Creole Flank Steak by Amos Miller

If you have a flank, skirt or pepper steak to prepare, give this Creole recipe a turn for large flavor on a pretty small budget. You can feed 4 hungry folks on this New Orleans-inspired take on steak, inspired by Austin Leslie. This is so good served with steamed medium-grain rice. The unique combination of ingredients in this…

Cuban Hamburgers by Henry Moline

Topped with ham, Swiss cheese, and pickles, this is a great new recipe to try.

BACON WRAPPED MEAT LOAF by GARY ESTESS

THIS WORKS BEST ON THE GRILL-A SMOKER THE TAST IS OUT OF THIS WORLD I SAY THATS GRILLING. IT COOKS IN 30-45 MIN. WE COOK AT 500 DEGREE AT ALL TIMES

Oriental mixed grill by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Oriental mixed grill

Steak Tacos by Jeremy Cheng

Wattleseed Beef Tenderloin by Benjamin Christie

Whilst working at the Duxton Hotel in Singapore a few years back, I was inspired by a French chef who used to make dish he called Coffee Beef. The dish does sound unusual, however my version using wattleseed is rather subtle compared to the over powering strong coffee aromas that his dish produced. I first did this dish whilst guest…

Truffle-crusted Beef Tenderloin by Roland Passot

You'll want to serve this dish immediately after it's cooked over haricot verts with a truffle Madeira sauce.