Ingredients LEMON-HERB BUTTER 2 cups (1 lb.) unsalted butter, softened 1/4 cup chopped mixed fresh herbs (such as parsley, oregano, dill, tarragon, rosemary) 1/4 cup minced shallot 1 Tbsp. lemon zest, plus 1 Tbsp. fresh juice (from 2 lemons) 2 tsp. anchovy paste 1 tsp. kosher salt 1/2 tsp. black pepper STEAK WITH BRUSSELS SPROUTS […]
This speedy stir-fry, ready in just 20 minutes, achieves everything we love about Chinese takeout with just a few wholesome ingredients; no special equipment required. The trick is to get a good sear on the beef without cooking it all the way through, then adding it back into the mix after the vegetables become nicely […]
Serve pan-grilled flank steak with a soy-mustard sauce for a flavorful and budget-friendly steak supper. Ingredients 1 pound flank steak, trimmed 3/8 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Cooking spray 1 teaspoon canola oil 1 1/2 teaspoons minced fresh garlic 2 tablespoons lower-sodium soy sauce 1 teaspoon Dijon mustard 3/4 teaspoon sugar […]
The ultratender flat iron is an affordable alternative to rib-eye. Look for (or request) flat, rectangular steaks–butchered specifically to eliminate the line of tough connective tissue that runs down the middle of the entire cut. Ingredients 2 teaspoons grated orange rind 1/4 cup fresh orange juice 2 teaspoons grated lime rind 3 tablespoons fresh lime […]
We love the color and slightly bitter edge of thickly cut red onion in steak tacos, but feel free to sub the red onion to white for a milder flavor. Ingredients 1 medium red onion, peeled and cut into 1/2-inch-thick slices 1/4 cup olive oil, divided 5 garlic cloves, minced 2 dried chiles de arbol […]
Steak, peas, and carrots are a familiar trio, and usually not very exciting. Here, each element is transformed: a smoky spice rub on seared flank steak, crispy snap peas brightened with rice vinegar, and a silky carrot mash. Chop the carrots to about 1/4-inch pieces so they cook through evenly, otherwise the mash may have […]
Steak, peas, and carrots are a familiar trio, and usually not very exciting. Here, each element is transformed: a smoky spice rub on seared flank steak, crispy snap peas brightened with rice vinegar, and a silky carrot mash. Chop the carrots to about 1/4-inch pieces so they cook through evenly, otherwise the mash may have […]
Make this staff-favorite one of your go-to dutch-oven dinners this fall. Tougher cuts of meat, like chuck-eye turn meltingly soft, root vegetables make the stew rich and hearty, and a dollop of greek yogurt adds just the right amount of tang, to cut through the rich sauce and brighten the meal. Ingredients 1 tablespoon olive […]
Serve this meat-and-starch combo with steamed haricots verts or a mixed green salad. Garnish with fresh thyme. Ingredients 2 cups plus 1 tablespoon fat-free, lower-sodium chicken broth, divided 1 cup 2% reduced-fat milk 2/3 cup quick-cooking polenta 1 ounce Gorgonzola cheese, crumbled (about 1/4 cup) 1/2 teaspoon kosher salt, divided 1/2 teaspoon freshly ground black […]
Skip the grated cheese and croutons and serve an Asian-inspired salad with homemade seven-ingredient vinaigrette. Serve with soba noodles, followed by dessert. Ingredients 1 (1-pound) flank steak, trimmed 2 tablespoons minced peeled fresh ginger 1/4 teaspoon salt 2 garlic cloves, minced Cooking spray 2 tablespoons chopped cilantro 2 tablespoons white miso ( Skip the grated […]