19 Delicious Cheap Steak Recipes Amazing

Just when you thought steak nights were reserved for special occasions, we’re here to prove you wrong! Dive into our roundup of 19 Delicious Cheap Steak Recipes that promise to turn any ordinary dinner into a feast without breaking the bank. Perfect for home cooks looking to impress, these dishes blend affordability with mouthwatering flavors. Ready to transform your meal routine? Let’s get cooking!

Garlic Butter Steak Bites

Here’s how to make Garlic Butter Steak Bites that’ll have everyone begging for seconds. **Heat** your skillet—this is about to get delicious.

Ingredients

• For the steak: 1.5 lbs sirloin steak (cut into 1-inch cubes), 2 tbsp olive oil, 1 tsp salt, 1 tsp black pepper
• For the garlic butter: 4 tbsp unsalted butter, 4 garlic cloves (minced), 1 tbsp fresh parsley (chopped)

Instructions

1. **Pat dry** the steak cubes with paper towels to ensure a perfect sear.
2. **Season** the steak evenly with salt and pepper.
3. **Heat** olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. **Sear** the steak cubes in a single layer, turning every minute, for 4 minutes total for medium-rare. Tip: Don’t overcrowd the pan—work in batches if needed.
5. **Remove** the steak from the skillet and set aside on a plate.
6. **Reduce** heat to low and add butter to the same skillet.
7. **Sauté** garlic in butter for 1 minute until fragrant, stirring constantly to prevent burning.
8. **Return** the steak to the skillet and toss to coat in the garlic butter. Tip: A quick toss ensures every bite is flavorful.
9. **Sprinkle** with fresh parsley and serve immediately. Tip: Fresh herbs add a bright finish.

These Garlic Butter Steak Bites are **tender** with a crispy edge, bursting with rich, buttery flavor. Try skewering them for a fun appetizer or pile them over mashed potatoes for a hearty meal.

Skillet Steak with Mushroom Sauce

Overwhelm your taste buds with this skillet steak smothered in a rich mushroom sauce—juicy, flavorful, and ready in under 30 minutes.

Ingredients

• For the steak:
  • 1.5 lbs ribeye steak, 1-inch thick
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the mushroom sauce:
  • 2 cups sliced cremini mushrooms
  • 2 tbsp unsalted butter
  • 1/2 cup heavy cream
  • 1/4 cup beef broth
  • 1 tsp garlic powder
  • 1/2 tsp thyme

Instructions

1. Heat a large skillet over medium-high heat for 2 minutes until hot.
2. Rub the steak with olive oil, then season both sides with salt and pepper.
3. Place the steak in the skillet and cook for 4 minutes per side for medium-rare, or until internal temperature reaches 135°F.
4. Remove the steak from the skillet and let it rest on a plate, covered with foil.
5. In the same skillet, melt butter over medium heat and add mushrooms. Cook for 5 minutes until golden.
6. Pour in beef broth to deglaze the skillet, scraping up any browned bits.
7. Stir in heavy cream, garlic powder, and thyme. Simmer for 3 minutes until the sauce thickens slightly.
8. Slice the steak against the grain and serve topped with the mushroom sauce.

Juicy steak meets creamy mushroom sauce for a dish that’s both hearty and elegant. Try serving it over mashed potatoes or with a side of roasted veggies for a complete meal.

Easy Steak Fajitas

Every bite of these Easy Steak Fajitas packs a punch of flavor, ready in minutes for your next meal prep or weeknight dinner.

Ingredients

• For the marinade:
  • 1/4 cup olive oil
  • 2 tbsp lime juice
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp salt
• For the fajitas:
  • 1 lb flank steak, thinly sliced against the grain
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow onion, sliced
  • 2 tbsp olive oil
  • 8 small flour tortillas

Instructions

1. In a large bowl, whisk together 1/4 cup olive oil, lime juice, chili powder, cumin, garlic powder, and salt to make the marinade.
2. Add the sliced flank steak to the marinade, ensuring each piece is well coated. Let it marinate for at least 30 minutes in the fridge for maximum flavor.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the marinated steak and cook for 2-3 minutes per side until browned. Remove from skillet and set aside.
4. In the same skillet, heat the remaining 1 tbsp olive oil. Add the sliced bell peppers and onion, cooking for 5-7 minutes until they’re soft and slightly charred.
5. Return the steak to the skillet with the vegetables, tossing everything together for 1-2 minutes to combine and heat through.
6. Warm the flour tortillas in a dry skillet for about 30 seconds on each side or until they’re soft and pliable.
7. Serve the steak and vegetable mixture on the warmed tortillas. For an extra kick, top with your favorite salsa or a squeeze of fresh lime juice.

