The secret to my Perfectly Tender London Broil? Let it marinate long enough to tenderize the meat, followed by a quick, high-heat broil that locks in the juiciness to make this meat melt in your mouth!

Ingredients Needed

• Round Steak: Sometimes, grocery stores label round steak as “London broil,” but if they don’t, look for a round steak.

How to Cook London Broil

This London broil recipe is so simple to make and comes together quickly. You’ll impress your family with this decadent, tender piece of meat. Want to take it up a notch? Serve it with my homemade steak sauce for that bold punch!

1. Make Marinade: Prepare the steak marinade by adding soy sauce, lemon juice, olive oil,  Worcestershire sauce, minced garlic,  Italian seasoning, pepper, and salt to a large gallon bag.
2. Marinate: Add the London broil round steak to the resealable plastic bag with the marinade, then marinate for a minimum of 3 hours (or overnight).
3. Broil: Preheat the broiler to HIGH heat. Remove the steak from the marinade, then put it in a baking dish. Discard the marinade. Broil for 5-6 minutes, then flip the round steak and broil for 3-4 minutes. Or until it reaches an internal temperature of 135°F for medium-rare. (Use a meat thermometer to get an accurate read of the temperature.)
4. Let it Rest: Let the steak rest for 5-10 minutes. This will help it stay juicy and cut more easily. Slice against the grain for the most tender bites.

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Tender and Juicy London Broil

London Broil is a budget-friendly, flavor-packed steak that is marinated, and sliced thin for a tender, juicy bite!

Course Dinner, Main Course

Cuisine American

Keyword London Broil, London Broil Recipe, Perfectly Tender London Broil

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Marinate 3 hours or Overnight 3 hours hours

Total Time 3 hours hours 20 minutes minutes

Servings 6 People

Calories 381kcal

Author Alyssa Rivers

Ingredients

• 2 pounds London broil round steak 1-2 inches thick
• ⅓ cup soy sauce
• ⅓ cup lemon juice
• ½ cup olive oil
• ¼ cup Worcestershire sauce
• 1 tablespoon minced garlic
• 2 tablespoons Italian seasoning
• 1 teaspoon pepper
• ½ teaspoon salt

Instructions

• Prepare the steak marinade by adding ⅓ cup soy sauce, ⅓ cup lemon juice, ½ cup olive oil, ¼ cup Worcestershire sauce, 1 tablespoon minced garlic, 2 tablespoons Italian seasoning, 1 teaspoon pepper, and ½ teaspoon salt to a large gallon bag.
• Add the 2 pounds London broil round steak to the bag with the marinade. Marinate for a minimum of 3 hours (or overnight).
• Preheat the broiler to HIGH heat. Remove the steak from the marinade and put it in a baking dish. Discard the marinade.
• Broil for 5-6 minutes, then flip the round steak and continue broiling for 3-4 minutes, or until it reaches an internal temperature of 135°F.
• Let the steak rest for 10 minutes and slice.

Video

Notes

Storing & Reheating Leftovers

• In the Fridge: Let the steak cool, then wrap it tightly in plastic wrap or foil and store it in an airtight container in the refrigerator for up to 3–4 days.
• In the Freezer: After cooling, wrap the steak tightly in plastic or foil, place it in a freezer-safe bag, and freeze for up to 2–3 months.
• Reheating Leftovers: For the best results, reheat in a 350°F oven for 10–15 minutes, or warm the sliced steak in a skillet over medium heat.

Nutrition

Calories: 381kcal | Carbohydrates: 6g | Protein: 37g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 92mg | Sodium: 1161mg | Potassium: 728mg | Fiber: 1g | Sugar: 2g | Vitamin A: 40IU | Vitamin C: 7mg | Calcium: 80mg | Iron: 5mg

What to Serve With Juicy London Broil

Rolls

1-Hour Rolls

1 hour 3 minutes

Side Dishes

Garlic Butter String Beans

25 minutes

Side Dishes

Dad’s Famous Mashed Potatoes

30 minutes

Salads

Wedge Salad

10 minutes

Steak Frites is a classic French bistro dish that combines perfectly seared, juicy steak with crispy, golden fries. It’s a simple yet delicious meal that is filled with rich flavors and satisfying crunch. You will love this restaurant-quality dinner made right in your own kitchen!

Succulent Steak Frites

When my husband and I went to France, he ordered steak frites, and I ended up eating half of his and made him share whatever it was I ordered. I have always been a meat and potatoes kind of girl, and there was something so satisfying and indulgent about those fries, steak, and sauce! I’ve been dreaming about them ever since! I think you will, too, once you try this recipe!

Steak Ingredients

How to Cook the Steak

Cooking the steak part of your steak frites in a hot skillet creates a beautifully caramelized crust while keeping the inside tender and juicy. Basting it with butter, garlic, and fresh herbs really takes this steak to the next level!

1. Rest and Season Steaks: Allow the steaks to rest for 30 minutes and come to room temperature. Season the beef with salt and black pepper on both sides.
2. Sear: In a medium-sized skillet over medium-high heat, add the olive oil. Once it starts to smoke, add the steaks to the skillet. Sear the steak on all of the sides until they have a golden brown crust. Add the butter and let it melt in the pan. Add in the garlic cloves, fresh rosemary, and thyme springs.
3. Continue to Cook: Reduce the heat to medium and let them cook until they reach the desired internal temperature. Spoon the butter sauce over the steaks while they are cooking to give the steak the best flavor.

Frites (Fries) Ingredients

How to Make Frites (Fries)

Don’t skip soaking the cut potatoes! That’s what will make them extra crispy. They are amazing fried, but if you’d rather bake them, try my crispy baked fries. Steak frites without crispy fries, is just steak.

4. Prep: Scrub the potatoes and cut them into ¼-inch thick sticks.
5. Soak and Drain: Soak the cut potatoes in a large bowl of cold water for 30 minutes. Drain the fries and pat them dry with a paper towel.
6. Heat Oil: Heat at least 2 inches of frying oil in a pot or deep fryer to about 350 degrees Fahrenheit. Test the oil with a thermometer, or by dipping a wooden skewer in the hot oil, bubbles should quickly and gradually form around the skewer.
7. Cook Fries: Slowly submerge the prepared fries into the hot oil and cook for 8-10 minutes, until they are golden in color and tender. Remove the fries from the oil and place them on a paper towel-lined plate to drain. Season with salt and pepper and serve on the side with the steak frites. Bon appétit!

