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Beef, Pork, Duck and Lamb

It's a rare occasion that a New York strip steak needs anything more than a little salt and pepper. But this balsamic caramel is a three-ingredient sauce that tastes as though much more effort went into its creation than actually did. The resulting flavor of this balsamic caramel resembles that of expensive Italian barrel-aged balsamics, fit for drizzling over anything ranging from prosciutto-wrapped figs to vanilla ice cream to pan-seared steaks. // alexandracooks.com

Pan-Seared, Oven-Finished New York Strips with Balsamic Caramel

Tortillas & Blossoms

Grass-fed Flank Steak, Not Local, But Tasty

grass-fed beef burger

Trader Joe’s Grass-Fed Ground Beef

Oktoberfest

A St. Patrick’s Day Feast

Traditional Dumplings for the Chinese New Year

If you have a deep-fryer at home, recreating these classic steak frites is quite simple; if you don't, the process of frying the potatoes will just be slightly more involved. I've supplied a recipe for a spicy aioli, which is delicious with frites. It yields more than enough for two servings of frites and will keep for weeks in the refrigerator. // alexandracooks.com

Steak Frites with Aioli

Croque madame — croque monsieur topped with a poached egg — on a cutting board.

Croque Monsieur (Croque Madame) with Poached Eggs

In these skirt steak sandwiches, skirt steak, which cooks to medium-rare in just about 5 minutes, is layered with arugula between slices of focaccia smeared with herbed mayonnaise. The key, as with all meats, is to let the steak rest for at least 10 minutes before slicing, and with skirt steak, to slice it thinly against the grain. // alexandracooks.com

Weeknight Skirt Steak Sandwiches with Herbed Mayonnaise and Arugula

Pan-seared and sauced wild duck breast on a plate.

Pan-Seared Wild Duck Breast with Port Wine Reduction

A sheet pan of broiled lamb meatballs.

Keftedes (lamb meatballs) & Roasted Cabbage

I served this grilled pablanos salsa with grilled, diced New York Strip steak, but skirt, hanger or flank would be really nice, too. And while meat, especially with occasions like Father's Day in mind, feels like a must, with this salsa on the table, I find myself forgetting the meat altogether, loading up tortilla after tortilla with as much salsa as each can bear, piling on diced avocado and dollops of sour cream. Never have tacos disappeared so quickly. // alexandracooks.com

Tacos with Grilled Poblano & Corn Salad

Korean Flank Steak and Chilled Soba

In this skirt steak nicoise, while the skirt steak rests, you’ll make a simple sauce Niçoise. After halving cherry tomatoes, coarsely chopping olives, and tossing the two with capers, you’ll briefly sauté the mix with olive oil and garlic. After just a few minutes, the tomatoes will begin to break down, releasing juices and sweetening as they soften. A squeeze of fresh lemon juice at the end offers a welcomed hit of acidity. // alexandracooks.com

Skillet-Seared Skirt Steak Niçoise