Sirloin Steaks with Garlicky Swiss Chard

Fresh Swiss chard puts a summery spin on this basic seared steak. It's perfect for a quick weeknight dinner: after the steaks sear, they finish cooking in the oven while you cook the chard.

• 
  
  2 lb. sirloin steak, 1 inch thick
  
  


• 
  
  1-1/2 tsp. dried rosemary, coarsely chopped
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  3/4 cup dry red wine, such as merlot
  
  


• 
  
  4 large cloves garlic, minced
  
  


• 
  
  2 Tbs. red wine vinegar
  
  


• 
  
  1 tsp. granulated sugar
  
  


• 
  
  1/2 tsp. Dijon mustard
  
  


• 
  
  2 large bunches Swiss chard (about 1-1/2 lb. total), stems very thinly sliced and leaves roughly chopped
  
  


• 
  
  2 oz. Pecorino Romano, thinly shaved with a vegetable peeler (1 cup; optional)
  
  

Position a rack in the center of the oven and heat the oven to 400°F. Trim and cut the steak into 4 portions. Season the steaks all over with the rosemary, 2 tsp. salt, and 1/2 tsp. pepper.


Heat 1 Tbs. of the oil in a large (12-inch) skillet over medium-high heat. Working in 2 batches if necessary, arrange the steaks in the skillet in a single layer and cook, turning once, until nicely browned, 3 to 4 minutes per side. Remove the skillet from the heat, transfer the steaks to a rimmed baking sheet, and roast until medium rare (130°F to 135°F), 4 to 6 minutes more. Set the steaks aside to rest.


Meanwhile, return the skillet to medium-high heat. Carefully add the wine and cook, scraping up any browned bits with a wooden spoon, until reduced by about half, 3 to 4 minutes.


Add the garlic to the skillet and cook until fragrant, about 10 seconds. Whisk in the vinegar, sugar, mustard, 1/4 tsp. salt, and 1/8 tsp. pepper. Drizzle in the remaining 3 Tbs. oil while whisking constantly.


Add the chard stems and cook, stirring occasionally, until beginning to soften, 5 minutes. Add the chard leaves in batches and cook, tossing, until the leaves are wilted enough to fit comfortably in the skillet, about 2 minutes. Cover the skillet and cook, tossing once or twice, until just tender, about 5 minutes.


Transfer the steaks to plates and top with the chard. Sprinkle with the Pecorino Romano, if using, and serve.

Sear-Roasted Sirloin Tip Steaks with Café de Paris Butter

Based on a butter sauce created at the Café de Paris in Geneva during the 1940s, the flavored butter in this recipe is chock full of tasty things like capers, mustard, shallot, and fresh herbs.

• 
  
  4 oz. (1/2 cup) unsalted butter, softened
  
  


• 
  
  1 Tbs. tomato paste
  
  


• 
  
  2 tsp. Dijon mustard
  
  


• 
  
  1 tsp. fresh lemon juice
  
  


• 
  
  1/2 tsp. Worcestershire sauce
  
  


• 
  
  1/2 tsp. hot smoked paprika
  
  


• 
  
  1/4 tsp. curry powder
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 medium shallot, minced (about 1/4 cup)
  
  


• 
  
  1/4 cup thinly sliced fresh chives
  
  


• 
  
  2 Tbs. chopped nonpareil capers
  
  


• 
  
  1 tsp. chopped fresh thyme
  
  


• 
  
  1-1/2 lb. sirloin tip steaks (about 1 inch thick), cut into 4 portions
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  

In a small bowl, mix the butter, tomato paste, mustard, lemon juice, Worcestershire, paprika, curry powder, 1/2 tsp. salt, and 3/4 tsp. black pepper with a fork until smooth. Stir in the shallot, chives, capers, and thyme.

Transfer the butter to a large piece of plastic wrap. Using the plastic, roll the butter into a log about 2 inches in diameter; twist the ends to close. Refrigerate for at least 2 hours.

Position a rack in the center of the oven and heat the oven to 400°F. Season the steaks on all sides with 1 tsp. salt and 1/2 tsp. pepper. Heat the oil in a heavy-duty 12-inch skillet over medium-high heat until shimmering hot. Add the steaks and cook, undisturbed, until browned around the edges, 2 to 3 minutes. Flip and cook until the other side is browned, 2 minutes. Transfer the skillet to the oven.

Roast until cooked to your liking, 4 to 6 minutes for medium rare (130°F to 135°F). Transfer to a cutting board, tent with foil, and let rest for 5 minutes. Serve each steak with a slice or two of the butter on top.

New York Strip Steaks with Blue Cheese Butter

The stout flavor and aroma of blue cheese have always been a steakhouse staple as a salad dressing. But in recent years the blue cheese has moved from the iceberg to the red meat. This recipe gives you the basis for making compound butters, which are nothing more than butter blended with flavoring agents to add another dimension to your food. If you’re not a blue cheese fan, you can totally leave it out, or use rosemary, thyme, or an even stronger cheese if you desire. Some recipes for compound butter insist that you form it into a log. Do so if you wish, but spooning it into a container works just as well.
Now what does blue cheese butter do for a New York strip steak? Ultimate steak nirvana.
For more steak nirvana, check out the Grilling Guide.

