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6 Great Steak Recipes That Won't Break the Bank

6 Great Steak Recipes That Won't Break the Bank

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Just because it's cheap doesn't mean it has to be less flavorful

6 great steak recipes that won't break the bank

What if the meals coming out of your kitchen every night were as good as those coming from a first-rate steakhouse? That would be pretty nice. Unfortunately, most of us don’t have the money to afford top cuts of meat on a daily basis. The good news is that there are practical solutions to this quandary. With a little care and a great recipe, there are plenty of steak cuts that can taste finer than a filet mignon. We’ve compiled a list of six great steak recipes that won't break the bank.

6 Great Steak Recipes That Won't Break the Bank (Slideshow)

It’s important to note that the cost of certain cuts of beef change depending on availability and region. Some cuts may be significantly cheaper or more expensive where you live. There are so many cuts to choose from; so we’ve provided you with a list that will help you make money-saving decisions about your next beef cut purchase.

Hanger steak and flank steak are lower-cost cuts of beef that work terrific in tacos and fajitas. Top sirloin is another lean cut of meat that won’t set you back as much as the popular tenderloin cuts, but when prepared and cooked properly will yield just as much flavor. Most importantly, according to Beef Retail, a site that provides current wholesale market rates for commercially packaged and sold beef cuts, top sirloin is nearly one-third the price of tenderloin cuts.

The key is to look past the more popular cuts. You’ll find a surprising wealth of beef cuts that are underutilized and priced according to demand. Click on the slideshow to see 6 steak recipes that won't break the bank. We’re sure that some of these cuts will surprise you.

Jonathan Hirsch is the Cook Editor for The Daily Meal. Follow him on twitter @jonathanihirsch.

Crowd Pleasing Recipes that Won’t Break the Bank

You want to open your home to friends and family, but the idea of feeding a whole mess of people is a little intimidating. What if they don’t like it? What if you don’t make enough food? and How in the world will you pay for it all?

Growing up the eldest of five children, I learned early on how to cook for a crowd. My parents were both from big families (6 and 8 kids there) so family get-togethers, were, well HUGE. Today I regularly cook for a small army.

Not all families are as big as ours. Cooking for many can be a challenge when it’s not your norm.

Don’t let this put a damper on your bigger gatherings. Here are my strategies for feeding a crowd:

Shallot and Red Wine Compound Butter

Maryse Raymond / Getty Images

We all know red wine goes perfectly with steak, but shallots are also a great match the subtle flavors of onion and garlic are the ideal complement to the richness of the meat, especially filets and ribeyes. Dijon mustard rounds out this shallot and red wine compound butter, with a bit of olive oil for added smoothness.

Stretching the Value of Steak — Weekend Cookout

This summer, Food Network’s Grilling Central is packed with recipes for the entire family’s taste buds, boasting the best in burgers, dogs, chicken and more all season long. But with so many recipes, where do you start? Each Friday, FN Dish is giving you a complete menu that is stress-free, and this weekend’s spread features juicy grilled steak that won't break the bank.

No matter if you're buying filet mignon or flank steak, the price of beef can leave a sizable dent in your wallet, especially if you're shopping to feed a crowd. But even though it's a splurge item for many, steak is indeed a can-do meat for your next weekend cookout the trick is knowing what to buy and how to stretch it so that you get the most for your money.

About that filet mignon — skip it. Stick to the flank or other budget-friendly cuts like hanger or skirt steak. These pieces of beef are every bit as flavorful as their expensive counterparts, but they're thinner, so they're more prone to overcooking. To remedy that and dodge chewy meat, simply keep the cooking time to a minimum. In his recipe for Skirt Steak (pictured above), Alton cooks the beef on hot charcoals for just 60 seconds on each side, then keeps it wrapped in foil for 15 minutes the direct-heat method ensures that the meat develops a charred crust, while the aluminum tent helps it become tender. Click the play button on the video below to watch Alton make it.

Whether you're cooking for just your family or an entire backyard of guests, avoid making the steak the centerpiece of the plate. Instead, feature it in fajitas, as Alton does with his skirt steak, serve tacos or burritos, slice steak atop a mixed greens salad or toss it with pasta and vegetables. This way you'll be able to purchase less beef but still offer a hearty meal, as you'll have other ingredients beefing up the dish.

