

A yummy simple steak for any weeknight dinner. -- posted by Red Chef Mama

Crock Pot Teriyaki Steak

Thu, 03 Jan 2008 15:29:17 -0500

Adapted from Menu Planning Central -- posted by Karen=^..^=

Flank Steak (Marinated)

Thu, 03 Jan 2008 23:14:35 -0500

DH's all-time favourite steak! It really must be marinated overnight if you are going to use flank steak. I usually buy a more tender cut of meat. If a barbecue is not available, your oven broiler will do fine. I have even used the Foreman Grill, at maximum heat. The taste is "to die for". Baked, or twice baked potatoes and a nice crisp salad work well with this. Note: marinating time is not included in the preparation time. -- posted by Gwen35

Steak on a Stick

Tue, 08 Jan 2008 20:35:21 -0500

When I make these I always think about "mystery meat on a stick" at fairs & carnivals, although I think these are much better! I use this as an appetizer but use it any way you like. Although the recipe calls for flank steak, I usually use sirloin steaks as I have it in the freezer more often. -- posted by Sassy in da South

Oriental Steak Skewers (Or Appetizer Bites)

Tue, 15 Jan 2008 00:50:17 -0500

Cubes of sirloin steak are marinated in a flavorful oriental sauce and broiled or grilled until done. You can skewer the meat for a meal, or cook seperately and serve with toothpicks for an appetizer. Prep time includes 2 hours of marinade time, you may want to do longer. Number of serving depends on how you're serving the steaks, this makes approx. six meals or 12 appetizers. From a Taste of Home magazine. -- posted by Tee Lee

Citrus Rubbed Skirt Steak

Tue, 15 Jan 2008 14:10:25 -0500

From Cooking Light. -- posted by bobo3039

Pan-Seared Steak and Onions

Fri, 22 Feb 2008 21:00:58 -0500

from the food network (Francine Segan) - makes a bourbon sauced with sauteed onions -- posted by gohogsgirl

Steak - Bobcat Country Style

Fri, 29 Feb 2008 22:58:16 -0500

Grilled steak with a very simple marinade that's full of flavor, but doesn't overpower the flavor of good quality meat. You only need 4 ingredients, including the steak, and it takes very little time to prepare and cook so it's great for unannounced guests. When I moved to the country a year ago, my best friend gave me a "Kill it and Grill it" birthday gift - an Old Henry .22 repeating rifle and a gas grill. Thank goodness there was this recipe and a steak included so we didn't starve! -- posted by blondpnthr

Asian Flank Steak

Fri, 14 Mar 2008 19:58:34 -0400

This flank steak comes out so delicious! It is so easy to make and you can put the marinade together, toss in the flank steak and toss in the freezer for an OAMC treat. The recipe comes from the Super Suppers cookbook. -- posted by Lvs2Cook

Chef Flower's How Do I Make Grill Marks on a Steak?

Mon, 24 Mar 2008 19:19:10 -0400

I have been often asked how I cook steaks to get the perfect grill marks on the meat. My secret is my pan, it's a 'Jamie Oliver hard Anodised Shark's Tooth Grill' by Tefal. This recipe is simple but I have been getting many requests to post the recipe. I make it all the time for Hubby and Little Miss (DD) -- posted by Chef floWer

Orange-Glazed Flank Steak

Tue, 25 Mar 2008 22:57:29 -0400

My friend call this her "go to" recipe for entertaining for good reason. You prepare the marinade the night before and the glaze early on the day before you serve it. Leaves you with a great meal and time to mingle. Cut the recipe in half and use only one 2 lb. steak or two 1 pound steaks. Other steak cuts work well, too. I serve this with either Recipe #16870 or Recipe #292772. From Gourmet Magazine via the food network site. -- posted by Kitchen Witch Steph

Asian Marinated Flank Steak

Fri, 28 Mar 2008 01:01:39 -0400

I originally got the idea for this out of Sunset Magazine, and have tweaked it to suit my family and friends. It makes a great OAMC entree for the grill, or to take camping. I've used this on chicken and salmon as well as beef, just reducing the marinating time appropriately. Don't use ground (dry) ginger in this- the flavor is not the same. -- posted by IngridH

Swiss Steak (Crock Pot)

Fri, 11 Apr 2008 19:59:26 -0400

From a 1975 Rival cookbook. There are several Swiss Steak recipes on Zaar, but I couldn't find this one. -- posted by dicentra

