From Family Circle

This London broil recipe takes an Asian turn when you marinate the beef in teriyaki and oyster sauce and serve it with creamed potatoes spiked with wasabi, also known as Japanese horseradish.

London Broil

From Family Circle

When it comes to grilled steaks, it's hard to beat these tender filet mignons topped with a dab of butter seasoned with chives, garlic, and pepper.

Beef Filet with Chive Butter

From Family Circle

In Argentina, grilled steaks are served with a bright green condiment know as chimichurri sauce. It's a pureed mixture of fresh herbs such as parsley and oregano, garlic, olive oil, and vinegar. A fresh jalapeno chile gives extra kick to this recipe.

Skirt Steak with Chimichurri Sauce

From Midwest Living

This sweet, savory flank steak recipe features a teriyaki-pineapple marinade. Serve the meat with steamed vegetables for a low-calorie dinner.

London Broil with Marsala Sauce

From Pace Salsa & Picante

Ribeye steaks marinated in a sassy dressing are grilled and sliced to top a savory green salad with crumbled goat cheese and crunchy onion rings.

Southwest Steak Salad

From Ladies' Home Journal

A backyard barbecue just wouldn't be complete without a juicy grilled steak. Our special rub of five-spice powder, sugar, ginger, chili powder, and garlic imparts true spicy beef flavor.

California-Style Flank Steak

From Family Circle

These skirt teaks need only a quick soak in the sesame-ginger marinade. Serve the grilled steak with a flavorful sauce made from the leftover marinade.

Asian Skirt Steak

From Food & Wine

When grilling a meal, chef Robert Del Grande of Cafe Annie and Bar Annie in Houston threads ingredients for sauces onto skewers to cook alongside the meat. While the meat rests, he purees the sauce ingredients in a blender.

Smoky Steak Sauce

From Midwest Living

This spicy, golden marinade, with a splash of sweet honey, is delicious used on pork, chicken, lamb, or beef.

Curried Yogurt Marinade

From Midwest Living

This peppery beef dish includes a warm potato, tomato, and bacon side salad.

Herb-Marinated Beef Tenderloin

From Better Homes and Gardens

It's easy to tenderize flank steak, a naturally lean cut of meat. Simply score it and let it rest in a marinade.

Asian Flank Steak Roll-Ups

From Better Homes and Gardens

Use an instant-read thermometer to test for doneness. The steak's temperature will rise by about 5 degrees after you remove it from the heat. This beef steak gets a double kick of heat from the spicy marinade and the fresh salsa topping.

Cowboy Ribeyes with Chaparral Salsa

From Family Circle

The marinade for this grilled flank steak recipe borrows its flavors from Mexico--cilantro, lime, and fresh jalapeno chile.

Marinated Flank Steak

From Better Homes and Gardens

This marinated flank steak recipe, grilled with vegetables and rolled inside a warm tortilla, has been a restaurant favorite since the 1970s. Don't wait for an evening out to order this main dish. Prepare it at home and serve with flourish.

Steak Fajitas with Peppers

From Midwest Living

If you enjoy good beef, you'll love these marinated steak, onion, and pepper sandwiches.

Flank Steak Sandwiches

From Family Circle

This Mexican-inspired grilled steak recipe is flavored with a delicious herb pasilla chile, onion, and red pepper marinade.

Gaucho Steak with 4-Herb Chimichurri

From Better Homes and Gardens

Serve these sweet, whiskey-bathed steaks at your next cookout. They're easy and delectable!

Honey and Bourbon Steaks

From Better Homes and Gardens

This quick-to-fix honey-mustard dressing is the perfect addition to any salad.

Honey-Mustard Dressing

From Food & Wine

Jean-Georges Vongerichten loves to cook beef tenderloin sous vide--a restaurant technique that home cooks can easily replicate by simmering the steaks in a resealable plastic freezer bag at a low temperature (a thermometer is essential).

Beef Tenderloin with Aromatic Thai Spices

From Food & Wine

This recipe for vaca frita ("fried cow") is a close cousin of Cuba's famous ropa vieja, stewed shredded beef in tomato sauce. The beef for vaca frita, however, is marinated in lime, garlic and salt, then seared until crispy. The key to achieving the perfect texture is to cook the beef in small batches, so it sautes rather than steams.

Vaca Frita: Crispy Beef

From Food & Wine

At the restaurant, Mark Sullivan marinates bavette (flank steak) in a blend of 12 Moroccan spices. At home, you can replace the bavette with juicy hanger steak, which is less expensive. Skip the spice blend; instead, boost the flavor of the meat by marinating it in garlic, cumin and olive oil.

Hanger Steak with Warm Bulgur Salad

From Food & Wine

Beef Stir-Fry with Fresh and Pickled Ginger

From Smithfield

A delightful marinade that brings a little taste of France to any meat.

Ooh La La Marinade

From Smithfield

A fresh citrus marinade that is light enough for shrimp and full flavored enough for chicken, beef, and pork.

Honey Sunshine Marinade

From Family Circle

Everyone knows red wine and beef go together. For this recipe, red wine is used to marinate sirloin steak. It's also the principle ingredient in a savory sauce to serve with the grilled meat.

Sirloin with Red Wine Sauce