More Steak Recipes to Try

Dinner

Steak Diane

25 minutes

Dinner

Steak Au Poivre

1 hour 15 minutes

Dinner

Air Fryer Garlic Steak Bites

25 minutes

Dinner

Skillet Salisbury Steak

30 minutes

Print

Steak Frites

Steak Frites is a classic French bistro dish that combines perfectly seared, juicy steak with crispy, golden fries. It's a simple yet delicious meal that is filled with rich flavors and satisfying crunch.

Course Dinner

Cuisine American

Keyword steak and fries, Steak Frites, steak frites recipe

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

resting time 30 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 2 people

Calories 1271kcal

Author Alyssa Rivers

Ingredients

Steak

• 2 New York steaks
• salt and pepper
• 2 tablespoons olive oil
• ½ cup unsalted butter
• 8 cloves garlic, smashed
• fresh rosemary and thyme springs

Frites

• 3 russet potatoes
• water
• frying oil
• salt and pepper to taste

Instructions

Steak

• Let 2 New York steaks rest for 30 minutes and come to room temperature. Season with salt and pepper on both sides.
• In a medium-sized skillet over medium-high heat, add 2 tablespoons olive oil. Once it starts to smoke, add the steaks to the skillet. Sear the steak on all of the sides until they have a golden brown crust. Add ½ cup unsalted butter and let it melt in the skillet. Add in the 8 cloves garlic, fresh rosemary and thyme springs.
• Reduce the heat to medium and let them cook until they reach the desired internal temperature. Spoon the butter over the steaks while they are cooking.

Frites

• Scrub the 3 russet potatoes and cut them into ¼-inch thick sticks.
• Soak the cut potatoes in a large bowl of cold water for 30 minutes. Drain the fries and pat them dry with a paper towel.
• Heat at least 2 inches of frying oil in a pot or deep fryer to about 350 degrees Fahrenheit. Test the oil with a thermometer or by dipping a wooden skewer in the hot oil. Bubbles should quickly and gradually form around the skewer.
• Slowly submerge the prepared fries into the hot oil and cook for 8-10 minutes or until they are golden in color and tender.
• Remove the fries from the oil and place them on a paper towel-lined plate to drain. Season with salt and pepper to taste and serve on the side with the steak.

Nutrition

Calories: 1271kcal | Carbohydrates: 62g | Protein: 54g | Fat: 92g | Saturated Fat: 45g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 37g | Trans Fat: 2g | Cholesterol: 260mg | Sodium: 142mg | Potassium: 2000mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1456IU | Vitamin C: 22mg | Calcium: 93mg | Iron: 7mg

Craving Southern comfort food? This smothered steak is hearty, flavorful, and so satisfying. Perfectly cooked tender steak is covered in a rich, savory gravy that takes it to the next level. This steak is ready to enjoy in just 30 minutes!

How to Make Smothered Steak

This smothered steak recipe is super easy and very tasty! First, sear the steaks in the pan. Then, use the same pan to create the gravy. This will infuse the gravy with all those incredible flavors from the seared steak. Finish by returning the steaks to the pan with the gravy, and you’ve got an irresistibly delicious dinner!

1. Prep: Rub the steaks with salt and black pepper and then set aside. Heat the butter and olive oil in a large skillet over medium-high heat.
2. Cook: Carefully place the smothered steaks in the heated pan and then cook for 3-5 minutes on each side, undisturbed, to create a nice crust on the steaks. Remove the steaks from the pan and then set aside.
3. Sauté: Next, add the onions to the pan and cook until they are tender, scraping up any blackened bits from the pan as you cook.
4. Cook: Add the garlic to the pan and then cook for 1 minute. Whisk the flour into the pan, creating a paste.
5. Add: Slowly pour the beef broth into the paste mixture, whisking as you pour. Incorporate all the broth, then stir in the Worcestershire and soy sauce.
6. Transfer: Place the steaks back in the pan, smothering them with the gravy sauce and then let simmer for an additional 3-4 minutes, coating the steaks well in the gravy. Season with additional salt and pepper to taste, and then serve your smothered steaks!

More Delicious Steak Recipes

If you loved this smothered steak recipe, then I know you will love my other delicious steak dishes.

Dinner

Perfect Air Fryer Steak

30 minutes

Dinner

Steak Diane

25 minutes

Dinner

Grilled Bourbon Steak

1 hour 10 minutes

Dinner

Skillet Salisbury Steak

30 minutes

Print

Smothered Steak

Craving Southern comfort food? This smothered steak is hearty, flavorful, and so satisfying. Perfectly cooked tender steak is covered in a rich, savory gravy that takes it to the next level. This dish is ready to enjoy in just 30 minutes!

Course Dinner, Main Course

Cuisine American, Southern

Keyword Smothered Steak, Smothered steak recipe, Steak and gravy

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Calories 473kcal

Author Alyssa Rivers

Ingredients

• 4 round steaks, about 1 pound
• Salt and pepper
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 cup diced onion, about ½ medium onion
• 3 teaspoons minced garlic, about 3 cloves
• 2 tablespoons plus 2 teaspoons all-purpose flour
• 2 cups beef broth
• 2 teaspoons Worcestershire sauce
• 1 teaspoon soy sauce

Instructions

• Rub 4 round steaks, with Salt and pepper, and set aside. Heat 2 tablespoons unsalted butter and 2 tablespoons olive oil in a large skillet over medium-high heat.
• Carefully place the steaks in the heated pan and cook for 3-5 minutes on each side, undisturbed to create a nice crust on the steaks. Remove the steaks from the pan and set aside.
• Add 1 cup diced onion, to the pan and cook until they are tender, scraping up any blackened bits from the pan as you cook.
• Add 3 teaspoons minced garlic, to the pan and cook for 1 minute. Whisk 2 tablespoons plus 2 teaspoons all-purpose flour into the pan, creating a paste.
• Slowly pour 2 cups beef broth into the paste mixture, whisking as you pour. Once all the broth has been incorporated, add 2 teaspoons Worcestershire sauce and 1 teaspoon soy sauce.
• Place the steaks back in the pan with the gravy sauce and cook for an add 3-4 minutes, coating the steaks well in the gravy.
• Season with additional salt and pepper to taste and serve!

Video

Nutrition

Calories: 473kcal | Carbohydrates: 8g | Protein: 54g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 157mg | Sodium: 701mg | Potassium: 961mg | Fiber: 1g | Sugar: 2g | Vitamin A: 178IU | Vitamin C: 4mg | Calcium: 71mg | Iron: 6mg

Kung Pao Beef is just like your favorite takeout but way tastier! This dish is loaded with flavor and so easy to make. Tender, marinated beef is stir-fried with veggies in a tangy, spicy Asian sauce for an unforgettable meal!

