Prepare a delicious beef dinner in under an hour -- take your pick from more than 65 of our quickest and easiest recipes.

 

Actually, there's a bit more going on in our onion relish than just onions. You'll also taste honey, vinegar, garlic, olives, and diced oranges in the dark emulsification -- perfect for drizzling on lean, medium-rare sirloin.

Radishes and avocados, cubed and tossed with lime juice, jalapeno, and cilantro, add an authentically cool crunch to our tender steak tacos. We recommend corn tortillas, but flour will certainly work as well.

Leave the baking sheet in the cabinet, and bake a batch of golden brown cornbread biscuits atop a tasty mix of beef, mushrooms, and bell peppers, on the table in 45 minutes.

Based on chimichurri, a staple of Argentine steakhouses, this zesty sauce can be served with just about any cut of meat. It is also great drizzled over roasted potatoes and other vegetables, or stirred into rice or minestrone.

Our sophisticated take on the classic Russian stew -- thick with beef tenderloin, white mushrooms, and egg noodles -- shakes the dust off this sometimes musty dish.

Watch as Sara Gore, host of online video site LX.tv, joins Martha in the kitchen to prepare Asian noodle bowls with steak and snow peas.

Even a quick marinade in our mixture of garlic, rosemary, and Worcestershire will add enough flavor to make a difference when grilling, but for an even more sumptuous experience, leave it all overnight in the fridge.

Don't overwork the meat when stuffing these burgers with blue cheese (or any other soft cheese) -- otherwise the patties may lose their shape and grow dense when cooked.

Seared steak, tender zucchini, and a sweet, tangy sauce share the spotlight in this one-skillet dinner.

We like dry rubs that include crushed whole seeds, like this one of black pepper, coriander, dill, and red-pepper flakes. The natural oils of the seeds combine with the oils on the meat and the grill to form a flavorful crust.

Here's a meatball recipe so perfectly thought out that just a can of crushed tomatoes is all you need to add to make a rich simmered sauce.

Marinating the flank steak cut into thin strips allows the flavors of soy, apple juice, and garlic to permeate every morsel, and for each piece to get to roughly the same flavor and texture.

Ground cumin adds a smoky Tex-Mex taste to this savory beef-and-corn pie. Serve with rice and beans for a complete dinner, or with salsa and sour cream for a quick lunch the next day.

We like panko (Japanese breadcrumbs) when making our mini meatloaves. The result is a little lighter, the flavor a little more delicate.

Don't be afraid to accentuate a lean cut of strip steak with bold flavors like capers, vinegar, and mustard, as in our salsa verde.

Is it possible to make a hearty, flavorful chili in half an hour? Everyday Food editor Sarah Carey shows you how.

Pan-fried until crisp, shallots are served as a crunchy garnish; coconut milk, ginger, mushrooms, and the heat of jalapeno add up to Asian flavor.

Fajitas take just a few minutes to make and can be as light, or as indulgent, as you like. Our recipe calls for skirt steak, veggies, lime, and sour cream, but nothing's stopping you from adding cheese or your favorite salsa.

You can also use this rub of chili and coriander on steak; boneless, skinless chicken breast; or a thick cut of salmon or other full-flavored fish; serve over the salad just as you would the steak.

Use a covered skillet when making this colorful stir-fry so you can brown the steak with an open skillet, then steam the veggies with the lid on.

Here's a take on traditional meat sauce that's ripe with authentic flavors and juicy ground beef, but just 30 minutes in the making. Serve with a thicker pasta like fettuccine and give the sauce something to stick to.

Sometimes you gotta get back to basics, like sirloin grilled with a crust of black pepper and salt -- and nothing else.

We're not kidding about the "sloppy" part. Our versions of these classic, simmered beef sandwiches are bursting with flavor -- and saucy enough to warrant some utensils for backup.

When prepping our garlic potatoes, you can also pulse the garlic and salt in a food processor to save a little effort, but we like to mash with the flat of a knife since it brings out the oils more effectively.

Why long for the indulgences of Southern living? Our breaded steak, deep fried and covered in milk gravy, is as down-home as it gets -- and is only 35 minutes away.

