Food 2: Steak

Showing posts with label Steak. Show all posts

Monday, December 9, 2013

Garden Lettuce Salad with Skirt Steak, Avocado & Toasted Pumpkin Seeds

This recipe is just a simple garden lettuce salad, but the avocado, toasted pumpkin seeds, and skirt steak make it much more satisfying. A mandoline works especially well to quickly, easily, and evenly slice the carrots and radishes.

1 clove garlic, pounded to a smooth paste with a pinch of salt

2 Tbs. freshly squeezed lime juice; more as needed

1 Tbs. red-wine vinegar; more as needed

1 tsp. cumin seed, toasted and lightly ground (so still a little coarse)

1⁄2 tsp. sweet paprika

Kosher salt

9 Tbs. extra-virgin olive oil

1 shallot, thinly sliced

1⁄2 cup pumpkin seeds (pepitas)

One 1-1⁄4-lb. skirt steak, cold

Freshly ground black pepper

2 ripe avocados

4 large handfuls assorted mild garden lettuces, about 8 ounces total, washed and dried

2 medium-size carrots, very thinly sliced

3 radishes, such as French breakfast, very thinly sliced

Aleppo pepper, for sprinkling (optional)

To make the vinaigrette, combine the garlic, lime juice, vinegar, cumin, paprika, and a pinch of salt in a small bowl. Let sit for 5 to 10 minutes. Whisk in 6 Tbs. of the olive oil. Taste with a leaf of lettuce and adjust the vinaigrette with more lime juice, vinegar, or salt if necessary. Set aside.

Put the shallot in a small bowl and cover with ice water. (The ice water crisps the shallot and helps remove some its hot and gassy flavor.) Set aside.

Warm a small sauté pan over medium heat and add 1 Tbs. of the olive oil and the pumpkin seeds. Fry the seeds, tossing or stirring frequently, until golden, about 3 minutes. Transfer to a plate lined with a paper towel and season with salt.

Cut the skirt steak into about 6-inch lengths and return it to the refrigerator until shortly before you are ready to cook it. (Because skirt steak is so thin, you want the beef cold to prevent it from overcooking before it browns.) Season the beef with salt and coarsely ground black pepper. Warm a large cast-iron skillet over high heat until very hot.

Add the remaining 2 tablespoons olive oil and place the beef in the pan without overlapping the strips. Cook until the beef is nicely browned, 2 to 3 minutes. Turn and cook on the opposite side until medium rare, 1 to 2 minutes more; time will vary depending on the thickness of the meat. (If necessary, reduce the heat to medium high to finish cooking thicker sections of the meat.) Transfer to a plate and let rest for about 5 minutes.

Cut the avocados in half lengthwise, remove the pits, and slice the flesh diagonally into about 1⁄4-inch slices. Set aside.

Drain the shallot. Put the salad greens in a large work bowl; sprinkle the shallot, carrots, and radishes on top and season with salt and pepper. Gently toss the salad with just enough vinaigrette to lightly coat the greens. Taste and add more salt if necessary. Add about half of the pumpkins seeds and toss once more. With a delicate hand, transfer the salad to a platter or individual serving plates, evenly distributing the seeds, carrots, and radishes that may have fallen to the bottom of the bowl. Then, using a large spoon and starting at the very edge of the avocado (where skin meets flesh), scoop the flesh out of the avocado in one swoop. Separate the avocado slices and tuck them here and there among the greens. (At this point, I like to season the avocado, as best I can, with salt.) Thinly slice the meat against the grain. Arrange the skirt steak on the side or in the salad. Drizzle any remaining vinaigrette on and around the salad, focusing on the avocado and beef. Sprinkle the Aleppo pepper (if using) and the remaining pumpkin seeds on top. Serve immediately.

Grilled Steak and Arugula Salad with White Beans and Shiitake

Peppery arugula, earthy mushrooms, caramelized onions, and white beans make a luxurious bed for leftover flank steak.

For the beans and mushrooms

2 Tbs. extra-virgin olive oil

4 cups thinly sliced red onions

Kosher salt and freshly ground black pepper

1 lb. shiitake mushrooms, stemmed and sliced 1/2 inch thick (6 cups)

One 15.5-oz. can cannellini or white beans, rinsed

1-1/2 Tbs. sherry vinegar

1 Tbs. finely chopped fresh thyme

1/4 tsp. crushed red pepper flakes

For the vinaigrette

1/4 cup sherry vinegar

2 Tbs. finely chopped shallots

1 Tbs. Dijon mustard

1/2 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

1/2 lb. baby arugula (10 cups)

1 lb. leftover grilled flank steak, thinly sliced, preferably at room temperature

Prepare the beans and mushrooms

Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the onions, season generously with salt and pepper, and reduce the heat to medium. Cook, stirring occasionally, until tender and caramel colored, 10 to 12 minutes. Add the shiitake and continue cooking, stirring occasionally, until wilted and soft, about 5 minutes. Off the heat, stir in the beans, vinegar, thyme, and pepper flakes. Season to taste with salt and pepper and let cool to room temperature.