For the blue cheese butter:

• 
  
  1/2 cup (1 stick) unsalted butter, at room temperature
  
  


• 
  
  4 oz. crumbled blue cheese, preferably Maytag or Point Reyes 
  
  


• 
  
  1/4 tsp. granulated garlic
  
  


• 
  
  1/4 tsp. freshly ground black pepper, or more to taste
  
  

For the steaks:

• 
  
  4 8- to 10-oz. New York strip steaks, 1 to 1-1/2 inches thick
  
  


• 
  
  Olive oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  Freshly ground black pepper
  
  

To make the butter, blend the butter, blue cheese, garlic, and pepper together in a medium bowl. (A fork is a good tool for doing this. If you wish, you could use a hand mixer.) Pack the butter in a small container and refrigerate until needed. The butter can be made several days in advance and even frozen.

Allow the steaks to stand at room temperature for 30 minutes before grilling. Brush olive oil over both sides of the steaks and season generously with salt and pepper.

Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes. 

Place the steaks on the grill, close the lid, and cook for 4 to 5 minutes per side for medium-rare. Add a minute or two to each side for medium; subtract a minute or two from each side for rare. Remove from the grill and let rest for at least 5 minutes. Smear at least a tablespoon of the butter over each steak and serve.

Grilled Steak Tacos with Spicy Slaw

The ingredients in the slaw—cabbage, jalapeños, and onions—are traditional toppings for tacos. Grilling the latter two and then combining the lot creates an intensely flavored, crunchy counterpoint to the spice-rubbed steak.

• 
  
  1-1/2 tsp. pure ancho chile powder
  
  


• 
  
  2 tsp. granulated sugar
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1-1/4 lb. flank steak
  
  


• 
  
  1 large red onion, cut into 1/2-inch-thick rounds
  
  


• 
  
  1 to 2 medium jalapeños, stemmed
  
  


• 
  
  2 Tbs. olive oil
  
  


• 
  
  3 cups thinly sliced green cabbage
  
  


• 
  
  1 Tbs. fresh lime juice; more as needed
  
  


• 
  
  8 corn tortillas
  
  


• 
  
  1/2 cup sour cream
  
  


• 
  
  Lime wedges for serving
  
  

Prepare a medium (375°F) gas or charcoal grill fire.

Meanwhile, in a small bowl, mix the ancho powder with 1 tsp. of the sugar, 2 tsp. salt, and 3/4 tsp. pepper. Pat the steak dry, sprinkle the ancho mixture on both sides, and let sit at room temperature while the grill heats.

Set the onion rounds and jalapeños on a large plate and sprinkle with 1 Tbs. of the oil, 1/2 tsp. salt, and 1/2 tsp. pepper.

In a large bowl, toss the cabbage with the lime juice, the remaining 1 tsp. sugar, and 1/2 tsp. salt. Add the remaining 1 Tbs. oil and toss again.

Put the steak, onions, and jalapeños on the grill. Grill the steak, flipping once, until cooked to your liking, 5 to 6 minutes for medium rare (130°F to 135°F). Grill the vegetables, flipping once, until grill marks appear and they’re just tender, 4 to 6 minutes for the jalapeños and about 8 minutes for the onion. (Move the onions to a cooler part of the grill or lower the heat if they start to burn.) Transfer the steak and vegetables to a cutting board; let the steak rest for 5 minutes.

Chop the onions and finely chop the jalapeños, add to the cabbage mixture, and toss well. Season to taste with salt, pepper, and lime juice.

Spread 4 tortillas on the grill and heat, flipping once, until warm and softened, about 1 minute. Stack the warmed tortillas in a kitchen towel; repeat with the remaining tortillas.

Thinly slice the steak and put a few slices on each of the warm tortillas. Top with the slaw and a dollop of sour cream. Serve with the lime wedges.

Grilled Denver Steak and Tomatoes with Caper-Mustard Vinaigrette

A bold and briny vinaigrette acts as both marinade and sauce for beefy grilled steak. Serve with garlic rubbed grilled bread and a green salad, if you like. If you can’t find Denver steak, substitute top sirloin or New York strip.

• 
  
  3 Tbs. red wine vinegar
  
  


• 
  
  2 medium cloves garlic, minced
  
  


• 
  
  1 Tbs. Dijon mustard
  
  


• 
  
  1/2 tsp. anchovy paste
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  2 Denver steaks (about 8 oz. each)
  
  


• 
  
  Kosher salt and coarsely ground black pepper
  
  


• 
  
  1-1/2 lb. firm-ripe tomatoes (about 3 large), sliced 1/2 inch thick
  
  


• 
  
  2 Tbs. capers, rinsed and drained
  
  


• 
  
  1 Tbs. chopped fresh flat-leaf parsley
  
  

In a small bowl, combine the vinegar, garlic, mustard, and anchovy paste. Slowly whisk in the oil.

Put the steaks in a glass or ceramic dish large enough to hold them in a single layer. Reserve 1/4 cup of the vinaigrette and pour the rest evenly over the steaks. Cover and refrigerate for at least 2 and up to 24 hours. (Refrigerate the reserved marinade if not using within a few hours. Return to room temperature before using.) About 45 minutes before serving, remove the steaks from the refrigerator.

Prepare a medium-high (400°F) gas or charcoal grill fire. Take the steaks out of the marinade, letting any excess drip off, and season with salt and pepper. Grill for 4 minutes, flip, and grill until medium rare (130°F), about 4 minutes more. Transfer to a cutting board to rest for 5 minutes.

Meanwhile, season the tomato slices with salt and grill them on one side only until grill marks appear, about 3 minutes. Using a spatula, transfer them to a plate.

Whisk the capers and parsley into the reserved vinaigrette. Cut the steaks across the grain into 1/2-inch-thick slices and serve with the tomatoes and the vinaigrette.

