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This is a traditional Mexican sauce that works great over meats, fish, beans, rice, tacos, and quesadillas. Roasting the ingredients might seem like a bother, but it doesn't take more than 15 minutes and it's worth every single second.
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This Latin American recipe comes compliments of Chef Daisy Martinez of the PBS show Daisy Cooks!
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Frenched beef rib-eye steak seared first to brown, then cooked on lower heat to finish, served with parsley, oregano, garlic chimichurri sauce.
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This soy sauce-based marinade with garlic, red pepper, and coriander needs one hour to add plenty of flavor to your steaks for grilling.
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Get Steak and Egg Burrito Recipe from Food Network
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I tried for years to make a cheese steak as good as the takeout sub shops of southeastern Massachusetts. I think this is about as close as you can come at home. Freezing the steak the day before makes it easy to cut into very thin slices.
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A slow cooker pot roast, made with sirloin, has a surprise ingredient -- a can of citrus-flavored soda, poured into the cooker, to add a little tangy sweetness.
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I learned how to make these tacos while a man from Oaxaca, Mexico lived with my family. They are traditional Mexican tacos and one of the best things I know how to make.
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These hamburgers combine ground beef with sun-dried tomatoes, blue cheese, Worcestershire sauce, and dry mustard. These are best on the grill for great flavor.
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Get Steak-and-Potato Salad Recipe from Food Network
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Get Perfect Porterhouse Steak with Herb Butter Recipe from Food Network