Unbelievably tender steak meets crisp, colorful veggies in these fajitas, perfect for wrapping up or piling high on a plate. The marinade ensures every bite is juicy and full of zest, making it a surefire hit for any gathering.

Pepper Steak Stir Fry

Never settle for bland weeknight dinners when this Pepper Steak Stir Fry can jazz up your meal prep in minutes. Grab your skillet—it’s time to turn up the heat with bold flavors and crisp veggies.

Ingredients

• For the marinade: 1 lb flank steak (sliced thin), 2 tbsp soy sauce, 1 tbsp cornstarch, 1 tsp sugar
• For the stir fry: 2 tbsp vegetable oil, 1 red bell pepper (sliced), 1 green bell pepper (sliced), 1 onion (sliced), 2 cloves garlic (minced)
• For the sauce: 1/4 cup beef broth, 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, 1/2 tsp red pepper flakes

Instructions

1. In a bowl, combine flank steak with soy sauce, cornstarch, and sugar. Let marinate for 15 minutes—this tenderizes the meat.
2. Heat 1 tbsp vegetable oil in a large skillet over high heat. Add steak in a single layer; cook for 2 minutes per side until browned. Remove and set aside.
3. In the same skillet, add remaining oil. Stir in bell peppers and onion; cook for 3 minutes until slightly soft.
4. Add garlic; stir for 30 seconds until fragrant—don’t let it burn.
5. Pour in beef broth, soy sauce, oyster sauce, sesame oil, and red pepper flakes. Bring to a simmer.
6. Return steak to skillet; toss everything together for 1 minute until sauce thickens slightly.
7. Tip: For extra crisp veggies, don’t overcrowd the pan—cook in batches if needed.
8. Tip: Slice steak against the grain for maximum tenderness.
9. Tip: Serve immediately over rice to soak up all the saucy goodness.

Unbelievably tender steak meets crunchy peppers in a sauce that’s sweet, savory, and just a little spicy. Try topping with sesame seeds or sliced green onions for an extra pop of color and flavor.

Steak and Potato Foil Packets

Ready to ditch the dishes? **Steak and Potato Foil Packets** are your ticket to a mess-free, flavor-packed meal that cooks itself.

Ingredients

• For the packets:
  • 1 lb sirloin steak, cut into 1-inch cubes
  • 2 cups baby potatoes, halved
  • 1 cup bell peppers, sliced
  • 1/2 cup red onion, sliced
  • 2 tbsp olive oil
  • 1 tbsp garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
• For serving (optional):
  • Fresh parsley, chopped
  • Sour cream

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. In a large bowl, toss steak cubes, potatoes, bell peppers, and red onion with olive oil, garlic, salt, pepper, and paprika until evenly coated. Tip: Let the mixture sit for 10 minutes to marinate slightly.
3. Divide the mixture evenly onto 4 large sheets of heavy-duty aluminum foil.
4. Fold the foil over the mixture and seal the edges tightly to form packets. Tip: Leave a little space inside the packet for steam to circulate.
5. Place the packets on the grill and cook for 20-25 minutes, flipping once halfway through. Tip: The packets are done when the potatoes are tender and the steak reaches your desired doneness.
6. Carefully open the packets (watch for steam) and garnish with fresh parsley and a dollop of sour cream if desired.

Flaky, tender steak meets smoky, soft potatoes in every bite. Serve these foil packets straight on the table for a fun, interactive meal—no plates needed.

Marinated Flank Steak

Get ready to transform your dinner game with this marinated flank steak—juicy, flavorful, and perfect for grilling season.