Ingredients Needed for Kung Pao Beef

Kung Pao Beef is a popular takeout meal with stir-frying meat and veggies in a spicy Asian-flavored sauce, just like my beef teriyaki. It’s usually served over rice with peanuts and green onions. All measurements are in the recipe card at the end of the post.

Beef and Marinade Ingredients

• Steak: Thinly slice flank steak into ½-inch by 2-inch slices.
• Soy Sauce: This umami sauce creates a flavorful base for the marinade.
• Beef Broth: Adds flavor while giving the marinade the right consistency.
• Cornstarch: Thickens the marinade.
• Chili Paste: Adds heat to the marinade.
• Garlic: For delicious garlic flavor.
• Oil: All good marinades have a little fat, so the beef cooks up juicy and tender. You can use vegetable, olive, sesame oil, or whatever you have.

Sauce Ingredients

• Dried Red Chili: The signature ingredient for Kung Pao recipes.
• Ginger: You can use ginger paste or freshly grated ginger for a punch of warmth.
• Garlic: Freshly minced is best!
• Soy Sauce: Brings out that authentic Asian flavor.
• Rice Vinegar: Adds a touch of tang to balance the spice and savoriness.
• Beef Broth: Provides the sauce with moisture and flavor.
• Chinkiang Vinegar: For deep, complex flavor and a bit of sweetness to round out the sauce. You can find this online or at your local Asian grocer.
• Brown Sugar: Balances the spiciness with a subtle sweetness.
• Red Chili Paste: This really packs in a punch of spice. Use a light hand at first. You can always add more later if you want more spice.
• Cornstarch: Thickens the kung pao beef sauce.

Stir fry

• Vegetable Oil: For stir-frying the vegetables and beef.
• Bell Peppers: A red bell pepper and a green bell pepper will add extra texture and heartiness.
• Dried Red Chilis: Adds even more spice to this meal!
• Garnish: Top your Kung Pao Beef with chopped roasted peanuts and green onions for crunch and extra flavor.

How to Make Kung Pao Beef

This Kung Pao Beef recipe is simple and straightforward. Let the beef marinate until it’s tender and flavorful, then in just about 15 minutes you’ll have dinner on the table. And if you love these flavors, don’t miss my Kung Pao Chicken Noodles for another quick and delicious option.”

1. Marinate the Beef: Prepare the marinade in a bowl and whisk together the soy sauce, beef broth, oil, cornstarch, chili paste, and garlic. Pour the marinade over the beef in a bowl or sealable bag, toss to coat, and marinate for at least 30 minutes.
2. Make the Sauce: While the beef marinates, make the sauce. In a bowl, whisk together the minced red chili, ginger paste, garlic, soy sauce, rice vinegar, beef broth, chinkiang vinegar, brown sugar, red chili paste, and corn starch. Set aside.
3. Brown the Beef: When the beef is ready, heat the vegetable oil in a large skillet or wok over medium-high heat, remove the marinated beef, and discard the marinade. Add the beef to the hot skillet and cook, tossing periodically to brown the beef, about 4-5 minutes evenly.
4. Sauté the Veggies: Remove the beef from the skillet, add more vegetable oil if needed, and add the red and green bell peppers, dried red chilies, peanuts, and green onions. Cook the vegetables, tossing frequently until they are tender and the peanuts are toasted.
5. Cook Everything Together: Add the beef back to the skillet along with the sauce mixture. Cook everything together until the sauce thickens. Remove the pan from heat and serve the kung pao beef with additional green onions for garnish.

More Asian-Inspired Recipes

I love making copycat recipes of my favorite take-out recipes, like this Kung Pao beef, especially when they include Asian flavors! You can find all of my Asian recipes in one place, and here are a few of my go-to recipes.

Dinner

Korean Beef Lettuce Wraps

25 minutes

Dinner

20 Minute Garlic Beef and Broccoli Lo Mein

20 minutes

Appetizers

Sweet and Sour Wings

1 hour 10 minutes

Dinner

Korean Tacos

1 hour 30 minutes

Print

Kung Pao Beef

Kung Pao Beef is just like your favorite takeout but way tastier! This dish is loaded with flavor and so easy to make. Tender, marinated beef is stir-fried with veggies in a tangy, spicy Asian sauce for an unforgettable meal!

Course Dinner, Main Course

Cuisine Asian, Asian American

Keyword kung pao, Kung pao beef

Prep Time 40 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour

Servings 6 people

Calories 330kcal

Author Alyssa Rivers

Ingredients

Beef

• 1 ½ pounds flank steak, sliced into ½-inch by 2-inch slices
• ¼ cup soy sauce
• ¼ cup beef broth
• 1 tablespoon cornstarch
• 1 tablespoon chili paste
• 2 teaspoons minced garlic, about 2 cloves
• 2 tablespoons vegetable oil

Sauce

• 1 dried red chili, minced
• 1 tablespoon ginger paste, or grated ginger
• 2 teaspoons minced garlic, about 2 cloves
• ¼ cup soy sauce
• ¼ cup rice vinegar
• ¼ cup beef broth
• 2 tablespoons Chinkiang vinegar
• 2 tablespoons brown sugar
• 1 tablespoon red chili paste
• 1 tablespoon cornstarch

Stir fry

• 2 tablespoons vegetable oil
• 1 red bell pepper, sliced into 2-inch pieces
• 1 green bell pepper, sliced into 2-inch pieces
• 4 dried red chilis, diced
• ¼ cup chopped peanuts
• ¼ cup chopped green onions, more for garnish

Instructions

• Prepare the marinade in a bowl, whisk together the ¼ cup soy sauce, ¼ cup beef broth, 1 tablespoon cornstarch, 2 tablespoons vegetable oil, 1 tablespoon chili paste, and 2 teaspoons minced garlic,. Pour the marinade over the 1 ½ pounds flank steak, in a bowl or sealable bag, toss to coat, and marinate for at least 30 minutes.
• While the beef marinates, make the sauce. In a bowl, whisk together the minced 1 dried red chili, 1 tablespoon ginger paste, 2 teaspoons minced garlic,¼ cup soy sauce, ¼ cup rice vinegar, ¼ cup beef broth, 2 tablespoons Chinkiang vinegar, 2 tablespoons brown sugar, 1 tablespoon red chili paste, and 1 tablespoon cornstarch. Set aside.
• When the beef is ready heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat, take the marinated beef out of the marinade, and discard the marinade. Add the beef to the hot skillet and cook, tossing periodically to evenly brown the beef, about 4-5 minutes.
• Remove the beef from the skillet, add more vegetable oil if needed, and add the 1 red bell pepper,1 green bell pepper, 4 dried red chilis, ¼ cup chopped peanuts, and ¼ cup chopped green onions,. Cook the vegetables, tossing frequently until they are tender and the peanuts are toasted.
• Add the beef back to the skillet along with the sauce mixture. Cook everything together until the sauce thickens.
• Remove the pan from heat and serve the kung pao beef with additional green onions for garnish.

