This sweet-and-sour sauce is good with steak, but it can also be served with chicken, pork, or fish.
Author: Martha Stewart
When you want a change from the usual tacos, when you want dinner on the table in just 20 minutes, this is the recipe you need. Our zesty tacos have a spicy beef filling with red cabbage, avocado, and...
Author: Martha Stewart
One generous rib-eye makes the perfect steak dinner for two. Here, it's pan-seared in a cast-iron skillet and finished with a piquant pink peppercorn-and-Meyer lemon butter.
Author: Martha Stewart
The ultimate; meatballs, made with ground pork and ground beef, are simmered in a quick tomato sauce, then topped with mozzarella and broiled.
Author: Martha Stewart
My Philadelphia-born friend is so devoted to her city's most famous sandwich that the first thing she did after her big fancy wedding was to head, gown and all, to her favorite local spot for a cheesesteak...
Author: Martha Stewart
Any leftover pulled or shredded meat--think rotisserie chicken or pulled pork--would work in these quick and flavorful wraps.
Author: Martha Stewart
Many stews are thickened with flour, but this hearty one is safe for gluten-intolerant diners.
Author: Martha Stewart
This delicious recipe is courtesy of Roberto Santibanez's cookbook, "Rosa's New Mexican Table."
Author: Martha Stewart
Don't go out for a great rib eye when you can make this meal, complete with veggies, in minutes. A little spicy horseradish cuts the richness of the steak.
Author: Martha Stewart
What could be simpler or more delicious than bone-in rib-eye steaks marinated with fresh rosemary then grilled?
Author: Martha Stewart
Flank steak is pan-seared with an Asian-inspired glaze of soy sauce, ginger, and mirin.
Author: Martha Stewart
The leftover sauce from the beef can be tossed with pasta as a first course, and, for the second course, serve the beef with a vegetable.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala...
Author: Martha Stewart
Consider this recipe a blueprint for other stir-fries, swapping in your favorite dark, leafy greens (bok choy, Swiss chard) or quick-cooking cut of leanbeef (round, sirloin).
Author: Martha Stewart
Hoisin sauce has a rich, sweet flavor; look for it in the Asian section of your market.
Author: Martha Stewart
Spice rubs are great for when you don't have time to marinate your meat.
Author: Martha Stewart
Dress up steak with compound -- meaning flavored -- butter, which is surprisingly simple to make. A T-bone steak would also work here, just be sure to adjust grilling time as needed to account for the...
Author: Martha Stewart
This colorful beef fajita contains fresh cilantro, yellow bell peppers, and red onions. Sour cream and a squeeze of lime juice give it a cool taste. The longer the flank steak marinates, the more flavorful...
Author: Martha Stewart
A formal presentation makes this delicious combination of steak, olive stuffing, and tomato confit an option for a family holiday dinner.
Author: Martha Stewart
There's a reason this rich dish is still a family favorite after all these years: It's just plain delicious. Cooking everything -- even the egg noodles -- in the pressure cooker is a smart update. This...
Author: Martha Stewart
For a tasty salad dressing without oil, we mixed salsa with some vinegar. You can use any prepared salsa: hot or mild, red or green, plain or fruity.
Author: Martha Stewart
Feta and gorgonzola are two other cheeses you could try with this salad. Their flavors stand up to the steak, and, like goat cheese, they have the right texture for crumbling.
Author: Martha Stewart
This is a simple recipe for a trusted Sunday meal, with roasted potatoes and shallots.
Author: Martha Stewart
Instead of going for takeout, go light with a standout ready in 30 minutes.
Author: Martha Stewart
The mouthwatering texture of these short ribs renders the long marinating followed by slow braising worth the time and patience needed.
Author: Martha Stewart
These soft tacos use lean ground sirloin and low-fat corn tortillas as sensible substitutions. Skip the sour cream and guacamole -- opt for a fiery salsa instead.