Make the vinaigrette

In a small bowl, combine the vinegar, shallots, and mustard. Whisk in the olive oil in a steady stream. Season the vinaigrette to taste with salt and pepper.

Assemble the salad

In a large bowl, gently toss the arugula with enough of the vinaigrette to lightly coat. Season to taste with salt and pepper. Arrange the arugula in a large serving bowl or platter and top with the bean and mushroom mixture and the sliced steak. Drizzle with some of the remaining vinaigrette (you may not need it all) and serve.

Rib-Eye Steaks Rubbed with Coffee and Cocoa

To match the steaks’ rich, beefy flavor, they're rubbed with a cocoa-espresso spice mix. It adds depth and a subtle bitter undertone that’s downright addictive.

1 Tbs. finely ground espresso coffee beans

1 Tbs. pure ancho or New Mexico chile powder

1 tsp. natural cocoa powder

1 tsp. granulated garlic

1/2 tsp. ground cumin

1/2 tsp. turbinado sugar or brown sugar

1/2 tsp. ground fennel seed

1/8 tsp. ground allspice

Kosher salt and freshly ground black pepper

2 boneless rib-eye steaks, 1-1/4 to 1-1/2 inches thick (about 2 lb. total)

In a small bowl, combine the espresso, chile powder, cocoa, garlic, cumin, sugar, fennel, allspice, 4 tsp. kosher salt, and 2 tsp. pepper. Rub 1-1/2 Tbs. of the mixture all over each steak. Cover and let rest for 1 hour at room temperature.

Tip:

Let the steaks rest before and after grilling—before so the steak isn’t refrigerator-cold when it hits the grill, and after so the juice redistributes for moist, tender steaks.

Prepare a gas or charcoal grill fire for indirect cooking over medium-high heat (400°F to 450°F).

Grill the steaks over direct heat until grill marks form on one side, about 2 minutes. Flip and grill the other side for 2 minutes more. Move the steaks to indirect heat, cover, and continue to cook until the internal temperature registers 125°F degrees on an instant-read thermometer (for medium rare), 1 to 3 minutes more per side. Transfer the steaks to a cutting board and tent loosely with foil. Let rest for 10 minutes and then cut each steak in half and serve.

Grilled Flank Steak with Cucumber-Yogurt Sauce

Since flank steak is relatively inexpensive, why not grill two at once? After a long soak in a bold, garlicky marinade, the first makes a great fast and easy meal. The leftover steak is great in Open-Face Steak Sandwiches with Herbed Goat Cheese and Tomatoes, Grilled Steak and Arugula Salad with White Beans and Shiitake, and Red Onions Stuffed with Grilled Steak, Spinach, and Feta. This do-ahead sauce is an easy take on tzatziki, the Greek yogurt dip.

For the flank steaks

1-1/2 cups coarsely chopped fresh flat-leaf parsley

1/3 cup coarsely chopped fresh mint

3 Tbs. coarsely chopped fresh rosemary

8 medium cloves garlic, peeled

1/4 cup fresh lemon juice (from 2 medium lemons)

1/4 cup soy sauce

Kosher salt and freshly ground black pepper

1/2 cup extra-virgin olive oil

2 flank steaks (about 3 lb. total), trimmed of excess fat

For the sauce

1 English cucumber (about 3/4 lb.)

Kosher salt

1 cup plain yogurt, preferably Greek

1 tsp. minced garlic

1 tsp. cumin seeds, toasted and lightly crushed with a mortar and pestle or spice grinder

1 tsp. finely grated lemon zest

1/2 tsp. fresh lemon juice

Pinch cayenne

1/2 Tbs. extra-virgin olive oil

Freshly ground black pepper

Marinate the flank steaks

Set aside 2 Tbs. of the parsley. Combine the remaining parsley with the mint, rosemary, and garlic in a food processor and pulse until finely chopped. Add the lemon juice, soy sauce, 1 tsp. salt, and 1 tsp. pepper and process until smooth. With the motor running, add the olive oil in a thin stream.

Put the steaks in a nonreactive baking dish large enough to hold them both. Pour the marinade over them and turn to coat. Cover and refrigerate for at least 4 hours or overnight, turning occasionally.

Make the sauce

Cut the cucumber in half lengthwise and remove the seed core. Cut each half crosswise into 1/8-inch-thinck half moons and toss with 1/2 tsp. salt in a medium bowl. Let sit for 10 minutes to release excess liquid. Rinse, drain, and pat dry.

In a medium bowl, combine the cucumber with the yogurt, garlic, cumin, lemon zest and juice, and cayenne. Stir in the olive oil and the reserved chopped parsley, and season to taste with salt and pepper. Refrigerate until ready to use. (The sauce can be made up to a day ahead.)

Grill the steaks

Remove the steaks from the refrigerator 1 hour prior to cooking.

