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Beef - Page 3 of 46

  • Recipe

    Grilled Flap Steak and Asparagus with Béarnaise Butter

    A compound butter packed with tarragon and shallot mimics the flavors of béarnaise sauce with much less effort. If you have any left over, try it on salmon or rice.

  • Recipe

    Mushroom Steak Melt

    This knife-and-fork open-face sandwich features thinly sliced flap meat mixed with savory rosemary beer-glazed mushrooms and onions under a blanket of melty cheese. Here, the steak is initially cooked to…

  • Recipe

    Sesame-Ginger Flap Steak

    Flap meat’s coarse grain makes it a champ at holding on to the flavors of a marinade, and this teriyaki(ish) one is a guaranteed crowd-pleaser. Serve with blackened sugar snap…

  • How-To

    Meet Your New Favorite Steak

    Never mind the name. Flap meat is tender, versatile, and relatively inexpensive.

  • Recipe

    Margarita Steak Fajitas

    Tequila and fresh lime juice are part of a quick marinade that gives these beef fajitas a bright flavor.

  • Recipe

    Thai Watercress and Steak Salad

    A bright, tangy, fruity Thai dressing enhances the peppery bite of raw watercress. If you happen to have some leftover grilled steak, feel free to substitute it here.

  • Recipe

    Cumin and Cracked-Pepper Filet Mignon with Brie Butter

    Fragrant, spice-crusted steaks become even better when topped with Brie butter spiked with chives and chipotle. Leftover butter will keep refrigerated; try it slathered on warm bread, spread on a…

  • Recipe

    Braised Short Ribs and Celery with Celery Seed Polenta

    Short ribs and celery become good friends in this braise: As the celery cooks, it flavors the beef and the sauce while absorbing some of the beefy flavor of the…

  • How-To

    The Secret to Perfectly Cooked Roast Beef

    Never undercook or overcook your beef roast again, with this genius technique called "reverse searing."

  • Recipe

    Broiled Flank Steak and Scallions

    If you like beef negimaki, the classic Japanese appetizer of strips of teriyaki-flavored beef rolled around scallions, you’ll love this. It delivers the same great flavor, but as a much-easier-to-make…