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.

Grilled Flank Steak with Pistachio-Mint Pesto and Roasted Beets

Offering an update on traditional pesto, this minty rendition finishes marinated, grilled flank steak and is served with roasted golden beets.

Grilled Stuffed Flank Steak With Salami, Fontina, Parmesan, and Bread Crumbs

Two cheeses, salami, scallions, and bread crumbs are all rolled tightly inside a flank steak, which is then cut into pinwheels and grilled until charred on the outside and medium-rare and tender in the middle.

Grilled Stuffed Flank Steak With Roasted Chilies and Pepper Jack Cheese

Butterflied flank steak rubbed with a garlicky chili rub, then layered with roasted green chilies and pepper jack cheese gets rolled, sliced, and grilled until smoky and charred.

Pan-Seared Steaks with Red Wine Pan Sauce

Pan-seared steak is an easy and elegant meal when you take the time to put together a quick pan sauce while the meat rests.

Steakhouse-Style Grilled Marinated Flank Steak

A Worcestershire and anchovy-based marinade delivers classic A-1 flavor (albeit in a much, much tastier form than the thick bottled sauce.)

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.

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.

Bistecca all Diavola

This recipe is inspired by Marcella Hazan’s Bistecca all Diavola or Pan Seared Steak with Marsala and Hot Pepper Sauce.

Thai-Style Marinated Flank Steak and Herb Salad

[Photographs: J. Kenji Lopez-Alt] My absolute favorite way to marinate flank steak is with a sweet and spicy Thai-style sauce. I make mine with palm sugar (brown sugar will do fine), dried Thai chile flakes, fish sauce, garlic, and lime...