Cooking for a Crowd (without Getting Stuck in Front of the Stove)

Whether it's a casual gathering of friends, a celebratory meal or a weeknight dinner for your hungry family—cooking for a crowd can be stressful for the cook. (What should I make? How much should I make? Will everyone like it? When will I get to eat?)

But it doesn’t have to be that way.
Pleasing a hungry crowd is easier than you might think. Really. Here’s one strategy we always rely on: use simple recipes that let fresh quality ingredients shine. If they also happen to be locally sourced, all the better.

With that in mind, may we suggest (our new go-to favorite) Steak Around the World?

What exactly is Steak Around the World? It’s a great steak sliced thin and served with a selection of sauces from a variety of cuisines. It’s a super easy way to serve a large group, offer a variety of flavors for many tastes and, best of all, give the cook time to sit at the table, too.

Step 1: Start with a simple ingredient, simply prepared

Choose your cut of grass-fed steak—flank works especially well (about 10-12 ounces per person; less if you’re serving substantial side dishes). You don’t have to rub or marinate the meat—just liberally salt and pepper it, toss it on the grill and cook until the desired temperature. (Ideal cooking temperatures: Rare: 110-130°F; Medium: 135-150°F; Well: 150-155°F.)

Step 2: Get your sauces on

Sauces are where the trip around the world comes in. The possibilities are endless, but here are a few ideas to get you started:

• Chimichurri (Argentinian parsley sauce)
• Balsamic Rosemary Sauce (Italian)
• Tandoori Barbecue (Indian)
• Onion Blue Cheese (American)
• Chutney (South Asian fruit/vegetable and spice sauce)
• Ancho Mole (Mexican chocolate and chile sauce)
• Sweet and Spicy Hoisin (Asian)

If you want to make the sauces from scratch, do it a day or two in advance. No time for that? We hear you. Crack open your favorite condiments and pour them into cute little bowls. (It’ll be our little secret).

Homemade or store-bought, put your sauce-filled bowls and serving spoons in a circle on the table, leaving a place for the meat in the center. If you’ve got time, label each sauce. If not, consider the unknown a conversation starter.

If you feel compelled to serve a vegetable, toss a green salad just before guests arrive, then lightly dress it while the steak rests.

Step 3: Slice, serve, sit

When rest time is over, you’re ready to slice the meat. But hold on—don’t forget to slice it in way that’s best for the cut you’ve chosen. Slice specialty cuts such as flank steak on a slight angle against the grain, place on top of grilled or toasted bread on a serving platter and set in the center of the sauce circle.

Now, sit down and relax. Dinner is served.