Ingredients

• For the marinade:
  • 1/2 cup soy sauce
  • 1/4 cup olive oil
  • 1/4 cup honey
  • 2 tbsp apple cider vinegar
  • 3 cloves garlic, minced
  • 1 tsp ground black pepper
• For the steak:
  • 1.5 lbs flank steak

Instructions

1. In a medium bowl, whisk together soy sauce, olive oil, honey, apple cider vinegar, minced garlic, and black pepper to create the marinade.
2. Place the flank steak in a large resealable bag or shallow dish, pour the marinade over it, ensuring the steak is fully coated. Seal or cover and refrigerate for at least 4 hours, preferably overnight for deeper flavor.
3. Preheat your grill to medium-high heat (about 400°F) for direct grilling.
4. Remove the steak from the marinade, letting excess drip off. Discard the remaining marinade.
5. Grill the steak for about 6 minutes per side for medium-rare, or until it reaches an internal temperature of 135°F. Use a meat thermometer for accuracy.
6. Transfer the steak to a cutting board and let it rest for 10 minutes before slicing against the grain to ensure tenderness.

Zesty and tender, this flank steak boasts a perfect balance of sweet and savory. Serve it sliced over a crisp salad or alongside grilled veggies for a meal that’s anything but ordinary.

Beef and Broccoli Stir Fry

Fire up your wok—this Beef and Broccoli Stir Fry is your ticket to a flavor-packed dinner in minutes. Thinly sliced beef, crisp broccoli, and a glossy sauce come together for a dish that’s **bold, fast, and totally weeknight-friendly**.

Ingredients

• For the beef:
  • 1 lb flank steak, thinly sliced against the grain
  • 2 tbsp soy sauce
  • 1 tbsp cornstarch
• For the sauce:
  • 1/2 cup beef broth
  • 1/4 cup soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced
  • 1 tsp ginger, grated
• For the stir fry:
  • 3 cups broccoli florets
  • 2 tbsp vegetable oil

Instructions

1. In a bowl, toss the sliced beef with soy sauce and cornstarch. Let it marinate for 15 minutes—this ensures the beef stays tender.
2. Whisk together beef broth, soy sauce, brown sugar, sesame oil, garlic, and ginger in a small bowl. Set aside.
3. Heat 1 tbsp of vegetable oil in a wok or large skillet over high heat. Add the beef in a single layer and cook for 2 minutes per side until browned. Remove and set aside.
4. In the same wok, add the remaining oil and stir-fry broccoli for 3 minutes until bright green but still crisp.
5. Return the beef to the wok, pour the sauce over, and stir-fry for another 2 minutes until everything is coated and the sauce thickens slightly.

Just like that, you’ve got a stir fry with **juicy beef, crunchy broccoli, and a sauce that’s sweet, salty, and utterly addictive**. Serve it over steamed rice or noodles for a meal that’s sure to impress.

Cheesy Steak Quesadillas

Tear into these Cheesy Steak Quesadillas—your next obsession. Packed with juicy steak, melty cheese, and a crispy tortilla, they’re a game-changer for any meal.

Ingredients

• For the filling:
  • 1 lb skirt steak, thinly sliced
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup diced onions
  • 1/2 cup diced bell peppers
• For assembling:
  • 4 large flour tortillas
  • 2 tbsp butter, melted

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add steak, salt, black pepper, and garlic powder. Cook for 3-4 minutes until browned. Remove from skillet.
2. In the same skillet, sauté onions and bell peppers for 2-3 minutes until softened. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Combine cooked steak with onions and peppers in a bowl. Mix in cheddar and Monterey Jack cheeses. Tip: Let the steak rest for a minute before mixing to keep it juicy.
4. Brush one side of each tortilla with melted butter. Place buttered side down on a clean skillet over medium heat.
5. Spread the steak and cheese mixture evenly over half of each tortilla. Fold the other half over. Cook for 2-3 minutes per side until golden and crispy. Tip: Press down gently with a spatula to seal the quesadilla.

Flaky, cheesy, and utterly satisfying, these quesadillas are a crowd-pleaser. Serve with a side of sour cream or guacamole for an extra kick.