Notes

Marinate the beef for at least 30 minutes but no longer than 2 hours.

If you can’t find chinkiang vinegar, use more rice vinegar in its place.

In place of the flank steak, you can use skirt steak or tri-tip.

Nutrition

Calories: 330kcal | Carbohydrates: 12g | Protein: 29g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 68mg | Sodium: 1221mg | Potassium: 603mg | Fiber: 2g | Sugar: 6g | Vitamin A: 765IU | Vitamin C: 47mg | Calcium: 51mg | Iron: 3mg

Sheet pan steak fajitas are beautiful and bursting with flavor. Easy to throw together on busy weeknights, they feature tender steak and crisp, colorful vegetables in every bite. You will definitely want to add this to your weekly meal planning!

Fajitas are one of my all-time favorite dishes! They make getting my veggies so delicious and flavorful. Plus, the best part is the minimal cleanup—just one pan, and you’re done! What more could you ask for?

Simple Sheet Pan Steak Fajitas

I love how versatile this recipe is. Switch up the protein, and you’ll end up with sheet pan chicken fajitas or shrimp fajitas. Or take out the protein altogether and add more veggies like red onion, zucchini, or mushrooms! If you’re trying to eat low-carb, you can cut out the tortilla and make lettuce wrap fajitas! You really can’t go wrong!

I love fajita seasoning! If you’re like me and love these flavors, you’ve got to try out my chicken fajita soup, grilled steak fajitas, and blackened shrimp fajitas. They are all packed with flavor and simple to make!

Ingredients for Steak Fajitas

I love how fresh and colorful these ingredients are! A colorful plate means I’m winning at something in life, right? Not only am I getting veggies, my kids will actually eat them as well! Scroll to the recipe card at the bottom of the page for exact measurements!

• Flank Steak: This is the main protein and gives the dish a hearty, meaty texture and rich beef flavor.
• Lime Juice: Adds acidity and helps marinate the meat. It also gives the dish a bright flavor.
• Olive Oil: Provides a base for the marinade and helps in the caramelization process.
• Fajita Seasoning: This combination of spices—paprika, garlic powder, chili powder, cumin, onion powder, and dried oregano—gives the dish a burst of flavor. You can make your own by following my fajita seasoning recipe!
• Yellow Onion: Provides a hearty flavor that compliments the steak.
• Red, Green, and Yellow Bell Peppers: These vegetables give the dish color, crunch, and delicious flavor.
• Salt & Pepper: To taste!

For Serving

• Small flour or corn tortillas: These provide the perfect shell to hold all of your meat and vegetable mixture and any toppings you desire!
• Limes: With a squeeze of lime juice, your fajitas will be next level!
• Cilantro: Fresh cilantro is not only a beautiful garnish, it adds that fresh herbal flavor that elevates any dish!
• Avocado (optional): I love using avocado to top my tacos, whether simply sliced or mixed into guacamole!

Sheet Pan Steak Fajitas Recipe

This recipe is very straightforward. Make your sauce, slice the meat, chop your veggies, and bake! Dinner is served!

1. Preheat: Preheat the oven to 400 degrees Fahrenheit and then line a baking sheet with foil. Prepare the steak by slicing it into ½ inch strips.
2. Whisk: In a bowl, whisk together two tablespoons of olive oil, 1 ½ tablespoons of fajita seasoning, and lime juice to make a marinade.
3. Marinate: Add the sliced steak and marinade to a bag and let it rest while you prepare the vegetables.
4. Slice and Toss: Slice the peppers and onion into ½-inch slices, then toss them in a bowl with the remaining olive oil, fajita seasoning, and salt and pepper.
5. Spread out on sheet pan: Lay the vegetables out on the foil-lined sheet pan, leaving room for the steak. Then, place the steak on the sheet pan next to the vegetables.
6. Bake: Bake the fajita mix for 12-15 minutes, but you will need to toss and turn the vegetables and steak halfway through baking.
7. Prep items for serving: While the fajita mix is baking, toast the flour tortillas and slice the limes and fresh cilantro.
8. Let rest: When the steak is cooked through, and the vegetables are tender, remove the pan from the oven and allow them to cool for a few minutes. Then, you can serve it with your favorite toppings!

More Simple Sheet Pan Meals

I love simple sheet-pan meals. You throw everything together, and it’s ready to go! I have my kids help with these types of meals because they are so easy! Here are some more recipes for you to try!

Dinner

Sheet Pan Cashew Chicken

25 minutes

Dinner

Sheet Pan Crispy Cheddar Pork Chops

40 minutes

Dinner

Oven Baked Sheet Pan Nachos

30 minutes

Dinner

Cajun Shrimp and Sausage Vegetable Sheet Pan

20 minutes

Print

Sheet Pan Steak Fajitas

Sheet pan steak fajitas are beautiful and bursting with flavor. Easy to throw together on busy weeknights, they feature tender steak and crisp, colorful vegetables in every bite. You will definitely want to add this to your weekly meal planning!

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 people

Calories 208kcal

Author Alyssa Rivers

Ingredients

• 1 pound flank steak
• 1 tablespoon lime juice
• ¼ cup olive oil, divided
• 3 tablespoons fajita Seasoning, divided
• 1 yellow onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• salt and pepper to taste

For Serving

• small flour or corn tortillas
• limes
• cilantro
• avocado, optional

Instructions

• Preheat the oven to 400 degrees fahrenheit and line a baking sheet with foil. Prepare the steak by slicing it into ½ inch strips.
• In a bowl whisk together 2 tablespoons of the ¼ cup olive oil, 1 ½ tablespoons of the 3 tablespoons fajita Seasoning, and 1 tablespoon lime juice to make a marinade.
• Add the sliced 1 pound flank steak and marinade to a bag and let it rest while you prepare the vegetables.
• Slice 1 yellow onion, 1 red bell pepper, 1 green bell pepper, and 1 yellow bell pepper, into ½ inch slices. Add them all to a bowl and toss them in the remaining olive oil, fajita seasoning, and salt and pepper to taste.
• Lay the vegetables out on the foil lined sheet pan, leaving room for the steak. Lay the steak on the pan next to the vegetables.
• Bake the fajita mix for 12-15 minutes, tossing and turning the vegetables and steak halfway through baking.
• While the fajita mix is baking, toast the small flour or corn tortillas and slice the limes and cilantro.
• When the steak is cooked through and the vegetables are tender, remove the pan from the oven, allow the mix to cool for a few minutes, and serve with your favorite toppings like avocado,.

