20 Quick Meat Recipes Because You Need Some Food, Stat

We get it—you don’t always have time for a slow-cooked meat dish, or you don’t always think ahead to marinate something a day in advance. Guess what: We don’t either. These 20 recipes are for those times: when you just really need some dinner and you need it fast.

Salt-and-Pepper Steak
What's inexpensive, versatile, and crazy tasty? Skirt steak. It also cooks in a flash, which make it tailor-made for grilling.

Preparation

• Cut 1½ lb. skirt steak into 4 pieces; season with salt and pepper.
  
• Grill over medium-high heat until medium-rare, about 4 minutes per side.
• Let rest 5 minutes before thinly slicing against the grain.

Pork Shoulder Cutlets with Fennel and Asparagus Salad

Opposites attract: This bright, sprightly salad is just the thing to cut through the richness of succulent pan-fried pork.

Preparation

• Pound pork steaks between 2 layers of plastic wrap to ¼" thick. Place flour in a shallow bowl. Lightly beat eggs in another shallow bowl. Toss breadcrumbs and cornstarch in a third shallow bowl; season with kosher salt and pepper.
• Working one at a time, season cutlets with kosher salt and pepper, then dredge in flour, shaking off excess. Transfer to bowl with egg and turn to coat. Lift from bowl, allowing excess to drip off. Coat with breadcrumb mixture, pressing to adhere.
• Heat vegetable oil in a large skillet over medium-high. Working in 2 batches, cook cutlets, shaking pan occasionally, until golden brown and cooked through, about 3 minutes per side. Transfer to a wire rack; season with sea salt.
• Combine fennel, fennel fronds, asparagus, onion, and parsley in a medium bowl. Toss with lemon juice and olive oil; season with kosher salt and pepper. Serve salad alongside cutlets with lemon wedges for squeezing over.

Grilled Steak with Parsley-Parmesan SaladThe rich and beefy flatiron is also known as a top blade steak, but you can use any cut.

Preparation

• Rub steak with 2 Tbsp. oil; season generously with salt and pepper. Let sit at room temperature 30 minutes.
• Prepare a grill for medium-high heat; oil grill grate. Grill steak to desired doneness, 5–7 minutes per side for medium-rare. Let rest 5 minutes before slicing against the grain.
• Meanwhile, toss parsley, Parmesan, lemon juice, and remaining 1 Tbsp. oil in a medium bowl; season with salt, pepper, and more lemon juice, if desired. Serve steak topped with parsley-Parmesan salad.

Chicken Schnitzel
There are some evenings in which chicken schnitzel is the most perfect thing imagineable. Embrace it.

Preparation

• Line a baking sheet with waxed paper. Season chicken breasts with salt and pepper. Place flour on a plate. Beat eggs and Dijon mustard to blend in a shallow baking dish. Place 1 cup panko in another shallow baking dish, adding remaining 1 cup panko, or more, to dish as needed throughout process. Working with 1 chicken breast at a time, dredge in flour, shaking off excess, then dip into egg mixture, turning to coat evenly; carefully coat with panko, pressing panko gently to adhere to chicken. Transfer chicken to prepared baking sheet.
• Heat 1 Tbsp. oil and 1 Tbsp. butter in a large skillet over medium-high heat (pan should be large enough to hold 2 breasts). Add 2 chicken breasts to skillet and cook until golden brown on both sides, 8-10 minutes. Transfer chicken breasts to a paper towel-lined plate and season with salt. Add remaining 1 Tbsp. oil and 1 Tbsp. butter to skillet and repeat with remaining chicken breasts. Transfer chicken breasts to plates and garnish each with parsley and a lemon wedge.

Pork Tonkatsu with Watermelon-Tomato Salad

On the table in 30 minutes.

Preparation

COOK: 30 MINCOOK: 30 MIN

• Combine first 4 ingredients in a large bowl. Whisk olive oil, 1 tablespoon mustard, and juice in a small bowl. Season dressing with salt and pepper. Set salad and dressing aside.
• Whisk eggs and 1 tablespoon mustard in a medium bowl. Combine panko, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a large plate. Season pork lightly with salt and pepper. Dip in egg mixture, then in panko, pressing to adhere.
• Working in 2 batches, heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat and cook pork until golden brown and cooked through, about 2 minutes per side, adding 1 tablespoon vegetable oil after turning. Drain on paper towels.
• Toss salad with dressing; season to taste with salt and pepper. Serve pork with salad and lemon wedges for squeezing over.

Drumsticks and String Beans

Make a big batch of this crunchy oven-fried chicken on Sunday for easy packing during the week. A little grated cheese in the breadcrumbs is a welcome addition.

