Grilled Beef Recipes - Cooking Light

Grilled Sirloin Skewers with Peaches and Peppers

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

Basic Grilled Steak

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

Adobo Flank Steak with Summer Corn-and-Tomato Relish

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, and chiles.

View Recipe: Adobo Flank Steak with Summer Corn-and-Tomato Relish

Hoisin Grilled Sirloin

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.

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Argentinean Oak-Planked Beef Tenderloin with Chimichurri Sauce

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

Oxmoor House

Greek-Style Burgers with Feta Aioli

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

Photo: Romulo Yanes

Cabernet-Balsamic Burgers with Sautéed Mushrooms & Onions

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

Photo: Johnny Autry

Peppered Flank Steak and Salsa

Serve this summery steak dinner with bread to bulk up this light meal.

View Recipe: Peppered Flank Steak and Salsa

Photo: Charles Masters

Coffee-Rubbed Texas-Style Brisket

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

Photo: John Autry

Sirloin Skewers with Grilled Vegetable Couscous and Fiery Pepper Sauce

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

Photo: Johnny Autry

Grilled Steak with Fresh Mango Salsa

Grilled flank steak receives an extra punch of flavor when topped with fresh mango salsa. Serve with Garlic Flatbread.

View Recipe: Grilled Steak with Fresh Mango Salsa

Photos: Charles Masters & Randy Mayor

Chili-Espresso Rubbed Steaks with Warm Tomato 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

Photo: Darren Soh

Satay (Grilled Skewers)

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)

Photo: John Autry

Grilled Steak with Onions and Scallions

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

Photo: Anna Williams

Burgers with Blue Cheese Mayo and Sherry Vidalia Onions

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

Photo: John Autry

Tuscan-Style New York Strip with Arugula-Artichoke Salad

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

Photo: Becky Luigart-Stayner

Rosemary Grilled Steak with Tomato Jam

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

Photo: John Autry

Grilled Miso-Marinated Filet Mignon

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

Photo: John Autry

Spice-Rubbed Flank Steak with Fresh Salsa

Chipotle powder gives the rub a smoky hit.

View Recipe: Spice-Rubbed Flank Steak with Fresh Salsa

Photo: John Autry

Grilled Flank Steak with Onions, Avocado, and Tomatoes

Use colorful in-season heirloom tomatoes for a pretty presentation.

View Recipe: Grilled Flank Steak with Onions, Avocado, and Tomatoes

Photo: Joseph De Leo

Steak with Cucumber-Radish Salad

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

Photo: Randy Mayor

Santa Maria Smoked Tri-Tip

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

Photo: Becky Luigart-Stayner

Beef Tenderloin with Mustard and Herbs

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

Photo: John Autry

Grilled Asian Flank Steak with Mango Salad

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

Photo: John Autry

Grilled Skirt Steak and Roasted Tomatillo Sauce

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

Photo: Randy Mayor

Espresso-Grilled Tenderloin Steaks

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

Photo: Becky Luigart-Stayner

Hickory Grilled Beef with Henry Bain Sauce

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 steak sauces.

View Recipe: Hickory Grilled Beef with Henry Bain Sauce

Photo: Randy Mayor

Grilled Beef Panzanella with Port Wine Vinaigrette

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

Photo: Jan Smith

Beef, Okra, and Potato Kebabs

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

Photo: Randy Mayor

Flank Steak with Cilantro-Almond Pesto

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