Prepare a medium-high gas or charcoal grill fire. Clean and oil the grill grates.

Remove the flank steak from the marinade, wipe off any excess, and season generously with salt and pepper. Grill the steaks, covered, until grill marks form and the steaks have a nice brown sear, 5 to 6 minutes. Flip the steaks and continue grilling until grill marks form on the other side and the steak is cooked to medium rare (an instant-read thermometer inserted in the thickest part of a steak should read 135°F), 3 to 5 minutes more. Let rest 10 to 15 minutes.

Cut the flank steak across the grain and serve with the cucumber-yogurt sauce on the side. Store the leftover steak in an airtight container and refrigerate for up to 4 days.

Sirloin Tip Steak Sauté with Leeks and Asparagus

A splash of cream adds rich flavor to this simple sauté, while lemon zest enhances the leeks and asparagus. Serve with egg noodles, if you like.

1-1/2 lb. sirloin tip steaks (about 4)

Kosher salt and freshly ground black pepper

2-1/4 oz. (1/2 cup) all-purpose flour

2 Tbs. olive oil

1 oz. (2 Tbs.) unsalted butter

2 large leeks (white and light-green parts only), trimmed, halved lengthwise, and thinly sliced (about 2 cups)

3/4 cup dry white wine

3/4 cup lower-salt chicken broth

8 oz. asparagus, trimmed, cut into 1-inch pieces on a sharp diagonal

1/4 cup heavy cream

1/2 tsp. finely grated lemon zest

1-1/2 Tbs. thinly sliced fresh chives

Pat the beef dry with paper towels and season on all sides with 1-1/2 tsp. salt and 1 tsp. black pepper. Dredge the beef in the flour, shaking off the excess.

Heat the oil and 1 Tbs. of the butter in a 12-inch skillet over medium-high heat until the butter melts and the foam subsides. Add the steaks and cook, turning once, until browned, 2 minutes per side. Transfer to a cutting board.

Add the remaining 1 Tbs. butter and the leeks to the skillet. Season lightly with salt and cook, stirring often, until softened and browned in spots, about 3 minutes. Raise the heat to high, add the wine, and cook, scraping the bottom of the pot with a wooden spatula to release any browned bits, until almost evaporated, 1 to 2 minutes. Add the broth and boil until reduced by half, 1 to 2 minutes more.

Meanwhile, cut the beef crosswise into 1/4-inch-thick slices.

Add the asparagus to the skillet and return the sauce to a boil. Lower the heat to medium and cook, stirring often, until the asparagus is just tender, about 3 minutes. Add the cream and beef to the pan. Cook, stirring, until the beef is just pink and heated through and the sauce thickens slightly, 2 minutes. Remove from the heat, stir in the zest, and season to taste with salt and pepper. Serve garnished with the chives.

Rib-Eye Steaks Rubbed with Coffee and Cocoa

To match the steaks’ rich, beefy flavor, they're rubbed with a cocoa-espresso spice mix. It adds depth and a subtle bitter undertone that’s downright addictive.

1 Tbs. finely ground espresso coffee beans

1 Tbs. pure ancho or New Mexico chile powder

1 tsp. natural cocoa powder

1 tsp. granulated garlic

1/2 tsp. ground cumin

1/2 tsp. turbinado sugar or brown sugar

1/2 tsp. ground fennel seed

1/8 tsp. ground allspice

Kosher salt and freshly ground black pepper

2 boneless rib-eye steaks, 1-1/4 to 1-1/2 inches thick (about 2 lb. total)

Tip:

Let the steaks rest before and after grilling—before so the steak isn’t refrigerator-cold when it hits the grill, and after so the juice redistributes for moist, tender steaks.

Prepare a gas or charcoal grill fire for indirect cooking over medium-high heat (400°F to 450°F).

Steak Sandwiches with Spicy Horseradish Mayonnaise

A touch of cayenne adds an extra kick to the horseradish mayonnaise in this hearty sandwich. You can grill it indoors or out, making it perfect for any time of year.

1/2 medium red onion (halved lengthwise, with root end intact)

1 tsp. olive oil

Kosher salt and freshly ground black pepper

1 1-1/4 lb. flank steak

4 large sandwich rolls, split

1/2 oz. finely grated Parmigiano-Reggiano (1/2 cup using a rasp grater)

1/4 cup mayonnaise

3 Tbs. prepared horseradish

1/4 tsp. cayenne

2 cups loosely packed mixed spring greens (about 2 oz.)

Heat a large grill pan over medium-high heat until hot, or heat a gas or charcoal grill to medium-high.

Cut the onion half through the root end into 6 wedges, keeping the root end intact.

In a medium bowl, toss the onion wedges with the olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper.

Grill the onion for 5 minutes, then flip over and continue to grill until softened and lightly charred, 4 to 5 minutes.