Rib-Eye Steaks Rubbed with Coffee and Cocoa

To match the steaks’ rich, beefy flavor, they're rubbed with a cocoa-espresso spice mix. It adds depth and a subtle bitter undertone that’s downright addictive.

• 
  
  1 Tbs. finely ground espresso coffee beans
  
  


• 
  
  1 Tbs. pure ancho or New Mexico chile powder
  
  


• 
  
  1 tsp. natural cocoa powder
  
  


• 
  
  1 tsp. granulated garlic
  
  


• 
  
  1/2 tsp. ground cumin
  
  


• 
  
  1/2 tsp. turbinado sugar or brown sugar
  
  


• 
  
  1/2 tsp. ground fennel seed
  
  


• 
  
  1/8 tsp. ground allspice
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 boneless rib-eye steaks, 1-1/4 to 1-1/2 inches thick (about 2 lb. total)
  
  

In a small bowl, combine the espresso, chile powder, cocoa, garlic, cumin, sugar, fennel, allspice, 4 tsp. kosher salt, and 2 tsp. pepper. Rub 1-1/2 Tbs. of the mixture all over each steak. Cover and let rest for 1 hour at room temperature.

Tip:

Let the steaks rest before and after grilling—before so the steak isn’t refrigerator-cold when it hits the grill, and after so the juice redistributes for moist, tender steaks.

Prepare a gas or charcoal grill fire for indirect cooking over medium-high heat (400°F to 450°F).

Grill the steaks over direct heat until grill marks form on one side, about 2 minutes. Flip and grill the other side for 2 minutes more. Move the steaks to indirect heat, cover, and continue to cook until the internal temperature registers 125°F degrees on an instant-read thermometer (for medium rare), 1 to 3 minutes more per side. Transfer the steaks to a cutting board and tent loosely with foil. Let rest for 10 minutes and then cut each steak in half and serve.

Slow-Cooked Ropa Vieja

The name of this traditional Caribbean dish means old clothes, partly because of the way the beef shreds into tatters. You’ll get the right texture by cooking the beef until it’s so tender that it quite literally falls apart. Serve it on white rice and black beans with diced avocado as a garnish and corn tortillas and lime wedges on the side.

• 
  
  2 (14.5 oz.) cans no-salt-added diced tomatoes with juice
  
  


• 
  
  3 medium yellow bell peppers, cored, seeded, and chopped (about 3 cups)
  
  


• 
  
  3 medium shallots, thinly sliced (1-1/2 cups)
  
  


• 
  
  3/4 cup chopped pitted green olives
  
  


• 
  
  2 Tbs. drained, rinsed, and chopped capers
  
  


• 
  
  2 tsp. minced garlic
  
  


• 
  
  2 tsp. dried oregano
  
  


• 
  
  2 tsp. ground cumin
  
  


• 
  
  1 tsp. freshly ground black pepper
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 dried bay leaves
  
  


• 
  
  3 lb. flank steak
  
  


• 
  
  1 cup chopped fresh cilantro leaves
  
  


• 
  
  2 Tbs. sherry vinegar
  
  

In a 6-quart slow cooker, stir together the tomatoes, bell pepper, shallots, olives, capers, garlic, oregano, cumin, black pepper, 1/2 tsp. salt, and the bay leaves.

Cut the flank steak in half with the grain, then cut each of these halves into thirds across the grain. Nestle the pieces of beef into the sauce.

Cover and cook on low for 8 hours, or until the beef can be shredded easily.

Discard the bay leaves. Shred the meat in the cooker with two forks, then stir in the cilantro, vinegar, and salt to taste.

Pan-Seared Steak with Caper-Anchovy Butter

Some grocers mistakenly label tri-tip steak as sirloin tips, so feel free to ask if there's any question. Tri-tip steak should be thick and nicely marbled. Course, if you can’t find tri-tip, this butter is great with any cut of steak. And, don't skip the ridiculously-easy-to-make flavored butter. It elevates the dish from ordinary to elegant.

• 
  
  1 anchovy fillet, rinsed and chopped
  
  


• 
  
  1/4 tsp. chopped garlic
  
  


• 
  
  Kosher salt
  
  


• 
  
  3 Tbs. unsalted butter, cut into 3 pieces
  
  


• 
  
  2 tsp. finely chopped fresh parsley
  
  


• 
  
  1/2 tsp. capers, rinsed and finely chopped
  
  


• 
  
  1/4 tsp. finely grated lemon zest
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 Tbs. canola oil
  
  


• 
  
  Two 6- to 8-oz. tri-tip steaks
  
  

Mash the anchovy fillet into a paste on a cutting board with the side of a chef’s knife. Sprinkle the garlic with a pinch of kosher salt and mash it into a paste.

Put the butter in a small microwave-safe bowl and microwave it on high in 10-second bursts until it just begins to melt. Mash the butter with a fork and stir in the anchovy, garlic, parsley, capers, lemon zest, and a few grinds of black pepper.

Heat the oil in a 10-inch skillet (preferably cast iron) over high heat. Season the steaks generously with salt and pepper. Sear the steaks on all sides until a meat thermometer reads 120°F for rare or 125°F for medium rare, 8 to 10 minutes total. Serve each steak topped with a dollop of the butter.

Sirloin Tip Steak Sauté with Leeks and Asparagus

A splash of cream adds rich flavor to this simple sauté, while lemon zest enhances the leeks and asparagus. Serve with egg noodles, if you like.