Budget-Friendly Healthy Recipes

Healthy dinners don't have to break the bank — use budget-friendly ingredients and these recipes for low-cost, high-flavor meals.

Related To:

Photo By: Antonis Achilleos

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Antonis Achilleos

Photo By: Antonis Achilleos

Photo By: Antonis Achilleos

Photo By: Antonis Achilleos

Grilled Flank Steak, Portobello and Green Bean Salad

A balsamic marinade pulls double duty in Ellie&rsquos five-star recipe. The sauce tenderizes flank steak, a tougher cut of meat, while infusing the dish with delicious flavor.

White Chili

Penne With Roasted Tomatoes, Garlic, and White Beans

Chicken Enchilada Rice Bake

Convert rotisserie chicken into a healthy and delicious dinner for four with this tasty rice bake.

Stuffed Bell Peppers

Stretch half a pound of ground beef into a hearty dinner for four by mixing the meat with rice, cheese and sautéed veggies.

Aromatic Noodle Salad with Lime Peanut Sauce

New Orleans-Style Shrimp

This low-budget dish of shrimp, corn and tomatoes gets its bold flavor from Creole seasoning, an aromatic and spicy mixture that includes paprika, cayenne pepper, dried herbs, plus granulated onion and garlic.

Greek Salad with Oregano Marinated Chicken

Dried oregano, garlic and lemon turn a simple salad into a Greek-inspired option for dinner tonight. Top the finished greens with grilled chicken for a complete meal.

Barley Risotto With Ham and Mushrooms

Spicy Tofu and Vegetable Lo Mein

Fresh ginger adds great flavor to this 30-minute lo mein &mdash and as a bonus it contains gingerol, a potent antioxidant and anti-inflammatory agent.

Spinach and Egg Sandwiches

Skirt Steak With Roasted Root Vegetables

California Grain Salad

Frozen veggies and puffed cereal contribute flavor and texture to this budget-friendly grain bowl.

No Guilt Caesar

Tropical Chicken Patties

Sheet Pan Fried Rice with Tofu

As Katie says, &ldquotofu is a great way to have a plant-based protein.&rdquo It takes on the flavors that it&rsquos cooked with, especially in Katie&rsquos super-simple sheet pan fried rice. Bonus? Her recipe calls for cooked rice, so hold onto those leftovers!

Peanut Noodles with Pork

Don&rsquot let a half-empty jar of peanut butter go to waste &mdash use it as the sauce for this healthy and satisfying noodle dish.

Healthy One-Pot Spaghetti with Creamy Tomato Sauce

Knock out a pasta dinner with a rich Parmesan-and-cream-cheese tomato sauce in just one pan.

Instant Pot Chicken Cacciatore

Thanks to your Instant Pot, this inexpensive dinner is actually better than takeout. Canned tomatoes and just a cup of chicken broth (which you may already have in the fridge), combine to make an easy sauce for this classic Italian dish.

Chicken and Egg Soup with Pastina

Have leftover rotisserie chicken at home? Use it to make this Greek-inspired soup, which relies on fresh lemon and dill for its bright and bold flavor.

Rice Bowls with Fried Eggs

Eggs are one of the best proteins to buy on a budget because they&rsquore filling, versatile and easy to cook. Eat them for lunch or dinner as a topping on this 15-minute fried rice.

Recipe Summary

  • 1 pound ground sirloin
  • ½ cup panko bread crumbs
  • 1 egg, beaten
  • 2 tablespoons milk
  • ½ (1 ounce) package dry onion soup mix
  • 1 teaspoon Worcestershire sauce
  • ¼ teaspoon ground black pepper
  • 3 tablespoons butter
  • 2 cups fresh mushrooms, sliced
  • 1 sweet onion, sliced
  • 3 tablespoons all-purpose flour
  • ½ (1 ounce) package dry onion soup mix
  • 1 ½ cups beef stock
  • 1 cup water
  • salt and ground black pepper to taste

Mix ground sirloin, panko bread crumbs, egg, milk, and 1/2 packet onion soup mix, Worcestershire sauce, and black pepper together in a large bowl shape into 5 patties.

