The sweet, nutty marinade gives this choice cut of beef just the right amount of Asian flair. Enjoy this weeknight recipe for just over 200 calories. Ingredients 3 tablespoons finely chopped green onions 2 tablespoons miso (soybean paste) 1 tablespoon rice vinegar 1 tablespoon honey 1 tablespoon lower-sodium soy sauce 2 teaspoons Dijon mustard 1 […]
Turn the steaks only once as you cook them. The more time they are in direct contact with the grill, the better. Serve with corn and Smoked Tomatoes. Ingredients 4 (8-ounce) ribeye steaks, trimmed (about 3/4 inch thick) 1 teaspoon salt 3/4 teaspoon freshly ground black pepper Cooking spray Nutritional Information How to Make It […]
Store-bought marinades are an easy shortcut for time-crunched cooks, but they come with a side of bad news: many are loaded with unnecessary sugar and sodium. Skip the condiment aisle and instead pick up some high-flavor ingredients you can use to make your own homemade marinades. Don’t have a lot of time to marinate? Just […]
Throw an extra flank steak on the grill for a Cali-inspired salad and a Texas-style hash. Ingredients 2 cups dry red wine (such as Merlot) 1 tablespoon whole black peppercorns 1 tablespoon fennel seeds 1 bay leaf 2 (1-lb.) flank steaks, trimmed and divided 1 cup cherry tomatoes, halved 4 tablespoons extra-virgin olive oil, divided […]
Ingredients Basting liquid: 1/4 cup extra-virgin olive oil 2 tablespoons grated fresh onion 1 tablespoon chopped fresh thyme 1 tablespoon sugar 1 tablespoon grated garlic 1 teaspoon unsalted butter 1 teaspoon Worcestershire sauce 1/2 teaspoon freshly ground black pepper 1/4 teaspoon kosher salt 1/4 teaspoon crushed red pepper Remaining ingredients: 1 bunch thyme sprigs 1 […]
Based on the classic bistecca Fiorentina–grilled porterhouse–this dish uses sirloin strip steaks, which are leaner (and, because they’re boneless, a little easier to grill) than porterhouse. Lemon juice is a traditional accent in the dish, meant to cut the richness of the meat. Use a mandoline to slice the artichokes thinly and evenly. Ingredients 4 […]
Beef tenderloin steaks are often considered a special-occasion cut, but when they go on sale (or you’re ready for a splurge), this classic preparation is foolproof. Use a timer rather than turning, prodding, or overcooking the steaks, and set the timer again while they rest so you don’t slice too soon. You could also use […]
Beef tenderloin steaks are often considered a special-occasion cut, but when they go on sale (or you’re ready for a splurge), this classic preparation is foolproof. Use a timer rather than turning, prodding, or overcooking the steaks, and set the timer again while they rest so you don’t slice too soon. You could also use […]
he 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 […]
Beef tenderloin steaks are often considered a special-occasion cut, but when they go on sale (or you’re ready for a splurge), this classic preparation is foolproof. Use a timer rather than turning, prodding, or overcooking the steaks, and set the timer again while they rest so you don’t slice too soon. You could also use […]