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cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 3 hours 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Steak and Horseradish Pressed Sandwich Recipe from Food Network
cooking.nytimes.com
Shaved steak is not a staple of Mexican cuisine Most cooks prefer the slightly thicker beef milanesa cut, similar to minute steak But Memo Pinedo, the proprietor of a restaurant and a food truck in Houston, both called Jarro Cafe, appreciates Angus beef sliced from sirloin for his tacos de bistec
www.delish.com
Recipe courtesy of Anthony Bourdain's Les Halles Cookbook
www.allrecipes.com
Budget-friendly but not boring, this old-timey recipe for chicken-fried steak uses ground beef and a simple milk gravy.
Ingredients: beef, flour, eggs, vegetable oil, butter, milk
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Get Hot Chicken-Fried Steak Sandwiches Recipe from Food Network
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Bourbon and Dijon mustard make flank steak boozy and tender.
cooking.nytimes.com
Matambre is a contraction of the Spanish words for "kill" and "hunger" -- it's the hunger killer It's beef traditionally stuffed with vegetables, herbs, hard-cooked egg and seasonings I cannot abide hard-boiled egg in cooked meat dishes, so I've substituted olives
www.allrecipes.com
Chef John's recipe for grilled flap meat in a curry-coconut marinade is the perfect way to use this tasty cut of meat.