Toum is a Lebanese garlic sauce known for its bold, pungent punch. This Greek yogurt version keeps all the intensity while adding protein and a creamy texture made for dipping sliced Pre New York Strip Steak straight from the grill.

Roasted red peppers and prepared harissa bring smoky, spicy depth to this creamy Greek yogurt sauce. It comes together in minutes in a food processor and pairs with grilled Pre New York Strip Steak as a bold, protein-rich dipping sauce.

This creamy Tzatziki sauce gets a protein boost from whole milk Greek yogurt, bright fresh herbs, and a hit of lemon zest. Ready in minutes, it pairs beautifully with grilled Pre New York Strip Steak and keeps in the refrigerator for up to a week.

Egg Roll Meatballs with Cabbage Slaw brings all the flavors of a classic egg roll into a satisfying, protein-packed bowl. Savory ginger-sesame meatballs pair with a crisp marinated slaw for a quick weeknight dinner that comes together in about 30 minutes.

Make the most of Pre’s 2‑pack Petite Sirloin with these hearty Italian‑style hoagies. Each 10‑oz pack makes four generous sandwiches packed with classic deli flavors. Chop the steak and toppings on a large board using a cleaver or sharp chef’s knife. Pile everything into toasted deli rolls, devour.

These teriyaki beef meatballs turn instant ramen into a hearty, flavor-packed bowl (or thermos!). Make a big batch, freeze the extras, and you’ve got a quick, school-lunch or weeknight-dinner upgrade ready whenever you need it.

Mishkaki—East Africa’s take on skewered, marinated beef—packs a fragrant punch with garlic, ginger, and warm spices. Adjust the fresh chili to suit your heat preference, then pair the tender, charred kabobs with a cool cucumber salad and smoky grilled lemons for the perfect flavor balance. This recipe makes extra ponzu sauce, that you can save for another use. It keeps in the fridge for up to 1 week.

Juicy New York Strip served on crusty, garlic-y bread with Boursin cheese and sun-dried tomatoes.

Adapted from Julia Child’s Mastering the Art of French Cooking: Biftek Hache a la Lyonnaise.

Spicy, tangy, grilled and delicious, make this quick marinade at your next cookout!

Make your own "A.1." steak sauce with just a few simple ingredients. Combine ketchup, soy sauce, Worcestershire sauce, and salt together and mix! It's that easy. Add this classic steak sauce to your favorite steak cut to make it even more delectable.

Forget the pork. This breakfast sausage will change your mind about what meat to use for your next morning protein.

Queso Fundido with Roasted Poblano Salsa is the kind of dish that empties fast. Smoky roasted poblanos, charred tomatoes, and a rich, melty cheese sauce come together over seasoned Pre ground beef — all served straight from the cast iron with warm tortillas.

Kick your carbonara up a notch with Pre sirloin steak! You’ll never go back.

This red curry with steak has a grand total of 10 ingredients, some of which you may already have in your pantry. Craving takeout curry? Opt for this recipe. It will be ready in 30 minutes. Total Time: 30 minutes Servings: 2–4 Ingredients 1 10-ounce package Pre petite sirloin steak, sliced very thin 1 tablespoon grapeseed oil 6 basil leaves 1 15.5-ounce can full-fat coconut milk 2 tablespoons Red curry paste (We recommend Thai Kitchen) 1 inch piece fresh ginger 1 lime, juiced

A vibrant blend of couscous, fennel, olives, and citrus—this salad strikes the perfect balance of bright, nutty, and sweet for a dish that’s as elegant as it is effortless.

A Midwestern classic with a touch of refinement. Tender slices of petite sirloin are layered over buttery mashed potatoes and toasted country bread, then finished with a rich onion gravy for the ultimate comfort-on-a-plate. It’s humble, hearty, and deeply satisfying—proof that leftovers can become something truly special. Total Time: 45 minutes Servings: 1–2 Ingredients 1 10-ounce package Pre petite sirloin steak, room temperature and patted dry 2 teaspoons sea salt, separate