• 1½ pounds boneless steak, such as skirt, strip, ribeye, flank, or London broil
• 1 teaspoon kosher salt, plus more as needed
• Freshly ground black pepper to taste
• 1 bunch fresh cilantro (about 3 ounces)
• 2 tablespoons honey
• Finely grated zest and juice of 1 lime
• 1 teaspoon soy sauce
• 2 jalapeños, seeded if you like it milder and minced, plus more sliced jalapeño for garnish if desired
• 2 tablespoons extra-virgin olive oil

Jalapeno-Honey Steak

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• Salt and pepper to taste
• 1 teaspoons sweet paprika, divided
• 1 teaspoon granulated garlic
• 1½ pounds flatiron steak, cut into 3-4 evenly sized pieces
• 4 tablespoons extra-virgin olive oil, divided
• 2 tablespoons drained capers
• 3 anchovy fillets
• 1 medium garlic clove, finely grated
• ¼ cup sherry vinegar
• 3 tablespoons Worcestershire
• 3 tablespoons finely chopped parsley
• Flaky sea salt, for serving (optional)

Pan-Seared Steak with Sherry & Caper Vinaigrette

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• 2 bone-in rib-eye, strip, T-bone, or porterhouse steaks, at least l ½ inches (4cm) thick, about I\1 pound (450g) each
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons neutral oil (such as vegetable or canola)
• 2 tablespoons butter
• A few thyme sprigs and sliced shallots (optional)

Perfect Pan-Seared Steaks

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• 2 (1-pound) boneless strip steaks, 1 ½ to 1 ¾ inches thick, trimmed
• 1 tablespoon vegetable oil

Thick-Cut Strip Steaks

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• 3 ounces blue cheese
• 1 garlic clove, minced
• ¾ cup plain yogurt
• 1 teaspoon red wine vinegar
• Salt and pepper
• 1 ½ pounds sirloin steak tips
• 4 slices bacon, cooked and crumbled, fat reserved)
• 1 head iceberg lettuce (9 ounces)
• 10 ounces cherry tomatoes
• Fresh chives or green onions

Wedge Salad with Steak Tips

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• 3 pounds of round steak, ½ inch thick
• 2 tablespoons of vinegar
• 1 tablespoon of salt
• 1 teaspoon of black pepper
• ½ teaspoon of cayenne pepper
• Flour
• 3 tablespoons of oil
• ¾ cup of water
• 1 large onion, sliced thin

Smothered Round Steak in Onions

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• 6 New York steaks, 8-10 ounces each
• ¼ cup No-stick Grilling Marinade for Beef (click for recipe)
• 2 tablespoons Steak Seasoning (recipe follows)
• 1 recipe Shrimp Stuffing (click for recipe)

Steak Seasoning

• ½ cup Lawry’s Seasoned Salt
• ¾ cup freshly ground black pepper
• ¼ cup lemon pepper seasoning
• 2 tablespoons garlic salt
• 2 tablespoons granulated garlic
• 1 tablespoon onion powder

Combine all the ingredients and mix well. Store in an airtight container

Carpetbagger Steak with Shrimp Stuffing

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• 1½ pound flank steak
• 1 tablespoon olive oil
• 4 cloves garlic, crushed
• Creole seasoning, to taste
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• 1 10-oz pack frozen spinach, thawed
• 4 ounces blue cheese, crumbled

Spinach & Bleu-Stuffed Flank Steak

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• 1 tablespoon extra virgin olive oil 
• 1/2 pound baby bella mushrooms, thickly sliced
• 2 cups sliced (1/2-inch-thick) green onions
• 1 cup sun-dried tomatoes, cut into strips
• 2 pounds leftover grilled sirloin, thinly sliced 
• ¼ cup dried garlic
• 2 tablespoons seasoning sauce or steak sauce
• 1(16-ounce) jar alfredo sauce,heated
• 1 pound fettuccine, cooked al dente according to package directions 
• 1 cup grated Parmesan cheese

Grilled Sirloin Alfredo

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• 4 8-ounce pieces beef top round steak, about 1/2-inch thick
• Vegetable oil for frying
• 2 eggs, beaten with 1/8 teaspoon cayenne pepper  
• FIour seasoned with salt and pepper for dredging
• 3 tablespoons flour
• 1½ cups milk
• Salt and freshly ground pepper to taste

Chicken-Fried Steak with Pan Gravy

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