Preparation

• Preheat oven to 425°. Mix yogurt and mustard in a medium bowl. Toss chicken in yogurt mixture to coat. In a large plastic bag, shake together panko, 1 tsp. salt, and pepper. Add chicken, toss until coated, and transfer to a rimmed baking sheet with a rack. Roast until chicken is golden brown and an instant-read thermometer inserted in the thickest part of the drumsticks registers 165°, 40–50 minutes. Let cool completely.
• Meanwhile, cook string beans in boiling salted water until bright green and just tender, about 2 minutes. Drain beans and rinse under cold water to stop the cooking. Drain, toss with vinegar, and season with salt. Pack cold chicken and string beans in separate containers.

Grilled Flatiron Steak with Toasted Spice Vinaigrette

Let the steaks rest on top of the tomatoes. Their juices will commingle and make the dressing that much better.

Preparation

ACTIVE: 15 MINTOTAL: 20 MIN

• Prepare grill for medium-high heat. Rub steak with oil; season with salt and pepper. Grill about 4 minutes per side for medium rare. Let cool 5 minutes before slicing against the grain.
• Serve steak on top of tomatoes with vinaigrette spooned over.

Bistro Steak with Buttermilk Onion Rings

Skip the onion rings for an extra fast dinner.

Preparation

Vinaigrette, Steak, And Sauce

• Whisk hazelnut oil and 1 Tbsp. vinegar in a small bowl; season with salt and pepper. Set vinaigrette aside.
• Heat vegetable oil in a large skillet over medium-high heat. Season steak with salt and pepper and cook 6–8 minutes per side for medium-rare. Let rest 10 minutes.
• While steak rests, cook butter and shallot in same skillet over medium heat, stirring occasionally, until shallot is softened and starting to brown, about 4 minutes. Add thyme and peppercorns. Cook, stirring occasionally, until mixture is fragrant, about 2 minutes. Add remaining 1 Tbsp. vinegar and ½ cup water and simmer until flavors meld and sauce is thick enough to coat a spoon, about 2 minutes. Remove sauce from heat and whisk in mustard; season with salt and pepper.

Onion Rings And Assembly

• Fit a medium saucepan with thermometer; pour in oil to measure 3”. Heat over medium-high heat until thermometer registers 350°.
• Meanwhile, mix buttermilk and vinegar in a shallow bowl. Place flour in another bowl or baking dish; season with salt and pepper. Toss onion rings in flour mixture, shaking off excess, and transfer to a wire rack. Working in batches, dip in buttermilk mixture, letting excess drip back into bowl; toss again in flour.
• Working in 2 or 3 batches and maintaining temperature of oil, fry onion rings until golden brown and crisp, about 3 minutes per batch. Let drain on paper towels; season with salt.
• Toss watercress with reserved vinaigrette. Thinly slice steak against the grain. Serve steak with sauce, watercress, and onion rings.

Parmesan Chicken Cutlets

If you cut the chicken into smaller pieces before breading, they’re nuggets—the guilt-free kind.

Preparation

DO AHEAD:

• Place flour in a shallow bowl. Beat eggs in a second shallow bowl. Combine panko, Parmesan, and mustard powder in a third shallow bowl and season mixture with salt and pepper.
• Season chicken with salt and pepper, then dredge in flour, shaking off any excess. Transfer to bowl with beaten egg and turn to coat. Lift from bowl, allowing excess to drip back into bowl. Coat with panko mixture, pressing to adhere.
• Do Ahead: Chicken can be breaded 3 months in advance. Place between pieces of freezer paper or waxed paper and freeze in resealable freezer bags. Thaw before continuing.
• Heat 6 Tbsp. oil in a large heavy skillet or a cast-iron skillet over medium-high heat. Working in 2 batches, cook cutlets, adding remaining 2 Tbsp. oil to pan between batches, until golden brown and cooked through, about 4 minutes per side. Transfer cutlets to a paper towel–lined plate and season with salt. Serve with lemon.

Weeknight Porchetta

We cut corners on the classic Italian dish—using bacon and skipping the multiday air-drying process. It’s not traditional, but it sure is delicious.

Preparation

ACTIVE: 10 MINTOTAL: 1 HRS

• Preheat oven to 425°. Toss chopped garlic, chopped rosemary, fennel seeds, salt, and 1 Tbsp. oil in a small bowl; season with pepper.
• Rub garlic mixture all over tenderloin (if you have time to do this in the morning, great; refrigerate pork until dinner). Scatter rosemary sprigs in a large baking dish and set tenderloin on top. Wrap bacon slices around tenderloin, tucking ends underneath so bacon stays put. Nestle halved heads of garlic around tenderloin and drizzle everything with remaining 1 Tbsp. oil.
• Roast until an instant-read thermometer inserted into thickest part of tenderloin registers 145° for medium, 40–45 minutes. Transfer to a cutting board and let rest at least 10 minutes before slicing.

