Stupendous Steak Recipes

An Illustrated Cookbook of Tender, Delectable

Steak Ideas!

BY: Allie Allen

Copyright 2020 Allie Allen

 Copyright Notes
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 Table of Contents
Introduction
1 – Marinated Florentine Steak
2 – Mongolian Glazed Steak
3 – Porterhouse Steak
4 – Balsamic Steak Skewers
5 – Rubbed T-Bone Steak
6 – Pepper Steak with Ginger
7 – Marinated Balsamic Flank Steak
8 – Steak Fajitas
9 – Texas Rib-Eye Steak
10 – French Dip Roasted Beef Pinwheels
11 – Barbeque NY Strip Steak
12 – Philly Cheesesteak Hoagie Casserole
13 – Tangy Paprika Skirt Steak
14 – Sriracha Flank Steak with Broccoli
15 – BBQ Rib-Eye Steaks
16 – Buttery Filet Mignon
17 – Chimichurri Grilled Skirt Steak
18 – Buttery Cajun Steak
19 – Grilled Sichuan Flank Steak
20 – Sugar Lime Flank Steak
21 – Herb Garlic Beef Tenderloin
 22 – Caprese Steak
23 – Grilled Daikon Cucumber Steak
24 – London Broil
25 – Coke® Marinated Flank Steak
26 – Rosemary Round Steak
27 – Skirt Steak Tacos Salsa
28 – Swiss Steak
29 – Hanger Steak
30 – Slow Cooker Cube Steak
Conclusion
About the Author
Author's Afterthoughts
 Introduction

Is grilling the only way to prepare steaks?

No, you can cook steaks in a pan on your stovetop and still bring out their
best flavor.
Can you easily find the ingredients you’ll need to enhance the flavor of your
steaks?
Yes! There are all kinds of herbs, spices, and other ingredients that make
great steaks.
Cooking steaks on your stovetop starts with adding butter to an ovenproof
pan. It needs to be very hot. Add salt and pepper as you desire to both sides
of your steak.
The first side of your steak should get yummy looking and dark before you
turn it. Cook it for three to four minutes on its first side before you move it
around or turn it.
When the steak is dark on the first side, flip it over and top it with butter.
Place the pan in your oven for five minutes at 350F. Remove the pan, transfer
the steak to a plate, then cover it with foil and allow it to rest.
After five more minutes, remove the foil and slice your steak thinly against
the grain. It’s ready to be served, so enjoy!
 1 – Marinated Florentine Steak

The thick porterhouse steaks used in this recipe are classic steaks. Marinate
them with balsamic vinegar, olive oil, and rosemary.
Makes 4-6 Servings
Cooking + Prep Time: 1 hour 5 minutes
Ingredients:
1 cup of vinegar, balsamic
1/2 cup + 2 tbsp. of oil, olive
1/4 cup of rosemary, chopped finely
1 x 3-lb., 4” thick porterhouse steak
2 tsp. of salt, kosher
2 tsp. of pepper, ground coarsely

Instructions:
1. Combine vinegar, 1/2 cup oil rosemary in zipper top plastic bag. Add
steak. Seal bag and place in refrigerator. Chill overnight and turn a few times
while chilling.
2. Preheat oven to 425F. Bring steak up to room temp. Heat grill pan.
Remove steak from marinade. Season with kosher salt and ground pepper.
Rub sides using last 2 tbsp. oil.
3. Grill on med-high till charred nicely on top and bottom. This usually takes
four to five minutes each side.
4. Transfer steak to rimmed cookie sheet. Roast at 425F for 1/2 hour till
internal temperature is 125F.
5. Transfer steak to carving board. Allow to rest for 8-12 minutes. Slice steak
across grain. Serve promptly.
 2 – Mongolian Glazed Steak

The glaze absolutely Makes this steak. It gives a crunchy and sweet outer
crust and an extra-juicy texture.
Makes 4 Servings
Cooking + Prep Time: 35 minutes
Ingredients:
4 sirloin steaks, 8 ounces each
1/2 cup of soy sauce, low sodium
Pepper, ground
1/4 cup of corn starch
1 tbsp. of oil, vegetable, + extra to brush
1 tsp. of ginger, grated
3 minced garlic cloves
1/4 cup of sugar, brown
1 tbsp. of ketchup, low sodium
Salt, kosher
1 pound of florets, broccoli
Instructions:
1. Preheat your grill. Place the steaks on rimmed cookie sheet. Thoroughly
pat them dry. Add 1 tbsp. of soy sauce on each steak. Massage into all sides
of steak. Use pepper to season.
2. Transfer the steaks on separate rimmed cookie sheet in one even layer.
Sprinkle with corn starch evenly on each side. Shake off excess. Lightly
brush with extra vegetable oil.
3. In small-sized bowl, mix 1 tbsp. veggie oil with ketchup, garlic, ginger and
brown sugar. Set the bowl aside.
4. Place the steaks on the grill. Cook for three to four minutes on each side.
Brush both sides with glaze created in step 3. Cook for another minute on
each side, to caramelize the glaze. Transfer to plate for resting, for about five
minutes.
5. Bring large-sized pot of lightly salted water to a boil. Add the broccoli.
Cook for about two minutes, till barely tender. Drain it well. Serve the steaks
promptly with the broccoli and extra sauce, as desired.
 3 – Porterhouse Steak

Salting the meat and putting it in the refrigerator for a few hours will help
create a more crusty and tender steak. It seasons your steak to the core and
pulls out its moisture, so it sears more fully.
Makes 4 Servings
Cooking + Prep Time: 50 minutes
Ingredients:
1 x 2”-thick cut porterhouse steak, 36 ounces
Salt, kosher
Pepper, ground
1 tbsp. of butter, unsalted

Instructions:
1. Set rack in rimmed cookie sheet. Season steak using 1 tbsp. salt. Transfer
to rack. Place in refrigerator, uncovered and leave overnight. 1/2 hour before
you’re ready to cook, remove steak from fridge and allow to rise to room
temp.
2. Preheat oven to 400F. Heat large sized, oven-safe cast-iron skillet till quite
hot, four to five minutes. Pat steak with some paper towels. Season using
kosher salt ground pepper. Cook steak on medium heat till crusty and
browned, about three minutes.
3. Add butter and turn meat. Transfer skillet to oven. Roast till internal
temperature is 120F for med-rare, about 12-15 minutes. Then transfer steak to
work surface. Allow to set for 10 minutes and serve.
 4 – Balsamic Steak Skewers

