1. Chop spinach and parsley. Tear prosciutto into small pieces. Tenderize steak, by pounding with meat mallet (or rolling pin) between two pieces of plastic wrap, until 1/4-inch thick (if needed). 2.

AS THE CULINARY wizard of “Queer Eye for the Straight Guy,” Ted Allen helped gourmet doofuses learn how to saute steaks and pick good pinot noirs. On his new Food Network show, “Food Detectives” (Tues ...

Enjoy delicious steak fajitas, made completely from scratch in just 20 minutes! Using tender flank steak, you can make an ...

Sautéing green beans is one of the quickest ways to get them on the table. Blanching them first will help you get the perfect ...

These steak fajita tacos are fresh, flavorful, and surprisingly easy to make. With homemade guacamole, sautéed onions and peppers, and perfectly seared steak seasoned with a blend of paprika, cumin, ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. RIB-EYE STEAKS WITH SAUTÉED BABY BELLAS Yield: 4 servings 4 small or 2 larger boneless rib-eye steaks, about 1-inch thick, ...

I love this time of year when large, juicy mangoes are in season. They’re perfect for creating a sweet and spicy summer dinner — like using them as a fresh relish for pork steaks. The recipe calls for ...