• 
  
  1-1/2 lb. sirloin tip steaks (about 4)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2-1/4 oz. (1/2 cup) all-purpose flour
  
  


• 
  
  2 Tbs. olive oil
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter
  
  


• 
  
  2 large leeks (white and light-green parts only), trimmed, halved lengthwise, and thinly sliced (about 2 cups)
  
  


• 
  
  3/4 cup dry white wine
  
  


• 
  
  3/4 cup lower-salt chicken broth
  
  


• 
  
  8 oz. asparagus, trimmed, cut into 1-inch pieces on a sharp diagonal
  
  


• 
  
  1/4 cup heavy cream
  
  


• 
  
  1/2 tsp. finely grated lemon zest
  
  


• 
  
  1-1/2 Tbs. thinly sliced fresh chives
  
  

Pat the beef dry with paper towels and season on all sides with 1-1/2 tsp. salt and 1 tsp. black pepper. Dredge the beef in the flour, shaking off the excess.

Heat the oil and 1 Tbs. of the butter in a 12-inch skillet over medium-high heat until the butter melts and the foam subsides. Add the steaks and cook, turning once, until browned, 2 minutes per side. Transfer to a cutting board.

Add the remaining 1 Tbs. butter and the leeks to the skillet. Season lightly with salt and cook, stirring often, until softened and browned in spots, about 3 minutes. Raise the heat to high, add the wine, and cook, scraping the bottom of the pot with a wooden spatula to release any browned bits, until almost evaporated, 1 to 2 minutes. Add the broth and boil until reduced by half, 1 to 2 minutes more.

Meanwhile, cut the beef crosswise into 1/4-inch-thick slices.

Add the asparagus to the skillet and return the sauce to a boil. Lower the heat to medium and cook, stirring often, until the asparagus is just tender, about 3 minutes. Add the cream and beef to the pan. Cook, stirring, until the beef is just pink and heated through and the sauce thickens slightly, 2 minutes. Remove from the heat, stir in the zest, and season to taste with salt and pepper. Serve garnished with the chives.

Watercress Salad with Steak, Sautéed Shallots & Stilton

This salad is heavier on greens than on steak, making it a light but filling meal.

• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  1/2 tsp. Worcestershire sauce
  
  


• 
  
  1/2 tsp. Dijon mustard
  
  


• 
  
  Kosher salt
  
  


• 
  
  12- to 14-oz. strip steak or rib eye (1 inch thick)
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  4 large shallots, sliced 1/4 inch thick (about 1-1/2 cups)
  
  


• 
  
  6 cups (lightly packed) small watercress sprigs (about 2 bunches trimmed of lower stems), torn into bite-size pieces
  
  


• 
  
  2 oz. Stilton, crumbled (about 1/2 cup)
  
  

In a small bowl, whisk 2 Tbs. of the olive oil, the lemon juice, Worcestershire sauce, mustard, and a generous pinch of salt. Season both sides of the steak with 1/2 tsp. salt and 1/4 tsp. pepper.

In a 10-inch straight-sided saute pan, heat the remaining 1 Tbs. oil over medium-high heat until hot. Cook the steak, without disturbing, swirling the oil in the pan occasionally, until the bottom of the steak is deeply browned, about 5 minutes. Flip and cook until the other side is nicely browned, about 3 minutes more. Transfer the steak to a cutting board.

Turn the heat to low and cook the shallots, stirring frequently, until softened and lightly browned, 5 to 8 minutes. (Use a spatula or spoon to break apart the shallot slices and to incorporate some of the browned bits from the pan.) Remove from the heat and let cool slightly.

Slice the beef thinly. Fan an equal number of slices on each of 4 dinner plates. Rewhisk the dressing if necessary. In a large bowl, toss the shallots, watercress, and Stilton with a generous pinch of salt and just enough of the dressing to coat. Season with more salt and pepper and arrange the salad over the beef slices.

Pan-Seared Skirt Steak with Warm Radish and Red Onion Pickle

The quick vegetable pickle is a bright, tangy complement to marinated steak. If there’s any left over, try it on a turkey sandwich.

For the steak:

• 
  
  2 lb. skirt steak
  
  


• 
  
  1/2 cup plus 2 Tbs. extra-virgin olive oil
  
  


• 
  
  1/2 cup fresh lemon juice
  
  


• 
  
  2 Tbs. Dijon mustard
  
  


• 
  
  2 tsp. finely grated lemon zest
  
  


• 
  
  2 tsp. honey
  
  


• 
  
  1 tsp. crushed red pepper flakes
  
  


• 
  
  4 medium cloves garlic, smashed and peeled
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

For the pickle:

• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  3 Tbs. apple cider vinegar
  
  


• 
  
  1 Tbs. honey
  
  


• 
  
  1 Tbs. sherry vinegar
  
  


• 
  
  1 tsp. ground coriander
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 bunch red radishes (8 or 9), halved and thinly sliced
  
  


• 
  
  1 medium carrot, thinly sliced
  
  


• 
  
  1 small red onion, halved lengthwise and thinly sliced crosswise
  
  


• 
  
  1 small jalapeño, seeded and thinly sliced
  
  

Marinate the steak: Trim any large patches of fat from the surface. If necessary, cut the steak crosswise into pieces 8 to 10 inches long. In a 9x13-inch baking dish (or similar), whisk 1/2 cup of the oil, the lemon juice, mustard, lemon zest, honey, pepper flakes, garlic, 1-1/2 tsp. salt, and 1/4 tsp. pepper. Arrange the steak in the dish and turn to coat with the marinade. Cover with plastic and refrigerate for at least 2 hours but preferably overnight.