Heat a skillet over medium heat. Cook patties in hot skillet until browned, 3 to 5 minutes per side.

Melt butter in a separate skillet over medium-high heat. Saute mushrooms and onion in melted butter until tender, 5 to 7 minutes. Stir flour and remaining dry onion soup mix into the mushroom mixture cook and stir until flour is integrated fully, about 1 minute. Stream beef stock and water over the mushroom mixture while stirring continually bring to a simmer, reduce heat to medium, and cook, stirring frequently, until the liquid thickens, about 5 minutes. Season with salt and pepper.

Lie the browned steaks into the gravy simmer until steaks are firm and gray in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Marinated Flank Steak

Flank steak, also known as London broil, isn’t the most tender cut of beef, but it is one of the most flavorful. The key to getting a tender flank steak is to let the meat marinate for a good, long time—in this case, in a mixture of red wine, Worcestershire sauce, garlic, various spices, and fresh rosemary—and then carve it across the grain into thin slices before serving. Get the recipe for Marinated Flank Steak » André Baranowski

4 Steaks You Can Actually Afford

We don’t eat rib eyes every night. Partially because our blood pressure would go through the roof, but mostly because we can’t afford it. The most tender, well-marbled cuts of steak are expensive, but there are plenty of delicious cuts of steak out there that won't break the bank. (Read: more steak, more often.)

The best cheap cuts of steak are always changing. Like the cut of your pants, steaks go through trends. We used to love hanger or skirt steak as a cheap cut, but since they’ve gained popularity and risen in price, we’ve started looking elsewhere. These are four of our most trusty budget steaks, which you can totally find at any Whole Foods or old-school butcher, for weeknight indulgence, Rent Week dinner parties, or just about anything else.

The Best Steak Marinade Recipes for Any Cut of Beef

Whether you’ve got a tri-tip, a T-Bone, or a brisket, here are winning marinades.

A steak marinade is perfect for the "value cuts" of the cow—your chuck and flat iron steaks—helping enhance the flavor and tenderize the lesser hunks of beef. But if properly made, the right steak marinade can be a terrific compliment to even a pricy cut of tenderloin. Deciding which ingredients and in what proportion is key to creating a perfect marinade for a given cut.

Also important: How long you marinate the steaks.

"A skirt steak is nice and thin—it needs no more than an hour or two," says Fabio Viviani, executive chef and partner in DineAmic Group, whose restaurants include Prime & Provisions steakhouse in Chicago, IL, and author of several cookbooks, including 30-Minute Italian, out this May (see his recipe below). "On the other hand, beef shank is a big piece, so it needs 12 to 24 hours for the steak marinade to penetrate that much tissue."

With these guidelines in mind, here we offer up a handful of steak marinade recipes that work especially well for a given cut of beef.

What You Need

  • 16 ounces skirt steak
  • 1 teaspoon ground coriander
  • 1 teaspoon honey
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh thyme
  • 2 tablespoons minced shallot
  • 1/4 cup fresh lemon juice
  • 1/4 cup chopped Italian parsley
  • 1 small garlic clove, grated
  • 3/4 cup extra virgin olive oil

Combine the coriander, honey, lime juice, thyme, shallot, lemon juice, parsley, and garlic in a blender and pulse 4 times. Season with salt and pepper, and add the oil.

Blend on high speed for 1 minute until fully combined. Adjust seasoning with salt and pepper.

Combine with the steak, marinade for 1 to 2 hours.

This recipe comes from Sam Talbot, a New York City chef and contentant on Top Chef. "Steak is de rigueur for game-day barbecues, and the tri-tip is a totally underrated version that is unbelievably flavorful—and won't break the bank," says Talbot. "This recipe offers easy prep, fast cooking, a knockout sauce, and double-knockout mustard. Rich red wine probably not optional."

