It’s easy to get into meal ruts when you’re busy and your week seems to have no end. A one-pot pasta dish is great in a pinch, but there are only so many times you can eat rotini with jarred marinara before you cave and grab a pizza or takeout on your way home from the office. That’s all well and fine, but too often we forget delicious, easy weeknight dinners are possible, with real grains, veggies, and protein. You might be shying away from trying your hand at a steak dinner at home after a long day at work, but you’re missing out. When you’re craving a dose of red meat, making a steak can be just as easy as any other meal.
Once you master a few tips it’s just as easy as figuring out a chicken dinner or other homemade meal. Plus, there’s something special about being able to bring big steakhouse flavors into your own kitchen. You’ll feel accomplished and make a meal your entire family will love, without putting in a ton of effort. Looking for where to start? Give these recipes a try.
1. Pan Seared T-Bone Steak
It really doesn’t get easier than this. If you’re looking to perfect your steak-cooking techniques, this recipe from Food Network has you covered. When it’s all said and done, you’ll be able to cook a pound and half of steak in just minutes. The trick is to allow the steak to rest outside the refrigerator for about 30 minutes before you plan to cook it. This allows the meat to come to room temperature, which will ensure even cooking.
With a T-Bone steak, you really don’t need to add anything to your meal, unless you want to throw together a side salad or quick-cooking vegetable like broccoli. Even so, this steak will remain the centerpiece of your dinner. The added bonus, at least in terms of meal preparation, is that there’s no grill or fancy equipment required. You can make this in your trusty skillet on the stovetop, finishing it in the oven.
- 1½ pounds bone-in T-bone steak
- Kosher salt and freshly ground black pepper
- 1 tablespoon canola oil
Directions: Preheat the oven to 450 degrees Fahrenheit. A half-hour before cooking, remove steak from refrigerator.
Heat a large skillet over high heat. Pat steak dry and season generously with salt and pepper. Add oil to hot skillet and when it begins to smoke add steak. Reduce heat slightly and cook steak until browned, about 4 minutes on each side.
Transfer skillet to the oven. Roast until an instant-read thermometer inserted sideways into the steak registers 120 degrees Fahrenheit for medium-rare, about 6 to 8 minutes. Transfer steak to a cutting board and let it rest for 10 minutes. Cut steak from the bone and carve meat across the grain.
2. Chimichurri Steak Sandwich
Chimichurri is a sauce that can double as a marinade, and pairs particularly well with beef. It’s starring ingredient is cilantro, but also contains garlic, chiles (or pepper flakes), and onion. This particular recipe from Delish also uses fresh basil for an extra punch of flavor. The recipe calls for skirt steak, which cooks quickly and is often used in fajitas. In this case, the thin slices will go into a toasted sandwich and get topped with tomatoes and the chimichurri sauce.
- ½ cup fresh cilantro
- ¾ cup fresh basil
- ½ cup chopped red onion
- 3 garlic cloves, chopped
- Kosher salt
- ½ teaspoon crushed red pepper flakes
- 3 tablespoon red wine vinegar
- Extra-virgin olive oil
- 1 pound skirt steak
- Freshly ground black pepper
- 1 loaf country bread, sliced ½-inch thick
- 2 large heirloom tomatoes, sliced ¼-inch thick
Directions: In the bowl of a food processor add cilantro, ½ cup basil, red onion, garlic, 1 teaspoon salt, red pepper flakes, and vinegar. Pulse a few times and scrape down sides of the bowl. While motor is running, drizzle in olive oil and process until almost smooth, but leave some texture. Set aside.
Preheat grill on medium-high heat. Drizzle steak with olive oil and season with salt and pepper. Place on grill and cook until lightly charred, about 3 minutes on each side. Transfer to a clean plate and loosely tent with foil; let the meat rest.
Meanwhile, toast bread on grill until slightly charred. Slice steak thinly on diagonal against the grain.
Spread chimichurri on toasted bread. Layer sliced steak with tomatoes and a few basil leaves. Top with toasted bread to close the sandwich.
3. Cumin and Onion Marinated Beef
This dish, based on a Brazilian meal called churrasco, uses a hanger steak that’s marinated, cubed into large pieces, and grilled on skewers. The lime juice, Worcestershire sauce, red wine vinegar, and chili flakes add bold flavor, making it easy to prepare mouthwatering flavors in just a few minutes. For full directions, check out the recipe from BBC Good Food.
- 1 (2-pound) thick hanger steak
- 2 tablespoons Worcestershire sauce
- 3 garlic cloves, crushed
- Juice 2 limes
- 2 tablespoons red wine vinegar
- 1 tablespoon cumin seed
- 1 tablespoon chili flakes
- 1 small onion, grated
- 2 tablespoons olive oil, plus extra for drizzling
Directions: Cut the steak into six or seven chunks. In a small bowl, mix together the Worcestershire, garlic, lime juice, vinegar, spices, onion and olive oil. Season meat well on both sides, then place in a flat non-metallic dish or baking tray. Cover with the marinade and chill for up to 1 day. Bring to room temperature 1 hour before grilling.