Nutrition

Calories: 208kcal | Carbohydrates: 6g | Protein: 17g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 45mg | Sodium: 144mg | Potassium: 406mg | Fiber: 1g | Sugar: 2g | Vitamin A: 853IU | Vitamin C: 80mg | Calcium: 26mg | Iron: 2mg

Grilled Tri-Tip is a flavorful, juicy steak that will be the star of your barbecue! It’s marinated in a simple, yet tasty marinade, then grilled to perfection. Serve with my sweet and savory chimichurri sauce and your favorite sides for an impressive meal that everyone will love!

If you’re looking for what sides to serve alongside this tri-tip, we’ve got you covered! Try our cool and creamy classic potato salad, chilled cucumber tomato salad and the best baked beans. As the temperatures warm up, you’ll want these delicious side dishes at every cookout!

Grilled Tri-Tip

Tri-tip is a delicious cut of beef! It’s less expensive than other steaks such as the rib-eye, but it’s just as flavorful. It has plenty of great marbling (fat running through the meat), which makes it really juicy and tender as long as you don’t overcook it.

Ingredients Needed

This grilled tri-tip is marinated in a mix of simple yet really flavorful ingredients. In fact, you may already have everything you need in your kitchen right now! To get started, check out the recipe card at the bottom of the post for exact measurements.

• Tri-Tip Steak: Because a tri-tip steak has more fat, it will be much more flavorful than top sirloin. Two to three pounds of tri-tip will feed approximately 4 people.

Marinade

• Olive Oil: Adds moisture for maximum juiciness.
• Fresh Lime Juice: The acidity that will help to tenderize the meat.
• Soy Sauce: Adds a salty, umami flavor.
• Brown Sugar: Gives the marinade a hint of sweetness that then balances the more savory ingredients.
• Worcestershire Sauce: Has a sweet, tangy, and spiced flavor that really adds something special to the marinade.
• Fresh Garlic: A must in any good marinade!
• Onion Powder: For savory onion flavor.
• Italian Seasoning: I love to make my own Italian seasoning, but you can certainly use store-bought.
• Cracked Black Pepper & Kosher Salt: To bring out and enhance all of the flavors.

How to Make Grilled Tri-Tip Steak

After trying this incredible tri-tip steak, the whole family will be requesting it on repeat. Lucky for you, it takes very little effort to prep! In addition, it only needs 10 minutes on the grill!

1. Make the Marinade: In a medium bowl, whisk together the marinade ingredients.
2. Marinate the Steak: First, place 2-3 pounds of tri-tip steak in a gallon-sized sealable plastic bag. Next, pour your marinade into the bag. Then, marinate for one hour or up to 24 hours.
3. Prep: Preheat the grill to 350 degrees Fahrenheit. Remove the meat from the bag, place it on the hot grill, then discard the bag and any leftover marinade.
4. Grill the Steak: Sear the meat on both sides over direct heat, about 5 minutes per side. Next, move the meat to the section of your grill with indirect heat. Cover the grill lid and turn the meat as needed to cook through. Cook until the instant-read meat thermometer reads 130 degrees Fahrenheit when inserted in the thickest part for medium rare. Feel free to cook the tri-tip to reach your preferred doneness.
5. Rest the Meat: Remove the tri-tip from the grill and allow the meat to rest for at least 5-10 minutes before slicing. Slice the meat against the grain and enjoy!

More Grilled Steak Recipes

Grilled steak is on repeat at our house this time of year! We simply cannot get enough! Here are a few more of my favorite tried and true steak recipes that we love.

Dinner

Grilled Bourbon Steak

1 hour 10 minutes

Dinner

How to Make the Absolute Best New York Steak

20 minutes

Dinner

Grilled Asian Garlic Steak Skewers

3 hours 20 minutes

Dinner

Grilled Flank Steak with Asian-Inspired Marinade

1 hour 15 minutes

Print

Grilled Tri-Tip

Grilled Tri-Tip is a flavorful, juicy steak that will be the star of your barbecue! It's marinated in a simple, yet tasty marinade, then grilled to perfection. Serve with my sweet and savory chimichurri sauce and your favorite sides for an impressive meal that everyone will love!

Course Dinner, Main Course, main dish, marinade

Keyword grilled tri-tip, tri tip marinade

Prep Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4 people

Calories 541kcal

Author Alyssa Rivers

Ingredients

• 2-3 pounds tri-tip steak

Marinade

• 1/4 cup olive oil
• 1/4 cup fresh lime juice
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons Worcestershire sauce
• 2 teaspoons fresh garlic, minced
• 1 teaspoon onion powder
• 1 tablespoon Italian seasoning
• 1 teaspoon cracked black pepper
• 1 tablespoon Kosher salt

Instructions

• In a medium bowl, whisk 1/4 cup olive oil, 1/4 cup fresh lime juice, 2 tablespoons soy sauce, 2 tablespoons brown sugar, 2 tablespoons Worcestershire sauce, 2 teaspoons fresh garlic, 1 teaspoon onion powder, 1 tablespoon Italian seasoning, 1 teaspoon cracked black pepper, and 1 tablespoon Kosher salt.
• Place 2-3 pounds tri-tip steak in a gallon-sized sealable plastic bag. Pour your marinade into the bag and marinate for one hour or up to 24 hours.
• Preheat the grill to 350 degrees Fahrenheit.
• Remove the meat from the bag, place it on the hot grill, then discard the bag and any leftover marinade.
• Sear the meat on both sides over direct heat, about 5 minutes per side. Next, move the meat to the section of your grill with indirect heat. Cover the grill lid and turn the meat as needed to cook through. Cook until the instant-read thermometer reads 130 degrees Fahrenheit when inserted in the thickest part for medium rare. Feel free to cook the tri-tip to reach your preferred doneness.
• Remove the tri-tip from the grill and allow the meat to rest for at least 5-10 minutes before slicing. Slice the meat against the grain and enjoy!

Nutrition

Calories: 541kcal | Carbohydrates: 11g | Protein: 48g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 20g | Cholesterol: 150mg | Sodium: 2479mg | Potassium: 866mg | Fiber: 1g | Sugar: 7g | Vitamin A: 38IU | Vitamin C: 6mg | Calcium: 103mg | Iron: 5mg

Try these delicious Philly Cheesesteak Foil Packs, a fun new way to enjoy the flavors of the classic Philly Cheesesteak. Tender beef, veggies, and melty cheese are grilled or baked together for a wonderful crowd-pleasing meal everyone will love!