Grilled Thai Beef Skewers

Mon, 05 May 2008 01:30:08 -0400

From Williams-Sonoma. DH and I tried these for lunch today. Easy and tasty! According to Williams-Sonoma, if you would like these for a complete meal, you can serve the skewers over scallion rice. To do this, cook your rice according to package instructions and stir in 1/4 cup thinly sliced green onions and 1 Tb toasted sesame seeds. We just had ours straight from the skewers. -- posted by Dr. Jenny

Sesame-Crusted Steaks With Buttermilk-Horseradish Sauce

Mon, 05 May 2008 21:33:09 -0400

Tangy buttermilk, cool sour cream and the distinct flavor of horseradish combine to make a unique sauce for sesame-crusted steak. Be sure not to use thick-cut steaks for this (unless you like your steak really rare) because the sesame seeds will burn before the steak gets cooked through. From "Robin to the Rescue" by Robin Miller. -- posted by mailbelle

Alberta Flank Steak

Wed, 21 May 2008 17:10:55 -0400

Canadian way to eat steak. -- posted by MeliBug

Smoked Paprika-Rubbed Steaks With Valdeon Butter

Fri, 30 May 2008 02:43:45 -0400

What a wonderful combination of robust flavors! The tender rib-eye steaks get flavored by the smoky garlic marinade as well as a pungent Spanish blue-cheese butter that melst down the sides!!! It would taste outstanding with any creamy blue but the Valdeon from Picos de Europa adds complexity! Valdeon is a rich, creamy, intensely-flavored cow and goat's milk blue cheese, saltier than Stilton and tamer than Cabrales.Had these fantastic steaks at the Borrero's house over Memorial Day and they were to die for!! Niurka and I found the recipe in F&W Magazine 02/2005 edition. Recipe by Grace Parisi from "Cheese Guru." She let the marinated steaks stay overnight and meld with all the flavors. Neither the marinating time nor the chilling time for the compnd butter have been included in the time for preparing the recipe. -- posted by Manami

Ginger Steak

Sat, 31 May 2008 00:31:17 -0400

Copied from Allrecipes.com to collate my collection in one place. Submitted there by Gordonstone. -- posted by DrGaellon

Bourbon and Brown Sugar Marinated Steak

Wed, 04 Jun 2008 23:46:35 -0400

One of our favorite summer time grill recipes. Don't omit the glaze... it's fabulous! from Fine Cooking, #73. -- posted by HollyGolightly

Korean Barbecue - Bulgogi

Thu, 05 Jun 2008 20:23:44 -0400

Bulgogi or Bulgalbi, broiled (grilled) beef strips and beef ribs respectively, exemplify an age-old tradition of cooking on a curved iron hotplate - a tradition that is matched in northern China and neighboring Mongolia as introduced by the Manchurians. Today this has been streamlined for table service, with specially built cone-shaped hotplates fitted over tabletop burners, to provide an enjoyable and intimate eating experience. Meats of all kinds, including mutton, pork and poultry, offal and seafood, are cooked in this way, being first marinated in a spicy mixture encompassing the characteristic seasonings: soy sauce, sesame oil, garlic, ginger, pepper or chili, toasted sesame seeds and green onions. The meat is marinated well in advance so that the flavor is intense. Cooking time is minimal - just enough to cook through and seal the surface. Serve Bulgogi with white rice and yangnyum kanjang sauce, together with a selection of accompaniments such as kim chee (chili pickled cabbage) and jeot khal (spiced whitefish). -- posted by Stacie Lora

Pabellon Criollo (Steak)

Fri, 06 Jun 2008 12:05:13 -0400

This recipe is from Venezuala. This is from recipes4us.co.uk. This is posted for ZWT4. -- posted by Lavender Lynn

Stuffed Beef Tenderloin

Wed, 02 Jul 2008 00:50:08 -0400

I got this recipe from Paula Deens TV Show! It is SO good and easy to make! Enjoy! -- posted by lvlrs_l3urnside

Seoul Food BBQ Skewers-Oamc- Dinner Kit

Mon, 21 Jul 2008 19:57:07 -0400

I adopted this recipe from a search I did online and can't find one similar on Zaar....so here is "mine"! Not really mine per-say....but you know what I mean! This is just delish and is great with steak or chicken! -- posted by SecretIngredients