What You Need

  • 2 pounds yams or sweet potatoes, peeled and cut into 1/2-inch strips
  • 1 tablespoon dry mustard
  • 3 tablespoons raw honey
  • 3 pounds beef tri-tip steak, cut into 6 portions
  • 2 tablespoons grapeseed oil
  • 1 tablespoons red wine vinegar
  • 1 tablespoon ground cumin
  • 2 teaspoons chipotle chile powder
  • 1 teaspoons chopped garlic cloves
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Dijonnaise (recipe below)

Whisk together 2 tablespoons of the oil and red wine vinegar. Pat the steak pieces dry rub each with the oil mixture. Stir together the cumin, chile powder, garlic, and salt and pepper in a small bowl. Sprinkle on both sides of the steaks.

Heat remaining 1 tablespoon oil in a heavy, ovenproof 12-inch skillet over medium-high. Sear the steaks in the hot oil, about 1 minute and 30 seconds per side. Transfer the skillet to the upper third of the oven bake until medium-rare, 6 to 8 minutes.

Transfer the steaks to a platter let rest about 4 minutes before serving. Serve with the Dijonnaise.

1/2 cup olive oil mayonnaise

3 tablespoons plain Greek-style yogurt

2 tablespoons Dijon mustard

Combine all the ingredients and serve.

Part of the cow's belly, the flank steak is one of the tougher cuts of meat and a good steak marinade will be your friend here not just because of flavor, but the way it will help break down the tissue and tenderize it. The acidic qualities of the red wine and soy sauce will help in this—and taste delicious, too.

What You Need

  • 16 ounces flank steak
  • 1/3 cup olive oil
  • 1/3 cup soy sauce
  • 1/4 cup honey
  • 1/4 cup red wine
  • 3 cloves garlic, mined
  • 1/2 teaspoon lemon pepper (or regular ground black pepper)

Using a kitchen knife, score the steak's surface across the grain about ¼ inch deep, an inch apart (this will speed the marinating process).

Combine the olive oil, soy sauce, honey, red wine, garlic, and pepper in a Ziploc bag and add the steak, shaking to coat. Place bag in refrigerator for a minimum of 3 hours, ideally overnight.

When ready to cook, pre-heat grill to high. Remove steak from refrigerator and discard marinade. Place the steak on the grill and sprinkle with salt and pepper. Grill for about 5 minutes on each side, or slightly longer/shorter depending on your preference of doneness.

Remove from heat and let steak "rest" for 2 minutes, slice and serve.

This is another excellent option for the sometimes-tough flank steak. Combining soy sauce, ginger, and balsamic vinegar will give your steak an Asian flavor profile while softening it in the process. The honey in the steak marinade offers a sweet twist.

What You Need

  • 16 ounces flank steak
  • 1/4 cup soy sauce
  • 1/4 cup balsamic vinegar
  • 1/2 cup olive oil
  • 3 tablespoons honey
  • 4 garlic cloves, minced
  • 2 tablespoons fresh ginger, minced
  • 3 scallions, thinly sliced

Combine the soy sauce, vinegar, and oil in a bowl and thoroughly mix. Whisk in the honey, garlic, ginger, and scallions. Place the marinade mixture and steak in a Ziploc bag, flipping it to thoroughly coat. Seal the bag and place in the refrigerator for at least 4 hours, ideally overnight.

When ready to cook, add oil to stovetop pan and preheat to high heat. Remove the steak from the fridge, and from the marinade, discarding liquid. Sear the steak on each side for 4 to 6 minutes or until it's cooked to your desired degree of doneness. Let it rest for several minutes, then slice against the grain and serve.

Brisket, which comes from the lower breast of the cow, is a delicious, fatty cut of beef. It's a popular option for Korean BBQ and Pho, and any fans of Texas BBQ are well familiar with it. But the right marinade can elevate brisket to the next level. Here's a simple red wine–based one to consider.

What You Need

  • 16 ounces of brisket steak
  • 1 cup red wine (get a dry one if possible)
  • 2 tablespoons soy sauce
  • 1 small onion, grated
  • 1 celery stalk, thinly sliced
  • 2 cloves garlic, minced

Combine all ingredients in a bowl, mix well. Place steak in glass baking dish and pour marinade over it. Set in refrigerator and marinate at least 1 hour or ideally overnight.

When ready to cook, preheat oven to 325 degrees. Remove the brisket from the fridge and marinade and sprinkle with salt and pepper. Place the brisket in large covered roasting pan. Cook for about 1 hour per pound, covered. For last hour of cooking, remove brisket and slice to fully cook.

