Grilled Niman Ranch Sirloin Steak with Tapenade, Roasted New Potatoes and Baby Leeks by Michael Leviton

Ribeye Steaks Bordelaise by John Spottiswood

When you're in the mood for grilled steak, but want to dress it up a little and serve it with a wonderful bottle of Cabernet or Bordeaux, this is a great French standby. We like to serve this over mashed potatoes with some sort of dark leafy green. In this case we served it with Kale sauteed with bacon and cashews. It was awesome!

Spanish Steak Sofrito by Patti Fisher

This is a simple but elegant dish that will impress your dinner guests and a nice change for the traditional holiday fare. It’s a sure winner for tailgating. One of our Face Book friends posted a picture of this when he went out to dinner. I had never seen this and I had to know more because it looked so good. So, I did some…

Tuscan Grilled Ribeye by Karista

Simply grilled and then bathed in a post marinade of beautifully flavored extra virgin olive oil, rosemary and garlic.

Filet Mignon Sorrentine by John Elder

This beautiful Italian beef dish is served over spinach and eggplant and topped with cheese and a Marsala sauce.

Grilled US beef tenderloin by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Grilled US beef tenderloin

Better-for-you-burgers by Lemon Squeezy

Healthy, cheap and easy to make

pepper charred rib eye tomatoes chutney by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

pepper charred rib eye tomatoes chutney

Spiced Steak with Minted Couscous by Hungry Jenny

You should ideally leave the steaks to marinade overnight but if you don't want it saturated with spice, just leave for 20 minutes or so instead! http://hungryjenny.blogspot.com/2010/04/three-things-to-do-with-beef.html