Flank Steak Bearnaise

Thu, 24 Jul 2008 01:56:40 -0400

I found this recipe in a Back of the Box Recipes cookbook. I haven't tried it yet, but it sure sounds good. -- posted by lazyme

Flat-Iron Steak With Dry Rub

Tue, 05 Aug 2008 00:45:40 -0400

Can use with any steak. From Silvia Lehrer's Cooking column in Dan's Papers, June 29, 2007. The meat is an innovative cut to the shoulder top blade steak which resulted in the nickname "flat-iron" with the rectangular shape at one end and the arrow-like at the other end. -- posted by Oolala

Grilled Steak in Wine Sauce

Tue, 05 Aug 2008 17:54:11 -0400

Many of us are guilty of clipping recipes from magazines and newspapers in hopes of "trying them soon". I finally cleaned out my stash of clipped recipes the other day and will post them here for safekeeping and sharing. This is from my local newspaper. -- posted by mer@

Flank Steak With Garlic, Oregano, Orange and Cumin

Mon, 11 Aug 2008 19:44:24 -0400

By way of Melissa Clark in the Times, a very simple and delicious Cuban style flank steak. It cooks so quickly you can even use a stove-top grill and your kitchen won't get overheated. Marinate it briefly at room temp or longer in the fridge. -- posted by Chef Kate

Grilled Garlic Steak With Tomato and Bread Topping

Tue, 12 Aug 2008 14:21:53 -0400

From Everyday with Rachel Ray, it's a bit unusual, but it's great, kind of like a knife and fork version of a steak sandwich This uses a skirt steak, but any steak would be good here - I used filet mignons seasoned with my favorite BBQ seasoning, and I used sourdough bread. I cut the recipe in half for two filets, had three smallish vine-ripe tomatoes, and three slices of sourdough bread, it worked out well. Serve with a green salad for a great summer dinner. -- posted by Recipe Reader

Grilled Flank Steak With Rosemary and Garlic

Sun, 17 Aug 2008 23:52:23 -0400

From Bon Appetit. Simple and tasty. Times do not include time to marinate. -- posted by lazyme

Simple and Brilliantly Tasty Grilled Steak

Sat, 23 Aug 2008 23:46:22 -0400

Sometimes simple is the best! This is how dh loves his steak! -- posted by mama's kitchen

Chicken Fried Steak

Wed, 03 Sep 2008 17:37:07 -0400

Serve this up with mashed potatoes, cream gravy and homemade biscuits for a Southern feast! Recipe may also be made with boneless, skinless chicken breast. -- posted by FolkDiva

Grilled Steak Pinwheels

Tue, 23 Sep 2008 16:48:06 -0400

Adapted from a recipe by Taste of Home at allrecipes.com. -- posted by DrGaellon

Dry-Rubbed Rib Eye Steak Restaurant Style

Tue, 14 Oct 2008 01:17:42 -0400

The other day I saw Chef Anne Burrell demonstrate this delicious way to serve thick and tender steak! The brown sugar in the dry rub gives the steak a crusty finish, while the smoked paprika and other spices keep it savory. You need to refrigerate the dry-rubbed steaks for at least a day, and up to 3 days, the way it's done in her restaurant. I'm not sure I could make it to the 3 day mark, but the first day and a half is easy. Just prep the steaks as soon as possible after purchase, then pop away in your fridge meat drawer. Chill time and grill preparation are not included in the prep time. -- posted by ninja

Carne Asada

Wed, 22 Oct 2008 17:59:50 -0400

This Carne Asada tastes great wrapped up in a tortilla or as a side. -- posted by xWaFfulSx

Tex-Mex Grilled Fajitas

Thu, 23 Oct 2008 18:50:07 -0400

This is a family favorite!! We've made this for years for holiday cookouts. Got this one from Redbook, July 1991, I added the cumin and chose top round steak instead of skirt steak. This makes the juiciest fajitas ever! -- posted by Starweaver

Marinated Flank Steak

Sun, 26 Oct 2008 20:29:34 -0400

Marinate flank steak overnight, grill quickly, slice thinly. Yum! -- posted by DrGaellon

