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    You are in: Home / Cookbooks / Beef And Steak Recipes
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    120 recipes in

    Beef And Steak Recipes

    Alexa's Cilantro-Ginger Flank Steak by Riverlivin' Photo courtesy of Bayhill
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    27 Reviews |  By JoAnn

    We enjoy slicing the roast as for a traditional roast beef, but many enjoy it shredded and piled high on buns. Great flavor and your house will smell wonderful as it cooks.

    Recipe #16511

    4 Reviews |  By Sue Lau

    Slow-roasted to maximize the flavor.

    Recipe #44214

    This is my finest, most elegant, Sunday Dinner roast. Cook a little longer for medium.

    Recipe #27615

    5 Reviews |  By Dee514

    Posted by request. Every Italian family has their own version of this dish. My grandmother made it with a simple garlic/cheese "stuffing", which is the same way I still make it. It can be served as a main course or as part of the "meat course" along with the meatballs, sausage, etc.

    Recipe #28185

    3 Reviews |  By Marie

    Easy, easy, easy! Restaurant quality sandwiches. Recipe found on another website.

    Recipe #60353

    very tender, very juicy. makes lots of gravy great over mashed potatoes simple to make. melts in your mouth everyone who's tried this recipe agrees you won't find an easier or better tasting beef roast recipe anywhere.

    Recipe #8579

    83 Reviews |  By Lorac

    Boston's North End is famous for it's Italian markets, restaurants and saint's day weekend festivals and I miss it so much! I was thrilled to find "The North End Italian Cookbook" by Marguerite Buonopane.

    Recipe #61946

    You'll be sorry you didn't grow up in Chicago, and eat one of those wonderful beef sandwiches from Carm's. This tastes identical. This wonderful recipe came from my sister Linda knowing how homesick I am for Chicago food. Start cooking 18 hours before you want to eat.

    Recipe #30484

    1 Reviews |  By MrsSnax

    This makes even a tough cut like London Broil moist, tender and flavorful! Great for the grill or for the broiler! (Note: cook time is marinating time)

    Recipe #103394

    A co-worker shared this recipe with me. It's really, really good and very simple. Great on the grill or under the broiler. Delish! The marinade is wonderful on all types of meats. Prep time includes minimum marinating time. ENJOY!

    Recipe #197976

    1 Reviews |  By Marie

    Picture rib eye steaks cooked outdoors on your barbecue grill, with a delicious herb butter melted on top. Herb butter must be made 2 hours in advance and refrigerated.

    Recipe #120532

    I saw this recipe on the Food Network and tried to write it down as closely as I can recall. Very simple to make and quick. I therefore did some experimenting and came up with, I am sure, the same method for cooking the Rib-Eye Steaks. These are the best steaks that I have made and I have made many others. Tender, succulent and so tasty.

    Recipe #164780

    This is a juicy, fall apart tender roast. The secret is in the baking, tightly covered and slow cooked with moist heat. Can be made a day ahead, and just reheat for 30-45 minutes with the same excellent results.

    Recipe #224759

    Wonderful for holidays or special occasions!

    Recipe #226002

    Weber’s Big Book of Grilling; refrigeration time 8-12 hours.

    Recipe #226057

    I went with my parents to dinner at a German Club Restaurant called the Maennerchor, in Columbus, Ohio. I was in my teens and everything on the menu looked totally strange to me at that age. I found a steak on the menu, don't remember what they called it, and decided to order that, despite the fact that I didn't like steak. Well am I glad I ordered this steak because I loved it and this is the only way I eat steak to this day. This is my copy of this restaurants dish.

    Recipe #229367

    The trick with these kebabs is to cook the meat separately from the vegetables so nothing overcooks.

    Recipe #231598

    A quick and easy recipe with few and inexpensive ingredients. We made this when we were kids and I was exited to make it again! I served it with beef rice (the cheap packet kind) but you can make a fussier style if you like. We all loved it!

    Recipe #235734

    A recipe I copied from a library book.

    Recipe #236343

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