Season the steak with 1 tsp. salt and 1/2 tsp. pepper and grill, flipping once, until cooked to your liking, about 10 minutes for medium rare (130°F) or 12 minutes for medium (140°F). Transfer the steak and onion wedges to a cutting board, tent the steak loosely with foil, and let rest for 5 minutes.

Toast the rolls cut side down on the hot grill pan until lightly browned.

Combine the cheese, mayonnaise, horseradish, and cayenne in a small bowl and spread it on the bottom halves of the rolls.

Trim the root ends from the onion wedges. Thinly slice the steak across the grain. Divide the onion, steak, and greens among the rolls and serve.

Steak Diane

Classically made with filet mignon, this version of steak Diane uses less pricey flank steak. The beefier nature of the cut holds its own against a bold sauce featuring sherry, Cognac, Worcestershire sauce, and herbs.

1 1-1/2-lb. flank steak

Kosher salt and freshly ground black pepper

2 tsp. peanut or vegetable oil

3 Tbs. finely chopped shallot

3 Tbs. medium sherry, such as amontillado

2 Tbs. Cognac

2 tsp. Worcestershire sauce

2 Tbs. lower-salt chicken broth

2 oz. (4 Tbs.) cold unsalted butter, cut into 4 pieces

3 Tbs. thinly sliced fresh chives

2 Tbs. finely chopped flat-leaf parsley

1/2 tsp. fresh lemon juice, more to taste

Position a rack in the center of the oven and heat the oven to 400°F.

Pat the steak dry and season generously with salt and pepper. In an ovenproof heavy-duty 12-inch skillet (preferably cast iron), heat the oil over high heat until shimmering hot, about 2 minutes. Brown the steak on both sides, about 4 minutes total. Transfer the skillet to the oven and continue to cook until an instant-read thermometer inserted in the thickest part of the meat reads 135°F, about 5 minutes. Transfer the steak to a platter, cover loosely with foil, and let rest for 5 to 10 minutes.

Meanwhile, pour off the fat in the skillet (be careful of the hot handle). Set the skillet over medium heat, add the shallot, sherry, Cognac, and Worcestershire sauce. Simmer, stirring and scraping the bottom of the pan with a wooden spatula to release any browned bits, until the sauce is reduced by half, 2 to 3 minutes. Lower the heat to low, add the chicken broth, butter, chives, and parsley and whisk, swirling the pan occasionally, to emulsify the butter; the sauce should look creamy. Remove from the heat, whisk in the lemon juice and season to taste with salt, pepper, and more lemon juice.

Cut the steak in half with the grain, then slice the meat on the diagonal across the grain into 1/8-inch slices. Serve with the sauce.

Garden Lettuce Salad with Skirt Steak, Avocado & Toasted Pumpkin Seeds

1 clove garlic, pounded to a smooth paste with a pinch of salt

2 Tbs. freshly squeezed lime juice; more as needed

1 Tbs. red-wine vinegar; more as needed

1 tsp. cumin seed, toasted and lightly ground (so still a little coarse)

1⁄2 tsp. sweet paprika

Kosher salt

9 Tbs. extra-virgin olive oil

1 shallot, thinly sliced

1⁄2 cup pumpkin seeds (pepitas)

One 1-1⁄4-lb. skirt steak, cold

Freshly ground black pepper

2 ripe avocados

4 large handfuls assorted mild garden lettuces, about 8 ounces total, washed and dried

2 medium-size carrots, very thinly sliced

3 radishes, such as French breakfast, very thinly sliced

Aleppo pepper, for sprinkling (optional)

Put the shallot in a small bowl and cover with ice water. (The ice water crisps the shallot and helps remove some its hot and gassy flavor.) Set aside.

Cut the avocados in half lengthwise, remove the pits, and slice the flesh diagonally into about 1⁄4-inch slices. Set aside.

Steak Salad with Shaved Fennel and Dried Cherries

Seared steak, crisp greens and fennel, tart dried cherries, and salty cheese come together in this company-worthy main-course salad. While you’re prepping the ingredients, let the steak sit at room temperature, which will help it cook more evenly.

2 Tbs. sherry vinegar

2 tsp. chopped fresh thyme

1 tsp. Dijon mustard

1/2 tsp. granulated sugar

Kosher salt and freshly ground black pepper

1/2-cup plus 2 Tbs. extra-virgin olive oil

1 small shallot, finely diced (about 2 Tbs.)

1 lb. skirt steak

3-1/2 oz. mâche or 1 small head bibb lettuce, trimmed and torn into bite-size pieces

1 large fennel bulb (about 1-1/2 lb.), trimmed, quartered, cored, and
thinly shaved with a mandoline or vegetable peeler (reserve some fronds
for garnish)

4 oz. ricotta salata or feta, crumbled (about 3/4 cup)

1/3 cup dried tart cherries

Tip:

You can substitute flank steak or strip steak for the skirt steak, if you like.