I like to use grilled tomatoes and red onions in this recipe, but you can add
whatever veggies you prefer. Bell peppers, zucchini, or mushrooms work
great, too.
Makes 4 Servings
Cooking + Prep Time: 45 minutes
Ingredients:
For the marinade:
1/2 cup of vinegar, balsamic
2 tbsp. of honey, pure
1 1/2 tbsp. of mustard, whole-grain
3 minced garlic cloves
Salt, kosher
Pepper, fresh-ground

For the skewers:

3/4-pound of 1”-cubed sirloin steak
1 x 1”-cubed small onion, red
3 cups of tomatoes, grape
1 tbsp. of oil, olive
 2 tsp. of rosemary, fresh chopped

Instructions:
1. Preheat the grill to med. heat level. In large-sized bowl, whisk vinegar,
mustard, garlic and honey together. Season as desired. Add the steak. Toss,
coating well. Cover with cling wrap. Transfer to refrigerator and allow to
marinate for 20-60 minutes.
2. In separate large-sized bowl, toss tomatoes and onions in oil. Add and stir
in the rosemary. Season as desired.
3. Skewer the steak veggies. Grill while occasionally turning till steak has
charred and is barely pink inside, cooked medium about eight minutes. Serve
promptly.
 5 – Rubbed T-Bone Steak

Thick, large steaks need more seasoning to turn out the best they can be.
Cover them with kosher salt, ground pepper, and whatever rub you’re using
before you grill them.
Makes 4 Servings
Cooking + Prep Time: 25 minutes
Ingredients:
2 tsp. of ancho chili powder
1 1/2 tsp. of cumin, ground
1 tsp. of paprika, hot
1 tsp. of garlic powder
Salt, kosher
Pepper, fresh ground
2 room temperature T-bone steaks, cut to 1” thickness

Instructions:
1. Light your grill.
2. In small-sized bowl, mix chili powder, garlic powder, cumin and paprika
with 1 tbsp. kosher salt and 1 tsp. ground pepper. Season steaks using spice
rub.
3. Grill the steaks over medium heat for eight minutes each side for med-rare.
Transfer them to work surface. Allow to set for five minutes and serve.
 6 – Pepper Steak with Ginger

This recipe is like tasty take-out stir-fry without the broccoli. Using green and
red peppers make the dish even prettier.
Makes 4 Servings
Cooking + Prep Time: 35 minutes
Ingredients:
1/4 cup of soy sauce, low sodium
2 tbsp. of vinegar, rice wine
4 tsp. of brown sugar, packed
1 tbsp. of corn starch
2 tbsp. of oil, vegetable
Salt, kosher
Pepper, ground
1 pound of flank steak, sliced thinly against grain
1 thin-sliced bell pepper, red
1 thin-sliced bell pepper, green
3 minced garlic cloves
1 tbsp. of ginger, minced
To serve: white rice, cooked
Instructions:
1. In medium-sized bowl, whisk soy sauce, vinegar, corn starch and sugar
together. Set the bowl aside.
2. Heat 1 tbsp. of oil in large-sized skillet on high heat. Add the steak. Season
using salt. Cook till done fully through seared on each side, eight minutes or
so. Remove the steak to plate.
3. Add bell peppers and 1 tbsp. of remaining 1 tbsp. of oil to skillet. Cook for
three to four minutes, till softened. Add ginger and garlic. Stir while cooking,
till fragrant. Return steak to skillet. Pour on sauce prepared above. Stir while
cooking till sauce becomes glossy, about two more minutes. Serve along with
rice.
 7 – Marinated Balsamic Flank Steak

This recipe uses balsamic vinaigrette for a marinade, which gives the steak
more flavor as it soaks in. After your steak is done, drizzle extra vinaigrette
over the steak and grilled veggies.
Makes 8 Servings
Cooking + Prep Time: 35 minutes
Ingredients:
2 sliced cloves of garlic
1 tbsp. of rosemary leaves, fresh
1 tbsp. of oregano, dried
2 tbsp. of mustard, whole-grain
1/2 cup of vinegar, balsamic
1 cup of oil, + extra for grill
Salt, kosher
Pepper, ground
1 flank steak, 3 pounds

Instructions:
1. Combine vinegar, mustard, oregano, rosemary and garlic in blender. Puree
till garlic has minced. While machine is still on, add oil gradually blend till
creamy. Season as desired.
2. Add meat to glass casserole dish. Pour all vinaigrette except for 1/4 cup
over the top and turn meat till coated well. Cover with cling wrap. Place in
refrigerator for four hours or longer, or as long as 24 hours.
3. Light the grill. Oil grates. Remove steak from marinade and allow excess
to drip off. Season as desired. Grill steak on medium heat while occasionally
turning till charred lightly. Internal temperature should reach 125F, which
usually takes 10-12 minutes.
4. Transfer steak to carving board. Allow to set for five minutes or so. Slice
meat thinly against grain. Place remaining vinaigrette on table and serve.
 8 – Steak Fajitas

There is something special when your steak comes to the table while still
sizzling in a hot skillet. You can recreate that feeling at home with this recipe.
Makes 4 Servings
Cooking + Prep Time: 45 minutes
Ingredients:
1/4 cup of oil, olive + extra to cook
1 fresh lime, juice only
1 tsp. of oregano, dried
 1/2 tsp. of chili powder
1/2 tsp. of cumin, ground
1 pound of skirt steak
Salt, kosher
Pepper, ground
1 thinly sliced bell pepper
1 half-moon sliced onion, large