Oriental Flank Steak

Sat, 08 Nov 2008 16:29:43 -0500

From Cooking Light magazine, Jan 1996. -- posted by DrGaellon

Beef Tenderloin, Southwestern

Sun, 09 Nov 2008 19:18:51 -0500

This is part of a recipe I took from "Cuisine at Home." They served the meat over southwestern flavored mashed potatoes--I'd like plain mashed or maybe garlic mashed potatoes. They also had spinach and tomatoes on it which I don't want either. I haven't made it yet. -- posted by ZeeCooks

Chili Pineapple Steaks

Thu, 13 Nov 2008 00:31:30 -0500

Can use cube steaks or chuck steaks; good with french fries -- posted by Chef lamore

Grilled Bacon-Wrapped Filet Mignon

Thu, 13 Nov 2008 18:10:52 -0500

Evenly shaped Center-cut tenderloin steaks work best here. -- posted by Chef mariajane

Roadhouse Steaks With Ancho Chile Rub

Thu, 20 Nov 2008 19:33:37 -0500

Source: Cooking Light -- posted by Mom2Rose

Pan-Seared Filet Mignon

Wed, 03 Dec 2008 23:20:34 -0500

I actually prefer the taste of perfectly pan-seared beef over grilled. This is easy and always delicious. -- posted by KathyP53

Citrus Grilled Sirloin Steak

Sun, 11 Jan 2009 17:49:25 -0500

Sirloin steak marinated in lemon and orange overnight, then grilled. -- posted by Ice Cool Kitty

Baked Steak

Sun, 11 Jan 2009 22:49:18 -0500

Juicy and delicious. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Pan-Seared Filet Mignon

Tue, 13 Jan 2009 19:31:19 -0500

I actually prefer the taste of perfectly pan-seared beef over grilled. This is easy and always delicious. -- posted by KathyP53

Marinated Grilled Skirt Steak

Wed, 14 Jan 2009 02:13:54 -0500

This is served in Colombian restaurants as part of their "Mountain Platter" or Bandeja Paisa. It is served with rice and beans, fried pork rinds (chicharone), fried sweet plantains, a slice of avocado, corn cake and a fried egg on top. -- posted by Ice Cool Kitty

Filipino Breakfast Steak

Wed, 21 Jan 2009 00:29:25 -0500

One thing I really miss about my Filipino ex-boyfriend is the Filipino breakfast steaks him and his family would make. I wish I could call him for the recipe, but we haven't talked in months so I have been searching for the recipe online. I think I finally found it, although I'm not sure it's the same thing since I haven't made it yet. I am posting it here for safekeeping. Prep time and cook time are estimates. I know he used to fry the meat in a wok or frying pan so I'll try making it like that when I finally make it. Good luck if you choose to make it! I have no idea how it will turn out, because I could not find any ratings for the recipe. You may want to try halfing the recipe so if it turns out horrible you wouldn't have wasted as much meat. -- posted by AmandaMcG

Sesame Garlic Flank Steak

Wed, 21 Jan 2009 14:36:07 -0500

An Asian inspired marinated flank steak that can be grilled either inside or out. Times do not include marinating (2 -24 hours). -- posted by Ice Cool Kitty

20-20-20-20 Tenderloin (Beef)

Tue, 27 Jan 2009 01:24:48 -0500

From Home Cookin' With Dave's Mom. This is from David Letterman's Mom and she only served this for special occasions with a Bordelaise Mushroom Sauce. -- posted by Oolala

Marinated Rib Eye

Wed, 28 Jan 2009 01:41:15 -0500

I have not tried this recipe. I'm posting this recipe for safe keeping. I found this recipe at Top Market courtesy of Taste Of Home. -- posted by internetnut

Strip-Steak Polynesian

Sat, 31 Jan 2009 01:35:10 -0500

I've been meaning to try this, but we can't afford steak right now... -- posted by Abbs <3

Grilled Steak Salad With Texas Peaches, Pecans and Limes

Mon, 02 Feb 2009 01:37:58 -0500

From Food Network, Tyler Florence. -- posted by swissms

Braised Beef With Caper Sauce

Wed, 04 Feb 2009 01:52:05 -0500

Adapted from an old cookbook. -- posted by Ice Cool Kitty

Caesar New York Strips

Sat, 07 Feb 2009 02:06:32 -0500

I have not tried these steaks. I'm posting this for safe keeping. I found this recipe in Taste Of Home Quick Cooking 2006. -- posted by internetnut