Foil packs make dinnertime really fun! Plus, they are so quick and easy to prepare! Here are some of our favorite meals cooked in foil: shrimp boil foil packets, hobo, honey garlic chicken, and chicken fajitas.

Philly Cheesesteak Foil Packs

Get ready to switch things up with your favorite Philly Cheesesteak flavors! Instead of being served on a roll, the classic Philly Cheesesteak ingredients are prepared and cooked in foil packs. We’re using a mix of thinly sliced steak, bell peppers, onions, mushrooms, and baby potatoes topped with melted cheese.

Foil pack recipes like this are great for camping when you don’t want to spend a lot of time on meal prep. You can have them assembled and waiting, and when it’s time for dinner, fire up the grill or campfire and dig in.

What You Need to Make Philly Cheesesteak Foil Packs

Enjoy tender cuts of meat, along with plenty of vegetable goodness. Additionally, the tangy Worcestershire sauce and melty cheese create an irresistible Philly cheesesteak flavor. For the exact measurements, refer to the recipe card below.

• Ribeye Steak: I like to use ribeye with a lot of marbling. This will ensure that they are perfectly tender.
• Green Bell Pepper: First, green pepper adds a delicious crunch to every bite. Additionally, the zing from the green pepper enhances the overall flavor, making it an essential component of this beloved dish.
• Mushrooms: Sliced for incredible texture and heartiness.
• Baby Potatoes: Tender baby potatoes replace the bread used in traditional Philly Cheesesteak sandwiches.
• Yellow Onion: Diced to add sweet and savory flavor.
• Olive Oil: Adds moisture to the steak and veggies.
• Worcestershire Sauce: For a tangy and umami kick to the steak and veggies.
• Salt and Black Pepper: To taste.
• Provolone Cheese: I like sliced provolone cheese because it is rich and savory and melts perfectly. You can substitute provolone for Swiss, gouda, or pepper jack cheese.

How to Make Philly Cheesesteak Foil Pack

Throw together this easy Philly Cheesesteak foil pack recipe, and you’ll have dinner on the table in just over 30 minutes! Here’s how to assemble foil packs for the oven or grill:

1. Prep: Preheat oven to 400 degrees Fahrenheit or grill to 500-525 degrees Fahrenheit.
2. Mix Ingredients: In a large bowl, toss together the sliced steak, bell pepper, mushrooms, potatoes, onion, olive oil, Worcestershire sauce, and salt and pepper.
3. Assemble Foil Packets: Divide the meat and veggies evenly into 6 sheets of foil and fold in the sides and top of the foil until it is sealed and forms a packet.
4. Cook: Place the foil packets in the oven or grill for 25-30 minutes until the meat is thoroughly cooked and the potatoes are tender. For the grill, flip the foil packs over halfway through cooking.
5. Add Cheese: Remove the foil packs from the oven or grill and then open them. Place 2 slices of provolone cheese on top of each pack and return them to the oven or grill for another 2 minutes until the cheese is melted.
6. Serve: Remove and enjoy!

More Philly Cheesesteak Recipes

We cannot get enough of that delicious Philly Cheesesteak flavor! If you love it too, here are some more delicious twists on the classic sandwich everyone loves!

Dinner

Philly Cheesesteak Casserole

30 minutes

Dinner

Philly Cheese Steak Sloppy Joes

25 minutes

Sandwiches

Slow Cooker Philly Cheesesteaks

6 hours 10 minutes

Appetizers

Philly Cheesesteak Egg Rolls

25 minutes

Print

Philly Cheesesteak Foil Packs

Try these delicious Philly Cheesesteak Foil Packs, a new way to enjoy the flavors of the classic Philly Cheesesteak. Tender steak, veggies, and melty cheese are grilled or baked together for a wonderful crowd-pleasing meal everyone will love!

Course Main Course

Cuisine American

Keyword philly cheese steak foil packs, steak foil packets, steak foil packs

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 people

Calories 400kcal

Author Alyssa Rivers

Ingredients

• 1 pound ribeye steak, thinly sliced and cut into 2 inch pieces.
• 1 large green bell pepper, sliced
• 4 ounces brown mushrooms, sliced
• 2 cups baby potatoes, quartered
• ½ yellow onion, diced
• 2 tablespoon olive oil
• 3 tablespoons Worcestershire sauce
• salt and pepper to taste
• 12 slices provolone cheese

Instructions

• Preheat an oven to 400 degrees Fahrenheit or grill to 500-525 degrees Fahrenheit.
• In a large bowl toss together the sliced 1 pound ribeye steak,, 1 large green bell pepper,r, 4 ounces brown mushrooms,, 2 cups baby potatoes,, ½ yellow onion,, 2 tablespoon olive oil, 3 tablespoons Worcestershire sauce, and salt and pepper to taste.
• Divide the meat and veggies evenly into 6 sheets of foil and fold in the sides and top of the foil until it is sealed and forms a packet.
• Place the foil packets in the oven or grill for 25-30 minutes until the meat is thoroughly cooked and the potatoes are tender. For the grill, flip the foil packs over halfway through cooking.
• Remove the foil packs from the oven or grill and open them up. Place 2 slices of the 12 slices provolone cheese on top of each pack and place back in the oven or grill for another 2 minutes or until the cheese is melted.
• Remove and enjoy!

Video

Nutrition

Calories: 400kcal | Carbohydrates: 16g | Protein: 27g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 72mg | Sodium: 432mg | Potassium: 716mg | Fiber: 2g | Sugar: 2g | Vitamin A: 354IU | Vitamin C: 16mg | Calcium: 316mg | Iron: 3mg

This tasty tri tip marinade is the best way to infuse your tri-tip steak with delicious flavor and make it perfectly tender. It’s easy to mix together with ingredients like soy sauce, brown sugar, fresh garlic and seasonings for the most wonderful savory, sweet, and tangy taste.

It doesn’t matter if it’s steak or chicken, I know that if I’m using a good marinade, the meal will be delicious! For maximum flavor, I highly recommend a homemade marinade like this steak marinade, this yummy Asian-inspired marinade, and my classic  chicken marinade!

Tri-Tip Marinade Recipe

With this delicious tri-tip marinade you’ll never have to worry about dry, flavorless steak again! It’s the most delicious combination of ingredients that will bring flavor to the meat while making it juicy and tender. Plus, the marinade adds moisture and helps to keep it from becoming dry while cooking.