Author: Martha Stewart
It's a good idea to place the plastic bag holding the steak and marinade on a rimmed baking sheet or in a baking dish, in case of any leaks.This recipe is one of our Better Basics: 10 New Takes on Family...
Author: Martha Stewart
Dressed up with a little cheese, this classic meatloaf is an easy everyday choice. A combination of ground meat and a different cheese would also taste great -- try pork and beef with Gruyere or Monterey...
Author: Martha Stewart
Use your broiler to create a flavorful meal without adding much oil. The white-bean mixture would also go well with broiled or grilled fish or shrimp.
Author: Martha Stewart
The butter in this unusual steak sauce gives the decidedly eastern combination of ginger and soy sauce a rich, European spin.
Author: Martha Stewart
An expert trick makes simple work of rolling these meatballs into shape. The meatballs are used in Patsy's Meatball Lasagna.
Author: Martha Stewart
This meal is proof that less can be more. Pan-cooked steak, a single-ingredient sauce, and simple sides add up to nothing less than an Italian feast.
Author: Martha Stewart
Author: Martha Stewart
This pasta favorite is guaranteed to please every member of your family.
Author: Martha Stewart
Canned chipotles pack serious heat along with a smokiness that delivers an extra punch of flavor in this broiled steak recipe.
Author: Martha Stewart
This hearty sauce comes together in considerably less time than traditional ragus thanks to the addition of leftover Pot Roast.
Author: Martha Stewart
A hot, crunchy peppercorn crust makes steak au poivre one of the best beef dishes ever created. Here, a blend of heat, aroma, and fruitiness is formed by three kinds of peppercorns: green,classic black,...
Author: Martha Stewart
Fresh tagliatelle is the traditional accompaniment for this perfect Bolognese Sauce, that pairs well with any flat pasta. Homemade chicken stock is ideal, because it gives the sauce body and a velvety...
Author: Martha Stewart
This wonderful recipe for braised short ribs is courtesy of chef Scott Conant. This recipe is a great dish to serve on its own but also serves as a great filling for Scott Conant's Short-Rib Ravioli.
Author: Martha Stewart
The secret to an even coating: Pour the batter into a tall container, such as a Mason jar, and dip in each hot dog.
Author: Martha Stewart
This delicious dinner of beef tenderloin with fresh horseradish and black-pepper crust has been adapted from "Emeril's Creole Christmas," written by Emeril Lagasse and Marcelle Bienvenu.
Author: Martha Stewart
With its crushed-peppercorn crust and buttery, shallot-specked sauce, steak au poivre is a highlight of any cook's repertoire. Our recipe captures dynamic flavor in two quick steps: searing the meat over...
Author: Lauryn Tyrell
This one-pot wonder features hearty fall flavors that will have everyone asking for seconds.
Author: Martha Stewart
Lucinda's version of bolognese sauce takes just a third of the time of the original to prepare. Serve it over spaghetti or any pasta you may have in the pantry.From the book "Mad Hungry," by Lucinda Scala...
Author: Martha Stewart
Steak coated with a tangy mixture of whole-grain mustard and black pepper is a delicious contrast to the sweet roasted vegetables.
Author: Martha Stewart
Yes, you can have your meat and potatoes while staying healthy at the same time -- this satisfying and easy salad is proof.
Author: Martha Stewart
Make this beef Bourguignon recipe for a delicious, traditional heart-warming meal.
Author: Martha Stewart
Fontina is especially good on this burger. When heated, its texture becomes remarkably creamy and luscious.
Author: Martha Stewart
Talk about fast and flavorful; this recipe pairs beef (we're talking sirloin here), with it's old pal carrots but gives them a new spin with cinnamon, cayenne, and fresh mint. Plus it takes just 35 minutes...
Author: Martha Stewart
A Passover meal doesn't have to cause a ruckus in the kitchen, or leave you scrambling to serve it. Our herb-coated beef tenderloin and creamy garlic aioli require little hands-on time, and you can enjoy...
Author: Lauryn Tyrell