Search results for
magazine flank steak with artichoke potato hash and aleppo pepper aioli
Filter Results
Sort By:
Recipes
(41)
Recipes
We could be convinced to serve this flank steak recipe for breakfast—the potatoes basically make this morning food.
5.0
(5)
Recipes
A nice steak plus this simple pan sauce will fulfill all your 10 p.m. Parisian dinner dreams.
4.4
(4.38)
Easy
Recipes
The diner classic gets a boost from a pot of zesty, creamy beans and sweet charred limes.
5.0
(4.88)
Quick
Recipes
For the fastest grain bowl, use bulgur—which steams in just 10 minutes—as the base for sheet-pan chicken thighs and roasted broccolini.
4.7
(4.71)
4.0
(4.12)
Recipes
Letting the hot steak rest over a platter of frisée serves to gently wilt the greens.
Recipes
Tartare should be served very cold and right after making. If needed, prep the ingredients ahead and chill them; assemble at the last minute.
Quick
Recipes
A little meat-mallet action transforms this tough cut of beef into a quick-grilling all-star.
4.5
(4.5)
1.0
(1)
Recipes
4.0
(4)
Easy
Recipes
If you don’t feel like making aioli, use prepared mayonnaise and season it with mustard and garlic.
4.0
(4.02)
Recipes
Bon Appétit has teamed up with Field Roast, the makers of artisanal plant-based meats and cheeses, to explore the great tastes of the holiday season. Readers submitted their favorite Field Roast holiday recipe's for the chance to be featured in this December’s Bon Appétit magazine! Our winning recipe, submitted by Nadine Lockitch, is a must-have at the end of a winter day. This hearty on-pan recipe featuring Field Roast Plant-Based Italian Sausage, vegetables, and spices, packs bold flavor. It's guaranteed to become a weeknight mainstay.
Find more recipe inspiration from Bon Appétit and Field Roast's Gather What's Good recipe series.
Recipes
Getting a porterhouse steak to a blushing, consistent medium-rare is a feat—but the key is to keep it moving.
5.0
(4.83)
Easy
Recipes
Rich marbled meats are extra-delicious when served with cool, crunchy, acidic vegetables.
5.0
(4.88)
Easy
Hearty, satisfying, and easy: Bulk it up with more mushrooms. Cut the entire recipe in half. Whatever suits you.
4.0
(4.01)
Recipes
3.5
(3.47)
Quick
Recipes
The parcooking is essential for a tender result, but the extra effort’s worth it.
4.0
(4.1)
Easy
Recipes
This slow-roasted pork shoulder comes out of the oven before it collapses into a shreddable texture; it will be succulent and tender but easy to slice.
4.0
(3.82)
Recipes
For this bone-in ribeye steak recipe (a.k.a. côte de bœuf), you’ll encrust the meat with three types of peppercorns and make a silky cream sauce with the drippings.
5.0
(5)
Recipes
Giving mushrooms the au poivre treatment transforms the humble shrooms into a showstopping main fit for the fanciest of bistros.
4.7
(4.66)