Steak

Try a fruity, spicy red wine, such as a California Zinfandel, with this main course.

Brush thick slices of country-style bread with olive oil and grill until golden, about two minutes per side. Serve alongside steaks. What to drink: Beckmen Vineyards 2000 Syrah, Estate, Santa Ynez Valley, or another light-bodied Syrah.

Both sauces can be prepared a day ahead. What to drink: Choose a medium-bodied red wine with lots of berry fruit and a bit of spice — Syrah is a good match.

Flat iron steak is a tender cut from the chuck top blade roast. If flat iron steak is unavailable, use flank steak.

Can be prepared in 45 minutes or less.

From the Snake River Grill in Jackson, Wyoming.

Chimichurri is a thick herb sauce that in Argentina is typically served with steak.

For side dishes, serve braised red cabbage, and egg noodles with butter and poppy seeds; finish with cherry strudel.

Begin marinating the steaks a day ahead.

This is easily one of my three favorite dishes in my mother's repertoire. She only started making it five years ago, and whenever I'm home I ask for it. It takes well to substitutions, so go ahead and experiment.

Filete Mignon con Rajas The mild flavor of the meat is revved up with rich rajas con crema, a traditional dish of roasted poblano strips in cream.

The versatile seasoning mixture is just as nice on lamb, pork and poultry.

This simple marinade and a fast grilling bring out the best in a great cut of meat.

This South American version of beef steak is wonderfully good eating.

Negimaki Many New Yorkers owe their first sushi experience to the boom in the city's Japanese population during the 1980s, which in turn led to a proliferation of Japanese restaurants. These beautiful rolls aren't raw—they're seared to create a flavorful brown crust and a medium-rare center.