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Entries tagged with 'steak'

Slow-Smoked Porterhouse Steaks

Serious Eats J. Kenji López-Alt 2 comments

Smoking is generally a method reserved for long-cooking, tough cuts like pork shoulder, ribs, or beef brisket, intended to deeply flavor and tenderize the meat over the course of a half day of cooking. But with a bit of finesse and a couple hours of free time, it's perfectly possible to get that same smoky flavor into a thick-cut steak and still have it come out perfectly medium-rare and juicy, so long as you play your cards right. Here's how it's done. More

Seared Skirt Steak With Blistered Cherry Tomatoes and Polenta

Serious Eats J. Kenji López-Alt 7 comments

Polenta is the kind of stuff that's just begging for a flavorful sauce to be spooned into it. But pan-seared steak doesn't really provide much sauce of its own. The solution: Toss some juicy cherry tomatoes and chilies into the skillet as the steak finishes cooking. Their natural juices pick up the flavorful pan drippings and—with just a touch of olive oil—emulsify into a rich, flavor-packed pan sauce. More

Grilled Steaks With Roasted Tomato Dipping Sauce (Crying Tiger, or Suea Rong Hai Kap Jaeo Ma-Khuea Thet) From 'Simple Thai Food'

Serious Eats Kate Williams 2 comments

Like son-in-law eggs, this "crying tiger" dish of grilled steak with spicy tomato sauce has a mysterious name. No one really knows if the tiger is crying because the steaks are good or bad, or if the sauce is just so spicy that it generates tears. I'm inclined to believe the latter, because if you're grilling rib-eye, it'd be a shame to serve it tough. More

Grilled Stuffed Flank Steak With Roasted Chilies and Pepper Jack Cheese

Serious Eats J. Kenji López-Alt 2 comments

Butterflied flank steak rubbed with a garlicky chili rub, then layered with roasted green chilies and pepper jack cheese gets rolled, sliced, and grilled until smoky and charred. More

Grilled Stuffed Flank Steak With Pesto, Mozzarella, and Prosciutto

Serious Eats J. Kenji López-Alt 9 comments

Grilling and pesto are two of the quintessential flavors of summer. Here we combine the two by slathering a butterflied flank steak with fresh pesto, then layering it with mozzarella and prosciutto before slicing it into pinwheels and grilling it over hot coals. More

Grilled Stuffed Flank Steak With Scallions, Ginger, and Teriyaki Glaze

Serious Eats J. Kenji López-Alt 10 comments

Negimaki—grilled beef rolled around scallions and grilled with a sweet and savory teriyaki-style glaze—is one of my favorite Japanese appetizers. Here we've Super Mario mushroom'd it to full main course-sized proportions, stuffing a butterflied flank steak with an aromatic scallion-ginger oil before grilling it over hot coals and serving with a teriyaki sauce. More

Muffuletta-Style Grilled Stuffed Flank Steak (Stuffed With Salumi, Provolone, and Olive Salad)

Serious Eats J. Kenji López-Alt 6 comments

Inspired by the classic New Orleans muffuletta sandwich, we roll a butterflied flank steak with prosciutto, capicola, mortadella, provolone, and a punchy olive salad, then slice it into colorful pinwheels that get grilled over a hot fire. More

Red Wine-Marinated, Roasted Beef Tenderloin With Herb-Horseradish Cream

Serious Eats Jennifer Olvera 1 comment

Red wine and herb-marinated beef tenderloin pairs with pan sauce and mint, parsley and dill-stippled horseradish cream. More

Slow Cooker Ropa Vieja With Black Beans and Rice

Serious Eats Jennifer Olvera 10 comments

Ropa vieja, the classic Cuban dish of shredded stewed beef flavored with a vinegary tomato and pepper sauce, is a natural choice for the slow cooker, stewed all day and served with rice and beans. More

Easy Stir-Fried Beef With Mushrooms and Butter

Serious Eats Shao Z. 12 comments

It may not be traditional in the strictest sense of the word, but the combination of soy sauce and butter is quickly becoming a favorite both in Asia and here at home. One of my favorite ways to combine them? In a stir-fry, like this simple recipe with marinated flank steak, stir-fried with mushrooms. More

Grilled Mojo-Marinated Skirt Steak

Serious Eats Jennifer Olvera 4 comments

Skirt steak, with its coarse texture and hearty grain is a great cut for marinating, particularly when the marinade is a garlicky mix of lime and orange juice. As it chars over a hot flame, the interior ends up buttery and rich. More

Grilled Jalapeño-Marinated Steak Sandwiches With Charred Onions and Cotija Mayo

Serious Eats Joshua Bousel Post a comment

Spicy and beefy jalapeño-marinated hanger steak is paired with salty cotija mayo, charred onions, and fresh cilantro, which come together in one incredibly flavorful sandwich. More

Japanese Curry Rice With Hanger Steak

Serious Eats Nick Kindelsperger 6 comments

No, this is not beef stew. This is actually Japanese curry, which is actually quite popular in that country. More

Philly Cheesesteak Dip

Serious Eats Joshua Bousel Closed

Whiz, steak, and onions, what's not to love? More

Carne Asada From Roy Choi's 'L.A. Son'

Serious Eats Kate Williams Post a comment

Carne asada is featured early on in Roy Choi's new memoir and cookbook, L.A. Son. Choi noshed on these tacos growing up in Koreatown, and then later when he was riding in a lowrider crew. Given Choi's future success on the food truck circuit, this experience clearly had a lasting impression. More

Thai Beef Salad From 'Maximum Flavor'

Serious Eats Kate Williams 1 comment

This take on Thai beef salad from Aki Kamozawa and H. Alexander Talbot's new cookbook, Maximum Flavor, is more than just a recipe for salad. Sure, the final dish makes for a tasty dinner, but the take-aways from the recipe are also more widely applicable. More

Butter-Basted Bison Ribeye Steak with Crispy Potatoes

Serious Eats J. Kenji López-Alt 10 comments

A thick-cut, bone-in bison rib steak is a perfect meal for two. The key is high heat and basting to ensure an even, deep brown crust. More

Noodles with Flank Steak, Bok Choy, and Black Bean Sauce

Serious Eats Nick Kindelsperger 1 comment

Chinese black bean sauce has the power to make anything it touches taste meatier and more robust. More importantly, it does this almost instantly, without any long simmering required. This is especially welcome on a busy weeknight, because all I have to do is prep and cook some vegetables and meat, boil some noodles, mix in sauce, and serve. More

Make-Ahead Steak with Hazelnut Gremolata and Cauliflower

Serious Eats Suzanne Lehrer Post a comment

This week's Lunch Box ushers in fall with warm, nutty flavors. Fried hazelnuts serve double duty by acting as a crunchy topping when mixed with parsley and lemon zest, and infusing oil to be slicked on both the steak and the roasted cauliflower. More

Easy Skillet Steak Tacos With Charred Corn and Sriracha

Serious Eats Yasmin Fahr 3 comments

A one-skillet taco feast with charred spice-rubbed skirt steak and corn, topped with greek yogurt, mint, and sriracha. More

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