Steaks Recipes

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Flash-In-The-Pan Pepper Steak Ready Time: 25 Min "My husband and I are big stir-fry fans, and this simple recipe is one we turn to often."

Flavorful Flank Steak Ready Time: 20 Min "'This is a variation of an old Southern recipe with a Texas twist,' relates Janice Montiverdi, Sugar Land, Texas. 'I've been making it at least once a month for the last 15 years. The overnight marinade gives the beef a wonderful taste.'"

Fried Steak with Peppercorn Gravy Sauce Ready Time: 18 Min "This is such a great, simple red meat-lover's dish. The sauce is flavorful and easy to make. This dish looks like a lot of work, but is so simple. Great for impressing people."

G's Flank Steak Marinade Ready Time: 6 Hrs 35 Min "This is a marinade for any type of steak, but works well for tougher cuts when left for a couple of days."

Ginger Steak Ready Time: 20 Min "This simple recipe is one of my personal favorites. After lots of experimentation, it's perfect!"

Great Garlic Beer Steaks Ready Time: 15 Min "This is a great marinade for rib, New York, sirloin, t-bone, and rib-eye steak. The lemon juice tenderizes and the garlic-oyster sauce adds the flavour. Low sodium oyster sauce is recommended, if you can find it."

Greek-Style Rib Eye Steaks Ready Time: 25 Min "Because our children are grown, I often cook for just my husband and me. When I want to serve something special, this is the entree I usually reach for. Seasonings, black olives and feta cheese give steak great flavor. --Ruby Williams, Bogalusa, Louisiana"

Grilled Fajita Steak Salad With Pickled Pink Onions Ready Time: "Walk through any neighborhood in the late afternoon, and chances are you'll catch the scent of grilling food. Like suntan lotion and freshly mowed grass, the smoky fragrance smells like summertime."

Grilled Mexican Steak Ready Time: 1 Day 20 Min "This is a great way to serve skirt or flank steak. The two day marinade is worth the wait."

Grilled or Fried Skirt Steak Ready Time: 1 Hr 20 Min "Skirt steak is an inexpensive cut of beef taken from the diaphragm muscle. It ranks with filet mignon as my favorite juicy and tender cut. It comes in long, narrow strips about 3/4 lb. each. The grain runs across the narrow side and so for serving the steak should be cut into serving-size pieces with the grain so that it can then be cut into bites against the grain."