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This recipe is by Pierre Franey and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Chef David Myers grills with bincho (hard white charcoal) and serves the steak with yuzu kosho, a condiment of yuzu (a citrus), chiles, and salt. Home cooks can use a topping of lemon zest, chile, and daikon and cucumber salad.
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Tender New York strip steaks are served with a creamy mushroom and red wine sauce for a special meal for that special someone or to please and impress your guests.
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Jars of barbeque sauce are dressed up with Worcestershire sauce, steak sauce, onion flakes and cola.
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Marinating meat for a couple days in a blend of beer and soy sauce helps to remove the gaminess of fresh meat. Try it on deer, elk, or even moose.
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Orange juice is spiked with garlic and ginger, and then poured over a prepared steak and chilled for several hours. After the meat is grilled and sliced, warmed orange juice is poured on.
Ingredients: sirloin, cloves, ginger, oranges
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Skirt steak with a Tuscan-inspired marinade is grilled and served with a Mediterrean-style salsa. Use your food processor to quickly prep this delicious savory dish.
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Beef eye of round steaks are simmered in a red wine sauce until tender enough to cut with a fork. This is said to be one of former President Ford's favorite recipes.
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Steak-frites, goin' up on a weeknight.
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Are you craving a mouthwatering bowl of homemade soup?  Try this smart recipe that uses vegetable juice and beef broth to give you a flavorful beef vegetable soup that's ready just about an hour.
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Steak is pounded thin and rolled up with fresh sage, provolone cheese and prosciutto. This is a delicious recipe using inexpensive skirt steak. Saltimbocca literally translates to 'jump in the mouth' and the bold flavors in this recipe will do just that.