Combine the vinegar, 1 tsp. of the thyme, the mustard, sugar, 3/4 tsp. salt, and 1/2 tsp. pepper in a small bowl. Slowly drizzle in 1/2 cup of the oil, whisking constantly, until emulsified. Whisk in the shallot and season to taste with salt and pepper.

Sprinkle the steak with the remaining 1 tsp. thyme and season generously with salt and pepper. Heat the remaining 2 Tbs. oil in a 12-inch skillet over medium-high heat until shimmering hot. Add the steak and cook undisturbed until it starts to brown at the edges and easily releases from the pan, about 2 minutes. Flip and continue cooking until the steak is done to your liking (make a nick in a thicker end to check), 2 to 3 minutes more for medium rare. Transfer to a cutting board and let rest for 5 minutes.

While the steak rests, in a large bowl, toss the mâche, fennel, ricotta salata, and cherries with enough of the vinaigrette to coat lightly. Season to taste with salt and pepper.

Grilled Flat-Iron Steak with Charred Tomato Butter and Grilled Succotash

Besides being straight up delicious, flat-iron steak is nearly as tender as filet mignon, it cooks quickly, and it's an affordable cut. If it's been a while since you've had succotash, give it a try. The sweet and smoky grilled green beans (yes, you can grill them!) stand in for lima beans in this update.

2-1/2 Tbs. extra-virgin olive oil

1 Tbs. plus 1/2 tsp. Dijon mustard

1 Tbs. light brown sugar

Kosher salt and freshly ground black pepper

2 lb. beef flat-iron steak

1/2 lb. green beans, trimmed

6 scallions, trimmed

4 medium ears corn, shucked

2 large firm-ripe tomatoes, halved crosswise

4 Tbs. unsalted butter, softened

1/4 cup chopped fresh flat-leaf parsley

2 Tbs. fresh lime juice

1 Tbs. heavy cream

Tip:

To grill green beans, simply arrange the beans perpendicular to the grates. To flip, use a shoveling motion with your tongs to scoop up a few and turn them over.

Prepare a medium-high gas or charcoal grill fire. In a small bowl, combine 1 Tbs. of the oil, 1 Tbs. of the mustard, the brown sugar, 1-1/2 tsp. salt, and 1/2 tsp. pepper. Brush all over the steak and set aside.

Brush the green beans, scallions, corn, and tomatoes all over with the remaining 1-1/2 Tbs. oil and season with 1-1/2 tsp. salt and 1/2 tsp. pepper. Grill the vegetables, turning occasionally, until softened and lightly charred, 1 to 2 minutes for the scallions, 3 to 5 minutes for the beans, 4 to 6 minutes for the tomatoes, and 8 to 10 minutes for the corn. Transfer to a platter as they finish and set aside.

Grill the steak, flipping once and brushing with any leftover mustard mixture, until medium rare (an instant-read thermometer inserted in the thickest part of the steak should read 130°F to 135°F), 12 to 15 minutes. Transfer the steak to a plate, tent with foil, and let rest for 10 minutes.

Meanwhile, slide the skins off the tomatoes. Chop the skins and put them in a small bowl. Add the butter, the remaining 1/2 tsp. mustard, 1/2 tsp. salt, and 1/8 tsp. pepper; mix with a spoon until almost smooth.

Seed and chop the tomatoes; transfer to a large bowl. Cut the corn kernels from the cobs and add to the bowl with the tomatoes. Working over the bowl, scrape the dull side of a table knife down the length of each cob to remove as much of the corn “milk” as possible; discard the cobs. Roughly chop the green beans and scallions and add to the bowl along with the parsley, lime juice, and cream. Toss well and season to taste with salt and pepper.

Thinly slice the steak against the grain, transfer to plates, and brush with some of the tomato butter. Serve with the succotash and remaining tomato butter on the side.

Sirloin Steaks with Garlicky Swiss Chard

Fresh Swiss chard puts a summery spin on this basic seared steak. It's perfect for a quick weeknight dinner: after the steaks sear, they finish cooking in the oven while you cook the chard.

2 lb. sirloin steak, 1 inch thick

1-1/2 tsp. dried rosemary, coarsely chopped

Kosher salt and freshly ground black pepper

1/4 cup extra-virgin olive oil

3/4 cup dry red wine, such as merlot

4 large cloves garlic, minced

2 Tbs. red wine vinegar

1 tsp. granulated sugar

1/2 tsp. Dijon mustard

2 large bunches Swiss chard (about 1-1/2 lb. total), stems very thinly sliced and leaves roughly chopped

2 oz. Pecorino Romano, thinly shaved with a vegetable peeler (1 cup; optional)

Position a rack in the center of the oven and heat the oven to 400°F. Trim and cut the steak into 4 portions. Season the steaks all over with the rosemary, 2 tsp. salt, and 1/2 tsp. pepper.

