Canned chipotles pack serious heat along with a smokiness that delivers an extra punch of flavor in this broiled steak recipe.
Author: Martha Stewart
A heaping batch of this hearty Texas dish has Texas-size flavor. Our recipe uses two varieties of whole dried peppers with plenty of personality.
Author: Martha Stewart
Consider this recipe a blueprint for other stir-fries, swapping in your favorite dark, leafy greens (bok choy, Swiss chard) or quick-cooking cut of leanbeef (round, sirloin).
Author: Martha Stewart
This tender steak, rubbed with a pinch of paprika, is matched with spuds that are crisp outside and tender inside.
Author: Martha Stewart
The bacon-wrapped hot dog, or "danger dog," as it's known in Mexico, is now a popular street-vendor food in Los Angeles. The classic is deep-fried, but most versions today are grilled or griddled. Bacon...
Author: Martha Stewart
Seared with a pat of butter in a hot skillet, the steak is presented with potent Dijon mustard and our Bistro Pommes Frites.
Author: Martha Stewart
When the family is craving a juicy beef dinner but you need to make it fast, serve this simply prepared meat with our easy Spicy Pepper Vinaigrette.
Author: Martha Stewart
"Agrodolce" means "sweet and sour" in Italian and refers to the sweet and tangy glaze that coats the cipollini onions (flat, yellow Italian onions) that accompany an always-popular beef tenderloin.
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
This tangy relish can also be tossed with steaks, grilled pork, or grilled chicken.
Author: Martha Stewart
Skirt steak marinated in balsamic vinegar with rosemary, garlic, and olive oil is broiled, then served with a refreshing Cucumber, String Bean, and Olive Salad and a crisp Grated Potato Pancake.
Author: Martha Stewart
Fresh cilantro, pickled jalapeños, and sliced avocado give Sloppy Joes a Southwestern accent. But not to worry, we offer up an iteration that's still kid-friendly.
Author: Martha Stewart
These soft tacos use lean ground sirloin and low-fat corn tortillas as sensible substitutions. Skip the sour cream and guacamole -- opt for a fiery salsa instead.
Author: Martha Stewart
This delicious recipe is courtesy of Roberto Santibanez's cookbook, "Rosa's New Mexican Table."
Author: Martha Stewart
The rich and bold flavor of marinated flank steak calls for hearty sides like Baked Potatoes with Onion Sour Cream and Green Bean and Yellow Pepper Salad.
Author: Martha Stewart
Crowd-pleasing flank steak gets marinated overnight in soy and garlic before being given a quick turn on the grill.
Author: Martha Stewart
Make this sandwich on a Monday evening when you've got leftover pot roast from Sunday's dinner.
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
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
Serve grilled strip steak with sauteed asparagus and oven-roasted fingerling potatoes for a homespun take on chophouse fare.
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
Stanley Lobel, of Lobel's Prime Meat Market, enjoys an inventive twist to the standard London broil: marinating it in Bloody Mary ingredients. Stanley's favorite choice of meat is hanger steak but he also...
Author: Martha Stewart
Recipe courtesy Emeril Lagasse, adapted from Emeril's Creole Christmas, William Morrow & Company Inc., New York, 1997, courtesy Martha Stewart Living Omnimedia, Inc.
Author: Martha Stewart
Author: Martha Stewart
Making meatloaf doesn't always require a loaf pan -- or an oven, for that matter. Everyone gets their own mini version with this stovetop strategy that also saves you money.
Author: Martha Stewart
Who says meat and potatoes can't happen between two slices of bread? And so it is that thin slices of roast beef rest between peppery arugula and crisp, tangy salt-and-vinegar potato chips. In place of...
Author: Martha Stewart
Flank steak is pan-seared with an Asian-inspired glaze of soy sauce, ginger, and mirin.
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
With just a skillet, you can turn a classic steak dinner into a handheld affair.
Author: Martha Stewart
The broiler does all the work in this beef dinner, as opposed to the more traditional, hands-on method of stir-frying in a wok or skillet.
Author: Martha Stewart
Add some jewel-like pomegranate seeds before serving -- they give tang and color and make the dish look fancy in a flash.
Author: Martha Stewart
Meatloaf is delicious warm or cold. These sandwiches came to us courtesy of Ford Roberts of Las Vegas, Nevada.
Author: Martha Stewart
This delicious recipe for short-rib ravioli is courtesy of Scott Conant.
Author: Martha Stewart
Mike Ugliarolo of Scarsdale, New York sends us this family-friendly dinner-pasta and bolognese-with sauteed eggplant, pepper, onion, and zucchini.
Author: Martha Stewart
It has to be said that roasting meat does require a little attention, with basting and so on. But the great thing about a pot-roast is that it feeds the same number of people but leaves you in peace until...
An Asian salad of seared steak, red bell peppers, carrots, papaya, cabbage, fresh mint, cilantro, and sesame oil delivers bold flavors (and antioxidants) in every bite.
Author: Martha Stewart
With a porterhouse, you get a super-tender tenderloin on one side of the bone and a deeply flavorful top loin on the other -- both are delicious when grilled and eaten with crispy potatoes and melty grilled...
Author: Martha Stewart
The simple white sauce combined with the fried chipped beef, all poured over thick toasted bread, will bring comfort food to any breakfast table.
Author: Sarah Mock
Enjoy these steak tacos that are packed with radishes and avocados for a healthy main course.
Author: Martha Stewart
Prepare a special dinner with this warm and satisfying recipe from chef Tadashi Ono and Harris Salat's "Japanese Hot Pots" cookbook.
Author: Martha Stewart
There's a reason this rich dish is still a family favorite after all these years: It's just plain delicious. Cooking everything -- even the egg noodles -- in the pressure cooker is a smart update. This...
Author: Martha Stewart
You can grind as much or as little meat together as you'd like, using equal parts of each type.
Author: Martha Stewart
Jean-Georges Vongerichten, owner of Prime Steakhouse, at the Bellagio Hotel in Las Vegas, shares his recipe for this classic meal. For a tender, juicy steak, use only prime beef, the highest grade of meat....
Author: Martha Stewart
Green beans, tomatoes and garlic complement these pan-fried steaks.
Author: Martha Stewart
A relish made with olives and oranges is a rich, bright accompaniment to succulent sliced steak.
Author: Martha Stewart
Robin Williams joins Martha to make delicious chile-rubbed skirt steak tacos.
Author: Martha Stewart