Steak Tacos with Avocado Salsa

You won’t believe how these steak tacos with avocado salsa will steal the spotlight at your next meal. **Juicy** steak meets fresh, zesty salsa in a match made in heaven.

Ingredients

• For the steak:
  • 1 lb flank steak
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
• For the avocado salsa:
  • 2 ripe avocados, diced
  • 1/2 cup diced red onion
  • 1/4 cup chopped cilantro
  • 1 jalapeño, seeded and minced
  • 2 tbsp lime juice
  • 1/2 tsp salt
• For serving:
  • 8 small corn tortillas
  • 1/2 cup crumbled queso fresco

Instructions

1. Preheat your grill or skillet to high heat (450°F).
2. Rub the flank steak with olive oil, then season both sides with salt, black pepper, and garlic powder.
3. Grill the steak for 4-5 minutes per side for medium-rare, or until it reaches an internal temperature of 135°F. Let it rest for 5 minutes before slicing against the grain.
4. While the steak rests, combine the diced avocados, red onion, cilantro, jalapeño, lime juice, and salt in a bowl. Gently mix to avoid mashing the avocados.
5. Warm the corn tortillas on the grill or in a dry skillet for about 30 seconds per side.
6. Slice the rested steak into thin strips.
7. Assemble the tacos by placing steak strips on each tortilla, topping with avocado salsa, and sprinkling with queso fresco.

Just imagine the creamy avocado salsa balancing the smoky, charred steak. Serve these tacos with an extra lime wedge for a bright finish.

Slow Cooker Steak and Gravy

Absolutely no one has time to babysit dinner, but everyone craves that melt-in-your-mouth steak. Enter: your slow cooker, the ultimate weeknight hero.

Ingredients

• For the steak:
  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the gravy:
  • 1 cup beef broth
  • 1/4 cup all-purpose flour
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Tip: Ensure the skillet is hot before adding the steak to get a good sear.
2. Add steak cubes to the skillet, season with salt and pepper, and sear for 2-3 minutes per side until browned. Tip: Don’t overcrowd the skillet; work in batches if necessary.
3. Transfer the seared steak to the slow cooker.
4. In a medium bowl, whisk together beef broth, flour, Worcestershire sauce, garlic powder, and onion powder until smooth. Tip: Whisk vigorously to avoid lumps in your gravy.
5. Pour the gravy mixture over the steak in the slow cooker, stirring gently to combine.
6. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the steak is tender.

Fall-apart tender steak smothered in rich, savory gravy—this is comfort food at its finest. Serve over mashed potatoes or buttered noodles for the ultimate cozy meal.

Steak and Egg Breakfast Skillet

Let’s kickstart your morning with a sizzling Steak and Egg Breakfast Skillet that’s packed with protein and flavor. This one-pan wonder is your ticket to a no-fuss, hearty breakfast.

Ingredients

• For the steak: 1 tbsp olive oil, 1 lb sirloin steak (cut into 1-inch pieces), 1 tsp salt, 1/2 tsp black pepper
• For the eggs: 4 large eggs, 1/4 tsp salt, 1/4 tsp black pepper
• For the veggies: 1/2 cup diced bell peppers, 1/2 cup diced onions, 1 tbsp butter

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add steak pieces to the skillet, seasoning with salt and pepper. Sear for 3-4 minutes per side until browned. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Remove steak from skillet and set aside on a plate.
4. In the same skillet, melt butter over medium heat. Add bell peppers and onions, sautéing for 2-3 minutes until softened.
5. Push veggies to one side of the skillet. Crack eggs into the other side, seasoning with salt and pepper. Tip: For sunny-side-up eggs, cover the skillet for the last minute of cooking.
6. Return steak to the skillet, mixing gently with the veggies. Cook for 1 minute to reheat. Tip: Let the eggs set before stirring to keep them intact.
7. Serve immediately, garnished with fresh herbs if desired.

You’ll love the juicy steak paired with creamy eggs and crisp veggies. Try topping with avocado slices or a dash of hot sauce for an extra kick.

Grilled Steak with Chimichurri Sauce

Just when you thought steak couldn’t get any better, here comes chimichurri to prove you wrong. Grill it, sauce it, devour it—no fancy skills needed.