Ingredients You’ll Need

• Olive Oil: This will give the marinade the perfect consistency and add moisture to the meat.
• Fresh Lime Juice: The citrus will help to tenderize the steak.
• Soy Sauce: Adds salty, savory flavor.
• Brown Sugar: Balances the savory ingredients with a hint of sweetness.
• Worcestershire Sauce: For the best umami flavor.
• Fresh Garlic: Provides a pungent aromatic flavor.
• Onion Powder: Brings a subtle onion taste without having to use fresh onions.
• Italian Seasoning: A combination of outstanding herbs. 
• Salt & Pepper: Cracked black pepper and kosher salt brings all of the flavors together.
• Tri-Tip Steak: This marinade is the perfect amount for 2 to 3 pounds of tri-tip steak.

How to Make Tri Tip Marinade

This recipe could not be easier! After trying this homemade marinade, you’ll never want store-bought again.

Make the Marinade

1. Whisk: In a medium bowl, whisk together the marinade ingredients.
2. Marinate: Place 2-3 pounds of tri-tip steak in a gallon-sized sealable plastic bag. Pour your marinade into the bag and marinate for one hour or up to 24 hours.

To Cook the Steak

1. Cook: Cook the tri-tip with your preferred method, you can grill, bake, or cook them on the stovetop. Cook to the desired doneness. Check out this post for all of my tips and tricks to cooking Tri Tip
2. Rest and Slice: Let the meat rest for at least 5 minutes before slicing. Be sure to slice the meat against the grain!

More Delicious Marinade Recipes

A tasty marinade will really elevate your protein! It will add so much more flavor and moisture to everything from salmon and shrimp to chicken and pork chops! Check out some more delicious marinades that you can use to add flavor to just about any type of meat.

Dinner

Salmon Marinade

32 minutes

Dressings, Sauces, and Dips

The Best Shrimp Marinade

1 hour 5 minutes

Easy

Bourbon Marinade

10 minutes

Pantry Staples

Pork Chop Marinade

5 minutes

Print

Tri-Tip Marinade

This tasty tri-tip marinade is the best way to infuse your tri-tip steak with delicious flavor and make it perfectly tender. It's easy to mix together with ingredients like soy sauce, brown sugar, fresh garlic and seasonings for the most wonderful savory, sweet, and tangy taste.

Course marinade

Cuisine American

Keyword tri tip marinade

Prep Time 5 minutes minutes

Total Time 2 hours hours 5 minutes minutes

Servings 2 Tri Tip Steak

Calories 613kcal

Author Alyssa Rivers

Ingredients

• 1/4 cup olive oil
• 1/4 cup fresh lime juice or lemon or orange juice
• 2 tablespoons soy sauce or GF Tamari
• 2 tablespoons brown sugar
• 2 tablespoons Worcestershire sauce
• 2 teaspoons fresh garlic, minced
• 1 teaspoon onion powder
• 1 tablespoon Italian seasoning
• 1 teaspoon cracked black pepper
• 1 tablespoon Kosher salt
• 2-3 pounds tri-tip steak

Instructions

• In a medium bowl, whisk together 1/4 cup olive oil, 1/4 cup fresh lime juice, 2 tablespoons soy sauce, 2 tablespoons brown sugar, 2 tablespoons Worcestershire sauce, 2 teaspoons fresh garlic, 1 teaspoon onion powder, 1 tablespoon Italian seasoning, 1 teaspoon cracked black pepper, and 1 tablespoon Kosher salt.
• Place 2-3 pounds tri-tip steak in a gallon-sized sealable plastic bag. Pour your marinade into the bag and marinate for one hour or up to 24 hours.
• Cook the tri-tip with your preferred method. You can grill, bake, or cook them on the stovetop. Cook to the desired doneness.
• Let the meat rest for at least 5 minutes before slicing. Be sure to slice the meat against the grain!

Nutrition

Calories: 613kcal | Carbohydrates: 23g | Protein: 38g | Fat: 42g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 27g | Cholesterol: 112mg | Sodium: 4.81mg | Potassium: 832mg | Fiber: 2g | Sugar: 14g | Vitamin A: 77IU | Vitamin C: 13mg | Calcium: 135mg | Iron: 5mg

Fire up the grill for these mouthwatering Grilled Bourbon Steaks! Marinated in a blend of whiskey, brown sugar, and savory spices, these steaks are sure to be a hit at your next barbecue.

It’s grilling season, and I couldn’t be more excited! Make this a complete meal by serving this steak with some delicious grilled sides like grilled corn, grilled vegetable kabobs and watermelon for your next BBQ.

Ingredients Needed

This grilled bourbon steak recipe only requires a handful of simple ingredients. Once you whip up the marinade and let your steak marinate for 1-4 hours, then you are on your way to juicy, flavorful ribeyes! Check out the recipe card at the bottom of the post for exact measurements.

• Ribeye Steaks: Choose ribeye steaks with plenty of marbling. This will ensure that they are nice and tender after being cooked. If you want to know about other cuts of meat and substitutions, see my post about that here.
• Bourbon Whiskey: Any brand will work to add flavor and break down the enzymes in the meat, yielding a tender, juicy steak!
• Brown Sugar: Balances the tanginess of the bourbon, vinegar, and Worcestershire sauce with a hint of sweetness.
• Apple Cider Vinegar: Adds bright flavor and also helps to tenderize the meat.
• Worcestershire Sauce: Includes a blend of vinegar, garlic, chiles, molasses and more for a wonderful umami taste.
• Garlic: 3 cloves of freshly minced garlic will infuse the steak with savory flavor.
• Salt and Pepper: To taste!

How to Make Grilled Bourbon Steak

Grilled bourbon steaks are really simple to make, and they are loaded with a big punch of flavor! Just be sure to plan enough time for the marinating and resting time. It will be just enough time to make my cheesy baked Tennessee Onions!

1. Make the Marinade: In a medium bowl, whisk together the whiskey, brown sugar, vinegar, Worcestershire sauce, garlic, salt and pepper.
2. Marinate the Steaks: Pour the marinade into a sealable bag, add the steaks to the bag and seal it shut. Allow the steaks to marinate for between 1-4 hours in the fridge.
3. Heat the Grill: While the steak is marinating, heat a grill up to 400 degrees Fahrenheit. When the steaks have marinated, remove them from the fridge and allow them to rest at room temperature for 30 minutes. Remove the steaks from the bag and discard the marinade.
4. Grill the Steaks: Brush the grill with oil and grill the steaks about 4-5 minutes per side. The internal temperature should reach between 120-155 degrees fahrenheit, depending on how rare you’d like the steak to be.
5. Let Rest and Serve: Remove the grilled steaks from the grill and place on a clean plate to cool for at least 5 minutes before serving.

