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.
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.
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.
The tantalizing aroma of juicy steak and salty blue cheese is bound to have everyone's mouths watering from the minute it hits the skillet. Luckily for you, the wait doesn’t last long – this decadent meal will be on the table in just 35 minutes!
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!
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.
Ginger, lime, honey, soy sauce, ginger and then some - this beef stir-fry packs flavor in spades and keeps you full thanks to rice and eggplant sides.
You can put together your own combination of preferred mushrooms or look for already-combined sampler packages at your local market (TRY: Chef's sampler from Mycopia, a California grower). And don't be afraid to break up this recipe: Try the sautéed side over top of pan-seared chicken, polenta or even pizza.