Our Favorite Steak Recipes

It's all about the relish. Use a mix of colored peppers for this almost-fruity condiment that is equally good with fish, chicken and pork.

Skirt steak, which is similar to flank, tastes best medium-rare, so pull it off the grill when it reaches 135°. (The temp will rise a few degrees more as the steak rests.)

Italian salsa verde-no relation to the Mexican one-is a classic herb sauce made with parsley, garlic and capers. Our version includes carrot tops, too. The bold, tangy flavor is a perfect match for steak (or any protein or roasted vegetable).

Crumbled blue cheese adds salty punch to Smyth Steak Sandwiches at The Iron Horse Hotel in Milwaukee.

A sprinkling of pepper adds a boost to flank steak, while a cool yogurt topper tames the heat. Cooked vegetables and Lemon Couscous round out the meal.

Our steak's peppery rub and a topping of juicy tomatoes make a colorful and flavorful main dish. Serve with a baked sweet potato or our Grilled Sweet Potato Wedges.

At the White Gull Inn in Fish Creek, Wisconsin, cheddar and mushrooms flavor indulgent steaks.

Serve this grilled steak-and-corn-on-the-cob duo with your favorite warm or cold potato salad.

Cherry juice concentrate gives the beef a nice "char" when grilled. This recipe comes from the Grand Traverse Resort and Spa near Traverse City, Michigan.

Ground coffee, cocoa and cinnamon coat beef tenderloin in this dish from a St. Louis restaurant. Short on time? Prepare the meat without the sauce and vegetables.

You can almost forget your knife when eating this tender beef draped with rich cream-and-wine sauce. The recipe comes from Les Bourgeois Vineyards in Rocheport, Missouri.

At Camp Ticonderoga in Troy, Michigan, the cathedral ceiling, cobblestone fireplaces and wood floors remind visitors of an early 1900s Adirondack lodge. The restaurant offers game dishes alongside more standard items. Ticonderoga made this Montana Broil dish with buffalo flank steak; we substituted the more common beef flank steak.

This bison specialty is a popular choice at Fire Lake Grill House and Cocktail Bar in downtown Minneapolis. Bison meat is redder than its beef counterpart, with a flavor similar to lean beef. You can use beef tenderloin if you prefer.

A rainbow of sweet peppers tops juicy, inch-thick steaks. The recipe comes from The Clarmont restaurant in Columbus, Ohio, which has been serving steaks since 1947. If you prefer a smaller serving of meat, halve each steak crosswise to make two portions.

A homemade oil-and-vinegar marinade tops both peppery beef and warm potato salad in this dish from The Ritz-Carlton in Chicago. Baked stuffed zucchini accompanies the steak.

Prepare this hearty main dish even faster by using prepared ingredients such as purchased steak seasoning and presliced mushrooms. Roasted red potatoes make a quick and flavorful side dish.

At the Grant Street Bar and Grill in Peru, Indiana, the chef flames the brandy before stirring it in this mushroom-cream sauce. Our recipe tells you how to make the sauce both with and without flaming! Either way, you'll get a rich sauce for thick, tender sauteed beef.

Marinate beef flank steaks in a teriyaki-orange mixture before broiling. We served our London broil with sides of Herbed Baby Carrots and Two-Rice Pilaf.