Heat 1 Tbs. of the oil in a large (12-inch) skillet over medium-high heat. Working in 2 batches if necessary, arrange the steaks in the skillet in a single layer and cook, turning once, until nicely browned, 3 to 4 minutes per side. Remove the skillet from the heat, transfer the steaks to a rimmed baking sheet, and roast until medium rare (130°F to 135°F), 4 to 6 minutes more. Set the steaks aside to rest.

Meanwhile, return the skillet to medium-high heat. Carefully add the wine and cook, scraping up any browned bits with a wooden spoon, until reduced by about half, 3 to 4 minutes.

Add the garlic to the skillet and cook until fragrant, about 10 seconds. Whisk in the vinegar, sugar, mustard, 1/4 tsp. salt, and 1/8 tsp. pepper. Drizzle in the remaining 3 Tbs. oil while whisking constantly.

Add the chard stems and cook, stirring occasionally, until beginning to soften, 5 minutes. Add the chard leaves in batches and cook, tossing, until the leaves are wilted enough to fit comfortably in the skillet, about 2 minutes. Cover the skillet and cook, tossing once or twice, until just tender, about 5 minutes.

Transfer the steaks to plates and top with the chard. Sprinkle with the Pecorino Romano, if using, and serve.

Classic Steak au Poivre

You can tip the pan and ignite the Cognac, or ignite the sauce with a match for an invigorating spectacle. But all these acts of derring-do are unnecessary: just bring the sauce to a boil for a minute to burn off the alcohol, whisk, whisk, whisk, and then add the cream, whisking all the while. Serve with roasted potatoes.

2 boneless beef strip steaks (about 1 lb. total)

Kosher salt

1-1/2 Tbs. black peppercorns, very coarsely crushed

1 Tbs. olive oil

1 oz. (2 Tbs.) unsalted butter

1 small shallot, minced

1/4 cup Cognac

1/3 cup heavy cream

1 Tbs. chopped fresh flat-leaf parsley

Pat the steaks dry with a paper towel and season both sides lightly with salt. Coat both sides with the peppercorns, pressing so they adhere. Heat the oil in a 12-inch heavy-duty skillet over medium-high heat until shimmering hot. Add the steaks and cook to your desired doneness (2 to 3 minutes per side for medium rare). Transfer the steaks to a cutting board and tent them with foil. Pour off and discard any fat left in the pan, but not the brown bits.

Reduce the heat to medium and add the butter to the skillet. When melted, add the shallot and cook until softened, about 1 minute. Remove the skillet from the heat and carefully add the Cognac. Return the skillet to medium heat and cook, whisking, until the Cognac reduces to a glaze, 1 to 2 minutes. Whisk in the cream and simmer until slightly thickened, 1 to 2 minutes. Stir in the parsley and season to taste with salt.

Transfer the steaks to dinner plates and top with the sauce.

Pan-Seared Steak with Caper-Anchovy Butter

Some grocers mistakenly label tri-tip steak as sirloin tips, so feel free to ask if there's any question. Tri-tip steak should be thick and nicely marbled. Course, if you can’t find tri-tip, this butter is great with any cut of steak. And, don't skip the ridiculously-easy-to-make flavored butter. It elevates the dish from ordinary to elegant.

1 anchovy fillet, rinsed and chopped

1/4 tsp. chopped garlic

Kosher salt

3 Tbs. unsalted butter, cut into 3 pieces

2 tsp. finely chopped fresh parsley

1/2 tsp. capers, rinsed and finely chopped

1/4 tsp. finely grated lemon zest

Freshly ground black pepper

1 Tbs. canola oil

Two 6- to 8-oz. tri-tip steaks

Mash the anchovy fillet into a paste on a cutting board with the side of a chef’s knife. Sprinkle the garlic with a pinch of kosher salt and mash it into a paste.

Put the butter in a small microwave-safe bowl and microwave it on high in 10-second bursts until it just begins to melt. Mash the butter with a fork and stir in the anchovy, garlic, parsley, capers, lemon zest, and a few grinds of black pepper.

Heat the oil in a 10-inch skillet (preferably cast iron) over high heat. Season the steaks generously with salt and pepper. Sear the steaks on all sides until a meat thermometer reads 120°F for rare or 125°F for medium rare, 8 to 10 minutes total. Serve each steak topped with a dollop of the butter.

Chopped Steak Sandwiches

The steak in these quick sandwiches is chopped by pulsing it quickly in a food processor into tender little pieces. To get your base, you’ll cook down a yellow onion and mushrooms, then finish cooking the sirloin in a flavorful mix of ketchup, Dijon mustard, and hot cherry peppers. This dish is a satisfying, comfort-food sandwich, made even more so by the melted sharp Cheddar.

