1. Preheat a large skillet over medium-high heat. Add 1 tbsp olive oil until shimmering.
2. Pat 1 lb steak thinly sliced dry. Season with salt and pepper. Add steak in a single layer to the skillet. Sear 2-3 minutes per side until browned and internal temperature reaches 135°F for medium-rare. Remove steak and rest 5 minutes.
3. In the same skillet, add 1 cup diced onion and cook over medium heat until translucent, about 4-5 minutes.
4. Add 2 cloves minced garlic and 1 tsp ground cumin. Cook 30 seconds until fragrant.
5. Return steak to skillet, add 1/2 cup salsa, and simmer 2 minutes until sauce thickens and coats steak.
6. Warm 8 small corn tortillas in a dry skillet over medium heat, about 30 seconds per side.
7. Assemble tacos with steak mixture and top with 1/2 cup chopped fresh cilantro.
8. Finish with a squeeze of fresh lime juice over each taco.
steak
olive oil
onion
garlic
ground cumin
salsa
corn tortillas
cilantro
lime juice
salt
black pepper
1. Preheat a large skillet over medium-high heat. Add 1 tbsp olive oil until shimmering.
2. Pat 1 lb steak thinly sliced dry. Season with salt and pepper. Add steak in a single layer to the skillet. Sear 2-3 minutes per side until browned and internal temperature reaches 135°F for medium-rare. Remove steak and rest 5 minutes.
3. Reduce heat to medium. Add 1 cup sliced onion and cook until translucent and lightly caramelized, about 7-8 minutes.
4. Return steak to skillet and stir to combine with onions.
5. Preheat oven to 375°F.
6. Assemble sandwiches with steak and onion mixture and 4 slices shredded cheddar cheese on 4 sandwich rolls.
7. Place sandwiches on a baking sheet and bake 5-7 minutes until cheese melts and bread is toasted.
8. Finish with 1/4 cup chopped fresh parsley sprinkled on sandwiches after baking.
steak
olive oil
onion
cheddar cheese
sandwich rolls
parsley
salt
black pepper
1. Preheat oven to 400°F.
2. Dice 2 medium potatoes into 1/2 inch cubes. Toss with 1 tbsp olive oil, salt, and pepper.
3. Spread potatoes in a single layer on a baking sheet. Roast 20-25 minutes until golden and tender, flipping halfway.
4. While potatoes roast, preheat a large oven-safe skillet over medium-high heat. Add 1 tbsp olive oil until shimmering.
5. Pat 1 lb steak diced dry. Season with salt and pepper. Add steak in a single layer to skillet. Sear 3-4 minutes until browned and internal temperature reaches 135°F for medium-rare. Remove steak and set aside.
6. Add 1 cup diced onion to skillet and cook over medium heat until translucent, about 4-5 minutes.
7. Add 2 cloves minced garlic and cook 30 seconds until fragrant.
8. Return steak and roasted potatoes to skillet. Stir to combine.
9. Place skillet in oven and bake 5 minutes to meld flavors.
10. Finish with 2 tbsp chopped fresh parsley sprinkled on top after removing from oven.
potatoes
olive oil
steak
onion
garlic
parsley
salt
black pepper
1. Cook 8 oz egg noodles according to package instructions until al dente. Drain and set aside.
2. Preheat a large wok or skillet over medium-high heat. Add 1 tbsp olive oil until shimmering.
3. Pat 1 lb steak thinly sliced dry. Season with salt and pepper. Add steak in a single layer to wok. Sear 2-3 minutes per side until browned and internal temperature reaches 135°F for medium-rare. Remove steak and rest 5 minutes.
4. Add 1 cup sliced bell pepper and 1 cup shredded carrot to wok. Stir fry over medium-high heat until vegetables soften but retain crunch, about 3-4 minutes.
5. Add 2 cloves minced garlic and 2 tbsp soy sauce. Stir fry 1-2 minutes until sauce thickens and coats vegetables.
6. Return steak and cooked noodles to wok. Toss to combine and heat through.
7. Finish with 2 tbsp chopped fresh cilantro sprinkled on top after turning off heat.
egg noodles
olive oil
steak
bell pepper
carrot
garlic
soy sauce
cilantro
salt
black pepper
1. Preheat a large skillet over medium-high heat. Add 1 tbsp olive oil until shimmering.
2. Pat 1 lb steak thinly sliced dry. Season with salt and pepper. Add steak in a single layer to skillet. Sear 2-3 minutes per side until browned and internal temperature reaches 135°F for medium-rare. Remove steak and rest 5 minutes.
3. Reduce heat to medium. Add 1 cup diced onion and cook until translucent, about 4-5 minutes.
4. Return steak to skillet and stir to combine.
5. Heat another large skillet over medium heat.
6. Place 1 large flour tortilla in skillet. Sprinkle 1/2 cup shredded cheddar cheese evenly over tortilla, then spread 1/4 of steak and onion mixture on half of tortilla.
7. Fold tortilla over filling and cook 2-3 minutes per side until golden brown and cheese melts.
8. Repeat with remaining tortillas and filling.
9. Cut quesadillas into wedges and finish with 1/4 cup chopped fresh cilantro sprinkled on top.
steak
olive oil
onion
flour tortillas
cheddar cheese
cilantro
salt
black pepper
1. Heat 1 tbsp olive oil in a large pot over medium-high heat until shimmering.
2. Pat 1 lb steak thinly sliced dry. Add to pot in a single layer. Sear 2 minutes per side until browned and internal temperature reaches 130°F. Remove steak and set aside.