More Irresistible Steak Recipes

Looking for more perfectly cooked, flavorful steak recipes? You are going to love these other juicy, incredible steaks. They are all so easy to make and are all tried and true recipes that my family enjoys all the time!

Dinner

Skillet Garlic Butter Herb Steak and Potatoes

25 minutes

Dinner

Garlic Butter Herb Steak and Mushrooms

25 minutes

Dinner

Grilled Flank Steak with Asian-Inspired Marinade

1 hour 15 minutes

Dinner

Creamy Garlic Steak Bites with Mushrooms

20 minutes

Print

Grilled Bourbon Steak

Fire up the grill for these mouthwatering Grilled Bourbon Steaks! Marinated in a blend of whiskey, brown sugar, and savory spices, these steaks are sure to be a hit at your next barbecue.

Course Main Course

Cuisine American

Keyword bourbon steak, grilled bourbon steak, grilled steak

Prep Time 1 hour hour

Cook Time 10 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 2 servings

Calories 642kcal

Author Alyssa Rivers

Ingredients

• 2 ribeye steaks, 1 inch thick
• ⅔ cup bourbon whiskey
• 1 cup brown sugar
• ¼ cup apple cider vinegar
• ¼ cup Worcestershire sauce
• 3 cloves garlic, minced
• salt and pepper to taste

Instructions

• In a medium bowl, whisk together ⅔ cup bourbon whiskey, 1 cup brown sugar, ¼ cup apple cider vinegar, ¼ cup Worcestershire sauce, 3 cloves garlic,and salt and pepper to taste.
• Pour the marinade into a sealable bag, add 2 ribeye steaks, to the bag and seal it shut. Allow the steaks to marinate for between 1-4 hours in the fridge.
• While the steak is marinating, heat a grill up to 400 degrees Fahrenheit. When the steaks have marinated, remove them from the fridge and allow them to rest at room temperature for 30 minutes. Remove the steaks from the bag and discard the marinade.
• Brush the grill with oil and grill the steaks about 4-5 minutes per side. The internal temperature should reach between 120-155 degrees fahrenheit, depending on how rare you’d like the steak to be.
• Remove the grilled steaks from the grill and place on a clean plate to cool for at least 5 minutes before serving.

Nutrition

Calories: 642kcal | Carbohydrates: 116g | Protein: 0.4g | Fat: 0.03g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Sodium: 481mg | Potassium: 463mg | Fiber: 0.1g | Sugar: 110g | Vitamin A: 28IU | Vitamin C: 6mg | Calcium: 138mg | Iron: 3mg

Learn the basics of using meat in the kitchen! I walk you through the different cuts of meat and help you feel confident with your delicious meat recipes. You will LOVE this helpful guide to understanding beef, pork, and chicken!

Cooking meat in the kitchen can be intimidating, but the outcome is SO worth it! From perfectly tender London broil, to fall-apart pork roast and crispy chicken drumsticks…let’s talk meat!

Why is it Important to Know the Different Cuts of Meat?

Understanding meat cuts is like having a secret weapon in the kitchen—it elevates your cooking game and helps you in all of your shopping decisions. Each cut cooks differently, has different amounts of flavor, and really should be picked correctly so it can be the star of the show. Understanding these cuts will make you feel like a culinary expert, cooking up impressive dishes every time.

But it’s not just about cooking—it’s about saving money and feeling confident too! With meat cut know-how, you’ll shop like a pro, getting the best bang for your buck but without sacrificing taste. This guide to understanding the different cuts of meat will change how you look at cooking. You will love how your recipes turn out because they will be packed with flavor.

Different Cuts of Beef

Let’s dive into beef! Here are the main cuts and where they come from:

• Chuck: From the shoulder area, chuck is tough and fatty, perfect for ground beef and slow-cooked dishes like pot roast.
• Rib: Ribs 6-12, excluding the first five, offer tender, juicy cuts ideal for grilling or roasting. Think prime rib or ribeye steaks.
• Loin: Between the ribs and hind legs, the loin is split into short loin and sirloin. Short loin cuts like T-bone and Porterhouse are leaner, while sirloin cuts are flavorful but a bit tougher.
• Round: From the hind legs, these cuts are lean and tough. They’re great for roasting or braising, especially after marinating. The marinade adds flavor and tenderness.
• Flank: Located below the loin, flank steak is lean and perfect for grilling. Marinate it to tenderize, then slice thinly for stir-fries or tacos.
• Plate (Short Plate): From the belly, these cuts are flavorful but need longer cooking times. They are great for braising because it keeps them moist and tender.
• Brisket: From the chest, brisket is tough and best for slow cooking methods like smoking or braising because it becomes incredibly tender and flavorful.
• Shank: From the legs, above the knee. Very lean and tough, shank cuts are ideal for stews and braising, turning into rich, comforting dishes.

Different Cuts of Chicken

Next, let’s talk chicken! Here’s a quick breakdown of its main cuts:

• Breast: Found in the chest, including the tenderloin. It’s lean, white meat, available bone-in, boneless, or thinly sliced. Extremely versatile because you can cook it any way you like.
• Thighs: The upper leg, between the hip and knee, is rich, fatty, dark meat with more flavor than the breast. Available bone-in and skin-on, but boneless and skinless is my go-to. They’re an affordable alternative to breast meat.
• Drumstick (Leg): The lower leg portion, perfect for handheld bites. Dark, flavorful meat that’s great for frying or baking, especially with rubs and marinades.
• Wings: The ultimate finger food! Dark, flavorful, and easy to cook, wings are affordable and made up of the drumette, wingette, and wing tip.

Different Cuts of Pork

Let’s talk about the pig! Here’s a breakdown of the main cuts of pork:

• Leg: This includes the hind leg and rump, often called “the ham.” It’s best cooked low and slow for a flavorful result.
• Loin: Located behind the shoulder to the back leg, this section has the most tender cuts like tenderloin, chops, and baby back ribs. These are easy to cook and perfect for roasting, searing, or grilling.
• Shoulder: This area includes the neck, shoulder blade, and upper front legs. It’s high in fat and tough, making it great for low and slow cooking methods like braising or smoking. Common cuts are picnic shoulder, Boston butt, and pork blade steaks.
• Belly: The underside and sides of the abdomen, known for being very fatty. Cuts like bacon, pork belly, and spare ribs are best when some fat is rendered down, so try frying, searing, smoking, or grilling.

My Favorite Meat Recipes

Grilling

Grilled Pork Chops

50 minutes

Dinner

Garlic Butter Herb Steak Bites and Potatoes

40 minutes

Dinner

Fall off the Bone Slow Cooker Ribs

6 hours 20 minutes

Dinner

Crockpot Bourbon Chicken

4 hours 35 minutes