Any picanha steak cut, whether grilled over charcoal or smoked low and slow like a brisket, needs a few friends on the plate. Here's what to serve.

Season steak with salt and pepper. 4. Trim fat from steak. Remove bone; carve steak crosswise into slices. Serve with vegetables.

Heat oven to 425°F. Coat large rimmed baking sheet with cooking spray. In bowl, toss peppers and onion with rosemary, 1 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper. Spread in single layer over ...

Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine 1/4 cup stir-fry sauce and beef ...

Place vegetables, tofu, seafood, and steak on serving trays on dinner table. Using chopsticks, small hot pot strainers, and small tongs, dip, cook, and eat items in batches; serve with dipping sauce.

Place on paper towel to remove some of the oil. Place steak on plate and top with sauce. Serve with mashed potatoes and vegetable of choice. Garnish with sprig of parsley.

The chef says this cut of steak is best served medium rare or medium. Place your sauce pan on the grill and allow to get hot. Add olive oil. Add peppers, onions, garlic and thyme. Stir vegetables ...

Fill a heavy-based deep-sided frying pan 1cm/½in deep with vegetable oil and heat until ... Repeat the process as necessary. For the steak, heat a heavy-based frying pan over a medium-high ...

To serve: Place the "steak" on the plate, a scoop of mashed potatoes, and drizzle with gravy. For additional color, you can serve with buttered peas.

Heat the vegetable oil in a deep fat fryer to ... Keep warm on a tray in the oven if necessary. To serve, carve the steak into thick slices, place onto plates and spoon the béarnaise sauce ...