These steaks would be great served with the Endive Salad . Tip steak is from the round, which is a tougher muscle and has less marbling than other cuts of beef. It should be cooked rare to medium-rare for maximum flavor and juiciness.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
The silky French vanilla sauce that goes with everything.
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
Just like the state fair, minus the crowds.
Fluffier, fresher, and fancier than anything from a tub or can.
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.