Skirt steak is an economical, meaty cut, and pineapple is a natural tenderizer.
Author: Martha Stewart
Thanks to the skirt steak's generous marbling, you don't need much extra oil for a stir-fry with bok choy.
Author: Martha Stewart
Spice rubs are great for when you don't have time to marinate your meat.
Author: Martha Stewart
The right topping can transform a baked potato into a quick, easy meal. You can use an oven, microwave, or even a slow cooker.
Author: Martha Stewart
Our hearty Beef Shin and Carrot Stew has some Irish roots-it gets its depth of flavor from stout, and is a perfect dish to serve to warm up a March afternoon...
Author: Martha Stewart
Crisp green beans and tender steak meet bold flavors in this speedy stir-fry. Simple, inexpensive ingredients make it an ideal weeknight meal.
Author: Martha Stewart
With a little advance preparation, the components for this hearty sandwich can be stored in the fridge and then assembled and served within minutes.
Author: Martha Stewart
Raisin bread lends sweetness to a chopped liver sandwich.
Author: Martha Stewart
This Slow-Cooker Short Rib Ragu sauce cooks itself while you're away, and gives you more than one option for an easy dinner. Try serving this satisfying...
Author: Martha Stewart
Hoisin sauce has a rich, sweet flavor; look for it in the Asian section of your market.
Author: Martha Stewart
Pot-au-feu fills the kitchen with the unmistakable aroma of simmering root vegetables. Almost any combination of meat and vegetables can be used, but aim...
Author: Martha Stewart
Feta and gorgonzola are two other cheeses you could try with this salad. Their flavors stand up to the steak, and, like goat cheese, they have the right...
Author: Martha Stewart
Use your broiler to create a flavorful meal without adding much oil. The white-bean mixture would also go well with broiled or grilled fish or shrimp.
Author: Martha Stewart
It's hard to go wrong with a bacon cheeseburger, and downright impossible with this recipe from Emeril Lagasse's book "Emeril at the Grill."
Author: Martha Stewart
Dinner-party sophistication meets hearty comfort food in chef Pierre Schaedelin's signature ribs recipe from "Martha's Entertaining."
Author: Martha Stewart
Cook patties first, then -- in the same skillet -- saute onion and green beans. Place the burgers on toast with a creamy sauce, and dinner's ready with...
Author: Martha Stewart
This salad eats like a meal, thanks to grilled sirloin and a creamy dressing.
Author: Martha Stewart
This flavorful Russian dish gets a twist with a stir-fry-like preparation.
Author: Martha Stewart
The ultimate; meatballs, made with ground pork and ground beef, are simmered in a quick tomato sauce, then topped with mozzarella and broiled.
Author: Martha Stewart
Get dinner on the table in no time with this flavorful steak recipe.
Author: Martha Stewart
A midday bowlful of this hearty, Asian-inspired tangle of noodles and beef with lime, mint, and spice will keep you energized all afternoon.
Author: Martha Stewart
These ground beef and cabbage tacos are simple to make and affordable.
Author: Martha Stewart
When making protein-rich foods, consider the whole package. Sirloin, for example, has about half the saturated fat on a porterhouse steak.
Author: Martha Stewart
Part lean beef, part eggplant, this low-calorie burger offers the best of all worlds. Shaving extra-sharp cheddar cheese on top makes a small amount go...
Author: Martha Stewart
Substitute Basic Bechamel Sauce for the pasta sauce to make a richer version of this recipe.
Author: Martha Stewart
This sweet-and-sour sauce is good with steak, but it can also be served with chicken, pork, or fish.
Author: Martha Stewart
This stir-fry of beef and vegetables is quick enough for a weeknight supper.
Author: Martha Stewart
Fontina is especially good on this burger. When heated, its texture becomes remarkably creamy and luscious.
Author: Martha Stewart
Flank steak is affordable and takes nicely to a quick spice rub. Mushrooms roasted with garlic and a basic green salad are super-easy sides.
Author: Martha Stewart
Flank steak should be cooked rare to medium rare for best flavor.
Author: Martha Stewart
Author: Martha Stewart
This meal is proof that less can be more. Pan-cooked steak, a single-ingredient sauce, and simple sides add up to nothing less than an Italian feast.
Author: Martha Stewart
A hot, crunchy peppercorn crust makes steak au poivre one of the best beef dishes ever created. Here, a blend of heat, aroma, and fruitiness is formed...
Author: Martha Stewart
Serve this rich beef stew over egg noodles on day two.
Author: Martha Stewart
Season the beef with salt and pepper the evening before and refrigerate covered for the best flavor throughout this Korean Beef Chuck Roast. You can also...
Author: Martha Stewart
The sweet, grassy taste of tender green asparagus brings a hint of spring to this spicy beef curry.
Author: Martha Stewart
This hearty sauce comes together in considerably less time than traditional ragus thanks to the addition of leftover Pot Roast.
Author: Martha Stewart
The secret to an even coating: Pour the batter into a tall container, such as a Mason jar, and dip in each hot dog.
Author: Martha Stewart
Whole grains and veggies are the focus in this mostly-meatless patty, but not to worry-ground beef still plays a familiar and satisfying role. To ensure...
Author: Greg Lofts
First it's important to note that both the pastry and the filling can be made in advance - but don't forget to allow about 1 hour for the pastry to return...
Skirt steak marinated in balsamic vinegar with rosemary, garlic, and olive oil is broiled, then served with a refreshing Cucumber, String Bean, and Olive...
Author: Martha Stewart
This Far East take on an Eastern European specialty puts healthful ingredients front and center.
Author: Martha Stewart
Made with half beef and half shredded zucchini and cooked millet or quinoa, these flexitarian meatballs come together in just 30 minutes. Serve them with...
Author: Martha Stewart
This delicious recipe is courtesy of Roberto Santibanez's cookbook, "Rosa's New Mexican Table."
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...
Author: Martha Stewart
Hanger steak is very flavorful and tender, so be sure not to overcook (medium at most), and slice against the grain for the best texture. For classic steak...
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,...
Author: Martha Stewart
Author: Martha Stewart
When you want a change from the usual tacos, when you want dinner on the table in just 20 minutes, this is the recipe you need. Our zesty tacos have a...
Author: Martha Stewart