The smoky flavor of roasted garlic goes great with barbecued brisket (especially if you don't have your own smoker handy). Here's an unusual steak marinade that incorporates orange juice into the recipe, giving the whole dish a tangy undercurrent.

What You Need

  • 16 ounces of brisket
  • 2 heads of garlic
  • 1 cup orange juice
  • 1/2 cup spicy mustard
  • 1/4 cup honey
  • 2 tablespoons olive oil
  • 1 teaspoon thyme
  • 1 teaspoon sea salt

Preheat grill on low. Cut off the top of the garlic bulbs, exposing individual cloves. Pour one tablespoon of olive oil over the top and place on grill, roasting for about 30 to 45 minutes, until cloves are soft. Remove from grill and cool.

Pinch the cloves of garlic out of the bulbs, into a blender. Add orange juice, mustard, honey, remaining tablespoon of olive oil, thyme, and salt to blender and blend until smooth.

Combine with brisket in Ziploc bag and marinate for 1 hour to overnight.

When ready to cook, preheat oven to 325 degrees. Remove the brisket from the fridge and marinade and sprinkle with salt and pepper. Place the brisket in large covered roasting pan. Cook for about 1 hour per pound, covered. For last hour of cooking, remove brisket and slice to full cook.

Speaking of garlic, it also goes great with the leanest, most tender part of the cow: Tenderloin. Since this is one of the finest cuts (where filet mignon comes from), a lighter steak marinade is preferable. This one should do the trick, with a nice combination of herbs, garlic, and red wine.

What You Need

  • 1 five-pound beef tenderloin, trimmed
  • 1/2 cup olive oil
  • 1/2 cup soy sauce
  • 1/4 cup balsamic or red wine vinegar
  • 8 garlic cloves, minced
  • 4 teaspoons dried rosemary

Combine soy sauce, oil, garlic, vinegar, and rosemary in a bowl and mix. Place with the beef in a shallow dish or Ziploc bag, covering on all sides. Place in refrigerator and let marinate at least 8 hours, turning at least once.

When ready to cook, preheat oven to 500 degrees. Remove beef from refrigerator and marinade, discarding marinade. Place tenderloin in a roasting pan, sprinkling pepper on top. Let sit 10 to 30 minutes.

Bake for 15 minutes or until lightly browned. Lower temperature to 375 degrees and bake for an additional 20 minutes, checking occasionally until it is your desired degree of doneness. Let tenderloin stand 10 minutes, slice and serve.

These hefty cuts of the cow generally lend themselves to a good rub, but if you opt to marinate, something on the lighter side is in order. Also, since these are usually on the thick side, you'll want to let it marinate a bit longer than the other cuts, at least overnight.

What You Need

  • 3 pounds bone-in T-bone steak
  • 1⁄4 cup red wine vinegar
  • 1⁄2 cup olive oil
  • 1 tablespoon Worcestershire sauce
  • 1⁄2 cup onion, chopped
  • 1 garlic clove, chopped
  • 1 teaspoon salt

Combine oil and vinegar in a bowl. Add in Worcestershire sauce, garlic, onion, and salt. Place steak in a glass dish, pour marinade over top. Set in refrigerator overnight, turning at least twice.

When ready to cook, preheat oven to 425 degrees. Place the steak on a baking sheet and roast for about 30 minutes, until the internal temperature reads 125 degrees.

Transfer the steak to a carving board and let it sit for 5–10 minutes. Use a carving knife to slice it across the grain and serve.

This is one of the cheapest cuts of the cow, so it's a good one to get creative with in your steak marinade. This recipe and the next one do just that.

What You Need

  • 2 pounds boneless chuck steak
  • 12 ounces beer (go with a nut brown or amber if available, but any beer should create the desired taste and texture)
  • 1/2 cup olive oil
  • 1/4 cup cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 cloves garlic, crushed

Combine beer, olive oil, vinegar, Worcestershire sauce, garlic in a bowl. Thoroughly mix and combine with steak into a heavy-duty Ziploc bag. Refrigerate overnight, turning at least once.

When ready to cook, remove from refrigerator and allow steak to sit at room temperature 30 minute to 1 hour. Preheat grill to medium-high. Remove steak from marinade and discard liquid.

