Grilled Beef Recipes
Red Wine-Marinated Steaks with Grilled Vegetables
Grilled Flash-Marinated Skirt Steak
Don't have a lot of time marinate? Just go with intensely flavorful ingredients (like soy sauce and vinegar); a half hour or less will take you from bland to grand.
Grilled Steak with Pineapple Rice
With just five ingredients, this protein-packed meal comes together in a flash. Soy sauce amps up the flavor of beef tenderloin fillets, which pineapple lends tropical flavor to brown rice.
California Steak Salad
This salad is ideal for cold grilled steak, as reheating may overcook the meat or cause the basil and arugula to wilt. Grilling the red onion adds another layer of char and a bit of sweetness to counter the tartness of the vinaigrette.
Monterrey-Style Skirt Steak
Carne asada is the quintessential grilled dish of Mexico. At its best, it's the stuff dreams are made of. Nonetheless, it has come a long way from its origins in northern Mexico. Consider this recipe a way of preserving what carne asada really stands for: juicy, smoky, heavenly steak.
Carne Asada Steak Sandwiches
Flank Steak Panzanella Salad
This salad is even better at room temperature once the bread has absorbed some of the dressing. Swap the steak for chicken or shrimp, or omit for a side salad.
Peruvian Steak and Roasted Sweet Potato Bowl
A little meat travels far since there's no center stage in a bowl. Here, a few ounces of Peruvian steak works wonders on top. Season well, and shred or finely chop to get a little in each bite.
In Latin cuisine, a little bit of blistering on tortillas, peppers, onions, and garlic adds pleasant smoke and incredible complexity to a dish. The marinade for our Steak Tacos depends on this for bold taste that can stand up to the Toasted Chile Salsa.
If you're ready for a real game changer, make your own homemade tortillas instead of buying the bagged kind. If you're in a pinch, the La Tortilla Factory corn tortillas are the next best thing to homemade.
High-Low Strip Steak
Meaty juices from a well-seasoned strip steak meld with fruity oil and fresh herbs right on board to deliver a delectable coal-fire flavored dinner.
Grilled Flank Steak Gyros
You can indulge your fast-food craving with a healthier sandwich that packs the same irresistible meaty-creamy combo you get from a street cart.
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.
Peppered Flank Steak and Salsa
Serve this summery steak dinner with bread to bulk up this light meal.
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.
Spicy Flank Steak Tacos with Watermelon Salsa
Make taco night quicker and more delicious all at once. The three-pepper spice rub gives the steak wonderful complexity.
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.
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.
Spice-Rubbed Flank Steak with Fresh Salsa
Chipotle powder gives the rub a smoky hit.
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.
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.
Grilled Flank Steak with Onions, Avocado, and Tomatoes
Use colorful in-season heirloom tomatoes for a pretty presentation.
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.
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.
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.
Grilled Steak with Fresh Mango Salsa
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Beef Tenderloin With Mustard and Herbs
This beef tenderloin is not for the faint of heart. Grill the beef tenderloin first, and then coat it in the mustard and herb mixture in order for the bright, fresh flavors to really shine through. Serve the tenderloin with grilled polenta and a simple salad for a sophisticated weeknight dinner or a fun menu for entertaining.