933 beef steak recipes

Thai-style grilled beef salad with charred sirloin over crisp romaine, cucumber, radishes, and herbs, tossed in a fiery fish sauce and chili dressing. A bright summer main in 30 minutes.

Rub the steak with a mixture of ancho powder, cocoa, and cinnamon, cook it in a hot skillet, and serve the succulent steak with a refreshing coleslaw and some warm tortillas.

Slow cooker pinto beans with cubed beef chuck and salt pork simmer for 10 hours into tender, smoky cowboy-style beans perfect for feeding ranch hands.

Marinated flank steak (London broil) in red wine, soy sauce, oregano, and marjoram, broiled hot and sliced thin against the grain. Tender, flavorful weeknight steak from an affordable cut.

Freezer fajitas: marinated sirloin steak frozen with frozen fajita vegetables for a make-ahead Tex-Mex weeknight dinner. Thaw, sear, and serve in flour tortillas with salsa.

Beef and broccoli skillet with cream of broccoli soup, soy sauce, and garlic served over rice. A quick weeknight stir-fry shortcut dinner ready in 30 minutes.

Round steak rolled around carrots and dill pickles then slow-cooked in tomato sauce creates tender Swiss beef rouladen perfect for Sunday dinners or slow cooker comfort meals.

Mad Mike's chili: a no-beans, all-meat Texas-style red made with cubed round steak, V8, enchilada sauce, and a mountain of chili powder. Slow simmered three hours until thick and deep.

Soy-marinated beef strips stir-fried with carrots, green beans, and onion, then piled over spaghetti in a glossy ginger-garlic sauce. An easy Asian-Italian fusion dinner the whole family will love.

Red wine pot roast braised low and slow with 24 cloves of garlic, carrots, celery, and thyme. Fork-tender beef with a rich, butter-finished pan sauce strained from the vegetables.

Ground beef patties shaped like filet mignon with a butter center, wrapped in foil collars, pan-seared and served with a red wine rosemary sauce and mushroom caps.

Grilled sweet and sour meatball kabobs loaded with pineapple, bell pepper, cherry tomatoes, and mushrooms. Brushed with a tangy steak sauce glaze and served over rice.

Tex-Mex steak and tortillas with garlic-marinated sirloin grilled fast over hot charcoal and wrapped in warm flour tortillas with a fresh tomato-chile-cilantro salsa.

Marinated flank steak with soy sauce, fresh ginger, garlic, and brown sugar. Scored, soaked 2 to 4 hours, then grilled or broiled and sliced thin across the grain.

Matambre is the classic Argentine stuffed flank steak: butterflied beef rolled jellyroll-style around spinach, carrots, hard-cooked eggs, and onion, then braised until tender and sliced into striking pinwheels.

Competition-style beef chili with ground sirloin, mole sauce, red bell peppers, and kidney beans. The mole adds chocolate-chili depth that sets this showdown recipe apart.