85 beef steak recipes

Carne asada y naranjas features skirt steak soaked in fresh orange juice, then grilled over charcoal alongside caramelized orange slices. Citrusy, smoky, and impossibly simple for a Mexican-inspired cookout.

Joyce's steak and mushroom gravy: flour-dredged round steak browned and slow-simmered in cream of mushroom soup. Classic midwestern comfort over mashed potatoes.

Swiss steak braised low and slow with onions, garlic, and ketchup until fork-tender. A simple, old-fashioned beef dinner with just a handful of ingredients.

Grilled pepper sirloin steaks marinated overnight in steak sauce, Dijon mustard, brown sugar, and crushed whole peppercorns. Bold, spicy, and built for the grill.

This simple crockpot recipe is easy to make and the dish tastes just as good as if it came off the barbecue.

Delicious! Had this beef stroganoff for dinner tonight, and it was amazing. Enjoyed it so much that I will have to make another bunch very soon.

Sauerkraut rolls made with elk steak pounded thin, stuffed with bacon-onion sauerkraut, and braised in beef stock. A hearty, old-world game meat roulade.

Chili-rubbed sirloin steak: a quick four-ingredient weeknight dinner ready in 15 minutes. Garlic and chili powder pressed into the meat form a bold dry crust under high heat, sliced and served with cool salsa.

Traditional British beef and kidney stew with pickled walnuts, carrots, and onions braised low and slow until the gravy turns thick and rich. A proper pub-style comfort dish for 4 to 6.

Texas-style beef fajitas with skirt steak marinated overnight in red wine and Worcestershire sauce, grilled hot and sliced thin. Served in warm flour tortillas with salsa.

Swiss steak with tenderized round steak, sweet onions, mushrooms, and a tomato-mushroom gravy braise. Old-school comfort cooking that turns tough cuts fork-tender.

Flank steak rubbed with garlic, red pepper, and seasoned salt, then marinated in Worcestershire sauce. Broil or grill for just minutes per side and slice thin across the grain.

Sweet and spicy grilled chuck steaks brushed with a salsa, ketchup, brown sugar, and Dijon mustard sauce during the last 5 minutes on the coals. A 4-ingredient glaze.

Potato, egg, and hominy breakfast skillet: hash browns, Rotel tomatoes, hominy, and scrambled egg substitute, seasoned with chili powder and cumin. One-pan Tex-Mex breakfast.

German bacon rouladen: paper-thin round steak smeared with Dijon, rolled around bacon and onion, browned in flour, then braised in its own pan gravy. A classic Bavarian comfort-food roll.

Beer-marinated flank steak with soy, lime, and brown sugar bathing overnight, then hitting hot grates for a caramelized crust. Sliced thin across the grain for tender, beer-smoky strips that beat any expensive cut.