Grill over medium-high heat for about 5 minutes on each side, or longer depending on your preferred degree of doneness.

Remove from heat and allow to rest for 5 to 10 minutes. Slice across the grain and serve.

Red wine has come up a few times on this list, and for good reason: It both adds subtle flavor to the meat and helps to tenderize it better than many other ingredients. It has to work overtime in tenderizing on chuck steak, so this wine-heavy steak marinade is a great option.

What You Need

  • 1 1/2 pounds boneless chuck steak
  • 3/4 cup red wine (not too fancy, but dry)
  • 2/3 cup soy sauce
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • 3 cloves garlic, minced
  • 1 tablespoon brown sugar

Combine steak marinade ingredients in a bowl, mixing thoroughly. Combine with the steak in Ziploc bag and refrigerate for at least 8 hours (though better to leave it overnight), turning at least twice.

Once ready to cook, preheat grill for medium heat. Remove steak from fridge and marinade. Discard liquid.

Grill steak for 4 to 6 minutes on each side, depending on preferred level of doneness. Remove from grill and let rest for 5 to 10 minutes. Cut across grain and serve.

30 Amazing Microgreen Recipes

Here are some microgreen recipes for you to try. I’ve tried to include a wide range of different dishes, so hopefully everyone can find something to enjoy!

1) Pizza With Pesto, Mozzarella, And Arugula Microgreens

courtesy of Little Wild Things Farm

Pizza is one of my all-time favorite foods, so I couldn’t make a list without it. Who doesn’t love pizza? You can adjust the amount of microgreens that you want to include, ranging from a simple garnish to a main ingredient.

You can experiment with when you add microgreens to the recipe. Add them after you take your pizza out of the oven to keep them crunchy, or during the cooking process to let them cook and wilt a bit.

2) Beef Burger With Microgreens, Mint Aioli, & Feta

courtesy of Ms. Renee Lynn

Don’t be intimidated by the word aioli. It’s basically the same thing as mayonnaise.

If you’re tired of your usual burgers, this is a great alternative with a lighter flavor. You can use any kind of microgreen you want to this burger.

The recipe doesn’t specify, but I’d recommend some kohlrabi or cabbage to give it a hint of coleslaw flavor.

3) Microgreen Pesto

courtesy of My Sweet Greens MN

Pesto is a versatile sauce. I like to put it on pasta, but you can use it as a salad dressing, as a condiment on sandwiches, or plenty of other applications. This recipe uses a mix of sunflower microgreens and sweet pea shoots.

4) Sunflower Microgreen Salsa Verde

courtesy of Farmer Tony

If you’re having Mexican food for dinner, this spicy salsa verde is a great addition. Plus it’s packed with over a pound of sunflower microgreens!

This salsa goes great on tortilla chips, tacos, quesadillas, or any number of other Mexican-inspired dishes. It needs to sit overnight though, so be sure to leave time to prepare it in advance.

5) Sunflower Guacamole

courtesy of

While we’re on the topic of Mexican salsas and dips, we should talk about this sunflower microgreen guacamole. It goes great on anything you’d use salsa verde with, like as a dip for chips or on tacos.

Guacamole also goes great on sandwiches, either as a condiment or all by itself.

This recipe already includes jalapeno and onion. But if you want a bit of extra bite, why not try adding some radish microgreens to it as well?

6) Pea Shoot Savory Pancakes

courtesy of

Some people only eat pancakes once per year on Shrove Tuesday. Not me, I’d eat them for breakfast every morning if I had the time.

You might think that pea shoot microgreens are just a garnish on this dish, but you’d be wrong.

They’re blended up and incorporated into the batter itself. Along with chives and other ingredients to give it a unique savory taste that you wouldn’t normally expect from a pancake.

They’re tasty enough to eat any time of day!

7) Garlic And Lemon Pasta With Arugula Microgreens

Photo from

coursey of Florida Microgreens

This lemony pasta has a unique and distinctly Mediterranean taste to it. The arugula microgreens add a nice peppery flavor to balance out the lemon and garlic flavors.

