Easy dinner recipes: Seven ways to eat steak

Sometimes you just need a steak -- a piece of meat with a wonderfully crisp and salty crust and a tender pink middle. Do we have your juices going yet?

A grilled steak is great on its own, served sliced on top of a salad or even in the middle of a couple pieces of bread as a sandwich. Here are seven recipes for steak to try for dinner tonight:

Rosemary-crusted porterhouse steaks with red wine sauce

Total time: About 1 hour

Servings: 4

Note: Adapted from “Weber’s Charcoal Grilling” by Jamie Purviance.

Red wine sauce

2 cups low-sodium beef stock

1 cup dry red wine

1/2 cup ketchup

1/4 teaspoon dried thyme

1/4 teaspoon black pepper

In a medium saucepan, whisk together the stock, wine, ketchup, thyme and pepper. Bring to a boil over high heat, then lower the heat to medium and simmer until the mixture is reduced to 1 cup, about 30 minutes. Remove from the heat and set aside.

Rosemary-crusted steaks

2 porterhouse steaks, 1 to 1 1/4 pounds each, about 1 1/4 inches thick, trimmed of excess fat

1 1/2 tablespoons olive oil

2 tablespoons finely chopped fresh rosemary

2 tablespoons kosher salt

1 teaspoon black pepper

Red wine sauce

2 tablespoons butter, cut into two equal pieces

1. Coat the steaks on both sides with the olive oil and season evenly with the rosemary, salt and pepper. Let sit at room temperature for 20 to 30 minutes before grilling.

2. Prepare a charcoal fire covering one-half or two-thirds of the charcoal grate (a “two-zone” fire; if using a gas grill, turn flame to high heat). Sear the steaks over the fire, with the lid closed as much as possible, for 6 minutes, turning once and swapping their places as needed for even cooking. Then move the steaks away from the fire (“indirect heat”; if using a gas grill, reduce the heat to medium) and cook until done to your taste, 4 to 6 minutes for medium rare. Remove the steaks from the grill and let rest for 3 to 5 minutes.

3. Bring the sauce to a simmer and whisk in the butter until emulsified. Remove from heat. Carve the steaks and serve warm with the red wine sauce.

Each serving: 725 calories; 50 grams protein; 10 grams carbohydrates; 1 gram fiber; 49 grams fat; 19 grams saturated fat; 145 mg. cholesterol; 2,179 mg. sodium.

Grilled beef tagliata with arugula salad

Total time: 40 minutes, plus marinating time

Servings: 6 to 8

Note: Adapted from Matt Molina of Osteria Mozza.

1/3 cup balsamic vinegar

3/4 cup plus 3 tablespoons olive oil, divided

3 tablespoons chopped rosemary

4 (7- to 8-ounce) hanger steaks or 1 (2 1/4 -pound) flank steak

1/4 cup lemon juice

1 teaspoon Champagne vinegar

1 tablespoon minced shallots

Kosher salt

Freshly ground black pepper

1/2 pound arugula

Small wedge of Parmigiano-Reggiano

Aged balsamic vinegar for drizzling

Best-quality olive oil for drizzling

1. Stir together the one-third cup balsamic vinegar, 3 tablespoons of olive oil and the rosemary. Place the steaks in a sealable plastic bag and pour in the liquid mixture. Squeeze out the air, seal tightly and move the steaks around to make sure they are all well-coated with the marinade. Refrigerate for at least an hour or up to overnight.

2. Heat a grill over medium-high heat. Meanwhile, make a vinaigrette by whisking together the lemon juice, Champagne vinegar and shallots, then whisking in the three-fourths cup olive oil. Season with 1 1/4 teaspoons salt and pepper to taste. Taste and add more salt if necessary, then set aside.

3. Season the steaks generously with salt and pepper. Cook until well-seared on both sides and medium rare, 4 to 5 minutes per side. Transfer the steaks to a plate and let rest for 3 to 4 minutes. Using a sharp knife, carve the steak diagonally into 1-inch strips across the grain.

4. Rinse and dry the arugula and place it in a large bowl. Whisk the vinaigrette briefly, then pour it over the arugula and toss gently to coat lightly. Divide the sliced steaks among 6 to 8 dinner plates and place a mound of salad beside each. Using a vegetable peeler, shave a few shards of Parmigiano-Reggiano over the arugula. Drizzle the steak lightly with aged balsamic vinegar and olive oil and serve.

Each of 8 servings: 379 calories; 26 grams protein; 2 grams carbohydrates; 1 grams fiber; 29 grams fat; 6 grams saturated fat; 50 mg. cholesterol; 424 mg. sodium.
Bistecca fiorentina (Tuscan steak)

Total time: 35 minutes, plus 5 to 6 hours for the steak to reach room temperature Servings: 3 to 4

Note: Allow the steak to sit out in a cool place, loosely covered, for 5 to 6 hours to come to room temperature. You can order this especially thick cut of steak in advance from any fine meat counter or butcher, such as Guss Meat Co., 949 S. Ogden Drive, Los Angeles, (323) 937-4622.

