If you’re here, you love a good steak.

But we all have our own ideas about what makes a steak great. I like a ribeye, thinly cut, medium well with Teriyaki sauce. Don’t judge.

Some people like A-1 sauce on a thick, very pink Kansas City strip.

I don’t mock them – just like I hope they don’t mock me. There’s room for all of us, right?

Check out this list of “Top 10 Steak Recipes.” This list includes greatness like herb-crusted filet mignon, carne asada and marinated London Broil. My mouth is watering right now.

Now, I’m not sure what qualifies these particular ones as THE top 10, but it’s a good place to start.

And if you want really good meat, get it here.

What are YOUR top 10 steak recipe favorites???

There is a debate raging out there over whether steak is just as good (or better) straight out of the fridge.

Which side do you fall on?

Now, usually these are leftovers we’re talking about — last night’s grilled filet mignon, strip steak cut up and served as a steak salad, London Broil no longer hot out of the oven.

Are you the “get it while it’s hot” kind or do you prefer the sealed in taste of a refrigerated masterpiece?

Read the debate here and let me know where you stand. Do you LOVE cold steak or is it best hot off the grill (after at least 5 minutes resting, of course)?

Tell me your thoughts!

Photo courtesy of CharlesPhoenix.com.

Feeling like a steak, but want to feel really, really good about eating it?

Try a London Broil. It’s lean, it’s flavorful, and paired with lots of yummy, summery vegetables it’s just about totally guilt-free!

Grilled London Broil with Summer Vegetables

Makes 4, 10 oz. servings Prep Time: 15 minutes + marinating time

Cook Time: 10 minutes

1/4 cup red wine vinegar
2 T. Giant olive or Giant canola oil
1 T. Giant fresh thyme or oregano
2 large cloves garlic, minced
1/2 tsp. Giant ground pepper
1 lb Giant beef top round steak (London Broil)
1 cup Giant cherry tomatoes
2 medium Giant zucchini, sliced lengthwise
1 medium Giant yellow summer squash, sliced lengthwise
1 tsp. Giant olive oil
2 T. grated Parmesan cheese

For marinade, combine vinegar, oil, thyme or oregano, garlic and pepper in a food-safe plastic bag. Add steak to bag and turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

Toss tomatoes, zucchini and yellow squash with oil. Make an aluminum foil boat to contain tomatoes. Remove steak from marinade; discard marinade. Pre-heat your grill and place steak over medium direct heat. Arrange vegetables around steak. Grill steak, uncovered, 8 to 9 minutes for medium doneness, turning occasionally. Grill vegetables 6 to 10 minutes or until crisp-tender, turning occasionally.

Remove vegetables to a serving platter and sprinkle with cheese. Carve steak into thin slices against the grain.

Nutrition information per serving: 270 calories, 15 g fat, 5 g saturated fat, 55 mg cholesterol, 110 mg sodium, 8 g carbohydrate, 2 g fiber, 27 g protein.

Photo courtesy of nycotto.com.

Recipe courtesy of chicagotribune.com.