These oven-baked steaks are fall-apart tender and full of rich, savory flavor. Paired with a crisp vegetable salad, it’s a ...

Simple yet satisfying, mixture of thinly sliced tri-tip, tomatoes and arugula is accented with Parmesan and a tangy-sweet ...

How about a steak salad instead? Since the meat gets sliced thin against the grain into bite-sized pieces, you’ll need less of it to fill multiple dinner plates. And if you serve it with fresh ...

Prepare salad: Pat steak dry with paper towels and sprinkle with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking.

How about a steak salad instead? Since the meat gets sliced thin against the grain into bite-sized pieces, you’ll need less of it to fill multiple dinner plates. And if you serve it with fresh ...

Directions: Place the steak on a plate and freeze, uncovered, until partially frozen, about 20 minutes. Using a sharp knife, slice the beef against the grain on the diagonal no thicker than ¼ inch.

Prepare salad: Pat steak dry with paper towels and sprinkle with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking.

After a quick sear in a hot skillet, the steak slices go directly onto a bed of peppery arugula and sweet-tart tomatoes. We prefer tri-tip steak for this recipe, as it has great flavor and a ...

Place the steak on a plate and freeze, uncovered, until partially frozen, about 20 minutes. Using a sharp knife, slice the beef against the grain on the diagonal no thicker than ¼ inch. Sprinkle ...