Make the pickle: In a medium saucepan, stir together the oil, cider vinegar, honey, sherry vinegar, coriander, 1-1/2 tsp. salt, and 1/4 tsp. pepper. Bring to a simmer over medium-high heat. Add the radishes, carrot, onion, and jalapeño and toss gently to coat. Reduce the heat to medium low and cook, stirring occasionally, until the onions are wilted and the radishes are no longer crunchy but are still firm, 4 to 5 minutes. Give it one final stir and remove from the heat. Set aside, uncovered, while you cook the steak.

Cook the steak: Remove the steak from the marinade and pat dry with paper towels. Season on both sides with 1/2 tsp. salt and a few grinds of pepper. Heat 1 Tbs. of the remaining oil in a large skillet over medium-high heat. Add half of the steak to the hot skillet in a single layer and cook, flipping once, until deeply browned on both sides and cooked to your liking—medium rare will take 5 to 7 minutes total. Transfer the steak to a carving board and set aside. Wipe out the skillet with a paper towel, heat the remaining 1 Tbs. oil, and cook the remaining steak as above.

Let the steaks rest for at least 5 minutes; then slice thinly across the grain and transfer to a large platter. Pour any accumulated juices over the steaks, top with the warm radish pickle, and serve.

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. 

• 
  
  1/2 Tbs. olive oil
  
  


• 
  
  1-1/2 lb. skirt steak, trimmed
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3/4 cup pecan pieces
  
  


• 
  
  2 Tbs. cold butter, cut into small pieces
  
  


• 
  
  2 tsp. honey
  
  


• 
  
  1-1/2 tsp. roughly chopped fresh rosemary
  
  

Position an oven rack about 6 inches from the broiler and heat the broiler on high.

Line a large rimmed baking sheet with foil and grease the foil with the oil. If necessary, cut the steak crosswise into pieces 8 to 10 inches long. Arrange the steak on the baking sheet in a single layer and season with 1 tsp. salt and 1/4 tsp. pepper. Put the pecans, butter, honey, rosemary, 1 tsp. salt, and 1/4 tsp. pepper in a food processor and pulse until well combined and the pecans are finely chopped.

Broil the steak until lightly browned, 3 to 4 minutes. Flip it and broil until it’s cooked nearly to your liking, about 3 minutes more for medium rare. Spread the pecan mixture over the steak, patting the mixture with the back of a spoon to help it adhere. Continue broiling until the pecan coating is toasted and fragrant, 1 to 2 minutes. Set the steak aside to rest for 5 minutes.

Thinly slice the steak against the grain and transfer to plates. If the pecan coating falls off the steak as you’re slicing it, spoon it over the top.

Clinched Strip Steak

The atomization produced when the fat and juices from the marbled meat make contact with the hot coals creates an intense blast of superheated flavor. When cooked medium-rare, these steaks take only 9 minutes or so. In order to be able to properly time and manipulate them, I’d say four steaks is the limit that you can prepare at one time.

For the herb brush

• 
  
  Several sprigs each of rosemary, sage, and thyme
  
  

For the steaks

• 
  
  Four 10-ounce boneless strip steaks at least 1¼ inches thick, fat trimmed to 1/4-in.
  
  


• 
  
  1/4 cup Four Seasons Blend 
  
  


• 
  
  1/2 cup Butter Baste 
  
  

For the board dressing and to finish the steaks

• 
  
  6 Tbs. extra-virgin olive oil
  
  


• 
  
  2 Tbs. finely chopped fresh flat-leaf parsley
  
  


• 
  
  Sea or kosher salt and freshly ground black pepper
  
  

Make the herb brush

Tie the herb sprigs around the handle of a wooden spoon, or a long-handled carving fork with kitchen twine.

Cook the steaks

Allow the steaks to come to room temperature, approximately 1 hour straight from the refrigerator.

Prepare a “mature and level” coal bed: lightly tamp the hot coals down
to a uniform height of 4 to 6 inches. A cast-iron skillet or a roasting
pan will serve you well for this task. If you like, place a clean thin
grate or rack directly on the coals; the fire should be very hot.

Season the steaks on both sides with the seasoning blend, then lightly moisten your hands with water and work the seasonings into the meat. Allow to stand for 5 minutes to develop a “meat paste.”

Just
before placing the meat on the coals (or grate), use a hair dryer or a
piece of cardboard to fan the coals sufficiently to clear away bits of
ash.

Using the herb brush, brush the steaks lightly with the butter baste. Put them on the grill grate or directly on the coals and cook, without moving them, for 2 minutes. Turn the steaks, baste lightly, and cook for 2 minutes, then repeat two more times, basting the steaks each time they are flipped.

Lean the steaks up against one another, on their sides, fat side down, and cook for 1 minute. Repeat on the other side (two sides in total), until the steaks reach an internal temperature of 110° to 115°F.

Make the board dressing and finish the steaks

While the steaks cook, mix the olive oil, parsley, and salt and pepper to taste directly on the board. Finely chop the tip of the herb brush and mix
the herbs into the dressing.

Transfer the steaks to the cutting board and turn them in the dressing to coat. Allow to rest for 5 minutes.

To serve, slice the steaks 1/2-in. thick, turning each slice in the
dressing to coat, and arrange on plates. Pour some of the board juices
over each serving and finishing with a sprinkling of salt.