1 (2-inch-thick) porterhouse steak (about 2 1/2 pounds), cut from the small end of the loin, at room temperature

1 teaspoon best-quality olive oil, plus additional for oiling the rack

1/4 teaspoon coarse salt, or to taste

Freshly ground black pepper

1. Heat a grill over medium-high heat. (It will be hot enough when you can hold your hand an inch over the grill for only 5 to 6 seconds.) Lightly oil the grill, and place the steak on the grill. Grill the steak for 5 minutes, then flip over and grill the other side 5 more minutes.

2. Carefully place the steak vertically on the grill, so it is resting on the flat part of the T-bone. Continue to cook, allowing the heat to transmit through the bone to the meat. Cook an additional 15 to 25 minutes (this will depend on the heat of your grill) until a thermometer inserted reads 125 degrees for medium-rare. Remove the steak from the grill to a plate and allow it to rest for 2 to 3 minutes.

3. Lightly season the steak with the salt and a couple grinds of pepper, then drizzle the olive oil over it. Slice the steak away from the bone, and then crosswise into strips. Serve immediately.

Each of 4 servings: 321 calories; 38 grams protein; 0 carbohydrates; 0 fiber; 18 grams fat; 6 grams saturated fat; 91 mg. cholesterol; 246 mg. sodium.

Steak winegrower’s style (Entrecôte vigneronne)

Total time: About 40 minutes

Servings: 4

Note: Adapted from “Bocuse in Your Kitchen” by Paul Bocuse. Cooking time will vary depending on the size and thickness of each steak.

1 or 2 boneless rib-eye steaks (about 1 3/4 -inch thick, 1 3/4 pounds total)

3 shallots

1 medium onion

2 anchovy fillets

3 1/2 tablespoons butter

Salt, pepper

1/2 cup red wine

1. Cut off any excess fat from around the steak. Finely chop the shallots, onion and anchovies, by hand or using a food processor. Place them all in a bowl and reserve for making the sauce.

2. Melt the butter in a large frying pan over medium-high heat until very hot. Salt and pepper the steak on both sides, then place it in the pan. Cook the steak for 6 minutes on each side if you like it rare, 8 minutes on each side for medium rare. When done, lift the meat from the pan and keep warm while making the sauce.

3. Stir the chopped onion mixture into the pan and cook for about 5 minutes, or until the onions soften and start to brown. Stir in the wine, bring to a boil and boil for 1 to 2 minutes, or until the sauce thickens slightly; add salt and pepper if needed.

4. You can either serve the steak as it is on a hot platter and slice it at the table with the sauce in a sauce boat on the side, or slice the meat, spoon a little sauce onto each dinner plate, place the slices of steak on top, and serve with any extra sauce in the sauce boat.

Each serving: 601 calories; 38 grams protein; 5 grams carbohydrates; 0 fiber; 45 grams fat; 20 grams saturated fat; 153 mg. cholesterol; 174 mg. sodium.
Grilled flank steaks with chimichurri sauce

Total time: 25 minutes

Servings: 6

Note: Set the steak out about an hour before grilling to allow it to come to room temperature.

Chimichurri sauce

2 cloves garlic

1 cup coarsely chopped parsley, firmly packed

1/2 teaspoon dried oregano

1 teaspoon chopped fresh mint

1/2 cup olive oil

5 tablespoons red wine vinegar

1 tablespoon lemon juice, plus more to taste

1 teaspoon salt, plus more to taste

With the food processor running, drop the garlic through the food tube to chop. Add the parsley, oregano and fresh mint and pulse several times to mince. Add the olive oil, vinegar, lemon juice and salt and pulse a few times to achieve a coarse puree. Taste and add more lemon juice or salt as needed. (The recipe can be prepared to this point 2 hours in advance and held at room temperature.)

Grilled flank steak

1 (1 1/2 - to 2-pound) flank steak

Salt

Freshly ground black pepper

Chimichurri sauce

1. Pat the flank steak dry on both sides with paper towel. Season each side with a generous one-fourth teaspoon salt and several grinds of pepper.

2. Just before cooking, brush each side with about 1 tablespoon chimichurri sauce. Grill over a hot fire, cooking about 1 minute on each side, then turning the steak 90 degrees and cooking the same side an additional minute before flipping the steak over to give each side nice grill marks. Repeat with the other side, cooking the steak a total of 4 to 6 minutes. Remove from heat.

3. Rest the steak 5 minutes before slicing. Cut across the grain and on a deep bias, in wide, thin slices. Serve, passing remaining chimichurri sauce on the side.

