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Thumb_10214_Steak Au Poivre

Thumb_10214_Steak Au Poivre

This is one of those classic dishes for which no two recipes are the same. The flavorful strip streaks and their juices mingle so well with the coarse spicy pepper and the creamy, tart sauce. Right at the end, add a handful of chopped parsley to the sauce to give it bright herbal flavor.

Thumb_6772_Grilled Flank Steak with Lime-Soy Marinade

Thumb_6772_Grilled Flank Steak with Lime-Soy Marinade

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Thumb_13599_Pan-Roasted Flank Steak

Thumb_13599_Pan-Roasted Flank Steak

We love marinated and grilled flank steak, especially in summertime. But if you don't have a grill (or it's cold outside), this is about the best way to simply cook flank steak. Thinly sliced, it's delicious on its own alongside a vegetable or two, drizzled with s vinaigrette, or nestled inside a pita pocket or tortilla with a few condiments.

Thumb_10821_Home-Ground Hamburger

Thumb_10821_Home-Ground Hamburger

This recipe is a variation on Alton Brown's "Burger of the Gods." Grinding your beef at home is one of the best ways to make a simple burger better. The heavier the pan you use to cook the burgers, the better sear you'll get.

Thumb_9329_Marinated Beef And Kale Stew

Thumb_9329_Marinated Beef And Kale Stew

Marinating the beef and vegetables in red wine before cooking gives this beef stew deep, rich flavor. The kale adds vitamins, fiber and contrasting texture. Stir in a splash of red wine or a squeeze of lemon juice just before serving to brighten all the flavors.

Thumb_8334_American Meat Loaf

Thumb_8334_American Meat Loaf

A classic meatloaf can warm the heart as well as the belly - making this one in the center of a baking dish instead of a loaf pan gives it that wonderfully crispy crust all over, and lets some of the fat run off.

Thumb_14090_Oven-Braised Beef Stew With Syrah

Thumb_14090_Oven-Braised Beef Stew With Syrah

Marinating beef in red wine and vegetables, then stewing the meat in the marinade gives this stew a rich depth of flavor. Taking the time to brown the beef deeply makes a big difference in the final dish.

Thumb_7624_Beef Osso Buco

Thumb_7624_Beef Osso Buco

Osso buco is a classic. No matter what kind of shank you're using, the marrow-filled bones give osso buco a meaty unctuousness that's hard to get from other cuts. Wine, tomato puree and tomato paste balance that richness beautifully, and fresh thyme gives the dish a delicious woodsy aroma.

Thumb_8488_Beef, Kale, And Chickpea Soup

Thumb_8488_Beef, Kale, And Chickpea Soup

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Thumb_7797_Broiled Beef Kebabs

Thumb_7797_Broiled Beef Kebabs

This basic preparation for beef kebabs could easily be applied to the grill. Obviously, any marinade you can think of will serve this dish well. Try this Greek yogurt, mint and garlic marinade and then serve the beef wrapped in pita with a salad tucked in around it.

Thumb_5644_Broiled Filet Mignon

Thumb_5644_Broiled Filet Mignon

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Thumb_15685_Beef, Escarole And Mint Salad

Thumb_15685_Beef, Escarole And Mint Salad

Fresh mint is such a vital, bright flavor - thinly slicing the mint leaves will tossing them well with the other ingredients will distribute them throughout the salad, brightening the whole dish. 


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