Grilled Flank Steak

Sun, 08 Feb 2009 23:52:39 -0500

Mustard and soy sauce really add flavor to this juicy flank steak. Served with a potato dish and salad makes for a wonderful meal. Recipe from TOH. -- posted by diner524

Cuban Pan Fried Steak (Bistec De Palomilla)

Mon, 09 Feb 2009 15:54:53 -0500

An easy to prepare marinated steak. -- posted by Ice Cool Kitty

Stir-Fried Szechuan Steak

Wed, 25 Mar 2009 11:57:57 -0400

I found this in a 2007 issue of cooking light and finally got around to trying it. It was awesome!! I didn't use the fresh cilantro that is added at the end and I didn't really agree with their cook time of 2 minutes on the beef so I cooked mine until the outsides were no longer pink probably 6 to 8 minutes or so. I did find it a little bit saucy so I am personally going to lower the soy sauce by 1 tablespoon next time I make it but, it is definitely a keeper. -- posted by nkoprince08

Asian Style Flank Steak

Fri, 03 Apr 2009 17:41:11 -0400

Broiled flank steak with a honey-ginger-soy sauce. -- posted by Ice Cool Kitty

Marinated Garlic and Peppercorn Flank Steak

Fri, 17 Apr 2009 00:33:08 -0400

Bon Appetit -- posted by Abby Girl

Grilled Beef Steak Verciano

Fri, 17 Apr 2009 00:58:30 -0400

I got this recipe from Bon Appetit many years ago. Perfect for using up that last bit of red wine. Perfect for OMAC -- posted by Abby Girl

Flat Iron Steaks With Lemon-Basil Pesto

Mon, 20 Apr 2009 00:55:18 -0400

Adapted from a recipe by desihannagan at allrecipes.com. "Prep time" includes marination. -- posted by DrGaellon

Korean Barbecued Beef

Mon, 20 Apr 2009 01:05:35 -0400

Excellent flavor in this simple recipe. -- posted by Cluich

Slow Cooker Swiss Steak

Wed, 29 Apr 2009 14:46:50 -0400

Here is another recipe for Swiss steak, there are several, but this one IS very good - -- posted by Chef mariajane

Crockery Pot Beef 'n' Peppers

Thu, 30 Apr 2009 14:50:39 -0400

This is a simple peppers and steak dish that cooks all day while you are at work , what a delightful smell greets you when you come home at night!! -- posted by Chef mariajane

Teriyaki Steak

Wed, 06 May 2009 13:51:47 -0400

This is a slow-cooker recipe that everyone will enjoy - the sauce is so delicious - -- posted by Chef mariajane

Lemon Ginger London Broil

Fri, 08 May 2009 12:20:19 -0400

. -- posted by Brookelynne26

Carpetbag Steak

Fri, 08 May 2009 12:26:55 -0400

I have not tried this yet. Posted for ZWT 5. From Adventures in Grilling -- posted by TheGrumpyChef

Seared Beef With Tomato-Avocado Salsa

Sat, 09 May 2009 01:02:35 -0400

Seared beef is one of the most popular and simplest of beef preparations in Mexico. Invented in the 1940's by restauranteur Jose Loredo, the dish always features steak that has been sprinkled with lime juice and salt, then quickly seared. Leave out the chile pepper if you don't want the heat. Enjoy! -- posted by Nif

Easy Slow-Cooker Steak

Tue, 12 May 2009 14:48:58 -0400

Dog ate the cookbook! you can also just leave it as a roast and cut it up after it has cooked. Use the liquid for gravy! -- posted by Boise Cook!

Bistec Encebollado (Steak and Onions)

Wed, 20 May 2009 14:10:26 -0400

This is a Caribbean version of steak and onions which is popular in the Dominican Republic. This is great served with rice and a nice green salad! -- posted by Kim127

Cuban Ropa Vieja

Mon, 25 May 2009 11:43:06 -0400

This is great shredded beef served on tortillas or over rice. Add sour cream, cheese, and fresh cilantro on the side. This recipe is from All Recipes. -- posted by Lavender Lynn

Broiled Flank Steak With Spicy Glaze

Sun, 14 Jun 2009 21:31:21 -0400

Although flank steak is lean and flavorful, it is not very tender, so it should be sliced against the grain, very thin. Asian chili paste is very spicy and hot on its own. Here it is mixed with ketchup to tone down the heat so you can enjoy the spiciness. -- posted by Ice Cool Kitty