2 Tbs. ketchup

1 Tbs. Dijon mustard

1 jarred hot cherry pepper, stemmed, seeded, and chopped

1 tsp. red wine vinegar

1 lb. beef sirloin tips (flap meat), cut into 1-inch pieces

Kosher salt and freshly ground black pepper

3 Tbs. olive oil

1 small yellow onion, halved and thinly sliced

The steak in these quick sandwiches is chopped by pulsing it quickly in a food processor into tender little pieces. To get your base, you’ll cook down a yellow onion and mushrooms, then finish cooking the sirloin in a flavorful mix of ketchup, Dijon mustard, and hot cherry peppers. This dish is a satisfying, comfort-food sandwich, made even more so by the melted sharp Cheddar. 6 oz. sliced white mushrooms (2 cups)

1-1/2 cups shredded sharp Cheddar

4 long rolls, split and lightly toasted

1-1/2 oz. baby arugula

Mix the ketchup, mustard, cherry pepper, and vinegar in a small bowl and set aside.

In a food processor, pulse half of the beef until just coarsely chopped. Transfer to a bowl. Repeat with the remaining beef. Toss the beef with 1/2 tsp. salt and 1/2 tsp. pepper.

Heat 1-1/2 Tbs. of the oil in a heavy 12-inch skillet over medium-high heat until shimmering hot. Add the beef and cook, stirring occasionally, until it loses most of its raw color, about 3 minutes. Transfer to a plate. Heat the remaining 1-1/2 Tbs. oil in the pan. Add the onion and 1/4 tsp. salt; cook, stirring often, until beginning to soften and brown, about 4 minutes. Add the mushrooms and 1/4 tsp. salt; cook, stirring often, until they soften and begin to release their juice, about 2 minutes. Add the ketchup mixture and beef and any accumulated juices. Cook, stirring often, until heated through, about 2 minutes. Stir in the cheese until melted, about 1 minute more.

Split the rolls almost through lengthwise and pile on the steak and arugula. Cut the sandwiches in half, and serve.

Seared Carpaccio-Style Shoulder Petite Tender

Quick-pickled shallots give thin, silky slices of meat (and the accompanying spinach salad) a tangy punch. Shoulder petite tender is a relatively new cut of steak that can be an affordable alternative to similarly shaped beef tenderloin; however, if you can't find it, tenderloin also works well here.

1 8- to 10-oz. shoulder petite tender

Kosher salt

1/4 cup plus 1 Tbs. extra-virgin olive oil

2 medium shallots, halved through the root and very thinly sliced lengthwise (about 1 cup)

1/4 cup Champagne or white wine vinegar

4 oz. baby spinach (4 packed cups)

Flaky sea salt, such as Maldon, and freshly ground black pepper

Pat the petite tender dry and season it all over with 1/2 tsp. kosher salt.

Heat 1 Tbs. of the oil in a heavy-duty 10-inch skillet over high heat until shimmering hot. Add the petite tender and sear on all sides, 4 to 5 minutes total. Transfer to a cutting board and cool to room temperature; cut crosswise into 20 slices.

Put a 2-foot-long piece of plastic wrap on the work surface. Lay some of the slices on the plastic, leaving 2 to 3 inches between each. Top with another piece of plastic wrap and pound the slices with a meat mallet until paper thin. Repeat with the remaining slices. Refrigerate for at least 30 minutes before serving. (The meat can be pounded up to 1 day ahead; refrigerate it rolled up in the plastic wrap.)

In a small bowl, soak the shallots in the vinegar until slightly softened, about 30 minutes. Transfer 2 Tbs. of the vinegar to a small bowl and whisk in the remaining 1/4 cup oil and a pinch of salt.

To serve, strain the shallots, discarding the remaining vinegar. In a large bowl, toss the shallots with the spinach and just enough of the vinaigrette to lightly coat the leaves. Divide the slices of beef among 4 dinner plates, arranging them in a single layer with just a little overlap. Drizzle with the remaining vinaigrette and sprinkle with a pinch of sea salt. Mound the spinach next to the beef and season the spinach and beef with a few grinds of pepper.

Rib-Eye Steaks Rubbed with Coffee and Cocoa

To match the steaks’ rich, beefy flavor, they're rubbed with a cocoa-espresso spice mix. It adds depth and a subtle bitter undertone that’s downright addictive.

1 Tbs. finely ground espresso coffee beans

1 Tbs. pure ancho or New Mexico chile powder

1 tsp. natural cocoa powder

1 tsp. granulated garlic

1/2 tsp. ground cumin

1/2 tsp. turbinado sugar or brown sugar

1/2 tsp. ground fennel seed

1/8 tsp. ground allspice

Kosher salt and freshly ground black pepper

2 boneless rib-eye steaks, 1-1/4 to 1-1/2 inches thick (about 2 lb. total)

Tip:

Let the steaks rest before and after grilling—before so the steak isn’t refrigerator-cold when it hits the grill, and after so the juice redistributes for moist, tender steaks.

Prepare a gas or charcoal grill fire for indirect cooking over medium-high heat (400°F to 450°F).

Porterhouse Steak with Arugula Salad

A fresh take on a classic Italian recipe, this is simple summertime fare at its best. To shave the cheese paper thin, use a vegetable peeler.

1 2 inch-thick Porterhouse steak (2-3/4 lb.)

