Balsamic-Glazed Filet Mignon
The complex flavor of balsamic vinegar is the perfect match for meaty steak in this dish that's fit for family or special guests. The steaks are briefly seared to perfection and finished with a thick sauce that balances sweet, sour, spicy, and salty.
Beef Tenderloin with Balsamic Asparagus
Beef tenderloin steaks are often considered a special-occasion cut, but when they go on sale (or you're ready for a splurge), this classic preparation is foolproof. Use a timer rather than turning, prodding, or overcooking the steaks, and set the timer again while they rest so you don't slice too soon.
Upside-Down Shepherd's Pie
To keep things lightning-fast, we forgo the layered-in-a-skillet approach to shepherd's pie and instead serve the veggie-flecked beef mixture on top of a bed of creamy mashed potatoes.
Chipotle Hanger Steak with Sour Cream Mashed Sweet Potatoes
Hanger steak is a flavor-packed cut of beef from between the rib and the loin. You may have to ask for it at the butcher's counter; if you can't find it, a different flat cut, like flank or skirt steak, works just as well. If your steak is thicker than 1 inch, it may require a slightly longer cook time or a quick finish in a 400°F oven. If you loved grandma's hamburger steak suppers growing up, this grown up version is guaranteed to make you cheer. It has all the comfort-style food you crave in a more attractive, satisfying package.
Provolone and Broccoli Rabe Beef Sliders
Pleasantly bitter broccoli rabe gives sliders a sophisticated edge and introduces a likely unfamiliar veggie in a delicious way. The Italian flavors of broccoli rabe and provolone cheese may sound like an unlikely combination but make for a truly great family-friendly meal. Simply seasoned with salt and pepper, paprika, and Worcestershire, these succulent sliders are flavorful enough to please both kids and parents. Use Broccolini for a milder flavor. To create a truly terrific burger use quality 93% lean ground sirloin and premium whole wheat buns. Lean ground sirloin and reduced-fat cheese help keep fat and calories in check.
Grilled Vegetable and Flank Steak Salad with Blue Cheese Vinaigrette
If you don't love blue cheese, try crumbled feta or grated Parmesan instead.
Cheesy Beef Patties with Tomato-Cucumber Salad
This deconstructed take on a cheeseburger puts some of the season's best and most abundant produce in the spotlight with a simple, dilly tomato-cuke salad.
Spicy Thai Red Curry Beef
This single-skillet supper is a quick ticket to rich, exotic flavor. Don't shake the coconut milk before opening; you want to keep the thick cream layer separated.
Glazed Beef Skewers with Ginger Slaw
Have your little helpers mix up the glaze, while older kids can help skewer the beef.
Hamburger Steaks with Sweet Onion and Mushrooms
Serve these saucy, cheesy patties with a simple spinach salad. Not a fan of Gruyère? Try a mild cheddar instead.
Flank Steak with Herb Dressing and Charred Broccolini
Adding the steak's juices into the dressing it's served with boosts savory satisfaction.
Thai Beef Salad
Not all beef dishes have to be stick-to-your-ribs hearty affairs; this salad is light, even refreshing, with its citrusy dressing and sweet surprise of mandarin oranges. Thin slices of tender steak add just the right amount of body to make this a complete meal. Cold leftovers make for a great brown-bag lunch the next day, too.
Ponzu-Glazed Flank Steak
Ponzu is a sweet, citrusy Japanese sauce used as a dip for sashimi or to dress grilled meats or fish. Our simple version adds a nice brightness to flavorful broiled flank steak, creating an easy pan sauce you can pour over veggies or rice.
Beef and Vegetable Kebabs
Only the most basic of seasonings―a little salt, pepper, and thyme―go on these skewers, allowing the fresh tastes of the vegetables and the smoky charred flavors from broiling to shine through. We use the oven to cook the kebabs, so you can prepare them year-round, but if the weather's nice, fire up the grill instead.
Grilled Sirloin with Anchovy-Lemon Butter and Broccoli Rabe
This buttery steak and flavorful broccoli rabe sauté is special enough for a dinner party, yet fast enough for a weeknight meal.
Flank Steak with Romesco Sauce
Romesco also works well as a sandwich spread, a sauce for grilled chicken, or a veggie and pita chip dip.
Steak with Cucumber-Radish Salad
Perfectly seasoned flank steak placed atop a bed of leafy greens makes a divine spring-inspired meal. If you can't find mâche, use butter lettuce.
If you haven't had one of these sandwiches since you were a kid, then you're long overdue for a tasty American classic. Hearty ground beef is simmered with tomato and spices to make a deliciously messy sandwich that everybody can love. This recipe can also serve as a quick chili substitute: Serve bunless with shredded cheese and oyster crackers.
Filet Mignon with Sweet Bourbon-Coffee Sauce
A collision of unexpected flavors elevates this dish to a classic. Sugar and the subtle wood and smoke flavors of bourbon soften coffee's sharp bitterness to make a sauce that matches beef quite well. It's restaurant-level haute cuisine you can whip up in less than 10 minutes.
Asian Beef and Noodle-Filled Lettuce Cups
This Thai-style salad of ground beef, vegetables, and rice noodles is flavored with lime, mint, and soy, then topped with peanuts for crunch. Serving on lettuce leaves makes for a fun, kid-friendly presentation―roll them up and eat with your hands.
Beef Saté with Peanut Dipping Sauce
Seasoned, skewered, and grilled strips of flank steak are the heart of this dish, but the fantastic peanut dipping sauce deserves attention too. With creamy texture and nutty, spicy, and sweet flavors, it's an ideal complement to grilled beef, chicken, or pork. Try it mixed in with cooked somen or other Asian wheat noodles for an awesome starter or side.
