This Italian beef roulade is made with flank steak, pounded thin, rolled around a filling of chopped Genoa salami, garlic, fresh mozzarella and basil leaves and simmered in tomato sauce.
Pulled beef brisket combined with a zesty orange barbecue sauce and topped with melted muenster cheese makes a great filling for appetizer sliders.
An upscale steak sandwich made with thinly sliced New York strip, sauteed onions and mushrooms, Muenster cheese and a flavorful bourbon-molasses sauce.
Steak Diane is a classic dish consisting of pan-seared medallions of filet mignon topped with sautéed mushrooms and a pan sauce made with brandy, cream, Dijon-style mustard and Worcestershire.
This is our favorite beef stew recipe - a simple combination of ingredients cooked to flavorful perfection in a pressure cooker.
Beef brisket, slow braised with red wine, fragrant orange zest, fresh rosemary and thyme makes a delicious, pungently flavored main course that's easy to make for a company meal.
Steak alla Milanese is thin sliced steak, tenderized, breaded, fried in olive oil and butter and served with a sauté of spinach, garlic and chopped tomatoes.
Chimichurri is a bold flavored sauce made from fresh parsley, garlic, olive oil and vinegar. It makes a fabulous accompaniment to a tender, juicy, grilled steak.
Thinly sliced New York strip steak, roasted red and green bell peppers, sautéed onions, mushrooms and provolone cheese combine to make a truly fabulous steak sandwich.
Flank steak marinated in mirin, garlic and soy sauce is grilled and served with an Asian-style version of chimichurri sauce.
Flank steak marinated in soy sauce, honey and garlic is grilled and topped with a saucy stir-fry of mushrooms and scallions.
Filet mignon crusted with black, pink and green peppercorns, pan seared and drizzled with a balsamic-cream pan sauce.