Sear-Roasted Rosemary Steak and Potatoes

This is a one-pan take on steak and potatoes. Sear the strip steaks on the stovetop, and then roast them with small red potatoes and rosemary sprigs. Thinly slice the beef before serving it with the potatoes.

• 
  
  Four 1-1/2-inch-thick top loin (New York strip) steaks (8 to 10 oz. each), trimmed
  
  


• 
  
  1 tsp. chopped fresh rosemary plus
  
  


• 
  
  3 sprigs, pulled apart into smaller pieces
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3 Tbs. unsalted butter
  
  


• 
  
  2 Tbs. olive oil
  
  


• 
  
  1-1/2 lbs. small red potatoes, halved or quartered if large
  
  


• 
  
  2 tsp. balsamic vinegar
  
  

Position a rack in the center of the oven and heat the oven to 425°F. Sprinkle the steaks with the chopped rosemary, 1-1/2 tsp. salt, and 3/4 tsp. pepper. In a large (12-inch), oven-proof, heavy-duty skillet (like a cast-iron pan) over medium-high heat, combine 1 Tbs. each of the butter and oil and heat until the butter melts and its foam subsides. Add the steaks and cook without touching until they brown around the edges and easily release from the pan, about 3 minutes. Flip and cook the other sides until they brown, about 2 minutes. Transfer to a large plate.

Add the remaining 1 Tbs. oil to the skillet. Arrange the potatoes, cut side down, in the skillet, scatter the rosemary leaves around the potatoes, sprinkle with 1/2 tsp. salt, and transfer to the oven. Roast until the potatoes are tender when pierced, about 15 minutes. Set the steaks atop the potatoes and cook until the steaks are medium-rare—an instant-read thermometer inserted into the thickest part should register 135°F, about 10 minutes.

Transfer the steaks to a cutting board and let rest for 5 minutes. Toss the potatoes with the remaining 2 Tbs. butter and the balsamic vinegar, and keep warm in the oven (turn the oven off and leave the door slightly open). Serve the steaks thinly sliced, with the potatoes on the side, drizzled with any remaining balsamic and butter mixture and sprinkled lightly with salt and pepper.

Watercress Salad with Steak, Sautéed Shallots & Stilton

This salad is heavier on greens than on steak, making it a light but filling meal.

• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  1/2 tsp. Worcestershire sauce
  
  


• 
  
  1/2 tsp. Dijon mustard
  
  


• 
  
  Kosher salt
  
  


• 
  
  12- to 14-oz. strip steak or rib eye (1 inch thick)
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  4 large shallots, sliced 1/4 inch thick (about 1-1/2 cups)
  
  


• 
  
  6 cups (lightly packed) small watercress sprigs (about 2 bunches trimmed of lower stems), torn into bite-size pieces
  
  


• 
  
  2 oz. Stilton, crumbled (about 1/2 cup)
  
  

In a small bowl, whisk 2 Tbs. of the olive oil, the lemon juice, Worcestershire sauce, mustard, and a generous pinch of salt. Season both sides of the steak with 1/2 tsp. salt and 1/4 tsp. pepper.

In a 10-inch straight-sided saute pan, heat the remaining 1 Tbs. oil over medium-high heat until hot. Cook the steak, without disturbing, swirling the oil in the pan occasionally, until the bottom of the steak is deeply browned, about 5 minutes. Flip and cook until the other side is nicely browned, about 3 minutes more. Transfer the steak to a cutting board.

Turn the heat to low and cook the shallots, stirring frequently, until softened and lightly browned, 5 to 8 minutes. (Use a spatula or spoon to break apart the shallot slices and to incorporate some of the browned bits from the pan.) Remove from the heat and let cool slightly.

Slice the beef thinly. Fan an equal number of slices on each of 4 dinner plates. Rewhisk the dressing if necessary. In a large bowl, toss the shallots, watercress, and Stilton with a generous pinch of salt and just enough of the dressing to coat. Season with more salt and pepper and arrange the salad over the beef slices.

Steak Tacos with Cucumber-Avocado Salsa

This is an updated version of everyone’s favorite make-your-own taco dinner. Here you fill warm corn tortillas with slices of succulent spice-rubbed steak, crunchy red cabbage, and cool, creamy avocado salsa.

For the salsa:

• 
  
  1 medium English cucumber, seeded and diced (about 2 cups)
  
  


• 
  
  2 medium firm-ripe avocados, peeled, pitted, and diced
  
  


• 
  
  1/2 red onion, diced
  
  


• 
  
  Juice of 2 limes (about 1/4 cup)
  
  


• 
  
  Salt to taste
  
  


• 
  
  1/4 cup chopped fresh cilantro
  
  


• 
  
  3 jalapeño peppers, seeded and finely chopped, or to taste
  
  

For the tacos:

• 
  
  1 Tbs. chili powder
  
  


• 
  
  2 cloves garlic, minced (about 2 tsp.)
  
  


• 
  
  1/4 tsp. ground cinnamon
  
  


• 
  
  1/4 tsp. salt
  
  


• 
  
  Pinch of cayenne pepper
  
  


• 
  
  1-1/4 lb. top sirloin steaks (about 1-1/4 in. thick)
  
  


• 
  
  12 6-in.-diameter corn tortillas
  
  


• 
  
  3 cups shredded red cabbage
  
  


• 
  
  1/2 cup chopped fresh cilantro
  
  


• 
  
  1 lime, cut into wedges
  
  

To make the salsa:

Combine all the ingredients in a medium bowl and toss gently to combine.  Serve within an hour of preparing.