The recipe recommends spaghetti or zucchini noodles, but the sauce goes great with most types of pasta. It’s a nice light alternative pasta dish if you’re in a rut of only making spaghetti bolognese.

8) Roasted Acorn Squash, Microgreens and Quinoa Salad

courtesy of Chef de Home

This recipe is vegan and gluten free. Plus it’s absolutely packed with vegetables, both in microgreen and regular-sized form! I always forget just how good acorn squash can taste until I try it again.

Don’t let the fact that this dish is healthy and vegetarian fool you. It’s still extremely hearty and filling!

The tahini dressing contains half a jalapeno pepper which adds a little bit of heat without being overpowering. But if you’re completely averse to spice, you may want to leave it out.

9) Spring Salad

courtesy of Kitchen Vignettes

This super fresh and healthy salad is exactly what most people think of when microgreens are mentioned. And while I wanted to break that stereotype a bit and include plenty of non-salad recipes in this post, it’d be amiss if I didn’t include at least a few great salads.

Microgreens are featured heavily in this salad, as there aren’t any other kinds of lettuce or baby greens included.

10) Microgreens Sushi

courtesy of Fresh Origins

Microgreens and sushi? You bet!

Like every recipe, you can incorporate microgreens into it as much or as little as you want.

In most of the examples in this link, microgreens are primarily used as a garnish or accent.

But if you’re making sushi rolls at home, don’t be afraid to add microgreens inside of your California rolls, or even make vegetarian sushi rolls that feature microgreens as the main ingredient! They definitely add some crunch.

11) The La Jolla Crab Stack

courtesy of Just A Taste

This towering dish might look intimidating, but it’s actually super simple. In fact, it doesn’t require any cooking at all!

The trick is to use a tall mold and firmly pack all of your ingredients into it. If you haven’t got a mold, you can cut the top and bottom off an aluminum beverage can to make one yourself.

For a vegan option, just leave off the last layer of crab meat.

This dish only features one layer of microgreens, but feel free to add more if you’d like!

12) Sumac And Thyme Salmon Burger

courtesy of Wild Greens And Sardines

If you’re tired of beef burgers, why not give a salmon burger a try?

Sockeye salmon, Atlantic salmon, pink salmon. Any kind of salmon will work in this recipe.

If you’re not sure what sumac is, I wasn’t either. It’s a spice that gives a tangy lemony flavor. If you haven’t got any handy, you can just add a little lemon juice to your recipe or skip it altogether.

While this recipe uses two types of microgreens, there’s room for lots more.

For example, you could substitute arugula microgreens for the lettuce, and swap out fully-grown cilantro and thyme for their microgreen alternatives.

13) Strawberry Chocolate Tart

courtesy of Vegetarian Ventures

If you thought pea shoot pancakes were going too far, I’ve got a surprise for you!

I’m determined to show you exactly how versatile of an ingredient microgreens are. And I think the fact that they’re included in this strawberry chocolate tart is a perfect example of how they can work in almost any recipe. Even desserts!

This recipe calls for regular basil microgreens, but you might want to experiment with cinnamon basil or lemon basil microgreens instead. Or even add a little spice with some Thai basil!

14) Grilled Cheese With Ham And Brie Sandwich With Microgreens, Apple and Dijon

courtesy of TheFeedFeed

I hope this recipe demonstrates that microgreens don’t need to be a pretentious ingredient that only chefs use. You can throw them into something as simple as a grilled cheese sandwich at home.

Granted, this is a bit of a fancy sandwich. But you don’t need to go to this extreme. Some nice arugula or kohlrabi microgreens can add a bit of flair even to your regular ham sandwich.

15) Rainbow Salad

courtesy of TheFeedFeed

Hands down, this has got to be the most colorful salad that I’ve ever seen. It’s sure to impress your guests, and it’s almost too pretty to eat!

It features microgreens, radishes and thinly peeled carrots, and even edible flowers!

The recipe doesn’t specify what kind of microgreens to use, but I’d recommend something like beet microgreens that will add even more color to the dish.

16) Green Smoothies

courtesy of Urban Cultivator

Start your day off the right way with a healthy green smoothie! I’ve included a link with three separate green smoothie recipes so that you can mix things up.

They all include microgreens, including pea shoots, beets, and radish. But you can add any microgreen you prefer.

