Move Over, Chicken — It’s Steak Time: 12 Best Recipes

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Though chicken might rule the weeknight dinner menu, there’s no reason why steak can’t step up to the plate. Just like its poultry counterpart, steak is the perfect blank canvas for decadent sauces, zesty salsas and crisp beds of lettuce. In the following recipes, your favorite chefs have you covered, from weeknight-friendly steak dinners to open-faced steak sandwiches and tacos.

Grilled Rib Eye Steak with Romaine Marmalade and Watercress

Geoffrey rotates his steaks left and right on the grill to create picturesque char marks every time. He then blends up a savory marmalade with romaine, watercress, parsley and cilantro for a presentation that’s just as beautiful as the dish is delicious.

Grilled Steak and Peach Salad

Tyler combines two steakhouse favorites, New York strip steak and blue cheese, in this salad. The steak isn’t the only ingredient that’s grilled, either: He chars fresh peaches for a summer fruitiness.

Beer-Marinated Grilled Skirt Steak

Skirt steak can be a tough piece of meat, which is why Marcela Valladolid focuses on the marinade. She combines two simple ingredients — beer and soy sauce — for a mixture that guarantees a tender piece of meat in every bite.

Perfectly Grilled Steak

Perfecting the steak isn’t as hard as you may think, and Bobby Flay’s recipe for Food Network Magazine is one to prove it. Brush your favorite cut of steak with olive oil, salt and pepper, and char for 4 to 5 minutes until golden brown. Continue cooking until the meat reaches your desired doneness — just a few minutes for medium-rare and a bit longer for medium-well.

Skirt Steak Fajita Pita with Chimichurri

Leave it to the Sandwich King to transform steak into a delicious hand-held meal. Jeff makes a fresh chimichurri sauce before grilling skirt steak and a trio of bell peppers. He builds his pita with a piece of Havarti cheese for a subtle tang and then layers in the steak, peppers and sauce.

Flank Steak with Salsa Verde

Parsley and scallions put the “verde” in Food Network Magazine’s bright salsa. Add capers, mustard, anchovies and lemon zest for an additional kick, and blend in a food processor until slightly chunky. Serve the salsa alongside grilled flank steak and tomatoes for a quick and colorful dish.

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Mini Open-Faced Steak Sandwiches on Garlic Bread with Aged Provolone and Parsley Oil

Who says sandwiches have to be big and use two pieces of bread? Starring a golden-brown rib eye, Bobby’s mini open-faced sandwiches are made with a secret ingredient: garlic butter. Bobby spreads the butter generously on sliced French bread before grilling. He adds aged provolone for a slight creaminess and parsley oil as a bright garnish.

Chile-Rubbed Steak with Creamed Corn

There’s no grill needed for this easy weeknight go-to. Simply broil the ancho chile-rubbed flank steak for a few minutes on each side until it’s juicy and medium rare. You may guess that the corn has heavy cream and butter, because of its velvety texture, but Food Network Magazine opts for a lighter alternative: evaporated milk.

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Korean-Style Marinated Skirt Steak with Grilled Scallions and Warm Tortillas

Bobby combines just a few simple ingredients — sake, soy sauce and toasted sesame oil — to make an easy, Korean-inspired marinade.

Grilled Skirt Steak Gyros

Along with a creamy Greek yogurt sauce that mixes up in seconds, Food Network Magazine makes these gyros extra simple by marinating and grilling the skirt steak and veggies together. This all-in-one meal is a guaranteed crowd-pleaser and ready in just 35 minutes.

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Skirt Steak Tacos with Roasted Tomato Salsa

For a taco that can satisfy the kid in all of us, Bobby Flay garnishes skirt steak with a roasted tomato salsa. The key to a flavorful salsa is grilling the tomatoes — for additional smoky flavor — and adding serrano chilies for a welcome spicy kick.

Steak Pizzaiola

Sausage and pepper lovers, this one’s for you. Food Network Magazine tops sirloin steak with a chunky bell pepper-tomato sauce that boasts flavors similar to the Italian classic. Serve with a pillowy piece of focaccia to soak up the extra sauce.