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A tangy marinade and sauce for all types of steak. Flavorful but not too spicy. Can easily be doubled.
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While not a true pastrami, Chef John's Grilled Flank Steak is rubbed with similar seasonings and, sliced thin, makes a great sandwich on rye bread with honey mustard.
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Browned ground beef is tossed with two kinds of cheese, crushed tortilla chips, and mixed salad greens, and topped with zesty Italian dressing.
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A cross between meatloaf and meatballs, this sandwich holds together without being messy.
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Sour cream is added to this ground beef meatloaf, along with dehydrated beef onion soup, Parmesan cheese, and Italian-style bread crumbs.
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A spice-rubbed pork butt is cooked in a pressure cooker in a sauce of honey, molasses, hot sauce, and garlic. The sweet and spicy pulled pork is then served on a Kaiser roll with homemade coleslaw and barbeque sauce.
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Chef John's tourtiere is hearty, satisfying, and easy to make--it's a great holiday main dish. It doesn't require precise timing, so no pressure!
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Get Classic Italian Lasagna Recipe from Food Network
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Get Greek Meatballs with Tzatziki and Orzo with Feta and Walnuts Recipe from Food Network
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Get New England Pot Roast Recipe from Food Network
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Get Slow Cooker Pot Roast Recipe from Food Network