It’s a Steak-Out: 10 Sizzling Dishes
There’s so much nostalgia in a good steak.
Thinking of steak reminds me of my father. I grew up in Phoenix, where cooking outside in the summer often risked the chef himself getting grilled just as much as the meat on the barbecue.
His easy confidence and the rich, smoky tones of the fire were so comforting. And there were hardly leftovers, because like many dads, mine was our ever-ready plate-cleaner.
These 10 recipes are guaranteed to bring back pleasant memories, or perhaps make new ones. Be sure to have people you love to dine with you – these hearty, delicious meals are meant to be shared.
Let your steak marinate in a flavorful sauce featuring red wine. The homemade fries make this a favorite for meat and potato lovers!
Make your own pico de gallo in this recipe for irresistible tacos that will be gone in a flash!
Everyone will go nuts for this stir fry that uses Sapporo, a Japanese lager, to ramp up the flavor.
These fancy “hamburgers” are classy enough to serve at a dinner party – and fun enough for a cookout!
“London Broils” aren’t from across the pond. Instead, the name refers to a cooking method where a steak is marinated, seared at high heat, and then thinly sliced across the grain of the meat. Who’s hungry?
Rach makes her own version of a favorite dressing from a restaurant in upstate New York. You’ll want to travel there yourself after trying this salad!
This sauce packs a punch, thanks to fresno peppers and chili pepper flakes. That’s hot!
Take advantage of in-season tomatoes in this flavorful dish. “Pizzaiola sauce is usually spooned over a strip, rib eye or sirloin steak. I prefer this lightened-up, fresh tomato version spooned over very thinly sliced steak with a simple salad on the side,” says Rachael.
Pomegranate, coriander, and fennel seeds are just a few of the unique spices that make this steak dish unique.
Steak for brunch? Why not! Rach says: “Sliced steaks and deviled egg salad on English muffins or biscuits make a delicious meal for any time of day. Serve with a side of browned diced home fries with onions.”