Fresh ingredients aren't always superior to store-bought ones. A premade red curry paste can save you time and guarantees you have authentic flavors, while the juice from canned pineapples will give your beef a nicer caramelization.

Broiling a large cut of beef ,like top round of London broil, under high heat makes a nice crust while keeping the meat pink and tender. A generous salting of the steak will help that as well.

There are always fun ways to adjust dinner standards, such as topping a beef ragu with a quick, Italian-herbed biscuit mix. Small pie pans will work if you don't have ramekins.

Whisk together salsa and sweet balsamic vinegar for a piquant dressing, perfect for pairing with our spice-rubbed flank steak.

The broiler's high heat creates a caramelized crust on these steaks and a juicy, medium-rare interior. For added smokiness, briefly toast the tortillas over a low flame.

These Asian-influenced rolls combine tender, smoky sirloin, charred bell peppers, crunchy scallion slices, and a sweet soy pan sauce that brings the flavors together.

Another way to liven up the classic meat sauce is to experiment with unexpected spices, like cinnamon, which adds a complex and aromatic warmth.

Just a little oregano, salt, and pepper is all it takes to create delicious Mexican-style fajita meat from strip steak. Don't overcook in the skillet; the meat will bake in the oven as well.

Spice up tonight with this must-taste mix of gingered sirloin, rice, and snap peas in less than half an hour -- chopsticks are optional.

Rethink the burger, top to bottom, with our spicy Southwestern-inspired patties of beef chuck baked in a piquant tomato sauce and served with tortillas.

Here's a meal that's a small symphony of contrasting colors and textures: a crusted skirt steak, creamy polenta, and tomatoes simmered until tender.

Nearly any beef dish can be made more intensely "beefy" by adding mushrooms, as in this saute dish of chuck steak, shiitake mushrooms, and crunchy asparagus.

We think ground beef is one of the great unsung pizza toppings -- hearty enough to satiate even the hungriest eater, but just mild enough to satisfy the pickiest ones.

Filet mignon is among the tenderest and most flavorful of all cuts of beef, requiring nothing more than salt, pepper, and perhaps a little red wine sauce to shine.

One time-honored way to get your kids to eat their veggies: stuff them with meat, in this case squash shells filled with chili-flecked ground chuck. Rice and beans make an excellent side.

Cook patties first, then -- in the same skillet -- saute onion and green beans. Place the burgers on toast with a creamy sauce, and dinner's ready with only one pot to clean up.

Beef soup is a wonderful restorative, perfect for staving off sniffles in gloomy weather. One of our favorite examples: this brothy soup of thin-sliced sirloin, rice noodles, mushrooms, and cabbage.

Unsweetened cocoa powder can bring rich, complex notes to any savory dish. Here, we've added two tablespoons to a quick chili of sirloin and pinto beans to create an inky, potent tomato sauce.

Strips of skirt steak are added to the skillet twice in our easy Asian stir-fry: once to brown the meat, and once to simmer them quickly in a sauce of soy, sesame oil, and chilies.

Roasted peppers like poblano chiles don't just add color and fire to a sauce like this one; their softened flesh also adds creaminess.

Taking a bit of inspiration from Vietnamese cuisine, these lean lettuce wraps get a tart kick from lime juice and cilantro and a creamy hint of the tropics from strips of ripe mango.

Nothing against the cheesesteak, but here's a lean and satisfying steak sandwich that's bursting with flavor from a quick rub of Worcestershire sauce on the meat and handful of vinegary sliced red onions.

Here's another of our experimental approaches to a classic -- beef meatballs, made lighter with panko (Japanese breadcrumbs), lemon zest, and aromatic chopped rosemary.

Orange slices are added fairly late in the cooking of this recipe; orange juice and grated zest are the heart of the sweet, citrusy sauce that clings to slices of browned sirloin.

White or yellow onions can also be caramelized for this recipe, but we often prefer red onions, which retain a little more of their color and sour snap.

Our hearty beef-and-potato burritos are great right out of the pan, but with a little foil, they'd also make excellent meals on the go.

Here's another example of simplicity being the best way to approach a good, well-seasoned cut of steak: brown the meat, reduce wine in the pan, add butter, serve. All in 20 minutes.

