If you’ve got an oven, you’ve got a broiler―but chances are you’re not using it to its full potential. Broiling quick-cooking cuts of beef, chicken and fish make for easy weeknight mains (add veggies for an easy all-in-one meal), and a trusty two-piece foil-lined metal pan makes cleanup a breeze.

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Burgers with Sun-Dried-Tomato Mayo & Arugula

We love the grill for how fast we can cook up a burger, but these saucy burgers cook just as quickly under the broiler set to high.

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Five-Spice-Glazed Salmon with Sesame Green Beans

Chinese five-spice powder, honey, and soy sauce create a tasty glaze for this simple salmon dish. Broil the green beans and salmon on the same baking sheet, and you have a meal in minutes.

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Lime Chicken with Poblano Sour Cream

Cooking both the poblanos and the chicken under the broiler makes this bright chicken supper super fast.

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Broiled Lamb Loin Chops with Olive-Mint Salsa

Here, lamb chops are finished with a vibrant salsa which comes together in minutes, making the dish perfect for a weeknight dinner.

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Ham Steak with Rosemary Glaze

So simple: Orange marmalade adds a sweet element to the dish while a pinch of red pepper flakes gives the glaze a little heat and keeps things interesting.

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Miso-Glazed Salmon with Green Tea Rice

This version of Japanese ochazuke (green-tea rice) borrows from another Japanese classic: fish glazed with a miso-mirin mixture and quickly broiled.

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Deviled Pork Chops

A little more than 10 minutes under a high-heat broiler is about what it takes to cook these perfectly-browned chops. A mixture of mustard, brown sugar, Worcestershire, and cayenne pack them with flavor.

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Broiled Salmon with Ginger-Shiitake Glaze

Honey helps the crust brown under the broiler, and a splash of vinegar and a spoonful of chili paste perk up this colorful fish dinner.

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Cider-Glazed Chicken Thighs

This recipe couldn’t be simpler: Just roast the chicken until cooked through, brush with a three-ingredient glaze, and broil until golden-brown.

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Pecan-Crusted Skirt Steak

A blend of chopped pecans, honey, butter and rosemary give broiled skirt steak a crunchy, toasty crust in this quick main course.

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Niçoise Tuna Melts

The broiler makes a quick sandwich-for-dinner feel substantial and satisfying. This open-face sandwich is a cross between a tuna melt (hold the American; we’re talking Comté, Emmentaler, or Gruyère, here) and Niçoise salad.

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