This stir-fry uses the strong flavors of chilies and the refreshing flavor of basil to create a nice contrast of tastes. Beef is a good choice of meat for such a strong-flavored stir-fry.
It’s easy to forget that some of my winter favorite comfort foods are pretty close to paleo already. This very tasty paleo pot roast won’t disappoint.
This recipe is a great one to impress guests at your next cocktail party. It’s really quick and simple, yet it looks very decadent and time-consuming. To make the roll-ups extra elegant for entertaining, wrap the roast beef close to the bottom of the spears, then stand them on a platter.
This paleo take on the traditional Kalbi Korean-style grilled short rib dish is a great combo of meaty, salty, sweet and garlicky flavors.
The trick to this delicious recipe is cooking it fat side up.
By searing the beef over high heat and then moving to a cool zone to roast, the meat picks up an extra layer of smoky flavor it wouldn’t get in the oven.
Surprising and delicious combo of flavors.
This amazing rib roast is full of flavor ad great when you’re looking for a recipe sure to impress.
Known for its intensely beefy flavor, hanger steak is also sometimes called “butcher’s steak” because butchers often keep it for themselves. If you can’t find it, you can use sirloin tip steak, but it will cook more quickly.
When I was a child I gave my mom nothing but grief about her meatloaf — and now even I can’t help admitting that it rocks! Melissa LOVE’s it and it’s a great comfort food!
This recipe delivers texture and flavor—and also introduces the pleasant burn of horseradish.
A classic and classy dinner. I always make this with Rosemary’s smothered mushrooms and onions, parmesan-roasted cauliflower and smashed potatoes. You won’t be sorry!
This recipe is a great solution to the sometimes overcooked beef and low quality ingredients like cream of mushroom soup. With the fresh ingredients in this recipe you’ll be wow’d instead of disappointed!
The secret to the success of these tacos, super-fresh fillings like the pico de gallo in these carne asada (steak) tacos.
Elegant, simple and always a crowd pleaser – this simple roast is great for company.
For this recipe, we prefer English-style ribs, each of which contains a single, large rib bone and a thick piece of meat, rather than thinner, flanken-style ribs.
Classically made with filet mignon, this version of steak Diane uses less pricey flank steak. The beefier nature of the cut holds its own against a bold sauce featuring sherry, Cognac, Worcestershire sauce, and herbs.
Salting the meat for this recipe and letting it sit overnight helps season the meat and developed more flavor. To get a good crust and tender meat without overcooking, sear the roast on the stovetop and then finished it in a low oven.
We loved the short ribs at Taka in Asbury Park. Melissa and I are on a mission to make some just as good at home!
This is a great recipe if you have a dutch oven and the short ribs are so soft and tender.