Ingredients

• For the steak:
  • 1.5 lbs ribeye steak, 1 inch thick
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
• For the chimichurri sauce:
  • 1 cup fresh parsley, finely chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 3 cloves garlic, minced
  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 1/2 tsp salt
  • 1/4 tsp red pepper flakes

Instructions

1. Preheat your grill to high heat, aiming for 450°F.
2. Rub the steak with olive oil, then season both sides with salt and pepper.
3. Place the steak on the grill. Cook for 4 minutes per side for medium-rare, or adjust time based on your preferred doneness.
4. While the steak cooks, mix all chimichurri sauce ingredients in a bowl. Let it sit to meld flavors.
5. Remove the steak from the grill and let it rest for 5 minutes. This keeps it juicy.
6. Slice the steak against the grain for maximum tenderness.
7. Drizzle chimichurri sauce over the sliced steak or serve on the side for dipping.

Zesty chimichurri cuts through the richness of the steak, creating a perfect bite every time. Try serving it over a bed of arugula for a fresh contrast.

Steak and Cheese Sandwiches

Viral cravings alert! These steak and cheese sandwiches are your next obsession—juicy, cheesy, and packed with flavor. No frills, just fills.

Ingredients

• For the steak: 1 lb ribeye steak, thinly sliced
• For the marinade: 2 tbsp olive oil, 1 tbsp Worcestershire sauce, 1 tsp garlic powder, 1 tsp onion powder, salt to taste
• For the sandwiches: 4 hoagie rolls, 1 cup shredded provolone cheese, 1 bell pepper, thinly sliced, 1 onion, thinly sliced
• For the sauce: 1/4 cup mayonnaise, 1 tbsp mustard

Instructions

1. Marinate the steak: In a bowl, mix olive oil, Worcestershire sauce, garlic powder, onion powder, and salt. Add steak slices, ensuring they’re well coated. Let sit for 15 minutes.
2. Cook the veggies: Heat a skillet over medium heat. Add bell pepper and onion, cooking until soft, about 5 minutes. Remove and set aside.
3. Sear the steak: In the same skillet, increase heat to high. Add marinated steak, cooking for 2-3 minutes per side until browned. Tip: Don’t overcrowd the pan to get a good sear.
4. Assemble the sandwiches: Slice hoagie rolls open. Spread a mix of mayonnaise and mustard on each side. Layer with steak, cooked veggies, and top with provolone cheese.
5. Melt the cheese: Place sandwiches under a broiler preheated to 350°F for 2-3 minutes until cheese is bubbly. Tip: Watch closely to avoid burning.
6. Serve hot: Let sandwiches sit for a minute before slicing. Tip: This helps the juices redistribute for maximum flavor.

Get ready for a messy, melty masterpiece. The crisp veggies and tender steak contrast perfectly with the gooey cheese—dive in with extra napkins.

Beef Steak with Onion Rings

Kickstart your dinner with this unbeatable combo: juicy beef steak paired with crispy onion rings. It’s a match made in flavor heaven, ready in under 30 minutes.

Ingredients

• For the steak:
  • 1 lb beef sirloin steak
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the onion rings:
  • 1 large onion, sliced into rings
  • 1 cup all-purpose flour
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 2 cups vegetable oil for frying

Instructions

1. Preheat your skillet over medium-high heat and add olive oil.
2. Season the steak with salt and pepper on both sides.
3. Place the steak in the skillet and cook for 4 minutes on each side for medium-rare, or until desired doneness.
4. Remove the steak from the skillet and let it rest for 5 minutes. Tip: Resting the steak ensures juicy results.
5. While the steak rests, heat vegetable oil in a deep fryer or large pot to 375°F.
6. In a bowl, mix flour, paprika, garlic powder, and salt.
7. Dip onion rings in buttermilk, then coat them in the flour mixture.
8. Fry the onion rings in batches for 2-3 minutes until golden brown. Tip: Don’t overcrowd the fryer to keep the rings crispy.
9. Drain the onion rings on paper towels. Tip: Sprinkle a little extra salt right after frying for extra flavor.