To make the tacos:

Coat a large nonstick skillet with cooking spray and preheat it over medium-high heat or preheat the grill.

In a small bowl, stir together the chili powder, garlic, cinnamon, salt, and cayenne. Rub the spice mixture into both sides of the steaks.

Grill or broil the steaks for 5 minutes per side, turning once, for medium rare or to your desired degree of doneness. Remove from the grill and let the meat sit for 5 minutes. Carve into thin slices.

Warm the tortillas by placing them on the grill for about 30 seconds, turning once. Or place 6 tortillas at a time between two moist paper towels and microwave for 45 seconds. Wrap in a cloth napkin or place  in a tortilla warmer to keep warm.

Place the carved steak, warm tortillas, cabbage, cilantro, lime wedges, and salsa in serving dishes and let diners make their own tacos at the table.

Steak Salad with Shaved Fennel and Dried Cherries

Seared steak, crisp greens and fennel, tart dried cherries, and salty cheese come together in this company-worthy main-course salad. While you’re prepping the ingredients, let the steak sit at room temperature, which will help it cook more evenly.

• 
  
  2 Tbs. sherry vinegar
  
  


• 
  
  2 tsp. chopped fresh thyme
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  1/2 tsp. granulated sugar
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/2-cup plus 2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 small shallot, finely diced (about 2 Tbs.)
  
  


• 
  
  1 lb. skirt steak
  
  


• 
  
  3-1/2 oz. mâche or 1 small head bibb lettuce, trimmed and torn into bite-size pieces
  
  


• 
  
  1 large fennel bulb (about 1-1/2 lb.), trimmed, quartered, cored, and
  thinly shaved with a mandoline or vegetable peeler (reserve some fronds
  for garnish)
  
  


• 
  
  4 oz. ricotta salata or feta, crumbled (about 3/4 cup)
  
  


• 
  
  1/3 cup dried tart cherries
  
  

Tip:

You can substitute flank steak or strip steak for the skirt steak, if you like.

Combine the vinegar, 1 tsp. of the thyme, the mustard, sugar, 3/4 tsp. salt, and 1/2 tsp. pepper in a small bowl. Slowly drizzle in 1/2 cup of the oil, whisking constantly, until emulsified. Whisk in the shallot and season to taste with salt and pepper.

Sprinkle the steak with the remaining 1 tsp. thyme and season generously with salt and pepper. Heat the remaining 2 Tbs. oil in a 12-inch skillet over medium-high heat until shimmering hot. Add the steak and cook undisturbed until it starts to brown at the edges and easily releases from the pan, about 2 minutes. Flip and continue cooking until the steak is done to your liking (make a nick in a thicker end to check), 2 to 3 minutes more for medium rare. Transfer to a cutting board and let rest for 5 minutes.

While the steak rests, in a large bowl, toss the mâche, fennel, ricotta salata, and cherries with enough of the vinaigrette to coat lightly. Season to taste with salt and pepper.

While the steak rests, in a large bowl, toss the mâche, fennel, ricotta salata, and cherries with enough of the vinaigrette to coat lightly. Season to taste with salt and pepper.

Grilled Steak and Arugula Salad with White Beans and Shiitake

Peppery arugula, earthy mushrooms, caramelized onions, and white beans make a luxurious bed for leftover flank steak.

For the beans and mushrooms

• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  4 cups thinly sliced red onions
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 lb. shiitake mushrooms, stemmed and sliced 1/2 inch thick (6 cups)
  
  


• 
  
  One 15.5-oz. can cannellini or white beans, rinsed
  
  


• 
  
  1-1/2 Tbs. sherry vinegar
  
  


• 
  
  1 Tbs. finely chopped fresh thyme
  
  


• 
  
  1/4 tsp. crushed red pepper flakes
  
  

For the vinaigrette

• 
  
  1/4 cup sherry vinegar
  
  


• 
  
  2 Tbs. finely chopped shallots
  
  


• 
  
  1 Tbs. Dijon mustard
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/2 lb. baby arugula (10 cups)
  
  


• 
  
  1 lb. leftover grilled flank steak, thinly sliced, preferably at room temperature
  
  

Prepare the beans and mushrooms

Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the onions, season generously with salt and pepper, and reduce the heat to medium. Cook, stirring occasionally, until tender and caramel colored, 10 to 12 minutes. Add the shiitake and continue cooking, stirring occasionally, until wilted and soft, about 5 minutes. Off the heat, stir in the beans, vinegar, thyme, and pepper flakes. Season to taste with salt and pepper and let cool to room temperature.

Make the vinaigrette

In a small bowl, combine the vinegar, shallots, and mustard. Whisk in the olive oil in a steady stream. Season the vinaigrette to taste with salt and pepper.

Assemble the salad

In a large bowl, gently toss the arugula with enough of the vinaigrette to lightly coat. Season to taste with salt and pepper. Arrange the arugula in a large serving bowl or platter and top with the bean and mushroom mixture and the sliced steak. Drizzle with some of the remaining vinaigrette (you may not need it all) and serve.

Moroccan-Spiced Roasted Hanger Steak with Carrots and Warm Lentil Salad

When the leaves start falling off the trees, it's the perfect time to settle in with a meal that celebrates the season—this dish even looks like fall. Toasting and grinding coriander and cumin seeds makes them more fragrant and flavorful than pre-ground versions. A clean spice grinder, coffee grinder, or mortar and pestle does the job beautifully.

