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Teriyaki Flank Steak
This marinated, grilled teriyaki flank steak goes great with broccoli and rice.
Flat Iron Steak with Balsamic Reduction
For this flat iron steak with balsamic reduction recipe, pepper-crusted flat iron steaks are pan seared then drizzled with a sweet and savory syrup. This dish is simple, impressive, and delicious!
Foolproof Flat Iron Steaks
My special recipe combines balsamic vinegar, olive oil, and spices creating a simple, delicious marinade. My technique yields the most tender and juicy steak.
Roasted Garlic Flat Iron Steak
These steaks, seasoned with a delicious hunk of garlic, are guaranteed to melt in your mouth and have the family begging for more.
Lemon Basil Pesto Flat Iron Steak
Lemon and basil combine nicely into a pesto topping for steaks.
Flat Iron Steak with Mushroom Sauce
This flat iron steak with a creamy mushroom sauce recipe yields a wonderful beefy flavored and inexpensive company-worthy dish. It is wonderful served over roasted potatoes or a rice pilaf.
Asian Flat Iron Steak
In this recipe, tender flat iron steak meets trendy Asian bistro-style flavor! With a side of Asian vegetables and rice, it's an easy, delicious dinner!
Flat Iron Steak with Three Pepper Rub
A simple blend of spices combines to make a wonderful rub for steak. Can be used on any steak but it's best on flat iron or flank steak.
Thai Beef
A delicious marinade for flank steak blending the flavors of crushed coriander seed, lime juice, and soy sauce. This marinade can be used well with other meats as well. Serve over rice or shredded Chinese cabbage and red pepper slices.
Grilled Mexican Steak
This is a great way to serve skirt or flank steak. The two day marinade is worth the wait.
Teriyaki Steak
This teriyaki steak recipe uses skirt steak, which comes from the short plate. It comes in a long, thin strip or "skirt." Sometimes, it's hard to find, so ask your butcher if you don't see it out with the other meats.
Citrus Carne Asada Marinade
I have used this recipe for a number of years, and most often marinate enough steak for a few meals. After the marinade time, the steak can be frozen in meal-sized portions for quick meals later. The flavor of this carne asada is much better, and the meat much more tender, than any I have had in Mexican restaurants. If cut in strips, this meat also works very well for fajitas. Serve with tortillas, Mexican rice, and beans.
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