Many Asian-style recipes like this one would call for the steak to be dusted with cornstarch before browning, for a glossy finish that sticks to sauces. But our hoisin-based sauce doesn't need any help.

Reader Robert MacNeill has created a version of the diner classic that doesn't come from a can, using deli corned beef and a bit of heavy cream to get the same sumptuous effect.

How you serve a crusty, mouthwatering steak like this one is up to you, but if you do slice it before serving, be sure to let the meat rest for five minutes or so.

All the comforts of the classic pub dish in just 35 minutes. If your frozen vegetables seem particularly icy, add water a little at a time until they thaw and the liquid thickens a bit.

Peanut butter is a natural marinade for meats: Its sugars and oils will caramelize the skin and create a wonderful crust under a broiler.

Bacon adds smoky flavor to this authentic Southwestern beef chili. Masa harina, or fine cornmeal, helps thicken it. Serve the lime wedges on the side.

Don't settle for the same old roast beef sandwich. Our wraps of thinly sliced beef, mango, and red bell pepper are a creamy, crunchy treat for lunch or a snack.

Dress up spinach -- the perfect go-to side for a juicy steak -- with a handful of grapes and almonds, which add crunch and a touch of sweetness.

Flatiron steaks come from the shoulder of the cow, with lean flesh and rich flavor. We like to grill them quickly on high, as here, to sear the outside while keeping the inside pink and tender.

Just as in a ceviche, the acids from lime juice will eventually cook any meat marinating in it. So give it a couple hours at the most to infuse the meat without altering the texture.

This might be the classic beef dinner -- juicy, medium-rare steak, a salad of sliced beefsteak tomatoes and Vidalia onions, and a creamed spinach ready in just 10 minutes.

Dijon mustard adds a complex bite to many dishes, but it seems especially suited to steak marinades, where its rustic sweetness complements the meat's salty sear.

Ground sirloin, with its leaner, less fatty consistency, isn't always a great option for burgers, but in a meatloaf -- baked with diced veggies and a spicy sauce -- it really shines.

If your beets come with the greens still attached, use them in place of the Swiss chard. Spinach is another great substitute for the chard.

Don't be shy about browning the meat for our quick and nourishing beef stew; the more color you give the meat, the darker the broth will be in the end.

Watch as Everyday Food's John Barricelli makes a five-ingredient meal -- skirt steak with brussels sprouts and almonds -- that's sure to make your family's "greatest dinners" list.

Roasted sweet potatoes are more sugary than potato wedges, but they'll deliver much the same toasty yumminess.

It's nice to have something crunch on in between bites of a spicy, well-crusted flank steak like this one. So we've added a bit of contrast with a three-ingredient cabbage salad and fried coins of polenta.

Watch as Everyday Food editor in chief Sarah Carey shares a simple recipe for roasted beef and barley soup, ready in less than an hour.

For those that like their meals simple but bold, we've created this version of steak and green beans, pairing a generously seasoned rib eye with a five-minute simmer of green beans, tomatoes, and lots of garlic.

You might be able to consider this two sandwiches in one: a thick and gooey feta-stuffed burger, topped with all the fixings from a crunchy BLT.

With a bit more liquid and a longer simmer, our warm bean salad could be something like a soup -- but we like the contrast of a meaty skirt steak with beans and tomatoes still firm and fresh-tasting.

Watch as Everyday Food Editor Sarah Carey shows you how to make a satisfying steakhouse dinner in less than 20 minutes using only five economical ingredients.

This one-pan meal feels like a Sunday supper but is easy enough to make on a Monday night. The beef and vegetables roast side by side in a shallow pan. Everything is done when the beef is medium-rare, about 40 minutes.

Set the spaghetti squash baking in the oven, and you'll have plenty of time to fry the steaks and quick-pickle red onions before it's done.

If your local grocery has puff pastry, then you've got the crusts covered for these yummy pocket pies, leaving you a little time to concentrate on the luscious filling of beef, potatoes, and raisins.

Not every sandwich makes the transition to pizza as gracefully as the combo of steak, pizza, and onions.

Watch as Everyday Food Editor Sarah Carey shows you how to make a versatile beef ragu that's long on flavor and short on prep time.