To serve:
Tortillas
Sour cream
Cilantro
Pico de Gallo

Instructions:
1. In large-sized bowl, whisk lime juice, oil, chili powder, oregano and cumin
together. Toss the steak in the mixture. Cover the bowl using cling wrap.
Place in refrigerator for 20-25 minutes, or up to four hours.
2. Preheat the grill to med-high. Place cast-iron skillet on hot grill. Drizzle in
and coat skillet with thin oil layer. Add bell pepper and onion. Season as
desired. Stir occasionally while cooking till vegetables become soft, four to
five minutes. Remove skillet from heat.
3. Shake excess marinade off steak. Season each side of steak with kosher
salt ground pepper. Place on grill. Cook as you prefer, four to five minutes
each side for a medium-rare steak. Allow to rest for 8-10 minutes before you
slice, against grain, in strips.
4. Add steak slices to the skillet with vegetables. Garnish the vegetables and
steak with cilantro. Serve promptly with tortillas, Pico de Gallo, sour cream
and cilantro.
 9 – Texas Rib-Eye Steak

You can make this recipe with boneless ribeye steaks, but bone-in steaks are
heftier. Sear them on your grill and let them rest before you finish cooking
them.
Makes 10 Servings
Cooking + Prep Time: 1 hour 5 minutes
Ingredients:
3 room-temperature 1”-thick steaks, rib eye, bone-in, 1 1/2 lbs.
each
Oil, canola, to brush
Salt, kosher
Pepper, ground

Instructions:
1. Light grill to med. heat and cover till hot. Brush steaks using oil. Season as
desired. Grill steaks on high heat for 1 1/2 minutes per side. Transfer steaks
to carving board. Allow to rest for 10-30 minutes.
2. Return steaks to hot grill. Then cover. Cook for four to six minutes and
turn once. Steaks will be done when internal temperature is 130F for rare and
135F for med-rare.
3. Return steaks to carving board. Allow to rest for 8-10 minutes. Slice steaks
thinly across grain. Serve.
 10 – French Dip Roasted Beef Pinwheels

Rolling these pinwheels extra-tightly will give you tighter spirals and make
this meal easier to enjoy. The au jus gives it a French dip vibe that’s authentic
and delicious.
Makes 10 Servings
Cooking + Prep Time: 1 1/4 hour
Ingredients:
For pinwheels:
Non-stick spray
2 tbsp. of butter, unsalted
2 thin-sliced onions, large
2 sprigs of thyme, fresh
 Salt, kosher
Pepper, ground
Flour, all-purpose, for dusting
2 x 8-ounce cans of dough, crescent
8 slices of cheese, provolone
1/2 pound of roast beef, deli-style
2 tsp. of thyme leaves, fresh

For au jus:
1 tbsp. of butter, unsalted
1 minced clove of garlic
1 1/2 cups of beef stock, low sodium
1 tbsp. of Worcestershire sauce, low sodium
1/4 tsp. of thyme leaves, fresh

Instructions:
1. Preheat the oven to 350F. Grease 13-inch x 9-inch cooking pan with non-
stick spray. In large-sized skillet on med-high, melt the butter. Add thyme
sprigs and onion. Stir occasionally while cooking till onions start turning
golden and begin softening, four to six minutes. Season as desired.
2. Reduce the heat level to med. Continue to cook and occasionally stir till
onions have softened and caramelized, about 10-15 more minutes. Allow to
cool down to room temp.
3. Lightly flour a work surface. Unroll the crescent dough. Separate in two
rectangles and pinch the seams together. Top rectangles with roast beef,
provolone onions.
4. Beginning with short side, roll rectangles up. Pinch and seal edges. Cut
rolls into four slices each. Place with the cut side facing up in casserole dish.
Sprinkle on the thyme leaves. Bake till dough has turned golden-brown,
about 35 minutes.
5. In small pan on med. heat, melt the butter. Add garlic. Cook for about a
minute, till it is fragrant. Add the Worcestershire sauce, broth thyme leaves.
Season as desired. Simmer for 8-10 minutes, till reduced slightly. Serve the
pinwheels while warm, and dip in au jus as desired.
 11 – Barbeque NY Strip Steak

Marinate this steak for two hours or longer before you grill it. This recipe
provides an easy, quick way to make steaks tender and tasty.
Makes 4 Servings
Cooking + Prep Time: 35 minutes + 2 hours marinating time
Ingredients:
1/2 cup of oil, olive
1/2 cup of Worcestershire sauce, low sodium
1/4 cup of garlic, minced
1/4 cup of seasoning, steak
1 tbsp. of vinegar, red wine
1/2 tsp. of basil, dried
1/2 tsp. of seasoning, Italian
4 NY strip steaks, 1/2-lb. each

Instructions:
1. In medium bowl, mix Worcestershire sauce, oil, steak seasoning, garlic,
basil, Italian seasoning and vinegar. Pour in zipper lock plastic bag. Pierce
the steaks on each side so they can easily absorb marinade. Place them in the
plastic bag and shake gently, coating them. Seal bag. Marinate the steals for
two hours or longer in refrigerator.
2. Preheat the grill for a high heat level. Oil grill grate lightly.
3. Remove steaks from bag and discard marinade. Then place the steaks on
grill. Cook for seven minutes per side, or to level of doneness you desire.
Allow to rest, then serve.
 12 – Philly Cheesesteak Hoagie Casserole

This cheesesteak Makes a great casserole with authentic Philly taste. You can
add spinach and tomatoes if you want a more vegetable-heavy dish.
Makes 6 Servings
Cooking + Prep Time: 55 minutes
Ingredients:
4 1”-cubed hoagie rolls
4 tbsp. of unsalted butter, melted
2 tbsp. of oil, olive
1 tsp. of garlic powder
1 sliced onion, medium
2 sliced bell peppers, any color
 2 minced garlic cloves
1 1/2 pound of strip-sliced sirloin steak
Salt, kosher
Pepper, ground
2 tbsp. of Worcestershire sauce, low sodium
1 cup of beef broth, low sodium
12 slices of provolone cheese

