Whether burger, steak, or kebab, beef's great on the grill.
Kebabs are great for entertaining because they’re as easy to serve as they are to prepare. If you’re expecting vegetarians,
cook the meat and vegetables on separate skewers, so guests who don’t want meat can pick up a kebab of vegetables. If your
guests assemble their own skewers, place the meat and vegetables in separate bowls.
View Recipe: Grilled Sirloin Skewers with Peaches and Peppers
Turn the steaks only once as you cook them. The more time they’re in direct contact with the grill, the better. And speaking
of better, nothing is better with a grilled steak than sweet, grilled corn-on-the cob. Coat fresh ears of corn with butter-flavored
cooking spray; place the corn on the grill rack, and grill over direct heat, covered, 15 to 20 minutes or until the corn is
tender, turning occasionally.
View Recipe: Basic Grilled Steak
Sherry vinegar, with its sour-sweet flavor and deep notes of oak, is the secret ingredient in the relish. The vinegar marries
and extends the flavors of the roasted corn and peppers and acidic tomatoes creating a relish that tames the spicy heat of
the flank steak. Sherry vinegar is also delicious on grilled vegetable salads, especially those featuring zucchini, bell peppers,
View Recipe: Adobo Flank Steak with Summer Corn-and-Tomato Relish
Hoisin sauce is thick, sweet, and spicy. It’s most commonly used as a dipping sauce for a variety of Chinese dishes. Brushing
the grilled sirloin with the hoisin mixture gives your meat added flavor. You can find hoisin sauce in Asian markets and large
supermarkets. Serve the sirloin with snow peas and rice for a balanced meal.
View Recipe: Hoisin Grilled Sirloin
Grilled steak topped with emerald-colored chimichurri is one of Argentina’s national dishes. Considered the barbecue sauce
of Argentina, chimichurri is built on garlic and parsley, and is also a pungent cross between vinaigrette and pesto. Mint
gives this version a more delicate taste.
View Recipe: Argentinean Oak-Planked Beef Tenderloin with Chimichurri Sauce
Feta cheese, often referred to as pickled cheese, is a classic Greek cheese that’s stored and cured in its own whey brine.
Aioli is a strongly flavored garlic mayonnaise. Mixing these distinct cultural favorites together creates an unforgettable
spread for your burgers.
View Recipe: Greek-Style Burgers with Feta Aioli
Grilled cheeseburgers get an irresistible upgrade with creamy blue cheese and caramelized onions spiked with jammy red wine
and tart-sweet vinegar. A portion of the tender onions are mixed into the patties to help keep the lean beef moist.
View Recipe: Cabernet-Balsamic Burgers with Sautéed Mushrooms & Onions
Serve this summery steak dinner with bread to bulk up this light meal.
View Recipe: Peppered Flank Steak and Salsa
With larger cuts like pork shoulder or brisket that need to smoke for hours, maintaining an even temperature is critical to
prevent overcooking or drying out your meat. On a gas grill, you can regulate temperature easily via the burners and monitor
it from the built-in thermometer in the lid. But charcoal grills require a little more finesse.
View Recipe: Coffee-Rubbed Texas-Style Brisket
A spicy North African–style pepper sauce amps up the flavor in these beef kebabs. Prepare the sauce up to one day ahead.
View Recipe: Sirloin Skewers with Grilled Vegetable Couscous and Fiery Pepper Sauce
Opt for flank steak when preparing this recipe. If you don't have a mini chopper or blender, just dice the tomatoes and parsley
by hand for a chunkier sauce.
View Recipes: Chili-Espresso Rubbed Steaks with Warm Tomato Sauce
This all-time favorite is part of Singapore's Malay culinary tradition. Here we use beef, but chicken, pork, and lamb are
also popular. Satay is usually served with wedges of cucumber and raw onions. Substitute fresh gingerroot for galangal, if
you can't find it. Order the Malaysian shrimp paste from MalaysianFood.net.