Serve the steak sliced against the grain with a pile of onion rings on the side. The contrast between the tender steak and the crunchy rings is unreal. Try drizzling with a bit of hot sauce for an extra kick.

Steak and Veggie Kabobs

You won’t believe how these Steak and Veggie Kabobs will steal the show at your next BBQ. **Marinate**, **skewer**, **grill**—boom, flavor explosion in every bite.

Ingredients

• For the marinade:
  • 1/2 cup soy sauce
  • 1/4 cup olive oil
  • 2 tbsp honey
  • 2 cloves garlic, minced
  • 1 tsp black pepper
• For the kabobs:
  • 1.5 lbs sirloin steak, cut into 1-inch cubes
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 green bell pepper, cut into 1-inch pieces
  • 1 red onion, cut into 1-inch pieces
  • 8 oz mushrooms, whole

Instructions

1. In a bowl, whisk together soy sauce, olive oil, honey, minced garlic, and black pepper to make the marinade.
2. Add steak cubes to the marinade, ensuring each piece is coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat grill to medium-high heat (400°F).
4. Thread marinated steak, bell peppers, onion, and mushrooms onto skewers, alternating between meat and veggies.
5. Grill kabobs for 10-12 minutes, turning every 3 minutes for even cooking, until steak reaches desired doneness.
6. Let kabobs rest for 5 minutes before serving to allow juices to redistribute.

**Tip:** Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
**Tip:** Don’t overcrowd the skewers; leave a little space between pieces for even cooking.
**Tip:** Use a meat thermometer to check doneness—145°F for medium-rare, 160°F for medium.

Mouthwatering and juicy, these kabobs are a perfect mix of smoky and sweet. Serve over a bed of rice or with a side of grilled corn for the ultimate summer feast.

Pan Seared Steak with Garlic Herb Butter

Overwhelm your taste buds with this juicy, flavor-packed masterpiece. Perfectly seared steak meets a melt-in-your-mouth garlic herb butter—game over.

Ingredients

• For the steak:
  • 1 (1.5-inch thick) ribeye steak
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
• For the garlic herb butter:
  • 4 tbsp unsalted butter, softened
  • 2 cloves garlic, minced
  • 1 tbsp fresh parsley, chopped
  • 1 tsp fresh thyme, chopped

Instructions

1. Remove the steak from the fridge 30 minutes before cooking to bring it to room temperature for even cooking.
2. Pat the steak dry with paper towels to ensure a perfect sear.
3. Heat a cast-iron skillet over high heat until smoking hot, about 2 minutes.
4. Rub the steak with olive oil, then season both sides generously with salt and pepper.
5. Place the steak in the skillet and sear undisturbed for 3 minutes to form a crust.
6. Flip the steak and sear the other side for another 3 minutes for medium-rare (135°F). Adjust time for desired doneness.
7. Transfer the steak to a plate and let it rest for 5 minutes to redistribute juices.
8. While the steak rests, mix butter, garlic, parsley, and thyme in a bowl until combined.
9. Slice the steak against the grain and top with a dollop of garlic herb butter.

Flavor explodes with every bite—the buttery, herby goodness complements the steak’s rich umami. Serve over a bed of arugula for a peppery contrast or with roasted potatoes to soak up all the delicious juices.

Steak and Rice Bowls

Viral on every foodie’s feed, these Steak and Rice Bowls are your ticket to a flavor-packed meal in minutes. **Sear** juicy steak, **toss** with vibrant veggies, and **drizzle** with a killer sauce over fluffy rice.

Ingredients

• For the steak: 1 lb flank steak, 1 tbsp olive oil, 1 tsp salt, 1 tsp black pepper
• For the rice: 2 cups cooked white rice, 1 tbsp butter
• For the veggies: 1 cup sliced bell peppers, 1 cup sliced onions, 1 tbsp olive oil
• For the sauce: 2 tbsp soy sauce, 1 tbsp honey, 1 tsp garlic powder, 1 tsp ginger powder

Instructions

1. Preheat a skillet over medium-high heat. Add 1 tbsp olive oil.
2. Season the flank steak with salt and pepper. Sear for 3-4 minutes per side for medium-rare. Let rest for 5 minutes before slicing.
3. In the same skillet, add 1 tbsp olive oil. Sauté bell peppers and onions for 5 minutes until soft.
4. In a small bowl, whisk together soy sauce, honey, garlic powder, and ginger powder.
5. Slice the rested steak against the grain into thin strips.
6. Reheat the rice with 1 tbsp butter in a microwave or on the stove for 1-2 minutes.
7. Assemble bowls with rice, steak, and veggies. Drizzle with the sauce.

