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Beef - Page 3 of 47

  • Recipe

    Rib Roast with English Mustard and Fresh Herb Dressing

    When he was 16, Thomas met grilling expert Adam Perry Lang and was inspired: “It was not only about a great piece of meat but how he prepared it before…

  • Recipe

    Mustard-and-Salt-Crusted Beef Rib Roast with Roasted Vegetables

    A chunky mustard-peppercorn-and-sea-salt crust give this roast incredible flavor, as does the horseradish-mustard cream sauce on the side. It's the perfect centerpiece for a holiday meal.

  • Moveable Feast

    Lowcountry Beef Stew

    In Gullah cooking, adding seafood to a meat stew is not unusual, as fish and shellfish are so abundant. Here, beef brisket and short ribs are combined with calamari for…

  • Recipe

    Grilled Skirt Steak with Adobo Butter

    This spicy adobo butter is so good that it’s hard to believe it’s made in about a minute with just a few ingredients. Though any steak cut would benefit from…

  • Recipe

    Peruvian Quinoa Bowl with Grilled Steak and Vegetables

    Grilled steak and vegetables capture Latin barbecue flavors. Ponzu is a tangy Japanese citrus-and-soy sauce, which is a nod to the Japanese influences in Peruvian cuisine.

  • Recipe

    Greek Spinach Salad with Grilled Flap Steak and Marinated Feta

    Grilled steak turns a Greek salad into a substantial dish, while marinating the feta in a mixture of spicy chile flakes, briny capers, bright lemon, and herbs adds a big…

  • 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.