View Recipe: Satay (Grilled Skewers)
Grilling onions caramelizes their natural sugars and makes them sweeter as well as smoky. Cook the potatoes while you wait
for the grill to heat. Serve with sautéed fresh green beans.
View Recipe: Grilled Steak with Onions and Scallions
A basic burger gets revamped thanks to a few choice ingredients that pack lots of flavor. Watch out, this will be the hit
at your next barbecue.
View Recipe: Burgers with Blue Cheese Mayo and Sherry Vidalia Onions
Based on the classic bistecca Fiorentina--grilled porterhouse--this dish uses sirloin strip steaks, which are leaner (and,
because they're boneless, a little easier to grill) than porterhouse. Lemon juice is a traditional accent in the dish, meant
to cut the richness of the meat. Use a mandoline to slice the artichokes thinly and evenly.
View Recipe: Tuscan-Style New York Strip with Arugula-Artichoke Salad
Fresh rosemary brings pleasant pine notes to grilled beef. If you don't have time to make the jam, use bottled tomato chutney
instead. Extra rosemary sprigs make a lovely garnish.
View Recipe: Rosemary Grilled Steak with Tomato Jam
The sweet, nutty marinade gives this choice cut of beef just the right amount of Asian flair. Enjoy this weeknight recipe
for just over 200 calories.
View Recipe: Grilled Miso-Marinated Filet Mignon
Chipotle powder gives the rub a smoky hit.
View Recipe: Spice-Rubbed Flank Steak with Fresh Salsa
Use colorful in-season heirloom tomatoes for a pretty presentation.
View Recipe: Grilled Flank Steak with Onions, Avocado, and Tomatoes
Perfectly seasoned flank steak placed atop a bed of leafy greens makes a divine spring-inspired meal. If you can't find mâche,
use butter lettuce.
View Recipe: Steak with Cucumber-Radish Salad
Flavorful tri-tip steak is a cut of beef also known as bottom sirloin or sirloin tip. Compared to other styles of barbecue,
this recipe for smoked tri-tip comes together quickly, making it ideal for a weeknight dinner.
View Recipe: Santa Maria Smoked Tri-Tip
Grill the beef tenderloin first, and then coat it in the mustard and herb mixture for bright, fresh flavors. Serve the tenderloin
with grilled polenta and a simple salad.
View Recipe: Beef Tenderloin with Mustard and Herbs
Lean and flavorful, this Asian-inspired beef salad is great for any night of the week and comes together in just 40 minutes.
View Recipe: Grilled Asian Flank Steak with Mango Salad
Mild, fruity guajillo chiles are dried mirasol chiles. Look for them at Latin markets, or substitute ancho chiles. Serve the
steak with halved multicolored cherry tomatoes, which add very few calories.
View Recipe: Grilled Skirt Steak and Roasted Tomatillo Sauce
Try a new twist on the usual weeknight steak dinner. Pair with steamed veggies or a side of rice.
View Recipe: Espresso-Grilled Tenderloin Steaks
The zesty sauce, created in 1881 by Henry Bain, headwaiter of the Louisville Pendennis Club, is also great with grilled steak,
pork, or chicken. Major Grey's chutney is a thick, chunky, spicy Indian condiment; look for it in the supermarket near the
View Recipe: Hickory Grilled Beef with Henry Bain Sauce
If the weather isn't conducive to grilling outdoors, use a grill pan for the beef in this main dish salad. Open a bottle of
pinot noir to accompany this dish.
View Recipe: Grilled Beef Panzanella with Port Wine Vinaigrette
Kebabs are a favorite way to grill meat and vegetables. This recipe features an unusual, delicious grilled okra. Grilling
infuses the pods with smoky flavor, and it allows them to maintain their firm texture.
View Recipe: Beef, Okra, and Potato Kebabs
Ground almonds thicken this lively herb sauce. The pesto is also good as a spread for burgers and sandwiches, or as a pizza
sauce. Most of the fat here is monounsaturated.
View Recipe: Flank Steak with Cilantro-Almond Pesto