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Asian Steak Stir-Fry Salad

Submitted by: Steve Wortham

An easy steak stir-fry sitting on baby spinach and smothered in Balsamic vinaigrette makes for an extremely flavorful salad.

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Herb-Marinated Tenderloin

Submitted by: Sam Baderdeen

Living In: Matlock, Washington, USA

Tenderloin (sometimes called filet mignon) is the king of steaks. It's lean, tender, can add any wanted flavor to it and it will absorb it all, and you can cut it with a butter knife. This is expensive though so only cook this once in a while.

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Laura's Stuffed Burgers with Zinfandel Sauce

Submitted by: MATERIALGIRL

These burgers are bursting with flavor! Seasoned meat stuffed with fontina and bacon topped with Gorgonzola and a red Zinfandel mushroom sauce! Make sure you're hungry, these burgers are very filling!

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Teriyaki Rib Eye Steaks

Submitted by: Agent48

Tangy homemade teriyaki sauce perfectly complements rich rib eye steaks. Colorful vegetable fried rice makes a wonderful accompaniment.

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New York Steaks with a Vanilla and Cherry Sauce

Submitted by: Kristy Bach

Home Town: Kalamazoo, Michigan, USA

Living In: San Francisco, California, USA

Thick New York steaks are grilled to perfection and served with a red wine-cherry sauce in this delicious dish perfect for Valentine's (or any other) day!

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Easy Flat Iron Steak in Wine Sauce

Submitted by: Jackie B.

Living In: Los Angeles, California, USA

Beef flat iron steaks get a spicy rub and a quick sear, and are served with a hearty red-wine and mushroom sauce.

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Flat Iron Steak Simplicity!

Submitted by: Raiderking

Home Town: Orlando, Florida, USA

Living In: Montgomery, Alabama, USA

This cut is very tender yet easily prepared on the grill! Served best with fresh baked potatoes.

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Men Love This Steak

Submitted by: KLEVEAR

If you are looking for a special steak for your sweetie, look no further. This takes less than thirty minutes from start to finish; less if you choose to broil instead of BBQ. Flavorful and easy, this steak is tough to beat. I serve this with brown and serve sourdough bread or rolls. If you're really hungry, crumble some additional bacon and add a baked potato. Add candles and a bottle of full bodied red wine (like a cabernet from the Alexander Valley) for a romantic evening.

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Pepper-Crusted Beef Tenderloin with Chocolate-Port Sauce

Submitted by: AmberS.

Living In: Washington, D.C., USA

Chocolate and rosemary are the surprise flavors in the delicious sauce accompanying this seared tenderloin.

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Pineapple Steak Stir Fry

Submitted by: Maryann S.

Living In: Centreville, Virginia, USA

Sweet and savory describes this Asian-inspired dish featuring strips of tender sirloin steak marinated in an exotic mix of rice wine vinegar, soy sauce, vanilla vodka, ginger, white and brown sugars, and served with stir-fried pineapple chunks and rice.

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Sirloin Steak Dianne

Submitted by: Colin Price

Home Town: Cannock, Staffordshire, England, U.K.

Living In: Tacoronte, Canarias, Spain

A red wine and cream sauce with Dijon mustard, onions, and mushrooms tops a brandy-flamed steak that is sure to please your lucky dining guest as well as yourself.

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Horseshoe

Submitted by: kehn

Originating in Springfield, Illinois the Horseshoe is a regional favorite. This open-faced sandwich is made with toasted bread topped with hamburger patties and piled high with french fries and cheese sauce. This is a special treat is sure to impress your friends on game day!

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Meat Lover's Burger

Submitted by: nm21

Home Town: Redwood City, California, USA

Living In: San Carlos, California, USA

These open-face burgers are zesty and full of flavor combining mushrooms, bacon, and balsamic vinegar with ground beef. My boyfriend is an Italian chef and a meat lover, and he was taken away by the taste!

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Beef Tenderloin Steaks Topped with Horseradish and Dijon Mustard

Submitted by: B.J.

Living In: Wausau, Wisconsin, USA

Taste buds rejoice! Tender steaks of beef tenderloin get the royal treatment with herbs and a horseradish and Dijon mustard coating. Prep this entree for marinating a day ahead and then just bake it in the oven.

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Stuffed Peppers for Two

Submitted by: Elaine Carpenter

MY HUSBAND likes stuffed peppers, but my old recipe made too much. I devised this recipe to accommodate just the two of us. It helps to use a small-size casserole so the peppers won't tip over while baking. For color, I serve steamed carrots with the peppers, rounding out the meal perfectly. --Elaine Carpenter Horseshoe Bay, Texas

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Barbecued Beef Ribs for Two

Submitted by: Margery Bryan

I'VE SHARED this recipe with many friends who also cook for two. We all agree - small recipes are hard to find! This dish remains one of my favorites since it takes little effort to prepare and is so tasty. Plus, if you are serving a larger group, it is easy to double. -Margery Bryan, Royal City, Washington

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Mushroom Cube Steaks

Submitted by: Marie Ritchie

WHEN my husband retired, we sold our home and traveled the country for 10 years in our house trailer. It was wonderful meeting people from all over. We tried foods we never ate before and exchanged recipes. This hearty, tasty main dish from a traveling friend has become one of our favorites. It's easy to prepare for any number of people. -Marie Ritchie, Apple Valley, California

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Tangy Mini Meat Loaves

Submitted by: Paula Martin

IT'S FUN to make miniature meat loaves instead of one big loaf...and they cook up quickly in a skillet rather than in the oven. The unique combination of flavors gives the ground beef zip. This recipe is one of my old standbys for a speedy supper. -Paula Martin, Paxinos, Pennsylvania

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Lasagna Roll-Ups

Submitted by: Virginia Foley

SINCE our children left the nest, lasagna has been relegated to company fare since most recipes make enough for a crowd. But then I saw a recipe that rolled lasagna noodles into individual servings, and I adapted my original recipe to this efficient way of preparing it. Now my husband and I enjoy this entree often. -Virginia Foley, Manchester, New Hampshire

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Hamburger Stroganoff

Submitted by: Aline Christenot

I've been making this simple yet satisfying dish for more than 25 years,' relates Aline Christenot of Chester, Montana. 'Just last year, I tried freezing the ground beef mixture so I'd have a head start on a future dinner. It works great!'