Steak

Like a lot of men, my husband thinks entertaining begins and ends with grilled steaks, so I’m always looking for different ways to jazz them up and keep it interesting. This bold vinaigrette fits the bill and really stands up to the strong flavor of beef. Make the vinaigrette in advance, throw some steaks on the grill, and you have a great dinner; if you have a veggie friend, you can serve the same versatile vinaigrette over warm pasta.

Now you can have sweet caramelized onion without a lot of time and effort. Cook the onion over high heat, add a bit of sugar, then reduce the heat to finish the process. If you planned ahead and have some Grilled Sirloin with Honey-Mustard Marinade (page 176), it would be wonderful in this dish.

For dinner in a flash, start with the very thin slices of lean beef known as minute steaks. It does take more than a minute to cook them—but not much!

To add lots of flavor and no fat to meats, rub them with a spice rub. Make the rub mild to extra-spicy, depending on the level of heat you like best. Use leftovers from this recipe for Flank Steak Burritos (page 186) or Cook’s-Choice Fried Rice (page 210).

These “pass arounds” will be a family favorite. You’ll like them because they utilize planned-overs from Taco-Rubbed Flank Steak (page 184), making it easy to get dinner on the table in next to no time. Your kids will like choosing their own combination of condiments and creating their own burritos. And everyone will like the taste.

While the steak is simmering, prepare instant brown rice to serve with the sweet and spicy sauce. Round out the meal with tossed salad or your favorite green vegetable.

Cubes of beef are browned and simmered with colorful vegetables and thin noodles in this tasty, soupy Asian stew.

This recipe boasts a Japanese marinade and a slightly sweet glaze. Like many other Asian stir-fries, it goes well over steamed brown rice.

Here’s the recipe to turn to when you want to spend your time with your family or friends, not in the kitchen. Just refrigerate lean flank steak in a lively orange marinade for up to 48 hours, then quickly grill indoors or out.

This steak is ideal for entertaining outdoors, and you get a bonus— enough meat to make another meal, such as Beef and Caramelized Onion on Hot French Bread (page 202).

This comforting steak casserole is slightly sweet and savory at the same time.