Steak Lover's Recipes

No matter what the season, we doubt any other similarly prepared meat can quite compare to the mouthwatering sizzle of steak on the grill. But, somewhere in the preparation, your delicious steak can turn into in a flavorless disaster. Luckily, this collection—along with our Steak Cuts Guide—will help you achieve grilled steak perfection every time.

Based on the classic bistecca Fiorentina—grilled porterhouse—Tuscan-Style New York Strip with Arugula Artichoke Salad uses sirloin strip steaks, which are leaner (and, because they’re boneless, a little easier to grill) than porterhouse. Lemon juice is a traditional accent in the dish, meant to cut the richness of the meat. Use a mandoline to slice the artichokes thinly and evenly.

To make your next steak night a success, watch over the temperature of the meat with a thermometer. This works best on steaks of 1-inch (or more) thickness; it’s hard to get a good reading on anything thinner. We marinate the meat with lemon juice, garlic, and olive oil—but no salt, because the marinade will get discarded. Instead, we sprinkle on a little kosher salt before pan-grilling and finish the sliced steak with gorgeous flaky salt so that it hits your tongue first and offers a beautiful crunchy kick.

There's no need to pull out the food processor to make the small amount of breadcrumbs for this recipe. Just tear bread by hand into very small pieces; the rustic texture is perfect.

The ultratender flat iron is an affordable alternative to rib-eye. Look for (or request) flat, rectangular steaks—butchered specifically to eliminate the line of tough connective tissue that runs down the middle of the entire cut.

Kale is perfectly paired with Cajun-seasoned steak and potato frites—all for under 400 calories per serving.

Meaty juices from a well-seasoned strip steak meld with fruity oil and fresh herbs right on board to deliver a delectable coal-fire flavored dinner.

Peppery arugula and flat-iron steaks, which come from the top blade portion of the chuck or shoulder section, are a perfect match in this balanced main course salad. The tangy Dijon vinaigrette and salty Parmesan cheese pack in additional flavor.

The marinade of fish sauce and grated red onion gives intense flavor to the steak, tenderizes the meat, and results in a slightly caramelized crust. Use your largest sauté pan (preferably 14-inch so that the vegetables and steak have room to caramelize and cook quickly) or a large wok.

Ready in 25 minutes and coming in at less than 300 calories, this spicy steak with Gorgonzola cheese sauce is a flavorful and filling meal.

This sauce is also tasty with sautéed chicken breasts or pork chops.

Make sure the cast-iron skillet is hot before adding the steaks so that they get a nicely browned crust on both sides. We like both red and orange peppers, though just one color will work. In place of tenderloin steaks, you can also use top blade steaks or petite tenders.

Flatiron steaks are cuts from the top blade with the shoulder tendon removed. We encourage cooking with local grass-fed beef, but grain-fed beef will also work in this dish.

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.

There's no need to pull out the food processor to make the small amount of breadcrumbs for this recipe. Just tear bread by hand into very small pieces; the rustic texture is perfect.

Pair simply seasoned beef tenderloin with a flavorful sauté of fresh green beans, onions, shallots, garlic, and balsamic vinegar. This outstanding meal of comes in under 250 calories per serving.

A combination of fresh herbs—mint, cilantro, and basil—impart delicious fresh flavor. This salad would also be delicious with grilled chicken or lamb.

Adding the steak's juices into the dressing it's served with boosts savory satisfaction. 

Serve this meat-and-starch combo with steamed haricots verts or a mixed green salad. Garnish with fresh thyme.

Lean beef tenderloin is a good candidate for broiling because it won't render much fat that could smoke or flare under the broiler.

This dinner is a play on classic meat and potatoes—with amped up flavor from the herby sauce. The sunchokes are roasted with a touch of honey until tantalizingly caramelized.

A little butter adds richness and keeps leaner-than-usual beef moist without adding much total fat. This recipe is smoky, so keep an exhaust fan on high or cook in a skillet on a hot outdoor grill.

This delicious and simple one-dish meal is an American classic. Weighing in at only 326 calories, it's healthier than its traditional steak and baked potato counterpart while not sacrificing any of the flavor.

Chipotle powder gives the rub a smoky hit. Fresh salsa is a delicious and perhaps unlikely accompaniment.

Between the beef, egg, cheese, mushrooms, and truffle oil, this burger is an absolute umami bomb, exploding with meaty, savory flavor. Chopped, sautéed mushrooms in the burger mixture add low-fat moisture to the lean beef as it cooks.

Serve a cool, Asian-style salad featuring tri-tip, a lean, triangular cut that comes from the end tip of the sirloin section. Substitute top sirloin, strip steak, or flank steak if tri-tip steak isn’t available, and slice thinly instead of into cubes.

A spicy North African–style pepper sauce amps up the flavor in these beef kebabs. Prepare the sauce up to one day ahead.

This Argentinian herb sauce is a classic topping for grilled beef.

Steer clear of store-bought barbecue sauces with high sodium. This zesty low-salt condiment is great with grilled steaks, pork, or chicken. Refrigerate extra up to a week.