Steak. My favorite. And now that a new year is here it’s the perfect time to try new and different things with my old favorite.

So how about trying these 14 ways to eat steak in 2014?

Some you may have seen before, but some may be completely new. Let’s branch out! Discover new ways of enjoying something.

I’m game. Are you?

Here are my 14 Ways to Eat Steak in ’14:

1) Steak Soup

2) This recipe for Thai Beef Salad

Thai Beef Salad

Serves: 4

Ingredients:

Celery, ¼ inch bias cut     2 stalks

Carrots, Julienned            2

Green onions, cut on the bias

                                    1 bunch

Asian BBQ flank steak     1 lb

Fresh basil, chiffonade      12 leaves

Cilantro, minced             ½ bunch

Olive oil                                    ¼ C

Rice vinegar                   ¼ C

Jalapeno, minced             ½

Brown Sugar                  2 T

Garlic, Minced                1 T

Sambal                          2 T

Method:

1. Cook the flank steak to medium rare, or desired doneness, and chill.

2. Thinly slice the beef, against the grain, and combine with the rest of the ingredients.

3) Steak and Veggie Kabobs

4) Steakburgers – any way you choose, with Swiss cheese, Vidalia onions, avocado – you name it!

5) Steak Tartare. What? You wanted to try something new and daring, right?

6) Steak Sandwiches – so good with leftover steak, too!

7) Wagyu Kobe Beef Steaks – if you haven’t tried them, now’s the time!

8-14) Try these recipes for everything from Rosemary-Crusted Porterhouse to Rolled, Stuffed Steak

Enjoy this little adventure in steak eating for 2014. I know I will!

Photo courtesy of KansasCitySteaks.com.

It’s the holiday season and food is central to all the joyful gatherings at this time of year. That makes it the perfect time to try 12 new steak recipes in the spirit of the 12 days of Christmas!

Here’s one I know will knock some socks off:

Japanese Flat Iron with White Soy and Ginger sauce

Serves: 4

Ingredients:

Asian BBQ Flank steaks               4

Togarashi* spice mix                   3 T

Sauce:

Lime juice                                  1/3 C.

Ginger, peeled and minced                        2 T

White Soy                                 2 T

Garlic, minced                            2 t

Brown Sugar                              1 t

Dijon Mustard                            1 T

Canola Oil                                 3 T

Method:

1.  Sprinkle steaks With Togarashi spice mix, and sprinkle with salt. Grill or sear in a pan until desired doneness is achieved.

2. While the steaks are resting combine the lime juice, ginger, soy, garlic, brown sugar, and Dijon in a blender, or combine with a whisk. While the blender is blending or you are whisking slowly add in oil until sauce is emulsified.

3. Slice beef and served drizzled with white soy ginger sauce.

*Togarashi is a Japanese spice mix, and can usually be found in the Japanese or Asian section of the grocery store or a Japanese market.

And here’s another:

Flat Iron Steaks with Herbed Butter

Serves: 4

Ingredients:

Butter                                        4 oz

Fresh Parsley, chopped                 1 T

Lemon Juice                               1 T

Fresh thyme, chopped                  1 t

Flat Iron steaks,  6oz                    4

Butter                                        2 T

Vegetable oil,                             2 T

Shallots, minced                         2 T

Salt and pepper               as needed

Method:

1. In a mixer combine butter, parsley, lemon juice, and thyme. Mix until well combined. Roll up in a piece of waxed paper, and place in the fridge to harden.

2. Preheat oven to 450 degrees.

3. In a preheated skillet, add enough oil to coat the bottom of the pan, and then add the 2 T of butter. 

4. Just when you see the first wisps of smoke, add the steaks to the pan, making sure to not overcrowd the pan. When the steak is properly seared flip and let sear for one more minute.

5. Add the shallots to the pan, and then put the pan in the oven. When the steaks are cooked to their desired temperature, pull them out and put them on a plate to rest, while they are resting. Divide the herbed butter into 4 and place one piece on tope of each steak. Serve after 5 minutes of resting.

I mean, how much more YUM can it get? Visit here for another 10 steak recipes that you like (that equals 12 folks). These steaks are sure to bring smiles this holiday season.

Happy gatherings, everybody!

Photo courtesy of KansasCitySteaks.com.

The holidays are coming! And that means company and cooking. Are you ready?

Many of us will do the traditional Thanksgiving meal with all the trimmings. But we’ve gotta eat more than once, right?

So why not make something different and delicious that everyone will love!

Try this Flat Iron Steaks with KC BBQ Glaze recipe from The Kansas City Steak Company. It’s sure to be a hit!

Flat Iron With KC Barbeque Glaze

Serves: 4

Ingredients:

Sauce:

Apple Cider Vinegar                    ½ C

Water                                        ½ C

Yellow Mustard                          ¼ C

Ketchup                                     2 T

Tomato Paste                             1.5 T

Sweet paprika                             1 T

Salt                                           ½ T

Ground celery seed                       1 t

Black pepper                               ¼ t

Cayenne                                     ¼ t

Garlic powder                             ¼ t

Onion powder                             ¼ t

Cinnamon                                  pinch

Allspice, ground                          pinch

Cloves, ground                           pinch

Flat iron Steaks, 6 oz                   4

Salt and pepper                           to taste

Method:

1. For the glaze, combine all ingredients. Bring to a boil, and then reduce to a simmer. Simmer for 10 minutes. This glaze can be made in bulk ahead of time. Omit the water, and you have an excellent Kansas City Barbeque glaze.

2. Preheat the grill.

3. Season the steaks with salt and pepper.

4. Grill the steaks to desired doneness, when they are about 1 minute from being done brush them with the glaze on both sides and let the heat from the grill cook them for just a moment. Let them rest for 5 minutes before serving.

Photo courtesy of KansasCitySteaks.com.