For garnishing: parsley, fresh-chopped

Instructions:
1. Preheat the oven to 350F.
2. On large cookie sheet, toss the hoagie roll cubes with the melted butter
garlic powder. Then bake till lightly golden-brown in color, about 12-15
minutes.
3. Heat 1 tbsp. of oil in large-sized skillet on medium heat. Add peppers and
onions. Season as desired. Stir occasionally while cooking till vegetables
become soft, eight minutes or so. Add and stir in the garlic. Cool till it is
fragrant, one more minute, then transfer the mixture to large-sized bowl.
4. Increase the heat level to med-high. Heat last tbsp. of oil. Add steak strips
in one even layer. You can work in batches if you need to. Generously season
as desired. Allow to sear till bottom has turned deep golden, about three
minutes. Flip steak strips and sear other sides. Return the vegetables to large
skillet with the steak. Stir in the Worcestershire sauce and remove from the
heat.
5. Grease a 13-inch x 9-inch casserole dish with non-stick spray. Spread 1/2
hoagie cubes on bottom of dish. Add 1/2 vegetable and meat mixture. Top
with six provolone slices. Repeat with remaining 1/2 of hoagie cubes, and
vegetable and meat mixture. Pour the broth over the top. Add last six cheese
slices on top. Bake till cheese is nice and melty, 12-15 minutes. Use parsley
to garnish, then serve.
 13 – Tangy Paprika Skirt Steak

Skirt steak has just the right amount of fat, and it cooks speedily, making it a
good choice for dinner guests. I serve it sliced thinly with tangy, smoky
paprika butter.
Makes 10 Servings
Cooking + Prep Time: 35 minutes
Ingredients:
6 tbsp. of butter, unsalted
6 thin-sliced cloves of garlic
1 1/2 tsp. of paprika, smoked, hot
2 tbsp. of lemon juice, fresh if available
Salt, kosher
5 lbs. of steaks, skirt
To rub: oil, vegetable
Pepper, ground
Hash, kale Farro, prepared
Instructions:
1. Light the grill.
2. In small pan on med. heat, melt butter. Add garlic. Cook on low heat and
stir till it is golden, three to four minutes. Add paprika. Cook till fragrant, 1/2
minute or so. Remove pan from heat. Add and stir in lemon juice. Use salt to
season and keep the mixture warm.
3. Rub steaks with vegetable oil. Season as desired. Grill on high till charred
nicely and cooked med-rare, three minutes each side. Transfer steaks to
carving board. Allow to rest for four to five minutes. Slice steaks thinly
across grain. Spoon hash onto large-sized platter. Top with steak. Spoon
paprika butter over steak. Serve promptly.
 14 – Sriracha Flank Steak with Broccoli

This dish utilizes broccoli and flank steak infused with soy sauce.
That Makes the noodles tastier than take-out.
Makes 4 Servings
Cooking + Prep Time: 50 minutes
Ingredients:
12 ounces of noodles, udon or wide rice
1/3 cup of soy sauce, low sodium
3 minced garlic cloves
2 limes, fresh, juice + wedges to serve
1 tbsp. of Sriracha sauce
1 tsp. of honey, pure
3 tbsp. of sesame oil, toasted
1 tbsp. of corn starch
3/4 pound of thin-sliced flank steak
1 floret-cut broccoli head, large
8 ounces of sliced mushrooms, baby Bella

Instructions:
1. Cook the noodles using instructions on package. Drain and rinse with
running cold water.
2. In small-sized bowl, whisk soy sauce, 2 tbsp. sesame oil, honey, Sriracha
sauce, lime juice and garlic together. Whisk in the corn starch till you have a
smooth consistency.
3. In large-sized skillet on med-high, heat last 1 tbsp. of sesame oil. Add the
steak. Sear for three to five minutes on each side.
4. Add and stir in 2 tbsp. of water, broccoli and mushrooms. Cook till tender,
roughly six more minutes. Add the sauce and simmer for three minutes.
Reduce heat level to low. Add the cooked noodles. Toss till coated fully and
warmed fully through. Serve beside lime wedges.
 15 – BBQ Rib-Eye Steaks

Need an excuse to get out of the house for a while? These rib-eye steaks cook
perfectly on the grill on your patio. It’s more enjoyable than cooking inside
all the time.
Makes 4 Servings
Cooking + Prep Time: 50 minutes
Ingredients:
1 cup of vinegar, red wine
1/2 tsp. of mustard, dry
1/4 tsp. of cloves, ground
2 tbsp. of oil, vegetable + extra to grill
1/4 cup of onion, chopped finely
2 minced cloves of garlic
1 tsp. of cumin seeds
2 tbsp. of brown sugar, light
2 coarsely chopped tomatoes, plum
1 cup of BBQ sauce, smoky
 1 tsp. of sambal oelek chili sauce
Salt, kosher
Pepper, ground
4 x 3/4"-thick cut, bone-in rib-eye steaks

For garnishing: sprigs of rosemary

Instructions:
1. In medium pan, combine vinegar, cloves and dry mustard. Simmer over
medium heat till reduced by 1/2, roughly 8-10 minutes. Transfer vinegar
mixture to heat-proof bowl. Wipe pan clean.
2. Add 2 tbsp. oil to same pan. Add cumin, onion and garlic. Cook on low
heat till onion is fragrant and soft, five to six minutes. Add tomatoes and
brown sugar. Cook till softened, four to five minutes. Add BBQ sauce and
reduced vinegar. Simmer till it reduced to about two cups, roughly five
minutes. Transfer sauce to blender. Puree till smooth. Add sambal oelek.
Season as desired.
3. Light your grill. Rub steak with the oil. Season generously as desired. Grill
on med-high heat and turn once till steaks have charred lightly and cooked to
med-rare, six minutes in total. Allow steaks to rest for four to five minutes.
Garnish using rosemary. Serve with BBQ sauce.
 16 – Buttery Filet Mignon

Filet mignon had its heyday in the 1990s, but they still taste great! It’s a
favorite cut of meat at our house, and if you make it at home, you can use the
money saved from restaurant prices to get better quality meat.
Makes 4 Servings
Cooking + Prep Time: 1/2 hour
Ingredients:
2 tbsp. of oil, olive
4 filet mignon, 6-ounces each
Salt, kosher
Pepper, ground
4 tbsp. of butter, unsalted
1 tbsp. of rosemary, chopped roughly