Steak Salad with Creamy Ranch Dressing
"Steak" and "salad" are words we don't see together often enough, if this dish is any indication. The spice-rubbed sirloin has a crisp crust and juicy interior that brings meaty flavor to a basic salad highlighted by garlicky homemade croutons and tangy ranch.
Shallot is an often overlooked ingredient whose bold flavor heightens that of simple pan sauces. This classic fancy-restaurant dish tops tasty filet mignon with a sauce of shallot, lemon, and Worcestershire, fortified with butter and sherry. It's easy, delicious, and elegant.
Veal may be less popular today than in the past, but its delicate texture and subtly sweet flavor are perfect for this classic Italian preparation. Breaded and pan-fried for a crisp crust, then served with a piquant lemon-caper sauce, these veal cutlets make an easy-to-prepare meal sophisticated.
Broiled Flank Steak with Warm Tomato Topping
Lean, thin flank steak is best when cooked briefly at high heat, which makes it a great choice for quick-and-easy recipes like this one. The sweet, spicy, and fresh-tasting tomato topping that cooks in four minutes doesn't hurt either. Start the topping as soon as you take the meat out of the oven; the steak will be perfectly rested and juicy when everything's ready to serve.
Tenderloin Steaks with Red Onion Marmalade
Filet mignon and its cousins are the most tender cuts of beef, and don't need much cooking or seasoning to be delicious. A quick broil here gives them a wonderful browned crust and perfectly juicy interior. Pairing with a simple sweet-sour onion concoction elevates the dish to elegant company's-coming fare without requiring any extra time―the marmalade cooks in the same eight minutes as the steaks.
Sirloin Steak with Dijon-Port Sauce
Bold flavors are the name of the game in this recipe. From the pungent spice of Dijon mustard to the assertively sweet tang of port, the ingredients of the sauce are designed to stand up to savory sirloin. The recipe calls for egg noodles to soak up extra sauce, but other short pastas or even rice are good too.
Chipotle Barbecue Burgers with Slaw
Contrast is the name of the game for these unique burgers, which spice things up with chipotle chiles, then cool things down with a tangy sour-cream slaw. Try different kinds of barbecue sauce to customize the flavor of the burgers, or just make the excellent and simple slaw to serve with another favorite main dish.
Spicy Orange Beef
Sweet, sour, and fiery hot, this Chinese dish beats takeout by a mile. The cornstarch-thickened sauce soaks into the rice beneath the beef, giving it great flavor as well. Serve with a cooling side to balance the heat, like a simple cucumber salad or bean sprouts.
Steaks with Tuscan-Style Cannellini Salad
The fresh and hearty salad that pairs with grilled steak in this recipe is a reminder that meat doesn't always have to be the center of attention. The simply prepared steaks share the spotlight with the garlicky oil-and-vinegar-dressed bean salad to make one complete meal.
Ginger, Beef, and Green Bean Stir-Fry
This recipe includes lots of ingredients that give Asian recipes their distinct flavors: the sweet spice of hoisin sauce, the intense heat of chili garlic sauce, the toasted nutty taste of dark sesame oil, and the pungent notes of fresh ginger. These ingredients help elevate the stir-fry from good to great without increasing cooking time.
Steak and Cheese Sandwiches with Mushrooms
Worcestershire sauce kicks the flavor of this classic Philly sandwich up a notch. Everything cooks in just 11 minutes, but these hearty sandwiches make a filling meal any time. All you need is potato salad, coleslaw, baked beans, or chips on the side.
Beef Filets with Pomegranate-Pinot Sauce
Pomegranate seeds make a pretty garnish (look for convenient, ready-to-eat seeds in the produce section). Serve with potato wedges.
Grilled Polenta with Spicy Steak
Balsamic Steak au Poivre
Crack the peppercorns with the back of a heavy skillet or in a mortar and pestle or spice grinder (don't grind too finely). Serve with a side of steamed haricots verts.
Garlic-Thyme Burgers with Grilled Tomato
Thyme, garlic, and Dijon Mustard give these burgers a French twist. Pan-grilled tomatoes enhance the already-juicy texture.
Grilled Steak with Baby Arugula and Parmesan Salad
Flat-iron steaks come from the top blade portion of the chuck or shoulder section.
Spicy Beef and Bell Pepper Stir-Fry
Serve this protein-packed stir-fry with boil-in-bag brown or jasmine rice.
Seared Filet with Mixed-Herb Gremolata
A great sear on the steaks depends on getting the pan very hot and not moving the meat too much while it's cooking.
Skirt Steak with Gorgonzola Polenta
Serve this meat-and-starch combo with steamed haricots verts or a mixed green salad. Garnish with fresh thyme.
Mini Greek-Style Meat Loaves with Arugula Salad
Pack meat mixture firmly and evenly into muffin cups to ensure even cooking and easy release. Sprinkle with paprika for a pop of color.
Flank Steak with Tomato-Balsamic Sauce
This sauce is also tasty with sautéed chicken breasts or pork chops.
Seared Steaks with Red Wine, Mushrooms, and Onions
Finished with a rosemary, onion, red wine, and mushroom sauce, these seared steaks are an easy entrée that pair well with blue cheese mashed potatoes and broccoli.
Steak and Asparagus Stir-Fry
Spring's favorite vegetable shines in this quick stir-fry. Serve with precooked jasmine rice, available in pouches on the rice aisle.
Beef Flatbread Tacos with Cucumber Yogurt Sauce
Ground lamb would be equally delicious in these fun gyro-inspired tacos. If you can't find the flatbreads we call for, you can use corn tortillas instead.
Seared Steak with Tomato and Blue Cheese Salad
For a finishing touch of color and light, herby flavor, garnish the dish with chopped fresh flat-leaf parsley.