• 1½ pounds sirloin steak tips, trimmed and cut into 2-inch pieces
• 2½ teaspoons ras el hanout, divided
• ¾ cup couscous
• 2 ounces (2 cups) baby spinach, chopped
• ¼ cup pomegranate seeds

Steak Tips with Ras el Hanout and Couscous

Click image to enlarge

• 6 cube steaks
• 1 teaspoon granulated onion
• ½ teaspoon granulated garlic
• salt and pepper to taste
• 2 cups flour plus 3 tablespoons for gravy
• 1 teaspoon cayenne pepper
• 1 egg
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup buttermilk
• cooking oil as needed
• 8 ounces sliced button mushrooms
• 1 medium onion, peeled, halved, and thinly sliced
• 2 large garlic cloves, minced
• pinch of dried thyme
• 2½ cups beef broth or water
• hot cooked rice or mashed potatoes, for serving
• green onions for garnish

Minute Steak with Mushrooms

Click image to enlarge

• 1 steak, your favorite cut, seasoned to taste
• 3 tablespoons salted butter
• 1 teaspoon fresh lemon juice
• 1 teaspoon finely minced fresh parsley
• 1½ tablespoons Worcestershire sauce

Steak Meunière

Click image to enlarge

• 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

Click image to enlarge

• 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

Click image to enlarge

• 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

Click image to enlarge

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

Thick-Cut Strip Steaks

Click image to enlarge

• 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

Click image to enlarge

• 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

Click image to enlarge

• 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

Click image to enlarge