Instructions:
1. Preheat the oven to 400F. In large-sized, oven-safe skillet on med-high,
heat the oil. Season the steak as desired on each side. When oil is almost
smoking, add the steak. Cook till seared, five minutes or so. Flip steaks. Add
rosemary and butter. Baste with the butter. Cook for five minutes more.
2. Transfer the skillet to the oven. Cook till done as you desire, 8-10 minutes
if you like medium. Remove steak from pan. Allow steak to rest for five
minutes, then slice and serve.
 17 – Chimichurri Grilled Skirt Steak

We use skirt steak for this recipe since it cooks quickly. Be sure you stop
cooking when it’s medium-rare, or it can become tough.
Makes 8 Servings
Cooking + Prep Time: 30 minutes
Ingredients:
2 cups of parsley, chopped
2/3 cup of oil, olive
6 tbsp. of lemon juice, fresh if available
2 tbsp. of garlic, minced
2 tsp. of red pepper, crushed
Salt, kosher
Pepper, ground
4 lbs. of steak, skirt

Instructions:
1. Light your grill. In medium bowl, mix oil, parsley, lemon juice, crushed
pepper and garlic. Season with kosher salt ground pepper.
2. Season steak as desired. Grill on hot fire till meat is rare inside and charred
outside, two minutes or so on each side. Transfer to carving board. Allow to
rest for five minutes.
3. Slice steak thinly across grain. Serve promptly with chimichurri sauce on
table.
 18 – Buttery Cajun Steak

This steak has a buttery taste that’s hard to beat. It’s a great twist on typical
steak dinners, and it’s easy to prepare.
Makes 6-8 Servings
Cooking + Prep Time: 45 minutes
Ingredients:
1/2 cup of soy sauce, low sodium
1/3 cup of oil, olive
1/4 cup of brown sugar, packed lightly
1/4 cup of bourbon
2 tbsp. of mustard, whole-grain
2 tsp. of seasoning, Cajun
2 minced garlic cloves
1 tsp. of thyme leaves, fresh
2 pounds of steak, tri-tip
2 tbsp. of cubed butter, unsalted

Instructions:
1. In large-sized bowl, whisk soy sauce, oil, pepper flakes, thyme, garlic,
Cajun seasoning, mustard and brown sugar together. Pour out 1/3 of this
mixture for glazing later.
2. Toss steak in remaining 2/3 of mixture and allow to marinate for 20-25
minutes or as long as four hours. If you marinate for any longer than 25
minutes, cover the bowl using cling wrap and place in refrigerator.
3. Heat the grill for high heat. Remove the steak from its marinade. Season as
desired on both sides. Grill steak till charred on the bottom, 10 minutes or so.
Flip the steak and lower grill heat to med-high. Cook for 8-10 minutes more.
Internal temperature should be about 130F. Remove steak from the grill.
Allow to rest on carving board before you slice across grain.
4. Pour reserved 1/3 cup of marinade in small pan. Bring the mixture to a boil
on med-high. Lower heat level to med. Cook till mixture thickens a bit.
Whisk in the butter till it melts and remove pan from heat.
5. Brush glaze fully over the steak. Serve.
 19 – Grilled Sichuan Flank Steak

This steak was inspired by a Sichuan noodle recipe. The garlic-black bean
paste and peppercorns create a potent but simple, spicy blend of flavors.
Makes 10 Servings
Cooking + Prep Time: 40 minutes
Ingredients:
1 1/2 tbsp. of peppercorns, Sichuan
3 tbsp. of dry wine, white
2 1/2 tbsp. of garlic-black bean sauce, Chinese
2 tsp. of sugar, granulated
3 x 1 1/4-lb. steaks, flank
Salt, kosher

Instructions:
1. In small-sized skillet, toast peppercorns on med-high till fragrant, 1/2
minute or so. Transfer them to spice grinder. Allow to completely cool. Grind
into powder. Transfer to small-sized bowl. Add and stir in garlic-black bean
sauce, sugar and wine.
2. Light the grill. Arrange steaks on cookie sheet. Rub with sauce all over.
Allow to set for 8-10 minutes.
3. Use salt to season steaks lightly. Grill on med-high and turn once, till
steaks have cooked med-rare, eight minutes or so. Transfer steaks to work
surface. Allow to rest for five minutes. Slice across grain, then serve.
 20 – Sugar Lime Flank Steak

The simple marinade in this steak recipe has only four ingredients, and it
prepares flank steak nicely for grilling. Olive oil keeps the steak juicy and
supple, and the soy sauce and citrus juice tenderize and season it.
Makes 4 Servings
Cooking + Prep Time: 55 minutes
Ingredients:
For marinade:
1/3 cup of oil, olive
1/4 cup of soy sauce, low sodium
2 tbsp. of lemon or lime juice, fresh if available
2 tbsp. of brown sugar, packed

For steak:
1 x 2-pound steak, flank
Salt, kosher
Pepper, fresh-ground

Instructions:
1. In large-sized bowl, whisk soy sauce, lime juice, oil brown sugar together.
Add the steak. Toss till coated well. Marinate for 1/2 hour to 2 hours.
2. Remove the steak from marinade. Pat it dry using paper towels. Season as
desired.
3. Preheat the grill for med-high heat. Place the steak on the grill. Cook as
you desire, six minutes each side for med-rare. Allow to rest, then slice and
serve.
 21 – Herb Garlic Beef Tenderloin

