Anchovies bring the magic, brown sugar brings the char—this steak brings it all together. Don’t fear the anchovies — they’re the secret to deep, savory magic in this bright Italian-style salsa verde (think herbs, not jalapeños). A touch of brown sugar on the steak caramelizes into an irresistible charred crust, making every bite smoky, sweet, and full of flavor.

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.

Aguachile is Mexico’s zesty, herb-packed cousin to ceviche—bright citrus, fresh herbs, and crisp veggies layered with perfectly grilled New York strip. The tangy ponzu ties it all together, and you’ll have extra sauce to keep in the fridge for flavor emergencies. (You can keeps in fridge for 1 week.)

Flavorful grass-fed and finished sirloin steak seasoned with bold Mexican spices, paired with a smoky street corn salad featuring tangy lime, creamy cotija cheese, and a hint of chili. A fresh take on classic street food flavors.

Juicy grass-fed and finished ribeye steak infused with aromatic spices is served alongside creamy, baba ganoush and a vibrant herbed cauliflower salad. It is a harmonious blend of rich flavors and fresh, zesty notes.

Succulent grass-fed and finished beef meatballs seasoned with herbs and spices simmered in a rich tomato sauce, garnished with parmesan and basil.

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

Slow cook the onions, they will be used in the meatloaf and on top when finished. It is okay to skip the cognac or brandy. You don’t need to roll the meatloaf, a standard loaf pan (9x5) works as well.

If you haven’t yet added hot links to your smoked meats rotation here’s your chance. The recipe is simple, but the results will blow you away. Also, sausage-making is just fun. You can add more cayenne to make the sausages spicier. With all sausage-making, try to keep everything as cold as possible. Keep your hopper, die, grinder tray, etc. in the freezer while you prepare the sausage.

Sometimes you don’t have the time to make your sauce and noodles, but you still want lasagna. We’re cheating hard by using jarred sauce and no-boil, oven-ready noodles. No, it’s not as good as Nonna’s, but it’ll do in a pinch.

Sometimes you don’t have the time to make your sauce and noodles, but you still want lasagna. We’re cheating hard by using jarred sauce and no-boil, oven-ready noodles. No, it’s not as good as Nonna’s, but it’ll do in a pinch.

A merry and fun way to dress up this week's steak dinner. Enjoy the earthy taste of reduced beets with the sweet taste of goat cheese on top of our classic ribeye steak.

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

Rolled, seared, and braised to perfection—this Italian classic combines tender sirloin, herby cheese stuffing, and a slow-simmered sugo over creamy polenta for the ultimate comfort meal. Don't forget to top with a bit of olive oil and plenty of fresh parmesan.

Bold, hearty, and built for sharing. This slow-simmered chili layers roasted jalapeños, caramelized garlic, and tender ground beef for deep, comforting flavor that only gets better the next day.

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