steak

Now that you know the technique to making perfect steak, here's a delicious-sounding recipe for marinated filet mignon. It comes from reader Aimee3242; she shared it in the Kitchen Goddess group in the YumSugar Community.

I cooked dinner for my boyfriend for Valentine's Day.  I marinated the meat overnight, and it tasted delicious, sweet, salty, tangy, with little citrus hints.  Let the meat rest for a few minutes before serving; it will let the juices redistribute and ensure that your steak is juicy.

Keep reading for the succulent recipe!

We love a fun variation of meat and potatoes like kateparham's steak with drunken onions and Dijon potatoes.

I sincerely hope that your mouth filled with saliva upon reading the title of this recipe post — it’s that good. Steak is already delicious on its own, but top it with onions cooked in beer and we’re in a whole new ballpark.  Rib eyes were on sale at Central Market this week, so that’s the cut I went with.  Season liberally with salt & pepper on both sides.  This is where I hand it off to the boy to handle the grilling.  I don’t know what he does, but whatever it is, it’s good!

Check out Kate's blog for all the details on how the meat and potatoes are made. And if you're interested in being featured on YumSugar, get started by participating in the community! You can upload photos, recipes, tips, and questions.

Post-Halloween, get back into the swing of things by settling in with a decidedly delicious yet healthy steak salad. Although Asian-inspired steak salads can venture into more sophisticated territory, a pared-down version can be equally delicious.

The secret here lies in multitasking: Create a garlicky lime vinaigrette that'll do double duty as both dressing and marinade. Allow the steak to cook in the broiler while you're chopping and tossing the vegetables. Top still-warm steak with a sprinkling of peanuts, and dinner's ready in under 30. Want the recipe? Then keep reading.

It's fun to give a big slab of beef the royal treatment in everything from a Brazilian cachaça marinade to a generous helping of piquant chimichurri. But here's my advice: if you ever get your hands on an ultrapremium dry-aged prime steak, don't do much to it at all.

After educating myself on beef cuts from their Meat Bible, I recently tried out a piece of all natural grain- and grass-fed beef from New York butcher Lobel's.

To highlight the beef's quality flavor, I didn't fancify the steak and made sure not to move the meat around. My reward? A perfect piece of beef with a tender texture and rich, marbled flavor. For the best simple steak recipe, read more.

I spent the Summer making salads, and while the weather has begun to change, that doesn't mean it isn't a great time for salads full of Fall flavors. At a recent trip to the market, I was thrilled to see one of my absolute favorite Fall fruits: the apple pear.

Apple pears are not a cross between apples and pears, but they have a shape that's similar to an apple with pear-like skin. Apple pears' texture is wonderfully crisp and they have a mild sweet flavor. While they're great eaten alone, they're even better in this Asian-influenced salad.

The fresh mix of cucumbers, radishes, and apple pears pair perfectly with bulgogi-style beef. The salad can easily be prepped ahead of time, then quickly cook the beef and assemble just before serving. If you are ready to embrace Fall, keep reading for the recipe.

My mom once told me that the fastest way to get dinner on the table is to make a stir-fry. Now that I've been graced with a hectic schedule myself, I've come to realize she's right.

Start off the beginning of the week with a stir-fry that makes use of the weekend's sirloin steak, and relies on evergreen pantry essentials such as sun-dried tomatoes, scallions, and hot peppers for zest. In lieu of the usual steamed rice, opt for ultrathin, quick-cooking angel hair noodles.
Want a well-rounded meal that comes together in less than 30 minutes? Then get the recipe.

For an elegant but relaxed approach to tonight's dinner, serve grilled steaks with a sauce vierge.

This light and pungent sauce, which literally translates to "virgin sauce," is the Frenchman's rendition of Italy's salsa verde. Although the traditional elements, like capers, parsley, olive oil, and garlic still play a starring role, so do Provençal ingredients such as cornichons and Dijon mustard. As you allow all of the elements of the sauce to commingle, start heating up the grill to work on the steaks.
If you need to accommodate pescetarians, serve the fresh sauce on top of seared tuna or swordfish steaks for an equally tasty supper. Ready for the recipe? Then keep reading.