This recipe comes from an award-winning steak. It’s marinated in brown

sugar and pepper, for a unique taste.
Makes 6 Servings
Cooking + Prep Time: 1 hour 45 minutes
Ingredients:
2 tbsp. of pepper, ground coarsely
1 tsp. of salt, kosher
1 tsp. of sugar, dark brown
1 tsp. of soy sauce, low sodium
1/2 tsp. of vinegar, apple cider
1 tbsp. + 1 tsp. of oil, olive
6 x 1 1/2"-thick steaks, tenderloin
4 unpeeled cloves of garlic
1/4 tsp. of thyme, fresh
1/4 tsp. of rosemary, fresh
1/4 tsp. of oregano, fresh
4 tbsp. of softened butter, unsalted
Instructions:
1. Preheat oven to 275F. In medium bowl, mix ground pepper, kosher salt,
soy sauce, brown sugar, vinegar + 1 tsp. oil. Rub 2 tsp. of this paste over
steaks. Wrap them in individual pieces of cling wrap. Allow to set out at
room temp. for an hour.
2. On two-layer foil square, toss garlic with herbs. Drizzle last tbsp. oil over
the top. Fold foil, enclosing garlic. Transfer to cookie sheet. Roast for 40-45
minutes, till garlic becomes very soft.
3. Remove garlic packet from oven and allow to cool. Squeeze cloves from
skins into bowl. Add herbs. Use a fork to mash garlic with butter and herbs.
Spoon garlic butter on cling wrap sheet. Roll it into small log shape.
Refrigerator for about a half-hour, till it is firm.
4. Build hot fire on either side of charcoal grill. Unwrap steaks. Grill them on
high heat for seven minutes or so and turn once, if you prefer your steaks
rare. If you’d like med-rare, transfer steaks to cooler side of grill, close lid
and cook four more minutes, turning once.
5. Top steaks with garlic and herb butter. Allow to set for five minutes.
Serve.
 22 – Caprese Steak

Create a tasty steak meal for the family at home with this grilled Caprese
steak. You’ll love the complementary flavors of basil, tomatoes, and
mozzarella cheese.
Makes 4 Servings
Cooking + Prep Time: 35 minutes
Ingredients:
3/4 cup of vinegar, balsamic
3 minced garlic cloves
2 tbsp. of honey, pure
2 tbsp. of oil, olive
1 tbsp. of thyme, dried
1 tbsp. of oregano, dried
4 x 6-ounce filet mignon
2 sliced tomatoes, beefsteak
Salt, kosher
4 slices of mozzarella cheese
To serve: Basil leaves, fresh

Instructions:
1. In small-sized bowl, whisk oil, honey, garlic, vinegar, oregano and thyme
together.
2. Pour mixture over the steaks. Allow to marinate for 20-25 minutes.
3. Season the tomatoes as desired.
4. Heat the grill for high heat level. Grill steaks for four to five minutes on
each side. Top with the mozzarella, then tomatoes. Cover till cheese has
melted, usually two minutes or so. Top with fresh basil and serve.
 23 – Grilled Daikon Cucumber Steak

This steak is served with a citrus condiment, salt, and chilies. You can use an
outdoor grill or a grill pan to create a lovely meal.
Makes 4 Servings
Cooking + Prep Time: 45 minutes
Ingredients:
2 tbsp. of soy sauce, low sodium
1 tbsp. of lemon juice, fresh
1 tbsp. of rice vinegar, unseasoned
1 minced clove of garlic
1/4 cup of oil, canola, + extra to rub
Salt, kosher
 Pepper, fresh-ground
1/2 thin-sliced cucumber, seedless
8 oz. of peeled, thin-sliced daikon
Four x 3/4”-thick strip steaks, 8 – 10 oz.
1 tbsp. of lemon zest, minced
1 tsp. of fresh chili, minced
4 oz. of arugula, baby

Optional: 1 cup of daikon or radish sprouts

2 tbsp. of sesame seeds, toasted

Instructions:
1. In small-sized bowl, whisk lemon juice and soy sauce with garlic and
vinegar. Whisk in 1/4 cup oil till emulsified. Then season as desired. Transfer
1/2 this dressing to medium-sized bowl. Add daikon and cucumber. Toss,
coating well. Allow to sit at room temp. for 1/2 hour. Drain. Squeeze out
excess liquid, if any. Return daikon and cucumber to bowl.
2. Light your grill. Rub steaks using oil. Season as desired. Grill on medium
heat and turn once, till charred lightly on each side. Inside should be med-
rare. This usually takes seven minutes or so. Transfer steaks to work surface.
Allow to set for five minutes.
3. Combine chili and lemon zest in small-sized bowl. Season as desired.
Transfer steaks to plates. Spoon gremolata over the top. Add sprouts and
arugula, then add remainder of dressing to daikon and cucumber. Toss well.
Garnish steaks with sesame seeds. Serve steaks with salad.
 24 – London Broil

This steak is juicy since it absorbs a tenderizing marinade of Worcestershire

sauce, garlic, lemon juice, and olive oil. Before you cook the steak, scrape the
garlic off, so the high heat won’t burn it.
Makes 6 Servings
Cooking + Prep Time: 1 1/2 hour
Ingredients:
1 x 2-pound top round London broil steak
Salt, kosher
Pepper, ground
1/4 cup of oil, olive
1/2 fresh lemon, juice only
2 tbsp. of brown sugar, packed
1 tbsp. of Worcestershire sauce, low sodium
4 minced garlic cloves
For herb flavored butter:
1/2 cup of softened butter, unsalted
1 tbsp. of parsley, fresh-chopped
2 tsp. of chives, fresh-chopped
1/2 fresh lemon, zest only
1/2 tsp. of salt, kosher
A pinch of crushed pepper flakes, red

Instructions:
1. In small-sized bowl, mix the butter with lemon zest, herbs, pepper flakes
and salt till you have a smooth texture. Place in refrigerator till you need it.
2. In medium-sized bowl, whisk lemon juice, oil, Worcestershire sauce, garlic
and brown sugar together.
3. Generously season steak as desired. Rub the oil mixture over all parts of
steak. Allow to set at room temp. for one hour – or you can place in
refrigerator overnight.
4. Preheat the broiler. Brush off the garlic. Place steak on cookie sheet. Place
cookie sheet on the top rack. Broil for six to seven minutes, till top is charred
lightly. Flip steak. Broil four to five more minutes, till internal temperature is
125F. Allow to rest for 10-12 minutes, then carve. Serve with the herb butter.
 25 – Coke® Marinated Flank Steak

