For this tostada, flank steak, zucchini, and onions are marinated in a cilantro, garlic, and jalapeno puree, then grilled.
Author: Martha Stewart
This tangy dinner salad gets heft from the meat and a little crunch from the cashews.
Author: Martha Stewart
In just 20 minutes, prepare affordable, flavorful flat-iron steaks with a grilled topping of sweet tomatoes and savory scallions.
Author: Martha Stewart
Rib eye is exceptionally moist and tender, so it's a good choice for entertaining.
Author: Martha Stewart
Serve up this kooky cake for a kids' birthday lunch. A slice reveals meatloaf layers beneath mashed-potato "icing" decorated with peas and carrots.
Author: Martha Stewart
Slice steak against the grain: Place steak on a cutting board and, holding the blade of a sharp knife at a 45-degree angle, cut into thin slices. Serve with our Steakhouse Tomato Salad.
Author: Martha Stewart
Once considered a peasant dish, short ribs-rectangles of beef usually taken from the chuck cut-are gaining increasing popularity and a newfound appreciation. Unlike back ribs, which have more bone than...
Author: Martha Stewart
Steak coated with a tangy mixture of whole-grain mustard and black pepper is a delicious contrast to the sweet roasted vegetables.
Author: Martha Stewart
Pasta and meatballs in tomato sauce twirl together onto a fork and then dance with your taste buds. All the elements work in concert: The spaghetti is slightly firm in contrast to the tender meatballs,...
Author: Martha Stewart
Every Italian-American grandma has a version of this sauce, served on Sunday. It's a thin, flavorful tomato puree served over rigatoni with meatballs, sausages, and any other meat that happens to be in...
Author: Martha Stewart
A midday bowlful of this hearty, Asian-inspired tangle of noodles and beef with lime, mint, and spice will keep you energized all afternoon.
Author: Martha Stewart
Recipe courtesy Emeril Lagasse, Sizzling Skillets and Other One-Pot Wonders, Harper Studio Publishers, New York, 2011, courtesy Martha Stewart Living Omnimedia, Inc.
Author: Martha Stewart
Garlic-parsley butter dresses up a simple strip steak for a quick and impressive dinner.
Author: Martha Stewart
A relish made with olives and oranges is a rich, bright accompaniment to succulent sliced steak.
Author: Martha Stewart
This is a perfect meal when served with fresh tomatoes in season.
Author: Martha Stewart
Enjoy these steak tacos that are packed with radishes and avocados for a healthy main course.
Author: Martha Stewart
Full of flavor, skirt steak is a cut we adore. Here it's seared in a hot skillet, then pepper, onion, and rounds of corn are cooked in the same pan. Griddled flat bread rounds out the meal.
Author: Martha Stewart
Serve this steak with your favorite sides, such as mashed potatoes and vegetables. Our Garlic-Pepper Sauce infuses the meat with loads of flavor.
Author: Martha Stewart
After grilling, marinate the sliced steak in arugula chimichurri for an extra-fresh finish, then layer it on top of brie.
Author: Martha Stewart
Thanks to frozen dough and ready-made sauce, making homemade pizza is easy as pie. Provolone has a richer flavor than mozzarella, so you don't need as much.
Author: Martha Stewart
The casserole is sealed with a flour-and-water dough to prevent the wine from evaporating during the long cooking process.
Author: Martha Stewart
Skirt steak is one of our favorite cuts -- it's quick-cooking and full of flavor.
Author: Martha Stewart
You can use a less expensive steak than we've suggested, such as London broil-just marinate it overnight in a mixture of oil and vinegar.
Author: Martha Stewart
This delicious salad is hearty enough to be a meal.
Author: Martha Stewart
The meat is rolled with mango, pepper, and onion for a light meal that tastes of the tropics; serve herbed black beans on the side.
Author: Martha Stewart
Combine two favorite foods for one dish everyone in the family is sure to love in this Taco Burgers with Cucumber Salad.
Author: Martha Stewart
Martha's version of this classic dish layers succulent beef short ribs with caramelized onions and colorful spiced basmati rice -- it's fit for any celebratory meal.
Author: Martha Stewart
The only thing that could improve this unpretentious comfort food is, perhaps, a heap of perfectly crisp, golden, double-cooked french fries. That, and the sandwich's tangy topping of charred tomatoes...
Author: Martha Stewart
It would be easy to believe that taco salads were invented by kids. They're just as yummy as traditional tacos, but everything is tossed in a crunchy "bowl" that you can eat.
Author: Martha Stewart
Something wonderful happens when a skirt steak slathered in red curry paste hits a hot grill: it sizzles into spicy complexity, the ingredients uniting for one compact punch. Pair the sliced meat with...
Author: Lauryn Tyrell
This tasty version incorporates fresh basil into the patty.
Author: Martha Stewart
Think of this dish as a one-stop shop for all your nutritional needs -- and a great use for leftover cooked rice.
Author: Martha Stewart
As decadent as roasted vegetables can get! Onions, carrots, and potatoes are cooked with clarified butter, bone marrow, and foie gras fat for our Cote de Boeuf Rossini.
Author: Martha Stewart
Leftover brisket makes for a twist on the classic sloppy joe, a deliciously messy sandwich that's as kid-friendly as it is appealing to adults.
Author: Martha Stewart
A T-bone steak would also work in this recipe, but take into account whether the cut is smaller than the standard porterhouse and adjust the cooking time as needed.
Author: Martha Stewart
Get a blast of protein and vitamin K from this delicious combination.
Author: Martha Stewart
This classic surf and turf is easy to make at home. Spooning hot butter over the beef is a steakhouse trick that helps it cook evenly and enhances its flavor.
Author: Martha Stewart
This recipe for braised short ribs is courtesy of Martha's personal chef, Pierre Schaedelin.
Author: Martha Stewart
Always serve with some combination of fixings, such as grated cheese, sour cream, sliced avocados, tomatoes, onions or scallions, or cilantro. Garnish with tortilla chips or crumble in cornbread.
Author: Martha Stewart
Slices of crisped pancetta and melted fontina cheese take the place of bacon and cheddar.
Author: Martha Stewart
Anne Rosenzweig, acclaimed chef and owner of the Lobster Club in New York City, uses a mixture of freshly ground chuck and shoulder beef to create each of her exceptional eight-ounce burgers.
Author: Martha Stewart
Make your crowd happy by offering options: garlic-and-sage-infused turkey burgers and a classic version made with grass-fed beef. Store-bought pickles are great as a garnish. Or try these Pickled Vegetable...
Author: Martha Stewart
Crushed coriander seed and crumbled bay leaves make a crisp coating. Hanger steak has an intense, beefy flavor that's a great match for these spices. Also try it with meaty fish steaks.
Author: Martha Stewart
Author: Martha Stewart
Use reduced-fat sour cream to make this South-of-the-border skillet favorite a little lighter, and swap in whole-wheat tortillas in place of the flour ones.
Author: Martha Stewart
Braising short ribs in the oven can be a four-hour process. This recipe takes a fraction of that time.
Author: Martha Stewart
Author: Martha Stewart
This succulent short-ribs platter embodies American cooking today: It melds flavors from cultures all around the world with delicious results. Miso is the magic in the marinade-rubbed over the ribs which...
Author: Greg Lofts