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.

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.

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.

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

Light, bright, and full of umami.