Flattened Pork Chops with Greens and Mustard Pan Sauce

Pounding a pork chop ensures that it will cook quickly. We leave the bone in to keep the meat extra juicy.

Preparation

ACTIVE: 30 MINTOTAL: 30 MIN

• Place shallot and mustard seeds in a small bowl or heatproof jar. Bring sugar, ¼ cup vinegar, ½ tsp. salt, and 2 Tbsp. water to a boil in a small saucepan, stirring to dissolve sugar and salt. Pour over shallot and mustard seeds; set aside.
• Pound pork chops between 2 layers of plastic wrap to ¼–½” thickness; season with salt and pepper. Heat 3 Tbsp. oil in a large skillet over medium-high. Working in batches if needed, cook pork chops until browned and cooked through, about 3 minutes per side. Transfer to a large plate.
• Reduce heat to medium-low and add mustard, honey, remaining 2 Tbsp. vinegar, and a splash of water to skillet. Bring to a simmer and cook, scraping up browned bits from bottom of skillet, until liquid is slightly reduced, about 1 minute. Season with salt and pepper. Remove pan sauce from heat.
• Place greens in a large bowl; season with salt and pepper. Drizzle warm sauce over greens and toss to coat. Drain shallot and mustard seeds.
• Serve pork chops with greens topped with pickled shallot and mustard seeds and drizzled with more oil.

Grilled Chicken Tacos

Chicken breasts aren't the only cut sold skinless and boneless. Thighs are, too. They're fattier than breasts, which means they're more flavorful; plus, they're less expensive. Put them to work in any fast weeknight preparation, starting with these spiced tacos.

Preparation

• Prepare grill for medium-high heat. Toss onion, garlic, chicken, cumin, oil, salt, and pepper in a medium bowl. Grill onion and chicken until cooked through and lightly charred, about 4 minutes per side.
• Let chicken rest 5 minutes before slicing. Serve with tortillas, avocados, Charred Tomatillo Salsa Verde, cilantro, radishes, and lime wedges.

Grilled Sliced Brisket

Edward Kim, of Mott St in Chicago, grills brisket with no seasoning at all. If using presliced meat, be sure to cook it all the way through. (Okay fine, you have to freeze this one and bring it to room temp, but it's seriously only on the grill for mere minutes).

Preparation

• Freeze brisket until frozen solid in the center, at least 8 hours.
• Let brisket stand at room temperature 2 hours. Slice brisket ⅛” thick.
• Meanwhile, prepare grill for high heat; oil grate. Grill brisket until lightly charred, about 1 minute per side for medium-rare.

Steak Tacos with Cilantro-Radish Salsa

Radishes make a crunchy salsa for these—or any other taco you’re serving this summer.

Preparation

ACTIVE: 20 MINTOTAL: 20 MIN

• Heat 1 Tbsp. oil in a large skillet over high heat. Season steak with salt and pepper and cook about 5 minutes per side for medium-rare. Let steak rest 5 minutes.
• Meanwhile, chop half of cilantro and toss with radishes, onions, chile, lime juice, and remaining 1 Tbsp. oil in a medium bowl. Season radish salsa with salt and pepper.
• Slice steak and serve on tortillas topped with radish salsa, queso fresco, and remaining cilantro.

Steak and Soba Stir Fry

It may seem like a lot of ingredients but we promise this recipe is no sweat.

Preparation

PREP: 30 MINTOTAL: 30 MIN

• Preheat oven to 350°. Spread out almonds on a small rimmed baking sheet; toast, tossing occasionally, until golden brown, 8-10 minutes. Let cool and set aside.
• Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain; rinse to cool and set aside.
• Heat 1 teaspoon vegetable oil in a large skillet over medium-high heat. Season steak with salt and pepper and cook until charred in spots, about 4 minutes per side for medium-rare. Let rest 10 minutes. Thinly slice against the grain.
• While steak rests, wipe out skillet and heat 3 tablespoons vegetable oil over medium heat. Add scallion whites, garlic, and ginger. Stir until softened, about 1 minute. Add bok choy and carrot. Cook, tossing occasionally, until crisp-tender, about 4 minutes.
• Whisk oyster sauce, soy sauce, vinegar, sesame oil, and 1/2 cup water in a small bowl. Add to vegetables; bring to a simmer. Fold in scallion greens and reserved almonds and noodles. Serve steak with noodle stir-fry.

Grilled Chicken with Board Dressing

Don't be shy with the dressing—it's really good stuff.