Get ready for a bowl that’s **bold** in flavor with tender steak and crisp veggies. Serve with extra sauce on the side or top with a fried egg for breakfast vibes.

Spicy Steak and Corn Salad

Get ready to **spice up** your dinner routine with this **bold** and **flavor-packed** Spicy Steak and Corn Salad. It’s the perfect mix of **heat, crunch, and freshness** that’ll have you coming back for seconds.

Ingredients

• For the steak: 1 lb flank steak, 1 tbsp olive oil, 1 tsp salt, 1 tsp black pepper, 1 tsp chili powder
• For the salad: 2 cups mixed greens, 1 cup corn kernels (fresh or frozen), 1/2 cup cherry tomatoes (halved), 1/4 cup red onion (thinly sliced)
• For the dressing: 2 tbsp lime juice, 1 tbsp olive oil, 1 tsp honey, 1/2 tsp cayenne pepper

Instructions

1. Preheat your grill or skillet to **high heat (450°F)** for the steak.
2. Rub the flank steak with olive oil, then season both sides with salt, black pepper, and chili powder.
3. Grill the steak for **4-5 minutes per side** for medium-rare, or until desired doneness. **Tip:** Let the steak rest for 5 minutes before slicing to keep it juicy.
4. While the steak rests, toss the mixed greens, corn, cherry tomatoes, and red onion in a large bowl.
5. In a small bowl, whisk together lime juice, olive oil, honey, and cayenne pepper for the dressing. **Tip:** Adjust the cayenne to control the spice level.
6. Slice the steak against the grain into thin strips and add to the salad.
7. Drizzle the dressing over the salad and toss gently to combine. **Tip:** For extra crunch, add some toasted tortilla strips on top.

Bold flavors and textures make this salad a **standout dish**. Serve it with a side of warm tortillas or over a bed of quinoa for a **hearty twist**.

Steak and Black Bean Soup

Never settle for bland when you can boldly combine juicy steak and hearty black beans in a soup that’s packed with flavor and ready in no time.

Ingredients

• For the steak: 1 lb sirloin steak, 1 tbsp olive oil, 1 tsp salt, 1 tsp black pepper
• For the soup: 2 cups black beans (canned), 1 cup diced tomatoes, 1/2 cup chopped onion, 2 minced garlic cloves, 4 cups beef broth, 1 tsp cumin, 1/2 tsp chili powder
• For garnish: 1/4 cup chopped cilantro, 1/2 cup shredded cheese, 1/2 cup sour cream

Instructions

1. Heat olive oil in a large pot over medium-high heat (350°F).
2. Season the steak with salt and pepper, then sear in the pot for 3 minutes per side for medium-rare. Tip: Let the steak rest for 5 minutes before slicing to keep it juicy.
3. Remove steak and slice into thin strips.
4. In the same pot, sauté onion and garlic until translucent, about 2 minutes.
5. Add black beans, diced tomatoes, beef broth, cumin, and chili powder. Bring to a boil.
6. Reduce heat to low and simmer for 15 minutes. Tip: For a thicker soup, mash some beans against the pot’s side.
7. Add sliced steak to the pot and heat through for 2 minutes. Tip: Don’t overcook the steak to maintain its tenderness.
8. Serve hot, garnished with cilantro, cheese, and sour cream.

Rich in texture and bursting with smoky, spicy flavors, this soup pairs perfectly with crusty bread or over a bed of rice for an extra hearty meal.

Conclusion

Perfect for budget-conscious foodies, our roundup of 19 Delicious Cheap Steak Recipes proves gourmet meals don’t have to break the bank. Dive into these mouthwatering options and discover your next favorite dish. Don’t forget to share which recipe stole your heart in the comments and spread the love by pinning this article on Pinterest. Happy cooking!