To create these chilaquiles steaks, you’ll lightly fry tortilla chips cooked in
salsa. The crunchiness adds an extra dimension to the meal.
Makes 4-6 Servings
Cooking + Prep Time: 50 minutes
Ingredients:
4 cups of cola, Coke® or Pepsi®
2 tsp. of jarred curry paste, Thai green
2 crossways thin-sliced chilies
1 x 1 1/2-lb. flank steak, cut to create four steaks
1 tbsp. of oil, canola + extra to brush
Salt, kosher
Pepper, ground
1 x 16-oz. jar of salsa Verde
 8 oz. of corn chips
1/2 cup of cilantro, chopped
2 diced avocados
3 tbsp. of Cojita cheese, fresh grated

To serve: fresh lime wedges

Instructions:
1. In 13” x 9” casserole dish, whisk cola along with sliced chilies and curry
paste. Add steaks. Turn, coating well. Allow steaks to sit at room temp. for
15-20 minutes, while occasionally turning them.
2. Light your grill. Oil grate. Remove steaks from marinade. Pat dry. Brush
with oil season as desired.
3. Grill steaks on med-high and turn once till they have cooked med-rare,
about eight minutes or so. Transfer steaks to your work surface. Allow to set
for 10-12 minutes.
4. Heat 1 tbsp. oil in large-sized skillet. Add salsa Verde and chips. Bring to
simmer. Cook on medium heat and stir till chips become soft but not yet
falling apart, two minutes or so. Add and stir 1/4 cup cilantro. Transfer
chilaquiles to platter.
5. Slice steaks thinly across grain. Lay on top of chilaquiles. Scatter top with
last 1/4 cup cilantro, plus avocados and cheese. Serve promptly alongside
lime wedges.
 26 – Rosemary Round Steak

This is an inexpensive cut of steak that just needs a little tenderizing to give it
the taste of a more expensive cut. It is served topped with a homemade
marinade and delicious juices.
Makes 2 Servings
Cooking + Prep Time: 1 1/4 hour
Ingredients:
1 x 1-inch-thick, 10-oz. steak, round
Salt, kosher
Pepper, ground
1/4 cup of oil, olive
2 tbsp. of vinegar, red wine
1/2 tsp. of crushed pepper flakes, red
3/4 tsp. of oregano, dried
 3 garlic cloves
2 tbsp. of oil, vegetable
2 tbsp. of butter, unsalted
2 rosemary sprigs
Sea salt, flaky

Instructions:
1. Place the steak between 2 pcs. of baking paper. Pound with spiked meat
mallet till barely tenderized. Generously season steak as desired.
2. Place the steak into zipper top plastic bag. Add vinegar, oil, oregano and
pepper flakes. Grate a clove of garlic into bag. Combine well. Allow to
marinate for 1/2 hour at room temp.
3. Remove the steak from marinade. Pat till very dry. Then peel crush last 2
cloves of garlic.
4. In medium-sized, oven-safe skillet on med-high, heat the vegetable oil.
Then add the steak. Cook and flip once till you have a golden crust forming
on each side. This takes four or five minutes.
5. Reduce heat level to med-low. Add the butter, rosemary and garlic to the
pan. Grasp skillet handle wrapped with kitchen towel. Tilt the pan toward
you so melting butter pools at bottom of skillet. Baste butter on steak
continually with a spoon, forming a darker golden crust. Flip the steak.
Repeat basting for a total of two or three minutes.
6. Check internal temperature. It should be 120 to 125F if you like med-rare
or 130F for med. Transfer steak to cutting board. Allow to rest for 10-12
minutes.
7. Slice steak thinly against grain. Return to the skillet over juices and top
with the flaky salt. Serve.
 27 – Skirt Steak Tacos Salsa

The tortillas and salsa in this recipe are not authentic, but they’re creative and
delicious. Skirt steak Makes wonderful tacos that your family will love.
Makes 4-6 Servings
Cooking + Prep Time: 50 minutes
Ingredients:
1/3 cup of cilantro, chopped, + extra for garnishing
1/2 chopped small onion, red
1/2 serrano chili with seeds, medium
1 crushed clove of garlic
1 tbsp. of lime juice, fresh
Oil, olive
1 tbsp. of Worcestershire sauce, low sodium
1 tsp. of mustard, Dijon
 Salt, kosher
Pepper, ground
2 lbs. of skirt steak, trimmed, crosswise cut in 4-5” pieces

To serve: 12 corn tortillas, corn

To garnish: chopped onion, shredded carrots and pickled jalapeños
To serve: chipotle-pecan salsa, prepared, lime wedges
Instructions:
1. Combine cilantro, onions, chilies, lime juice, garlic, 1 tbsp. oil, mustard,
Worcestershire sauce and one pinch each kosher salt and ground pepper
together in food processor. Puree till almost smooth. Scrape marinade in large
zipper top plastic bag.
2. Add steak pieces to bag. Turn till coated well. Seal bag. Place in
refrigerator for three hours minimum, or overnight.
3. Remove steak from marinade. Allow to set out at room temp. for 15-20
minutes.
4. Light your grill. Brush steak using oil. Season as desired. Oil grates of
grill. Grill steak on high heat level and turn once or twice till charred lightly
and med-rare inside, five to six minutes.
5. Transfer steak to cutting board. Allow to rest for five minutes or so. Slice
across grain. Serve with tortillas, salsa, garnishes limes.
 28 – Swiss Steak

The flavor of this steak comes thanks to stewed tomatoes and Worcestershire
sauce. It’s best when served with mashed or roasted potatoes since they will
help in soaking up the wonderful sauce.
Makes 4 Servings
Cooking + Prep Time: 2 hours 40 minutes
Ingredients:
2-pound, thick steak, lean, boneless
4 tbsp. of oil, vegetable
2 thin-sliced onions, medium
4 smashed garlic cloves
Salt, kosher
Pepper, ground
1 cup of flour, all-purpose
 1 x 28-ounce can of tomatoes, crushed
1 cup of water, filtered
1 tsp. of oregano, dried
1 tbsp. of Worcestershire sauce