Heat an outdoor grill or griddle pan until very hot. Pat the meat dry and drizzle with a little more oil, then season. Thread 2 thin metal skewers through 2 of the steaks and repeat with the others. Grill for 3 to 4 minutes on one side, then turn over and repeat. Let the beef skewers rest under foil for 10 minutes before serving.
4. Grilled Margarita Steak
If five o’clock is always margarita time in your book, the classic flavors you already love pair well with this steak recipe from Spicy Southern Kitchen. Plus, who doesn’t love a tequila-infused bite of steak? The grill does the hard work in this case, and you can easily pair your entrée with a side of rice or potatoes — and a margarita using the extra marinade ingredients, of course.
- ⅓ cup tequila
- 2 tablespoons triple sec
- 1 tablespoon sugar
- 2 garlic cloves
- ⅛ teaspoon red pepper flakes
- 2 tablespoons chopped cilantro
- 1 tablespoon lime juice
- 1 tablespoon Vegetable oil
- 4 rib-eye steaks
Directions: Combine all ingredients in a sealed plastic bag, coating steak well. Refrigerate for 4 to 6 hours. Place steak on counter 20 minutes before ready to grill.
Heat grill to medium-high heat and lightly oil grill grates. Discard marinade and pat steaks dry with paper towels. Place on grill for 5 minutes, flip steaks, and continue to grill until desired degree of doneness.
5. Seared Steak with Cauliflower Purée
Making a steak in fewer than 10 minutes means a quick dinner, but putting a full meal on the table in 20 minutes or less is a feat for any weeknight. This recipe pairing from Real Simple allows you to do just that, pairing a skirt steak with a smooth cauliflower purée that will satisfy your starch craving without the hassle of making mashed potatoes. Plus, the olive, shallot, and parsley topping for the steak and cauliflower will add a zesty kick to each bite.
- 1 small head cauliflower (about 1½ pounds), cored and cut into florets
- 4 tablespoons plus 1 teaspoon olive oil
- 2 (1-inch-thick, ¾-pound) strip steaks
- Kosher salt and black pepper
- ¼ cup chopped fresh flat-leaf parsley
- ¼ cup pitted green olives, chopped
- 1 shallot, finely chopped
- 1 tablespoon red wine vinegar
Directions: Fill a large saucepan with 1 inch of water and fit it with a steamer basket. Bring the water to a boil. Place the cauliflower in the basket, cover, and steam until very tender, 8 to 10 minutes. Drain.
Meanwhile, heat 1 teaspoon oil in a large skillet over medium-high heat. Season the steaks with ½ teaspoon each salt and pepper. Cook 4 to 6 minutes per side for medium-rare. Let rest before slicing.
While the steaks cook, transfer the drained cauliflower to a food processor. Add 2 tablespoons oil and ¼ teaspoon each salt and pepper. Purée until smooth.
In a bowl, combine the parsley, olives, shallot, vinegar, remaining oil, and ¼ teaspoon each salt and pepper. Serve with steak and cauliflower.
6. Flank Steak with Bloody Mary Tomato Salad
For big bloody mary flavors without the vodka, try this steak and tomato combination from Bon Appétit. You’ll season the flank steaks with salt and a dry rub, allowing it to absorb the flavors for a few hours. The salad is heavy on the cherry tomatoes, made extra flavorful with olive brine, horseradish, and hot pepper sauce. The true beauty of this recipe is the steak can be made a day in advance and served cold, and the tomato mixture can be made several hours ahead as well. If you know dinnertime will be a hectic rush, making your meal ahead of time can save you from the pre-dinner rush.
- 2 (1½-pound) flank steaks
- Kosher salt
- 2 teaspoons (packed) light brown sugar
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon freshly ground black pepper
- Vegetable oil (for brushing)
For the salad
- 1 cup finely chopped red onion
- 3 tablespoons Sherry vinegar, divided
- 2 pounds cherry or grape tomatoes, halved
- 1 cup chopped celery hearts (inner stalks and leaves; from 1 bunch)
- ½ cup chopped brined green olives plus 2 tablespoons olive brine
- 2 tablespoons prepared horseradish
- 1 tablespoon Worcestershire sauce
- 1 teaspoons hot pepper sauce
- ½ teaspoon celery seeds
- ¼ cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Directions: Place steaks on a large rimmed baking sheet; season with salt. Mix sugar and next 3 ingredients in a small bowl; rub all over steaks. Cover; refrigerate 1 to 3 hours.
Let steaks stand at room temperature for 1 hour. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grates with oil. Grill to desired doneness, about 5 to 7 minutes per side for medium rare. Let rest for 10 minutes.
To make the salad, mix onion and 1 tablespoon vinegar in a large bowl. Let macerate 10 minutes, tossing often. Add tomatoes, celery, and olives.