Beef and Bacon Roll-Em-Ups

Sat, 20 Jun 2009 01:35:51 -0400

Really tasty and tender. -- posted by hotdish

Curried Beef Kabobs

Mon, 22 Jun 2009 10:32:05 -0400

.. -- posted by Chef #1298498

Grilled Steaks With Mustard-Herb Rub

Mon, 22 Jun 2009 11:15:44 -0400

.. -- posted by Chef #1298498

Cumin-Coriander Sirloin Steak

Mon, 22 Jun 2009 12:07:50 -0400

The combination of cumin, coriander, and ground red pep per create a tasty rub for the beef. Brown sugar adds carmelization. -- posted by Chef #1298498

Beef Tenderloin With Mustard-Tarragon Cream Sauce

Tue, 23 Jun 2009 01:25:07 -0400

Serve with quartered red potatoes tossed with olive oil, minced garlic, pepper, and salt, and cooked covered in the microwave for about 15 minutes. -- posted by Chef #1298498

Cumin-Coriander Sirloin Steak

Tue, 23 Jun 2009 01:25:20 -0400

The combination of cumin, coriander, and ground red pep per create a tasty rub for the beef. Brown sugar adds carmelization. -- posted by Chef #1298498

Spice-Rubbed Flank Steak With Bell Pepper Relish

Tue, 14 Jul 2009 01:56:24 -0400

Found this in The Washington Post - good summer eats - Grill, garden fresh peppers & FAST! They wrote, "Quick-cooking dinners dont require a sacrifice of flavor for speed. In the time it takes the steak to grill, diced bell pepper and sweet onion are cooked together with cloves and apple cider vinegar to form a fragrant and flavorful relish for the meat. Cloves give the vegetables an instant pickled-relish flavor. The whole dish takes under 20 minutes to cook." That'll work for us! -- posted by Buster's friend

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

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

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

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

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-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

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

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

London Broil

Tue, 08 Dec 2009 17:45:47 -0500

I've been serving this steak for 40 years. It's so easy and it's perfect for guests. This is a favorite for my family. Its great for camping trips because you can put the meat and the marinade in a freezer bag and freeze it until ready to use. -- posted by Chef #1474895

Bacon Wrapped, Filet Mignon

Mon, 14 Dec 2009 01:51:41 -0500

Using real thick and smokey bacon really gives this plenty of flavor. Its cooked slow, because of the bacon, and, as a result, the fillet comes out real moist. Theres so much flavor in the meat, additional sauce isnt needed. For additional Pictures, please visit: http://www.capnrons.com/R_M_Bacon_Wrapped_Fillet_Mignon.html?ID=RZ_12_2009 -- posted by Cap'n Ron

Braised Chuck Steak

Mon, 21 Dec 2009 01:26:35 -0500

Chuck Steak is usually tough & tasteless, but not when prepared like this! I like making a gravy with the drippings & serving it with Recipe #331767 Choose a boneless chuck steak that isn't too fat, but has some nice marbling. You can also use Beef Short Ribs for this. -- posted by Ackman

Clahan's Jersey Beef

Tue, 05 Jan 2010 11:29:40 -0500

This recipe originally came from an old Food Network show in 2000. The man, Clahan, and his wife didn't have any children and passed this recipe on as their legacy. It's been one of my family favorites for a decade. I serve it as dinner and also as an appetizer. I did reduce the amount of sauce from the original recipe, but you can double it, if you want more. This recipe has never failed to draw raves! -- posted by MakeDollarHoller

Bistec a La Criolla ( Colombian Style Skirt Steak in Sauce)

Wed, 03 Feb 2010 17:13:41 -0500

This is marinated skirt steak that is cooked in sauce. In Colombia this is eaten by many families every week (my husband had it every Wednesday). Serve it with white rice and beans, avocado, and an arepa or corn cake. The recipe makes more hogao than is needed. Just drop the leftovers into your beans! -- posted by Ice Cool Kitty

Top Sirloin Steak With Tarragon - Whole Foods

Fri, 05 Feb 2010 10:54:27 -0500

Sirloin steaks in a tarragon marinade. Make sure to use fresh tarragon, not dried. Marinates for 4 hours. Recipe from Whole Foods. -- posted by mailbelle

Spice Rubbed Steaks

Wed, 10 Feb 2010 00:12:01 -0500

Dry rub for steaks. -- posted by Ice Cool Kitty