Stir-Fried

• Stir-frying is a great way to quick-cook thinly sliced beef, with or without the addition of vegetables or Asian flavors. Slice the beef into strips, then massage the slices with a bit of olive or sesame oil, powdered or fresh ginger, garlic powder and salt. Let stand for 15 minutes. Stir-fry over high heat in a little more sesame oil. For a complete meal, remove the stir-fried beef, then saute green onions and your favorite vegetables that have been very thinly sliced, or even a package of shredded coleslaw mix. Return cooked beef to stir-fried vegetables, and season with soy sauce to taste. Serve over rice.

Griddled (a la Philly Cheesesteak)

• Much like stir-frying, cooking steak in the tradition of Philly cheesesteak houses allows you to start with partially frozen steak. Cut the beef across the grain into paper-thin slices. Massage with a little garlic powder, salt and pepper. Quickly cook the meat on a flat-top griddle or in a wide skillet with a little grapeseed or olive oil, chopping and turning the beef with a wide spatula until browned. You can also add sliced onions, peppers and mushrooms while cooking to boost the nutritional value and make a more complete meal. Serve on a hoagie roll and top with cheese, if desired, to get the full "Philly" effect. Otherwise the beef and vegetables can be tossed with pasta, or scooped into a baked potato for a quick meal.

Grilled

• Season steaks with a liberal massage of olive oil and your favorite steak rub, or simply olive oil, salt and pepper. Cook over high heat for one to two minutes, or until the steak releases easily from the grill. Turn and cook the meat for another minute on the other side for medium rare, or continue cooking for another minute or two for medium. Transfer it to a plate or into foil to rest for a couple of minutes. Drizzle with accumulated juices. Enjoy as is or toss with a little spinach or arugula, and dress with olive oil, lemon juice and shaved Parmesan cheese for a main dish salad.

Pounded and Braised

• Pounding and braising is the way Italian-American cooks have been treating this cut of beef for decades when making the stuffed steak dish braciole. Whether making stuffed steak rolls or simple smothered steaks, pounding tenderizes the meat, and braising for several hours in a sauce such as tomato or red wine will further break down the fibers, leaving you with melt-in-your-mouth-tender meat.