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magazine grass fed steaks with kalamata olive chimichurri
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(31)
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Toss tomatoes in a simple preserved lemon, soy sauce, and chile marinade while you sear a well-marbled steak for a dinner for two in no time.
5.0
(5)
Easy
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The classic Argentine condiment gets reimagined with tart-sweet raspberries and spicy Calabrian chiles for a burst of summertime flavor.
5.0
(5)
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This colorful chimichurri recipe doubles as a marinade and works as an accompaniment to all cuts of beef—or anything else you want to gussy up.
4.0
(3.96)
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If you don’t feel like making aioli, use prepared mayonnaise and season it with mustard and garlic.
4.0
(4.02)
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A vibrant Thai sausage made with ground chicken, plus its spicy chile dip, from chef Parnass Savang of Atlanta’s Talat Market.
5.0
(4.8)
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A steak dinner that’s more about the sauce than the meat.
4.0
(4)
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A party-friendly spread that comes together in no time with marinated cuts of steak and meaty mushrooms.
5.0
(5)
Easy
4.0
(4.12)
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This steak recipe gets its kick from hoisin sauce.
5.0
(5)
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If you don’t enjoy very rare meat, keep these steaks on the grill until they reach 120°; they’ll still be rare, but less aggressively so.
4.0
(3.89)
Quick
4.0
(3.8)
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The sugar in the dry spice mix will help these steaks take on color quickly, so keep a close eye on them.
4.0
(4)
5.0
(5)
Easy
4.0
(4.18)
Recipes
More caramelization, more surface area to char, a quick cook time, and easy to share pieces are only a few of skewering’s advantages.
4.0
(4.22)
Easy
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Chicken legs, potatoes, and briny Kalamata olives star in this easy one-pan dish.
4.0
(3.76)
Easy
Recipes
Often only the rind of preserved lemons gets used, but we’ve learned that the flesh is just as good—as long as you remove the seeds.
