Grilled Steak and Mushroom Salad

Prepared on an indoor grill and griddle, this easy main-course salad for two comes together quickly, even on a busy weeknight.  

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Grilled Porterhouse with Romesco

If possible, prepare the romesco at least one day before serving it. The flavors will intensify and meld as the sauce sits.

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Brisket with Spiced Coffee and Charoset Juice

In a delicious twist on the classic brisket, Chef Michael Solomonov chops the braised meat and vegetables, then layers them between pieces of matzo in a casserole dish. To get a head start, prepare the brisket and vegetable filling a day in advance; let cool to room temperature, cover and refrigerate. Just before serving, place the filling in a large sauté ...

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Steak Piperade

Piperade, a Basque-style mixture of sweet peppers and onions, is an excellent topping for quick-cooking steaks. Searing the steaks in a pan leaves some meaty flavor for the peppers, but you could also fire up the grill.

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Grilled Beef with Salsa Verde

Italy is known for some memorable beef dishes, including bollito misto, a Piedmontese classic of boiled meat served with a sharply flavored salsa verde (green sauce). Here, the salsa verde is perfect with thin slices of grilled flank steak. Green olives add a pleasant savory note. Flank steak is one of the cuts of beef that is lowest in fat. Because it is ...

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Sicilian Steak

Boost the taste of rib-eye steaks by marinating them with an herb-and-garlic paste, then brush the cooked steaks with more seasoning paste just before serving. Round out the meal with our Saffron Risotto.

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Grilled Marinated Skirt Steak

This skirt steak is enlivened with a marinade that includes piment d'espelette, a ground spice made from red peppers grown around the village of Espelette, in the heart of France's Basque country.

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Grilled Steak with Sweet Peppers

Assorted peppers, quickly sautéed, make a garden-fresh base for grilled steak. A soy-based marinade elevates the flavor of the steak in the time it takes to cut the vegetables. Grill slices of rustic bread with the meat for a complete dinner.

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Tuscan-Style Steak with Crispy Potatoes

The pairing of simply seasoned steak and potatoes never goes out of style. Here, thick bone-in steaks benefit from a brief stint over high heat on the grill, then being moved to a cooler area of the grill to finish cooking.

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