For the lentil salad

• 
  
  Generous pinch saffron threads
  
  


• 
  
  1-1/2 cups French green lentils, picked through, rinsed, and drained
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 medium red onion, finely chopped
  
  


• 
  
  1 medium clove garlic, minced
  
  


• 
  
  1 tsp. cumin seeds, toasted and ground
  
  


• 
  
  1/2 tsp. coriander seed, toasted and ground
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/4 cup chopped fresh cilantro
  
  


• 
  
  1/4 cup chopped fresh flat-leaf parsley
  
  


• 
  
  2 to 3 Tbs. fresh lemon juice
  
  


• 
  
  2 tsp. finely grated lemon zest
  
  


• 
  
  1/4 to 1/2 tsp. crushed red pepper flakes
  
  


• 
  
  Freshly ground black pepper
  
  

For the steak and carrots

• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1/2 tsp. coriander seeds, toasted and ground
  
  


• 
  
  1/2 tsp. ground cinnamon
  
  


• 
  
  1/2 tsp. ground ginger
  
  


• 
  
  2 medium cloves garlic, mashed into a paste
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1-1/2 lb. beef hanger steak, trimmed
  
  


• 
  
  8 medium carrots (about 1-1/2 lb.), halved crosswise, thicker ends halved or quartered lengthwise, cut into uniform 1-inch pieces
  
  


• 
  
  2 tsp. granulated sugar
  
  

Position a rack in the center of the oven and heat the oven to 450°F.

Make the lentil salad

Toast the saffron in a 4-quart saucepan set over medium-low heat until fragrant, 30 to 60 seconds. Off the heat, use the back of a spoon to crush the saffron as finely as possible. Add 6 cups water and the lentils and bring to a boil. Reduce the heat to medium low, cover, and simmer until tender, about 35 minutes. Reserve 1/3 cup of the cooking liquid and then drain well. Transfer the lentils to a large bowl and set aside. Return the pan to the stove.


Heat 1 Tbs. of the oil in the pan over medium-high heat. Add the onion, garlic, cumin, coriander, and 1 tsp. salt and cook until softened and golden-brown, 5 to 6 minutes. Add the reserved cooking liquid and cook until most of it is absorbed, scraping up any browned bits, about 2 minutes. Transfer the onion mixture to the bowl with the lentils.Add the cilantro, parsley, lemon juice, lemon zest, pepper flakes, and the remaining 1 Tbs. oil; fold together to combine. Season to taste with salt and pepper and keep warm.

Roast the steak and carrots

While the lentils cook, combine 1 Tbs. of the oil with the coriander, cinnamon, ginger, garlic paste, 1 tsp. salt, and 1/4 tsp. pepper in a small bowl. Rub the mixture all over the steak, transfer to a plate, and set aside.


In a large bowl, toss the carrots with the remaining 1 Tbs. oil, the sugar, 3/4 tsp. salt, and 1/8 tsp. pepper and spread on a rimmed baking sheet. Roast, stirring halfway through, until the carrots are just becoming tender, about 20 minutes. Push the carrots to one side of the baking sheet and arrange the steak on the other side. Roast until the carrots are very tender and golden-brown and the steak is medium rare (an instant-read thermometer inserted in the thickest part of the steak should read 130°F to 135°F), 15 to 18 minutes. Transfer the steak to a plate, tent with foil, and let rest for 10 minutes; keep the carrots warm.


Thinly slice the steak against the grain and serve on top of the lentils, drizzled with any accumulated meat juices. Arrange the roasted carrots on the side.

Cube Steak with Lime Mojo

Mojo is a garlicky citrus sauce that’s popular throughout Latin America and the Caribbean. This lime-heavy version (most mojo is made with sour oranges, a tropical fruit) is a perfect marinade for cube steak, a quick-cooking cut of beef round.

• 
  
  8 medium cloves garlic, peeled
  
  


• 
  
  Kosher salt
  
  


• 
  
  1-1/2 tsp. finely chopped fresh oregano
  
  


• 
  
  1 tsp. ground cumin
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  3/4 cup fresh lime juice (from about 4 medium limes)
  
  


• 
  
  1/2 cup fresh orange juice (from about 1 large orange)
  
  


• 
  
  1 tsp. granulated sugar
  
  


• 
  
  4 beef cube steaks (1-1/4 to 1-1/2 lb. total)
  
  


• 
  
  1 Tbs. canola oil
  
  


• 
  
  1/2 large white onion, thinly sliced
  
  


• 
  
  1/2 large red bell pepper, cored and thinly sliced
  
  

In a mortar, lightly crush the garlic with a pestle. Sprinkle with 2 tsp. salt and let sit for 5 minutes. Add the oregano, cumin, and 1/2 tsp. black pepper and mash until a paste forms. Transfer to a medium bowl and add the lime juice, orange juice, and sugar; whisk until well combined.

Lay the steaks in a 9x13-inch glass or ceramic dish and pour the garlic mixture (the mojo) over them. Let the steaks marinate for no more than 10 minutes.

Meanwhile, heat the oil in a 12-inch skillet over high heat. Add the onions and peppers and cook, stirring constantly until they begin to soften, about 2 minutes. Transfer to a bowl.

Add the steaks to the pan along with 2 Tbs. of the mojo (discard the rest). Cook for 2 minutes, flip, add the onions and peppers, cover, and cook for 1 minute more. Uncover and continue cooking until the meat is just cooked through, about 2 minutes more.

Serve the steaks topped with the onions, peppers, and a drizzle of the cooked mojo.