Steak

Here's a fast and flavorful way to serve this lean cut of beef.

Ask your butcher to bone the veal for you. Start marinating it a day ahead.

Can be prepared in 45 minutes or less. Gremolata, an Italian garnish traditionally made with minced fresh parsley, garlic, and lemon zest and served with osso buco, adds a fresh flavor to grilled meats. For a slightly different taste, we've used orange zest.

For this rustic French meal, start with mixed greens dressed with lemon vinaigrette; serve new potatoes tossed in butter and parsley with the beef; and end with plum tarts topped with whipped cream. Can be prepared in 45 minutes or less.

Try tucking this simple make-ahead salad into pita bread halves and adding some ruffly-edged lettuce for color.

Here’s a great way to use leftover grilled steak. The arugula adds a peppery finish.

Sweet cherry tomatoes make an easy appetizer. What to drink: Top off glasses of cold lemonade with a splash of bourbon, and garnish with fresh mint sprigs. For wine drinkers, offer a California Pinot Noir.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Cooks wanting to prepare these kebabs in advance may let them marinate for up to 4 hours. Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less. French fries and purchased ratatouille are perfect with the steaks, and almond cake with fruit compote completes the menu.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

The 1766 Tavern at Beekman Arms teams this delicious steak with grilled onion rings.

The spice rub that we have used in this recipe works equally well with other steaks such as sirloin.

Active time: 20 min Start to finish: 25 min Chuck blade steaks are a wonderful cut — luxurious flavor at a bargain price. They may appear under different names — flatiron or book steaks, for instance — in your butcher case, but they're easy to spot: Neat ovals that are slightly larger than your palm and bisected by a slender white ribbon — of gristle.

Serve with: Baked potatoes and sautéed zucchini. Dessert: Dulce de leche ice cream with toasted almonds.

Add french fries, glazed carrots, and a salad of romaine wedges with blue cheese dressing. End with cheesecake and raspberries.