To serve:
Steamed potatoes
1/4 cup of parsley, chopped freshly

Instructions:
1. Preheat the oven to 325F. Place the steak in between two cling wrap
pieces. Pound with meat mallet till thickness is 1/2-inch.
2. Heat 2 tbsp. of oil in medium pot on med-high. Add garlic and onions.
Cook till they soften and start browning, five minutes or so. Remove them
from the pot. Set aside.
3. Next, season the meat on each side as desired. Dredge in the flour. Add last
2 tbsp. of oil to the pot. Sear the steak till deep golden in color on each side.
4. In medium-sized bowl, mix tomatoes, oregano, Worcestershire sauce and
water. Season as desired. Pour mixture over the seared meat. Sprinkle top
with onion mixture.
5. Cover the pot. Cook for 2 – 2 1/2 hours, till the meat is fall-apart tender.
Use parsley to sprinkle, then serve.
 29 – Hanger Steak

This wonderful steak is marinated using a rub made of olive oil, garlic, and
cumin. It gives the meal a flavor boost that you’ll love.
Makes 4 Servings
Cooking + Prep Time: 1 hour 50 minutes
Ingredients:
2 minced cloves of garlic
1 tbsp. of cumin, ground
Salt, kosher
Pepper, ground
1/2 cup of oil, olive
1 x 2-lb. steak, hanger
1 1/2 cups of rinsed bulgur
1/4 tsp. of cinnamon, ground
 1 1/2 cups of water, boiling
1 tbsp. of butter, unsalted
1/2 chopped large onion, white
2 x 1/2"-cut carrots
1 x 8-oz. turnip – peel cut in 1/2" pieces
1/2 cup of stock, chicken, low sodium
1 1/2 tbsp. of lemon juice, fresh
1/2 cup of parsley, chopped
2 tbsp. of mint, chopped

Instructions:
1. Preheat oven to 350F. In small-sized bowl, mash cumin, garlic, 1 tbsp. salt
1 tsp. pepper. Mix with 2 tbsp. oil. Rub over whole steak. Cover. Allow to set
at room temp. for an hour.
2. In medium-sized casserole dish, mix cinnamon and bulgur. Add boiling
water and 2 tbsp. oil and stir. Season as desired. Tightly cover with aluminum
foil. Bake for 18-20 minutes, till water has been absorbed completely. Use a
fork to fluff bulgur. Cover. Keep warm.
3. In large-sized pan, melt butter in 1 tbsp. oil. Add onion. Cook on medium
heat till just softened, two minutes or so. Add turnip and carrots. Season as
desired. Cook for two minutes till barely softened. Add stock. Bring to
simmer. Cover. Cook on low heat till veggies become tender, 9-10 minutes.
Stir liquid and vegetables into bulgur. Add 2 tbsp. oil, mint, parsley and
lemon juice.
4. In oven-proof skillet, heat last tbsp. oil. Swirl, coating pan. Add steak.
Cook on high heat and turn once till it browns, eight minutes. Transfer skillet
to oven. Roast for 20-25 minutes and turn once till internal temperature in
thickest area is 135F.
5. Transfer steak to carving board. Allow to rest for 10-12 minutes. Slice
thinly. Serve with bulgur.
 30 – Slow Cooker Cube Steak

A slow cooker Makes these steaks as tender as they can be. Serve them with
noodles, and you’ll have a meal the whole family enjoys.
Makes 4 Servings
Cooking + Prep Time: 1 1/2 hour + 8 hours slow cooker time
Ingredients:
4 pieces (2 pounds) of cube steak
2 tsp. of salt, kosher
1 1/2 tsp. of pepper, ground
2 tsp. of garlic powder
1 x 2-ounce packet of soup mix, onion
2 x 1/4"-ring-sliced large onions, yellow
1 cup of beef broth, low sodium
 1/4 cup of water, cold
2 tbsp. of corn starch

To serve: egg noodles, buttered

Instructions:
1. Season the steaks as desired. Add them to your slow cooker, with beef
broth, soup mix, onions and garlic powder.
2. Set the slow cooker on low setting and cook for eight hours.
3. An hour before serving dinner, mix the corn starch in cold water in small-
sized bowl. Add and stir into the slow cooker. Cook on the high setting till
gravy thickens, while occasionally stirring.
4. Garnish with additional pepper, if desired, and serve over the noodles.
 Conclusion
This Steak cookbook has shown you…
How to use different ingredients to affect unique, meaty tastes in dishes both
grilled and pan-cooked.
How can you include steak in your home meals?
You can…
Make rib-eye steaks, which I imagine everyone knows about.
They are just as tasty as you have heard.
Learn to cook with Worcestershire sauce, which is widely used in
steak recipes. Find it in the sauce aisle at your local food market.
Enjoy making delectable steak recipes by marinating, including all
types of steak. Marinades can contain many ingredients - there are
SO many ways to make them great.
Make dishes using garlic butter and rosemary, which are often
used in cooking steaks.
Make various types of upscale steaks like Filet Mignon and T-
Bones, which will tempt your family’s inner carnivores.

Have fun experimenting! Enjoy the results!

 About the Author

Allie Allen developed her passion for the culinary arts at the tender age of
five when she would help her mother cook for their large family of 8. Even
back then, her family knew this would be more than a hobby for the young
Allie and when she graduated from high school, she applied to cooking
school in London. It had always been a dream of the young chef to study with
some of Europe’s best and she made it happen by attending the Chef
Academy of London.
After graduation, Allie decided to bring her skills back to North America and
open up her own restaurant. After 10 successful years as head chef and
owner, she decided to sell her business and pursue other career avenues. This
monumental decision led Allie to her true calling, teaching. She also started
to write e-books for her students to study at home for practice. She is now the
proud author of several e-books and gives private and semi-private cooking
lessons to a range of students at all levels of experience.
Stay tuned for more from this dynamic chef and teacher when she releases
more informative e-books on cooking and baking in the near future. Her work
is infused with stores and anecdotes you will love!
 Author's Afterthoughts

I can’t tell you how grateful I am that you decided to read my book. My most
heartfelt thanks that you took time out of your life to choose my work and I
hope you find benefit within these pages.
There are so many books available today that offer similar content so that
makes it even more humbling that you decided to buying mine.
Tell me what you thought! I am eager to hear your opinion and ideas on what
you read as are others who are looking for a good book to buy. Leave a
review on Amazon.com so others can benefit from your wisdom!

With much thanks,

Allie Allen