Preparation

• If using whole chile, toast in a dry skillet, turning often, until slightly puffed and darkened, about 4 minutes. (Do not toast red pepper flakes.) Discard stem and seeds. Finely chop chile and transfer to a small bowl. Stir in cilantro, oregano, lime zest, and 1/4 cup oil; season dressing with salt and pepper.
• Prepare grill for medium indirect heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 burner turned off). Brush grill rack with oil. Season chicken with salt and pepper and place, skin side down, on grill. Grill chicken, turning occasionally, until skin is crisp and browned and an instant-read thermometer inserted into the thickest part of a thigh registers 165°, 10–15 minutes per side (move chicken to cooler part of grill if it's cooking too quickly). About 5 minutes before chicken is done, baste with some of dressing.
• Pour remaining dressing onto a carving board (or platter, if you don't have a large board) and place chicken, skin side up, on top. Let sit at least 10 minutes to rest and absorb flavor from dressing before carving. Drizzle chicken with some dressing from board and serve with limes.
• DO AHEAD: Dressing can be made 2 days ahead. Cover and chill.

Your New Favorite Pork Chops

Though it may seem like a counterintuitive practice, extra flipping is the secret to the golden-brown crust on these chops.

Preparation

ACTIVE: 20 MINTOTAL: 25 MIN

Instructions

• Heat oil in a large skillet over medium-high. Season pork chops all over (including the fat cap) with salt and pepper. Cook pork chops until bottom side is golden brown, about 1 minute. Turn and cook on other side about 1 minute before turning again. Repeat this process, turning about every minute, until chops are deep golden brown and an instant-read thermometer inserted into the thickest part registers 135°, 8–10 minutes (cooking time will depend on thickness of chops).
• Remove pan from heat and add sage, garlic, and butter, smashing garlic into butter. Tilt skillet and spoon foaming butter and drippings over pork chops, making sure to baste the fat cap as well as the rib. Transfer pork chops to a cutting board and let rest at least 5 minutes (pork will come to 145° as it sits).
• Cut away bone and slice pork about ¼” thick. Serve with any juices from the cutting board spooned over top.

St. Anselm's Garlic Steak

This is one of New York's quintessential steak dishes, and now you can make it at home.

Preparation

• Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Season steak generously with kosher salt and pepper. Melt butter in a small skillet over medium heat until foamy. Remove skillet from heat. To clarify the butter, use a spoon to skim foam floating on surface of butter; discard foam. Add garlic to clarified butter and let it infuse while the steak is cooking and resting.
• Grill steak, turning once, until cooked to desired doneness, about 5 minutes per side for medium-rare. Transfer steak to a cutting board and let it rest for 10 minutes. Thinly slice steak against the grain. Divide steak between plates and spoon garlic butter over top. Season with sea salt and garnish with parsley.

Brussels Sprouts and Steak Stir-Fry

Ready in 25 minutes. Seriously.

Preparation

PREP: 25 MINTOTAL: 25 MIN

• Whisk oyster sauce, soy sauce, vinegar, and 1/4 cup water in a small bowl; set sauce aside.
• Heat 2 tablespoons oil in a large skillet over medium-high heat. Add brussels sprouts and cook, tossing occasionally, until golden brown, about 4 minutes. Cover and cook until crisp-tender, about 3 minutes longer. Transfer to a plate; wipe out skillet.
• Season steak with salt. Heat 1 tablespoon oil in same skillet over high heat until just beginning to smoke. Add steak in a single layer; cook until browned, about 3 minutes. Turn and cook until nearly cooked through, about 30 seconds. Add to brussels sprouts.
• Heat remaining 1 tablespoon oil in same skillet. Add scallion whites, garlic, and ginger and stir until fragrant, about 1 minute, adjusting heat as needed. Add carrots and chile and cook, tossing occasionally, until carrots are slightly softened, about 2 minutes.
• Return brussels sprouts and steak to skillet and add reserved sauce. Cook, tossing occasionally, until sauce is thickened, about 3 minutes. Serve with steamed rice and garnish with scallion greens.

Crispy Thai Pork with Cucumber Salad

The crispy bits are the key to this pork’s deliciousness. Use a wide, flat spatula for the best effect.

Preparation

• Toss cucumber, shallot, 1 chile, and 1/4 cup lime juice in a medium bowl; season with salt and set cucumber salad aside.
• Heat oil in a large skillet over high heat. Add garlic and remaining chile and cook, stirring, until garlic is just beginning to turn golden, about 30 seconds. Add pork, season with salt and pepper, and cook, breaking up with a spoon and pressing down firmly to help brown, until cooked through, browned, and crisp in spots, 6–8 minutes.
• Add broth, soy sauce, fish sauce, and brown sugar and cook, scraping up any brown bits from the bottom of skillet, until liquid is almost completely evaporated, about 2 minutes. Mix in remaining 1/4 cup lime juice.
• Toss basil, cilantro, and mint in a medium bowl. Serve pork with herbs, lettuce, rice, lime wedges, and reserved cucumber salad alongside.

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