Broiled Strip Steak With Mushrooms and Chive Sour Cream

With just a few key techniques, this broiled strip steak with a warm mushroom and cabbage "salad" delivers great results with minimal effort.

Seared Skirt Steak With Blistered Cherry Tomatoes and Polenta

Polenta is the kind of stuff that's just begging for a flavorful sauce to be spooned into it. But pan-seared steak doesn't really provide much sauce of its own. The solution: Toss some juicy cherry tomatoes and chilies into the skillet as the steak finishes cooking. Their natural juices pick up the flavorful pan drippings and—with just a touch of olive oil—emulsify into a rich, flavor-packed pan sauce.

Butter-Basted Steak With Creamed Shishitos and Tomatoes

Butter-basted steak with creamy shishito peppers and juicy tomatoes is the perfect end-of-summer feast.

Skirt Steak Salad With Cilantro-Lime Dressing

Skirt steak sits on a bed of a baby arugula, grape tomatoes, and tortilla chips, which is then topped with a cilantro-lime dressing for a simple, yet incredibly flavorful salad.

Mark Bittman's Grilled or Broiled Steak

Here's a scenario that we're sure at least a few of you are familiar with. A big, beautiful steak catches your eye at the market, perhaps a dry aged ribeye or a well marbled locally raised T-bone. After a bit of inner dialogue (those things aren't cheap), you take the plug and take the steak home. Then a moment of panic hits. How am I going to cook this thing? What if I overcook it and all of its beefy deliciousness is for naught? To resolve this beef related quandary, we present Mark Bittman's ...

Grilled Steak and Portobello Salad with Mango Lime Dressing

Summer is drawing to a close. It’s true that we must grudgingly accept this fact, but amidst the back-to-school shopping, the community pool closings, and the return to close-toed shoes, why not one last hurrah before you throw that cover over your grill? This grilled steak and portobello salad is another recipe that we made while in Hawaii

Steak Salad With Cucumber, Peppers, and Spicy Fish Sauce Vinaigrette

A fresh and crunchy steak salad with a sweet-hot fish sauce-based dressing. It can be made ahead and stored overnight to pack for a next-day lunch.

Steak and Corn Salad With Tomatillos and Ancho-Chili Vinaigrette

This all-in-one meal in a salad is perfect for those late summer or early fall evenings. Sweet corn and spice-rubbed flank steak along with bright, crunchy raw tomatillos are tossed in a lime and olive oil vinaigrette with a hint of spicy chili and salty cotija cheese.

Grilled Stuffed Flank Steak With Scallions, Ginger, and Teriyaki Glaze

Negimaki—grilled beef rolled around scallions and grilled with a sweet and savory teriyaki-style glaze—is one of my favorite Japanese appetizers. Here we've Super Mario mushroom'd it to full main course-sized proportions, stuffing a butterflied flank steak with an aromatic scallion-ginger oil before grilling it over hot coals and serving with a teriyaki sauce.

Grilled Steak, Avocado, and Spicy Crema Sandwiches

Toasted bread, grilled steak, velvety avocado, and cool spicy crema make this an incredibly satisfying sandwich.