Put your broiler to work for sizzling steak fajitas that cook on one sheet pan in just 10 minutes.
Author: Anna Stockwell
Make and share this Peppered Steak with Brandy Flambe recipe from Food.com.
Author: Candy C
For any of you that are beef lovers, this is an amazing recipe for beef steak! Just make certain to tell your butcher to cut the sirloin to 2-1/2 inch...
Author: Kittencalrecipezazz
Make and share this Stuffed Round Steak recipe from Food.com.
Author: Jane from Ohio
Make and share this Grilled Balsamic London Broil recipe from Food.com.
Author: GinnyP
Filet Mignons..."The King of Beef". Expensive to buy, but wonderfully tender and lean. When you spend this kind of money on a piece of meat, you don't...
Author: quotFoodThe Way To
This results in a tender, flavorful, slightly carmelized steak. I think it would work great with any less expensive cut of beef.
Author: Scott1265
Make and share this Hawaiian Steak Marinade (Chicken Too) recipe from Food.com.
Author: samidc
I adapted this one from Rachael Ray, and I absolutely love it. I have used this one for the grill at least a dozen times so far. It's a huge hit!
Author: LibbyAnne
I like to serve this tender and delicious pan-seared steak for Valentine's Day or romantic occasions such as anniversaries and birthdays! Takes only 20...
Author: BecR2400
Kentucky is famous for it's bourbon/whiskey (it is two different things) and we use it for everything from curing a cough (it is GREAT and I promise I'll...
Author: Redneck Epicurean
These cube steaks are cooked slowly to make them nice and tender. The acid from the tomatoes and the cola help to tenderize the meat. Serve with mashed...
Author: breezermom
This is one of my favorite recipes. It takes a little longer to cook than some recipes, but is very worth it. The gravy you'll make is wonderful served...
Author: gojenni714
Author: Jamie Elizabeth Flick
Make and share this Honey Mustard Marinade for Steaks recipe from Food.com.
Author: Abby Girl
Make and share this Chicken-Fried Steak With Cracked Pepper Gravy recipe from Food.com.
Author: bugsbunnyfan
I adopted this recipe after its original poster, Mean Chef, departed the site. I have made this recipe a few times, without the sauce to cut calories,...
Author: newspapergal
This is our favorite way to prepare a nice sirloin steak. Time indicated does not include marinade time. This recipe represents the Southern U.S. region...
Author: PanNan
From Williams-Sonoma. DH and I tried these for lunch today. Easy and tasty! According to Williams-Sonoma, if you would like these for a complete meal,...
Author: Dr. Jenny
This has a Latin American influence in the chile rub and creamy gravy made from avocado and tomatillos. Adapted from BH&G magazine. Enjoy!
Author: Sharon123
Picture rib eye steaks cooked outdoors on your barbecue grill, with a delicious herb butter melted on top. Herb butter must be made 2 hours in advance...
Author: Marie
Author: Reed Hearon
This recipe is another winner from Toronto Star - we made it tonight and just loved it. A fun way to have the kids eat their lettuce, too. Beef needs to...
Author: Deantini
Make and share this Chili-Rubbed Rib-Eye Steaks With Cilantro Butter recipe from Food.com.
Author: gailanng
A recipe that I found for ZWT on All British Food.com. This says to use a grill pan but also could be grilled on the BBQ, which is what I will do. Sounds...
Author: diner524
Fillet beef tenderloin is optimal in this recipe, but feel free to sub the steak of your choice. From filletmignon.org.
Author: gailanng
Brandy can be used in place of the whiskey, the steaks should be about 1-inch thickness. Plan ahead the steaks have to sit for 1 hour at room temperature....
Author: Kittencalrecipezazz
Found this on allrecipes.com and it's definately a perfect marinade for steak tips. Nice change to the soy sauce based marinades. Really can be used on...
Author: Chippie1
Here the peppery flavor comes entirely from the sauce and not from pressing the peppercorns into the meat as in most steak au Poivre versions. The creamy...
Author: Sandi From CA
Make and share this Beef Tenderloin With Brandy Sauce recipe from Food.com.
Author: Dienia B.
This is an easy way to have baked steak when you don't have a lot of time to spare in the evening. I was craving baked steak and gravy but knew I would...
Author: knauffie
Yum, perfect for Father's Day or any warm, summer night! Be sure to leave the skewers on the grill long enough to get the beef nice and crusty on both...
Author: Scoutie
Make and share this Asian Style Flank Steak recipe from Food.com.
Author: threeovens
This is the signature recipe for a restaurant here that is located inside of our city's only 5-star hotel. It was published on the websites for several...
Author: SweetAsPie
From "Cafe Delites", I absolutely love using this recipe! The amount of Cajun seasoning I used (about 1/8 cup) was the perfect amount of flavor for my...
Author: givemiamore
This is part of a traditional Argentinean Asado (BBQ). It couldn't be easier to make this skirt steak. This is an extremely tasty and juicy cut of beef....
Author: threeovens
Very flavorful steak- the longer you marinate, the tastier it becomes. Found in Muscle & Fitness magazine and a definite favorite! Note: Looking for the...
Author: Christmas Carol
Make and share this Filet Mignon With Dijon Brandy Sauce recipe from Food.com.
Author: lazyme
This recipe contains a flavorful and simple technique for grilling beef steak, which also works well on pork ribs. The result is savory, juicy meat.
Author: Northwest Lynnie
The roasted onion sauce really goes well with the peppery steaks and it's very easy to do ahead and then reheat when the steaks are ready. Recipe from...
Author: Hey Jude
A seared fillet served in a bold garlic-herb- butter sauce. Originally served at Vic's Tally-Ho in Des Moines, Iowa. This is now a midwestern classic.
Author: AbsurdBookNerd
Based on the classic recipe, this hearty beef dish is packed with flavour from garlic and onion to thyme and paprika.
Author: English_Rose
Make and share this Grilled Sirloin Steak recipe from Food.com.
Author: nevillessault
Author: Michael Lomonaco