Grilled Beef Recipes
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.
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.
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.
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.
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.
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.
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.
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.
A spicy North African–style pepper sauce amps up the flavor in these beef kebabs. Prepare the sauce up to one day ahead.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.