Whisk remaining 2 tablespoon vinegar, olive brine, horseradish, and next 3 ingredients in a medium bowl. Slowly whisk in oil. Add to bowl with tomato mixture; toss to coat. Season with salt and pepper.
To serve, cut steak crosswise into ¼-inch-thick slices. Serve salad with steak.
7. New York Strip Steak with Portobello Mushrooms
Arguably one of the classiest cuts of beef, you don’t want to ruin a New York strip steak by poking or slicing it halfway through cooking and letting all of the moisture out. The blogger at Boulder Locavore promises you can take the guesswork out of preparing a perfect steak by following these directions based on a 1-inch steak that’s cooked medium rare. If you prefer medium doneness, increase cooking times in the directions to 3 minutes for each cooking segment, the author writes. As a bonus, this recipe also includes directions for making delicious portobello mushrooms to complement the steaks.
- 1-inch thick New York Strip Steak(s), brought to room temperature before grilling
- Kosher salt
- Freshly ground pepper
- Butter (approximately a tablespoon per steak)
- 5 large portobello mushrooms, stemmed and cleaned
- ⅓ cup canola oil
- ⅓ cup balsamic vinegar
- 4 large garlic cloves, rough chopped
- 2 large shallots, rough chopped
- 1 sprig fresh rosemary, leaves removed and diced
- 2 sprigs of fresh thyme, leaves removed
Directions: Place all the ingredients for the portobellos, except the mushrooms themselves, in a large sealable container or a gallon plastic bag. Shake to mix thoroughly.
Gently place mushrooms in the container or bag (they can break easily if handled too roughly). Spoon the marinade over the mushrooms to coat each of them. Seal and allow to marinade at room temperature for 2 hours.
Heat the grill to medium-high (350 degrees). Clean and oil the grill, then remove the mushrooms from the marinade allowing any excess oil to drain and remove any of the chopped ingredients from the mushrooms.
Place the mushrooms bottom down on the grill for 4 minutes. After 4 minutes, using tongs gently turn over. Cook 2 minutes and rotate the mushrooms 45 degrees to get nice grill marks on the top. Cook an additional 2 minutes. Remove and allow to rest for 2 minutes.
Preheat a gas grill to high. Clean the grill and oil it with a quartered paper towel moistened with olive oil; with grill tongs wipe the paper towel over the grill.
Place the steaks on the grill for 2 minutes. After 2 minutes, use tongs to rotate the steaks 45 degrees. This creates the grill marks you want. Cook two more minutes and turn over. After the steaks have been flipped over, cook for 2 minutes. After two minutes, again rotate the steaks 45 degrees and cook a final 2 minutes.
Remove the steaks from the grill. Lightly cover with freshly ground pepper and a pat of butter. The butter soaks in and really adds the finishing touch to this steak. Allow to rest for at least 5 minutes before serving.
8. Steakhouse Salad
If you’d like some greens with your protein, try adding vegetables to make a complete meal that’s better than the salads at your local steakhouse. Good Housekeeping provides the recipe with staple ingredients you’ll love, but since it’s a salad, you’ll also have the freedom to add any fresh ingredients you’re craving. Check out the recipe, along with the directions for grilling the steak and making your own dressing to complement the ingredients.
- 2 medium sweet onions
- 2 tablespoons vegetable oil
- 1 teaspoon fresh thyme leaves
- Grilled flank steak
- 2 beefsteak tomatoes
- 1 head iceberg lettuce
- 2 ounces blue cheese
- ¼ cup classic vinaigrette
For the flank steak
- 1 pound beef flank steak
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
For the classic vinaigrette
- ¼ cup red wine vinegar
- 1 tablespoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
- ½ cup extra-virgin olive oil
Directions: In medium bowl, combine onions, vegetable oil, and ½ teaspoon thyme leaves. Gently toss to coat, keeping onion slices intact. Place alongside grilled flank steak on grill.
Meanwhile, in same bowl, combine tomatoes, 1 tablespoon vegetable oil, and ½ teaspoon thyme leaves. Gently toss to coat. Place on grill with onions. Cook vegetables 10 minutes or until browned and tender, turning once.
Arrange onions and tomatoes in alternating slices on 4 serving plates. Cut steak into thin slices against grain. Divide among plates along with lettuce. Crumble blue cheese over plates and drizzle with classic vinaigrette.
Prepare grill for covered direct grilling on medium. Season flank steak with salt and freshly ground black pepper. Place steak on hot grill; cover.
Cook 8 to 10 minutes for medium-rare or until desired doneness, turning once. Transfer steak to cutting board; let rest 10 minutes.
In a medium bowl, with wire whisk, stir together red wine vinegar, Dijon mustard, salt, and freshly ground black pepper. Continue whisking and add extra-virgin olive oil in slow, steady stream. Whisk until well blended and emulsified. Cover and refrigerate up to 3 days.