Each serving: 353 calories; 28 grams protein; 1 gram carbohydrates; 0 fiber; 26 grams fat; 6 grams saturated fat; 56 mg. cholesterol; 636 mg. sodium.
Farsumagra: Rolled steak stuffed, stuffed Sicilian style

1 bunch spinach or Swiss chard

7 tablespoons extra-virgin olive oil

1 small onion, finely diced

2 pounds round steak, or similar cut of beef, cut into single slice not more than 1/2-inch thick and butterflied

1/4 cup grated pecorino cheese

1/4 cup bread crumbs

1/4 pound ground veal, beef or pork

1/4 cup chopped Italian parsley

Salt, pepper

2 large eggs

3 hard-cooked eggs

1 pound equal amounts various cold cuts and cheeses: salami, prosciutto, provolone or caciocavallo cheeses, cut in medium dice or julienne strips

1/2 cup fresh or frozen peas

2 to 3 ounces pork fat, finely chopped

1 cup dry red wine

1 cup veal, beef or chicken broth, homemade preferred

2 tablespoons tomato paste

Remove hard stems from spinach, wash well and drain. Place spinach, with only wash water clinging to leaves, in medium saucepan. Gently cook over medium heat about 10 minutes, or until tender. Remove pan from heat and let spinach cool. Drain and squeeze to remove as much water as possible, then set aside. (Use water in soup, or as desired.)

Heat 3 tablespoons olive oil in saute pan. Add onion and saute until just golden. Remove from heat. Place in large bowl (must hold all filling later on).

Pound out steak slice (or slices) to 1/4-inch thickness with mallet or flat side of heavy cleaver. Do not tear meat.

Mix pecorino cheese, bread crumbs, ground veal and parsley in bowl with sauteed onion. Season to taste with salt and pepper.

Add raw eggs and mix again. Spread mixture evenly on pounded meat. Place hard-cooked eggs lengthwise, in row, on meat mixture. Scatter cold cuts and cheeses, peas, chopped pork fat and spinach evenly on top of ground-meat mixture and hard-cooked eggs. Roll meat tightly over stuffing into shape of log and tie with string in several places to secure during cooking.

Brown meat roll in large skillet in remaining 4 tablespoons olive oil, turning often. When meat is browned, place in heat-proof casserole dish. Pour in wine and broth. Add tomato paste and stir liquids well to disperse paste. Bring liquid to boil, then immediately reduce to simmer. Finish cooking meat on top of stove on simmer, or in 350-degree oven, 1 1/2 to 2 hours, turning meat often to baste with liquid. There should be about 1 cup liquid to use as sauce in dish, left in pan when meat is done.

Remove meat from casserole, let stand in warm place about 10 minutes, then remove string. Cut into 1/4-inch-thick slices and serve on heated plates. Spoon on remaining pan juices. Makes 6 servings.

Each serving contains about: 870 calories; 1,528 mg sodium; 319 mg cholesterol; 60 grams fat; 18 grams carbohydrates; 57 grams protein; 0.56 gram fiber.
Isaan-style grilled beef salad

1 (1 pound) rib-eye or flank steak, grilled rare

1/3 cup chicken stock

Several lettuce leaves

2 small cucumbers, peeled and sliced crosswise into ovals

5 cherry tomatoes, halved

1 bunch fresh mint

3 green onions, thinly sliced crosswise

1/4 cup finely chopped shallots

1 bunch cilantro, coarsely chopped

2 tablespoons Roasted Rice Powder

1 teaspoon coarsely ground dried red chile

1 teaspoon sugar

1/4 cup fish sauce

1/4 cup freshly squeezed lime juice

Thinly slice beef crosswise into 2-inch-long strips and set aside.

Bring chicken stock to gentle boil in small saucepan over medium heat. Add sliced beef and turn occasionally, moistening and warming steak in stock, 1 to 2 minutes. Set aside.

Prepare small serving platter with lettuce, cucumber, tomatoes and few sprigs mint, then set aside.

Add green onions, shallots, cilantro, roasted rice powder, chile, sugar, fish sauce and lime juice to saucepan. Toss well. Taste dressing, and adjust to taste with additional fish sauce, lime juice, sugar or chiles.

Transfer beef to serving platter using slotted spoon. Mount on lettuce leaves. Drizzle with additional dressing. Garnish with cucumber, tomatoes and mint. Serve at once, warm or at room temperature. Makes 4 to 6 servings.

Each of 4 servings contains about: 187 calories; 806 mg sodium; 43 mg cholesterol; 7 grams fat; 12 grams carbohydrates; 20 grams protein; 0.66 gram fiber.

Roasted Rice Powder

1/4 cup raw glutinous rice or other raw rice

Place rice in small skillet over high heat and dry-fry until grains are wheaty golden brown. Shake pan back and forth frequently to turn grains and brown evenly, 3 to 5 minutes. Remove from heat and set aside.

When rice is cool, transfer to jar, seal tightly and keep at room temperature until needed. To use in recipes, transfer roasted rice to heavy mortar and pestle and pound to coarse powder, or grind in coffee or spice grinder. Ideal texture is midway between sand and powder, with discernible crunch. Makes about 1/4 cup.

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