These smoothies are packed full of nutrients and make it easy to eat healthy, even when you’re in a hurry.

17) Pho

courtesy of Fooby

Pho is a Vietnamese soup that can have a chicken or beef broth, and contains rice noodles, herbs, and meat. Along with any number of other ingredients. It’s similar to Japanese ramen soup in some ways.

Bean sprouts are a common ingredient in Pho, but this recipe adds some microgreens as well.

18) Butter Chicken

courtesy of The Daily Meal

Admittedly, the coriander microgreens in this recipe are more of a garnish than a main ingredient.

But there’s room to slip some extra mustard, fenugreek, and cilantro microgreens in place of their full-grown forms if you’re brave enough to try.

19) Egg White Omelette With Avacado, Goat Cheese, And Microgreens

courtesy of TheMerryThought

Omelettes are another awesome way to incorporate microgreens into your breakfast routine. They only take a few minutes to prepare, so they’re even an option during the week!

20) Roasted Broccoli Microgreen Soup

courtesy of

Here’s a good recipe for those cold winter evenings. This soup contains a lot of microgreens – 500 ml or more!

Plus the beans and sunflower seeds provide enough fat and protein to make it very filling and satisfying.

21) Mushroom Veggie Burger

courtesy of Apartment Homesteading

This vegetarian recipe isn’t your average burger. That’s because there’s no bun! Although I’m sure you could add one if you wanted to.

There are only a handful of ingredients, which makes it a quick meal to put together after a long day at work.

22) Roast Beef Tea Sandwiches

courtesy of Plains Joy

These open-faced roast beef sandwiches make a great snack or an entire meal, depending on how hungry you are! The arugula microgreens give it a nice bitter, slightly peppery taste.

There’s even an included recipe for no-knead gluten-free bread to go with it.

23) Bittersweet Salad

courtesy of The Daily Meal

Wow, this is one purple salad! With blood oranges, radicchio, microgreens and other unconventional ingredients, it’s certainly a flavor you’ve never tried before.

If you’re up for a one-of-a-kind dish, I’d recommend giving it a try. Just be aware that it might stain your lips and tongue a purplish red color!

24) Microgreen, Mint, + Mango Juice

courtesy of Dolly And Oatmeal

Here’s another juice with more of a tropical flavor. It has a strong mango and ginger taste, but has microgreens blended in there for extra nutrition as well.

If you want it to be more of a smoothie, you can add extra chia seeds to give it a thicker consistency.

25) Scallop, Farro, Microgreens, Lemon Basil Sauce

courtesy of Taste With The Eyes

For a luxurious seafood dish, try this recipe that combines scallops and microgreens. Try an assortment of different microgreens and see what you like best.

If you aren’t sure what farro is, it’s a whole grain. You can substitute barley, wheat berries, or quinoa instead of you’ve got those on hand.

26) Avocado Toast With Microgreens

courtesy of Yummly

This one goes out to all my millennials in the audience!

This recipe only requires a handful of ingredients. So why go spending $5 or more to buy it at a coffee shop or restaurant when you can make it at home?

27) Wild Rice And Microgreen Salad

courtesy of SincerelyV

Tonight, try a rice dish that looks great, tastes great, and is packed full of nutrients thanks to microgreens. It makes a great comfort food during those colder months.

28) Seared Duck Breast

courtesy of The Daily Meal

Pulling back from the more microgreen-centric recipes, this is an elegant recipe that uses microgreens as simply a garnish or accent.

29) Smoky Cauliflower Steaks

courtesy of Clean Eating

Are you a vegetarian that misses steak more than any other meat? Don’t worry, I’ve got you covered. If you close your eyes, the cauliflower in this dish is almost thick, smoky and meaty enough to make you believe you’re really eating meat.

30) Crispy Pancetta, Burrata, And Tomato Sandwiches

courtesy of The Daily Meal

This sandwich is basically a BLT taken to the next level. If you’ve got the ingredients on hand, it’s a fantastic tasting treat.

If not, you can always substitute out bacon for the pancetta and mozzarella cheese for the burrata. But trust me, the microgreens are a must-have ingredient.

If you want to learn more about miscrogreens, read my articles below:


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