3. Add 1 cup sliced mushrooms and 1 cup sliced green onions (white parts) to pot. Cook over medium heat until mushrooms soften, about 4 minutes.
4. Pour in 6 cups beef broth and bring to a boil.
5. Add 2 packages ramen noodles (discard seasoning packets). Cook 3-4 minutes until noodles are tender.
6. Return steak to pot. Stir in 2 tbsp soy sauce and 1 tsp grated fresh ginger.
7. Simmer 2 minutes until flavors combine.
8. Remove from heat. Finish with 0.25 cup chopped fresh cilantro.
steak
olive oil
mushrooms
green onions
beef broth
ramen noodles
soy sauce
fresh ginger
cilantro
1. Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat until shimmering.
2. Pat 1 lb steak diced dry. Add to skillet in a single layer. Sear 2-3 minutes until browned and internal temperature reaches 130°F. Remove steak and set aside.
3. Add 1 cup diced onion and 1 cup frozen peas to skillet. Cook over medium heat until onions are translucent and peas heated through, about 4 minutes.
4. Push vegetables to side. Add 2 beaten eggs to empty side of skillet. Scramble eggs until just set, about 2 minutes.
5. Add 3 cups cooked cold rice to skillet. Stir to combine all ingredients.
6. Stir in 3 tbsp soy sauce and cooked steak. Cook 2-3 minutes until rice is heated through and sauce coats ingredients.
7. Remove from heat. Finish with 2 tbsp chopped green onions.
steak
olive oil
onion
frozen peas
eggs
cooked rice
soy sauce
green onions
1. Preheat grill to medium-high heat (about 400°F).
2. Pat 1 lb steak dry. Lightly brush with 1 tbsp olive oil. Season with 1 tsp salt and 0.5 tsp black pepper.
3. Grill steak 4-5 minutes per side for medium-rare, internal temperature 130-135°F. Steak surface should have grill marks and be firm to touch but springy.
4. Remove steak from grill. Rest 5 minutes, then thinly slice against the grain.
5. In a bowl, combine 1 cup diced tomatoes (peeled), 0.25 cup diced red onion, 0.25 cup chopped cilantro, 1 minced clove garlic, 1 tbsp lime juice, and 0.5 tsp salt.
6. Warm 8 small corn tortillas on grill 30 seconds per side until pliable.
7. Assemble tacos with sliced steak and fresh salsa.
8. Finish with a squeeze of lime juice over each taco.
Steak
Olive oil
Salt
Black pepper
Tomatoes
Red onion
Cilantro
Garlic
Lime juice
Corn tortillas
1. Rinse 0.5 cup quinoa under cold water. Combine with 1 cup water in pot. Bring to boil over high heat.
2. Reduce heat to low, cover, and simmer 15 minutes until water is absorbed and quinoa is fluffy.
3. Pat 1 lb steak dry. Season with 1 tsp salt and 0.5 tsp black pepper.
4. Heat 1 tbsp olive oil in skillet over medium-high heat until shimmering.
5. Add steak in single layer. Cook 4-5 minutes per side for medium-rare, internal temperature 130-135°F, surface browned and firm.
6. Remove steak, rest 5 minutes, then thinly slice.
7. Slice 1 medium avocado.
8. Assemble bowl with quinoa, sliced steak, avocado, 0.25 cup chopped cilantro, and 1 tbsp lime juice.
9. Finish with fresh cilantro sprinkled on top.
Quinoa
Water
Steak
Salt
Black pepper
Olive oil
Avocado
Cilantro
Lime juice
1. Pat 1 lb steak dry. Thinly slice against the grain.
2. Heat 1 tbsp olive oil in large skillet over medium-high heat until shimmering.
3. Add steak in single layer. Cook 2-3 minutes without stirring until bottom is browned.
4. Stir and cook additional 1-2 minutes until steak pieces are browned but still tender, internal temperature 130-135°F.
5. Remove steak from skillet and set aside.
6. Add 1 tbsp olive oil to skillet. Add 1 sliced red bell pepper and 1 sliced green bell pepper.
7. Cook over medium heat 5-6 minutes until peppers are softened but still slightly crisp.
8. Add 2 minced garlic cloves and 1 tsp grated fresh ginger. Cook 1 minute until fragrant.
9. Return steak to skillet. Add 2 tbsp soy sauce. Stir to combine.
10. Simmer 2 minutes until sauce coats steak and peppers.
11. Finish with 2 tbsp chopped fresh cilantro sprinkled on top after heat is off.
Steak
Olive oil
Red bell pepper
Green bell pepper
Garlic
Fresh ginger
Soy sauce
Cilantro
1. Pat 1 lb steak dry. Season with 1 tsp salt and 0.5 tsp black pepper.
2. Heat 1 tbsp olive oil in skillet over medium-high heat until shimmering.
3. Add steak in single layer. Cook 4-5 minutes per side for medium-rare, internal temperature 130-135°F.
4. Remove steak, rest 5 minutes, then thinly slice.
5. In large bowl, combine 4 cups mixed salad greens, 0.5 cup crumbled blue cheese, and 0.25 cup chopped walnuts.
6. Add sliced steak to salad.
7. Drizzle 2 tbsp olive oil and 1 tbsp red wine vinegar over salad. Toss gently.
8. Finish with 1 tbsp chopped fresh chives sprinkled on top.
Steak
Salt
Black pepper
Olive oil
Mixed salad greens
Blue cheese
Walnuts
Red wine vinegar
Chives
