Photo: Matt Ball and Ree Drummond

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A Meal That's Both Meaty and Fresh
Ree Drummond has a lot going on: She lives on a cattle ranch, has four teenagers and recently opened a store and a restaurant. She also knows how to turn pretty much any piece of beef into a quick and tasty supper. This recipe, from her latest cookbook, The Pioneer Woman Cooks: Come and Get It!, stars always-popular steak with an herbaceous sauce. As Drummond points out, there's a steak to fit any budget, from pricey filets and ribeyes (great for a special occasion) to sirloin and bottom round (hello, weeknight supper). Any cut you choose—if it's about an inch-and-a-half thick—will cook within eight to 10 minutes on a hot cast-iron skillet. Drummond's chimichurri includes cilantro, parsley and mint, plus garlic, red wine vinegar, red-pepper flakes, salt, pepper and olive oil. Spoon it over the cooked steaks for a fantastic combination of hearty and vibrant.

Get the recipe: Steaks with Chimichurri