4 Tbs. extra-virgin olive oil, plus more for the grill

Kosher salt and freshly ground black pepper

1-1/2 Tbs. lemon juice

4 oz. baby arugula (5 cups)

1 oz. shaved Parmigiano-Reggiano (1/2 cup)

Heat a gas grill to medium or prepare a medium-hot charcoal fire. Drizzle the steak with 1 Tbs. of the oil and season it all over with 1-1/4 tsp. salt and 1/2 tsp. pepper.

Lightly oil the grill grates. Grill the steak, flipping once, until nicely browned on each side and cooked to your liking (16 to 17 minutes total for rare; 19 to 20 minutes total for medium-rare; 22 to 24 minutes total for medium). Transfer the steak to a large platter or cutting board, cover loosely with foil, and let rest for 10 minutes before carving.

Meanwhile, in a large bowl, whisk together the remaining 3 Tbs. oil with the lemon juice. Season to taste with salt and pepper. Add the arugula to the bowl and toss gently to coat with the dressing. Check for seasoning and adjust if necessary. Garnish the salad with the Parmigiano.

Sprinkle the steak with a pinch of salt. Slice the steak across the grain and divide between 4 dinner plates. Serve the arugula salad on the side.

Sear-Roasted Rosemary Steak and Potatoes

This is a one-pan take on steak and potatoes. Sear the strip steaks on the stovetop, and then roast them with small red potatoes and rosemary sprigs. Thinly slice the beef before serving it with the potatoes.

Four 1-1/2-inch-thick top loin (New York strip) steaks (8 to 10 oz. each), trimmed

1 tsp. chopped fresh rosemary plus

3 sprigs, pulled apart into smaller pieces

Kosher salt and freshly ground black pepper

3 Tbs. unsalted butter

2 Tbs. olive oil

1-1/2 lbs. small red potatoes, halved or quartered if large

2 tsp. balsamic vinegar

Position a rack in the center of the oven and heat the oven to 425°F. Sprinkle the steaks with the chopped rosemary, 1-1/2 tsp. salt, and 3/4 tsp. pepper. In a large (12-inch), oven-proof, heavy-duty skillet (like a cast-iron pan) over medium-high heat, combine 1 Tbs. each of the butter and oil and heat until the butter melts and its foam subsides. Add the steaks and cook without touching until they brown around the edges and easily release from the pan, about 3 minutes. Flip and cook the other sides until they brown, about 2 minutes. Transfer to a large plate.

Add the remaining 1 Tbs. oil to the skillet. Arrange the potatoes, cut side down, in the skillet, scatter the rosemary leaves around the potatoes, sprinkle with 1/2 tsp. salt, and transfer to the oven. Roast until the potatoes are tender when pierced, about 15 minutes. Set the steaks atop the potatoes and cook until the steaks are medium-rare—an instant-read thermometer inserted into the thickest part should register 135°F, about 10 minutes.

Transfer the steaks to a cutting board and let rest for 5 minutes. Toss the potatoes with the remaining 2 Tbs. butter and the balsamic vinegar, and keep warm in the oven (turn the oven off and leave the door slightly open). Serve the steaks thinly sliced, with the potatoes on the side, drizzled with any remaining balsamic and butter mixture and sprinkled lightly with salt and pepper.

Parmesan-Panko Steaks with Fresh Tomato Salsa

A crisp panko crust and an Italian-style fresh tomato salsa transform humble cube steaks into something special. Serve with smashed potatoes and sautéed greens.

1 lb. ripe tomatoes, cut into medium dice (about 3 cups)

5 Tbs. extra-virgin olive oil

1/4 cup finely chopped white onion

1 Tbs. red wine vinegar

2 tsp. chopped fresh oregano

1 medium clove garlic, minced

Kosher salt and freshly ground black pepper

4 beef cube steaks (1 to 1-1/4 lb. total)

1-1/2 oz. (1/3 cup) all-purpose flour

3 large eggs

1-1/2 cups plain panko

3/4 oz. finely grated Parmigiano-Reggiano (3/4 cup using a rasp grater)

Combine the tomatoes, 1 Tbs. of the oil, the onion, vinegar, oregano, garlic, 1 tsp. salt, and 3/4 tsp. pepper in a medium bowl.

Season the steaks with 1/2 tsp. salt and 1/2 tsp. pepper. Put the flour in a shallow dish, beat the eggs in a second shallow dish, and combine the panko and Parmigiano in a third shallow dish. Dredge the steaks in the flour, then in the egg, letting any excess drip back into the dish, and then in the breadcrumb mixture.

Heat 2 Tbs. of the oil in a 12-inch skillet over medium-high heat. Cook 2 of the steaks, flipping once, until nicely browned and just cooked through, 4 to 6 minutes total. Transfer to a platter, cover, and keep warm. Repeat with the remaining steaks and 2 Tbs. oil. Serve the steaks topped with the salsa.