This southwestern-style dinner is filling, flavorful and fun.
Fire up the grill and grab a knife and fork – this vegan “steak” recipe is loaded with texture, fresh herbs and bright flavors.
To build quality muscle mass, adding high-quality lean protein to your diet is essential. These sheet-pan fajitas are not only high in protein, but they are low in effort. You can prepare everything before you hit the gym, then arrange it on a sheet pan, broil, and eat.
This marinated steak uses bold flavors such as ginger and fish sauce. Make the marinade in advance, but only add the steak the same day. The pickled carrots and cucumbers are a great make-ahead side. You can also serve this dish with brown rice.
When you cook hulled barley – also called whole-grain barley – in a pressure cooker, you don’t have to soak it beforehand, which cuts down on prep time. It also makes the barley tender and creamy without all the stirring you usually have to do to make risotto on the stove top.
There's a new steak in town – and, surprisingly, it's made from cauliflower. Here we cut the cruciferous veggie into thick steaks, coat it with spices then roast it 'til golden for maximum caramelization (read: flavor).
Top these crepes with what you have–we love the combination of red cabbage, green onions, cilantro, avocado, toasted sesame seeds and a splash of sriracha!
Flank steak is a relatively inexpensive lean cut that boasts a fantastic beefy flavor. It can be tougher than other steaks, which is why we pound it out thin before stuffing with the savory mushroom filling.
Looking for a foolproof steak recipe? Preheating the skillet is key, and cast iron is recommended—it gets hotter compared with other skillets, resulting in a nice sear. Ditch the traditional potatoes for this cauliflower mash for 75 percent fewer carbs and more vitamin C.
Fresh plum might seem like an unusual addition to an Asian-inspired noodle salad, but it’s a fresher alternative to the classic plum sauce commonly found in stir-fries and noodle bowls. Don’t worry if some of the peas fall out of the pods as you slice them – just toss them into the salad, too.
Red beet and chile pepper salsa makes for a striking and flavorful topper on these oregano and sriracha–marinated steak tacos. Because this salsa requires a little baking time to cook the beet, you can make it entirely up to 1 day in advance and refrigerate until serving.
Grilled lettuce and flank steak get a burst of flavor from a light citrus vinaigrette in this dish. Topped with crumbled blue cheese and walnut pieces, this dish is a perfect summertime meal that both steak and salad lovers can agree on.
A quick turn in the grill pan or on the outdoor grill gives romaine hearts a mouthwatering smoky flavor and tender-crisp texture that makes it worthy of succulent grilled tenderloin.
This steak dinner alternate from Dean Sheremet is drizzled with a homemade Romesco sauce. For similar recipes, get his new cookbook Eat Your Heart Out.
Butterflied flank steak rolled around a flavorful kale and feta filling makes an impressive presentation for dinner guests, and only you'll know how easy it was to pull off. Searing the rolls before simmering them in a white wine and tomato sauce ensures a juicy result.
Sweet blackberry sauce pairs perfectly with hearty steaks and spicy black pepper. Grilled fennel makes this easy dish taste like it was made by a pro!
This spice-rubbed steak on the grill is special enough. But here, a good thing gets even better with a bold tomato and pepper sauce reminiscent of gazpacho. For a change of pace, try substituting chicken, pork chops or even shrimp for the beef.
Olives, roasted red peppers and tomatoes combine for a flavorful condiment to this juicy steak. Since top round is a lean, relatively tough cut, be sure to marinate it overnight to tenderize the meat. Here we use the broiler to cook the steak, but a grill would work equally well.
We've chosen to keep it light for this steak pasta recipe with a tomato-based sauce smoothed with sour cream. Top that off with lean steak and lesser-known whole-wheat farfalle pasta, and you've got yourself a deliciously clean dinner sure to please any pasta lover in your family.
A 3-ounce serving of our broiled eye of round steak recipe has only 180 calories, 1 gram of saturated fat and 3.5 grams of total fat, so it's no surprise that it's one of our favorite dishes.
A spicy-sweet glaze and the crunch of salty peanuts make this grilled corn a side you'll crave.
This lightweight, versatile skillet will give you that smoky, just-off-the-grill flavor whether you're cooking outdoors or indoors.
Whether you're hoping to build muscle, combat hunger or simply better your overall wellness, upping the protein in your first meal of the day can be key.
These sandwich hacks are the greatest thing since sliced bread.
Fill up your plate with plant-based foods, and you could keep type 2 diabetes at bay.
Don’t destroy your roast! Take the advice from nationally known culinary experts to ensure your corned beef tastes (and smells) just like a restaurant-quality version.
If you’re looking to find healthy and tasty alternatives to meat, here’s why the often overlooked meaty plant protein known as tempeh could help you eat better than ever.
Can you really extend your lifespan and stay healthy at any age? We’re sharing the top science-supported tips that can encourage graceful aging and long-term wellness.
Can't get enough pasta? We feel the same.
Avoid these pitfalls and get ready for the juiciest steaks and burgers of your life.
How well do you know the tools you turn to most often in the kitchen? Make sure you have these items on hand – and know how to fully utilize your knives.
Elevate your cooking game by keeping an eye out for these missteps.
We're rounding up your fave recipes of the year, and these are the dishes you loved most in our issues, online and on social media.
Curious about what you can expect to see in the new year when it comes to food and nutrition? We’ve got a peek at what registered dietitian nutritionists are seeing on their radars, and the next new trends may just surprise you.
Brush up on these basic cooking techniques, and you’ll have everyone thinking you’re an expert chef.