There’s nothing quite like a perfectly cooked steak, especially when it’s paired with the right sides. And when it comes to ...

Add steak and sear to brown on one side, 3 minutes. Transfer browned steak (browned-side up) to a large rimmed baking sheet. (Reserve skillet.) Toss asparagus with 1 tablespoon oil on other side of ...

LongHorn Steakhouse is a popular chain restaurant known for serving quality, affordable steaks, but does that quality mean ...

Return wok to the heat, and add broccoli, asparagus and a splash of water. Fry for 3min until the vegetables are just tender. Stir in marinade, water chestnuts and beef and heat for 30sec. Check ...

After 30 minutes, remove the steak from the marinade and place on a paper towel-lined plate to remove excess marinade. Using an oil-soaked paper towel held with tongs, oil the grill grates.

Servings: 4 Ready Time: 20 minutes Wine Pairings: Steak often goes best with a rich red such as cabernet sauvignon, but there are twists in this recipe, namely the cheese and asparagus. Better to ...

Rub the mixture over the steak. Grill or broil the steak 4 to 5 minutes per side for medium. Remove the steak and let it sit, covered with foil, for 5 minutes. Reserve 1/3 (1 pound) for use on Day 3.

6. Remove the steak from the pan and let it rest for 15 minutes. 7. Make the Herb Sauce: In a small bowl, whisk the lemon zest, lemon juice, parsley, mint, garlic, salt, pepper, red-pepper flakes and ...

What to do: Season the steak with salt and pepper. In a skillet over medium high heat, add the oil and pan-sear the steak for about 2 to 3 minutes on each side. Remove from the heat and leave to rest.